Xiao Long Bao 小笼包
Ingredients 材料
For the Jelly:
For the filling:
200g Pork Skin
1 small spring onion
5-6 slices of ginger
1 tbsp. Shaoxing Cooking Wine
2 tsp. sugar
1tsp. white pepper
1tsp. salt
2-3 spoons gelatin
200g Ground Pork
¼ cup green part of spring onion
¼ cup minced carrot
¼ cup minced cabbage
1 tsp. dark soy sauce (add Knorr)
1 tsp. white sugar
1 tsp. sesame oil
½ tsp salt and pepper
(SAUCE) 1/8 cup of white part of spring onion
(SAUCE) 4 slices ginger
(SAUCE) 3 tbsp. water
For the wrapper:
¼ kg flour
½ tsp. salt
Jelly (2hr 50min)
1.
2.
3.
4.
5.
6.
Boil the skin for 5 minutes. Remove excess fat, cut into strips.
Prepare a pot of water and boil pork skin and stew for 1 hour.
Add the rest of the ingredients, boil and stew for another 1 hour.
Strain and add gelatin per instructions on the pack.
Refrigerate for 30-45 minutes.
Mince the jelly and pork skin, add to filling.
Filling (15min)
1. Blend the 1/8 cup of the white part of the spring onion, the 4 slices of ginger, and 3 tbsp. of water.
2. Strain into ground pork.
3. Mix all the ingredients together.
Wrapper (1hr 20min)
1.
2.
3.
4.
5.
6.
7.
Mix flour and salt
Pour warm water in 3 parts and mix.
Knead until smooth for 10 minutes.
Set aside for 30 minutes.
Knead again for 5 -10 minutes.
Set aside for 30 minutes.
Cut in half, and roll dumplings.
*Steam dumplings for 10-15 minutes.
Total: 4hr 25min