Chinese 60 min

Xiao Long Bao (Soup Dumplings)

Name: Xiao Long Bao (Soup Dumplings)
Total time: 60 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 3/4 cup boiling water; 1/2 lb ground pork; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp sugar; 2 green onions, minced; 1 inch ginger, grated; 1 cup rich pork or chicken gelatin (chilled broth that's set to jelly); Black vinegar and shredded ginger for dipping

DumplingsSteamedChinese

Ingredientsfor 2

320

Cal

18g

Protein

36g

Carbs

12g

Fat

12 cups all-purpose flour
23/4 cup boiling water
31/2 lb ground pork
42 tbsp soy sauce
51 tbsp sesame oil
61 tsp sugar
72 green onions, minced
81 inch ginger, grated
91 cup rich pork or chicken gelatin (chilled broth that's set to jelly)
10Black vinegar and shredded ginger for dipping

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Instructions

1
Make dough: Pour boiling water into flour gradually, mixing with chopsticks. Knead until smooth, 8 minutes. Rest covered 30 minutes.
2
Dice the gelatin into small cubes. Mix with ground pork, soy sauce, sesame oil, sugar, green onions, and ginger. Refrigerate until ready to wrap.
3
Divide dough into 24 pieces. Roll each into a thin circle (about 3 inches), thinner at edges, slightly thicker in center.
4
Place 1 tbsp filling in the center. Pleat the edges (aim for 12-16 pleats), twisting to seal at the top.
5
Line a steamer basket with parchment paper or cabbage leaves. Place dumplings 1 inch apart.
6
Steam over rapidly boiling water for 8-9 minutes.
7
Serve immediately with black vinegar and ginger dipping sauce. Pick up carefully — the soup inside is boiling hot. Bite a small hole first and slurp the soup.