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Xiao Long Bao (小笼包): Chinese Soup Dumplings
More recipes: Chinese recipes · All Asian recipes
2 Std 10 Mintotal
4servings
50kcal
ChineseCuisine
Xiao Long Bao (小笼包): Chinese Soup Dumplings
Laura Chen
4
120 Minuten
10 Minuten
50
Chinese
Appetizer
Xiao Long Bao, also called Chinese soup dumplings, are a specialty of Shanghai. Each small, thin-skinned dumpling holds a juicy meat filling and a rich broth. You chill the broth into a jelly, mix it into the filling, and it melts back into soup as the dumplings steam.
Ingredients
For the aspic:
- 500 ml (2 cups) chicken stock
- 10 g powdered gelatin
For the dough:
- 300 g all-purpose flour
- 160 ml water
- 1 pinch salt
For the filling:
- 300 g ground pork
- 100 g shrimp, finely chopped
- 2 scallions (green onions), finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- For the aspic, warm the chicken stock and stir in the gelatin until it dissolves. Let it cool until it sets firm.
- For the dough, knead the flour, water and salt into a smooth dough. Cover it and let it rest for 30 minutes.
- Roll the dough out thin and cut out circles about 6 cm across.
- For the filling, mix all the filling ingredients well in a bowl.
- Cut the set aspic into small cubes and fold them into the meat filling.
- Put a tablespoon of filling in the center of each dough circle. Pull the edges up and pinch them closed at the top.
- Set the dumplings in a steamer basket lined with parchment paper. Steam them for 10 minutes in a steamer or over a pot of boiling water.
- Serve right away, while the soup inside is still liquid.
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More recipes: Chinese recipes · All Asian recipes