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.
You may use a metal steamer, but brush it with some oil to prevent the dumpling from sticking. Also, it is better to wrap it slid with a cloth or towel to stop condensation from falling onto the dumpling.
Xiao Long Bao is best served with vinegar and ginger, which is the classic sauce for this dish. You may also choose other condiments like chili oil.
— Specific Atributes of This Recipe:
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