Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 4 people
300 g chicken (minced)
300 ml chicken stock
600 g all-purpose flour
15 g gelatin powder
1 egg
2 tsp ginger (minced)
2 tsp sesame oil
3 tbsp light soy sauce
1 tsp salt
1 tbsp vegetable oil
340 ml warm water
1 tbsp black vinegar
sliced ginger
Log in to watch this premium content and more!
Xiao Long Bao
Xiao Long Bao is also known as Steamed Soup Dumpling and is a popular Chinese cuisine. Filled with meat filling and aspic (jelly with meat stock), upon a single bite, one can feel the broth bursting into your mouth. Although it is not easy and also known to be time-consuming to make your own Xiao Long Bao from scratch but trust me, it is worth all your time and effort. Your guests might be so impressed with your culinary skills that they might stop visiting restaurants and instead look for you whenever they crave for Xiao Long Bao!
- Hard
- 30 min
- 60 min
- 20 min
- 7 steps
- 13 Ingredients
- Hard
- 7 steps
- 13 Ingredients
- 30 min
- 60 min
- 20 min
Instructions
-
Make aspic (jelly with meat stock)
- In a saucepan, heat stock until it boils, then gradually mix in gelatin in batches and stir until completely dissolved.
- Pour out into a tray or container to cool down.
-
Chill and chop up aspic
- Place aspic in the chiller for at least 2 hours.
- When the aspic is firm and set, chop it into small cubes.
-
Make meat filling
- In a bowl, mix minced chicken, egg, ½ tsp salt, 3 tbsp light soy sauce, minced ginger, 2 tsp sesame oil and chopped aspic until well combined. Set aside.
-
Make dough
- Dissolve ½ tsp salt in 340 ml warm water.
- Mix salted water into flour to form a soft dough.
- Knead dough with 1 tbsp oil. Cover dough in plastic wrap and leave in warm place to rest for 30 minutes.
-
Knead dough
- Transfer to a lightly floured surface and knead for 10 minutes, adding more flour as needed to prevent sticking, until dough is soft, smooth, and slightly sticky.
- Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make long ropes.
-
Flatten dough to make dumpling wrapper
- Divide dough into 20 g balls and flatten with a rolling pin, about 6 cm in diameter.
-
Fill and fold dumpling
- Spoon ½ to 1 tbsp filling in the middle of dumpling wrapper.
- Using fingertips on one hand, gently pull and stretch wrapper outward before bringing it in to meet opposite fingers.
- Carefully fold stretched area in on itself, creating a pleat. Pinch to seal pleat and repeat until dumpling is completely sealed.
- Lay parchment paper on the bottom of steamer basket and place dumplings over. Steam for 15 to 20 minutes.
Plate and Serve!
In a sauce dish, add 1 tbsp black vinegar with finely sliced ginger. Serve dumplings in steamer basket with dipping sauce on the side.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 4 people
-
300 g chicken (minced)
-
300 ml chicken stock
-
600 g all-purpose flour
-
15 g gelatin powder
-
1 egg
-
2 tsp ginger (minced)
-
2 tsp sesame oil
-
3 tbsp light soy sauce
-
1 tsp salt
-
1 tbsp vegetable oil
-
340 ml warm water
-
1 tbsp black vinegar
-
sliced ginger
Nutrition
Close