Things to know about Xiaolongbao Recipe
Chinese Traditional Soup Dumpling from Jiangnan – Xiaolongbao means “small basket buns,” it is a type of steamed bun that originates from Jiangsu province in China. It is similar to the appearance and shape of Baozi, but it uses a non-leavened wrapper the same as Jiaozi. The thing that separates this dumpling from the rest is its super delicate cover: a thin wrapper and its mouth-watering soup inside. Making the dish is not an easy task but very rewarding.
Mouthwatering Chinese Traditional Soup Dumpling from Jiangnan. Authentic Recipe of Xiaolongbao.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 whole Chicken Medium
- 3 pcs Scallion Cut into half
- 6 slices Fresh Ginger Root
- 180 grams (6.35 oz) All Purpose Flour – Plain Flour
- 60 ml (2.03 floz) Water Hot
- 35 ml (1.18 floz) Water Room temperature
- 450 grams (15.87 oz) Ground (Minced) Pork
- 3 pcs Scallion Chopped
- 1 tbsp Fresh Ginger Root Minced
- 1 tbsp Light Soy Sauce
- 1 tbsp Rice Wine
- ¼ tsp Ground White Pepper Powder
- ¼ tsp Salt
- ½ tsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Black Rice Vinegar Or red rice vinegar/rice wine vinegar
- ½ pc Fresh Ginger Root Finely slice or julienned
- Prepare and weigh all ingredients ahead of time.
- Set the oven to 360°F (180°C) and bake the whole chicken. Place it on an oven-proof baking pan or tray.
- Fill the inside of the chicken with scallion and ginger and cover it using aluminum foil.
- Leave it in the oven for about 1 hour, and let it cool down.
- Transfer the chicken to another container and use it for some other dishes.
- Put the chicken stock in an airtight container, and you may refrigerate it for 4 hours until it becomes jelly-like in texture. It is the aspic.
- Using a medium-size mixing bowl, combine the hot water and the all-purpose flour. Mix it using a chopstick or spatula and add the water.
- Mix and knead the dough by pressing through your hand and palm.
- Let the dough rest for 10 minutes. Afterward, knead the dough again to produce a very smooth texture.
- Cover the dough using a plastic wrapper and rest for another 30 to 60minutes until it becomes very soft.
- Combine all the seasoning with the minced pork.
- Using a spoon, scoop the layer of fat on top of the aspic and break it into pieces. Add the aspic fat to the pork and mix well.
- Transfer it inside the fridge for 30 minutes or until you are ready to assemble the dumpling.
- Using your hand and palm, roll the dough and make a rope and divide it into 20 pieces.
- Press the dough to form a disc using your palm. Always cover the dough with plastic wrap when not using it. Using a rolling pin, follow the roll and turn method to flatten it into a disc about 12 cm (4.7 in) in diameter. Always dust the preparation table with flour to prevent the dough from sticking.
- Assemble the dumpling after each wrapper is made to avoid drying.
- Cut the aspic into small cubes.
- Scoop a spoonful of filling or weigh 35 grams (1.25 oz) and put it at the center of the wrapper together with a cube of aspic.
- Make a crease around it with at least 15 to 20 folds. You may choose to leave the middle part open or seal it.
- Use parchment paper on top of the steamer basket.
- Put the dumplings on top and leave 3 cm (1.2 in) away in between each bun.
- Boil water using a pot put the steamer basket on top of it and set the fire to medium-low. Steam the buns for 8 to 10 minutes.
- To make it traditional, bring the steamer basket to the table to serve the dumpling.
- In case of leftover dumplings, you may refrigerate them for up to 2 days and steam the dumpling again for 3 minutes. However, you may not taste any soup inside as the wrapper already absorbed it.
- Since it is a soup dumpling, it is not good to make it in advance and refrigerate it.
- In case you want to make a small batch of Xiao Long Bao, you may use roasted parts of chicken instead of a whole chicken.
- You may choose to use special dumpling flour if you want to achieve a more refined texture.
- It is possible to adjust the water to flour ratio depending on the flour type. Each type has a different absorption capacity.
— Specific Atributes of This Recipe:
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