Xiao Long Bao (Soup Dumplings)
ID: 0f3fc63d...
A classic recipe for making authentic Chinese Xiao Long Bao (soup dumplings) from scratch. It features a savory pork filling mixed with homemade savory chicken broth jelly (aspic) wrapped in a delicate, thin dough wrapper that releases a delicious hot soup when steamed.
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🍳 Cooking Flow
Roast a whole chicken to collect and solidify the broth into an aspic jelly. → Prepare a hot water-based dough, knead until smooth, and let it rest. → Mix minced pork with seasonings and finely chopped cold aspic. → Divide the dough and roll into thin wrappers with thinner edges. → Place the filling on the wrappers, pleat to seal, and steam for 8-10 minutes.
Cooking Steps
Brief Cooking Order
Roast a whole chicken to collect and solidify the broth into an aspic jelly. → Prepare a hot water-based dough, knead until smooth, and let it rest. → Mix minced pork with seasonings and finely chopped cold aspic. → Divide the dough and roll into thin wrappers with thinner edges. → Place the filling on the wrappers, pleat to seal, and steam for 8-10 minutes.
Introduction
A classic recipe for making authentic Chinese Xiao Long Bao (soup dumplings) from scratch. It features a savory pork filling mixed with homemade savory chicken broth jelly (aspic) wrapped in a delicate, thin dough wrapper that releases a delicious hot soup when steamed.
Step 1
Place a whole chicken in a Dutch oven or deep baking dish, stuffed with 3 stalks of scallions and 6 slices of ginger. Cover with a lid.
Step 2
Bake in a preheated oven at 200°C / 390°F for 1 hour to extract the pure chicken juices.
Step 3
Remove the chicken and pour the accumulated broth into a container. Cover and refrigerate for at least 4 hours until it sets into a firm gelatinous aspic.
Step 4
In a mixing bowl, combine 180g of all-purpose flour and 60g of hot water, then stir in 35g of room temperature tap water.
Step 5
Knead the mixture roughly into a dough ball, cover, and let it rest for 10 minutes.
Ingredients List
Important Notes
Always keep the filling refrigerated until right before assembly to prevent the aspic from melting.
Roll the wrappers so that the center is thicker than the edges to prevent the bottom of the dumplings from breaking.
Keep unused dough covered under a damp towel while rolling to keep it moist and pliable.
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