How to Make Xiao Long Bao (Recipe) 小笼包, Soup Dumplings
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- čas přidán 1. 07. 2024
- An easier Xiao Long Bao recipe that teaches you how to use commonly found ingredients to create restaurant-quality soup dumplings in your own kitchen.. Recipe ➡︎ omnivorescookbook.com/soup-du...
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INGREDIENTS
JELLY BROTH
2.5 to 3 lbs (1.2 kg) chicken backs and necks
1 tablespoon vegetable oil
2” (2.5 cm) ginger, sliced
4 green onions, chopped into 3” (8 cm) pieces
WRAPPERS
120 g all purpose flour (2/3 cup plus 2 tablespoons)
Pinch of salt
35 g hot water (2 tablespoons plus 1 teaspoon)
25 to 30 g cold water (about 2 tablespoons)
FILLING
1 tablespoon grated ginger
8 oz (220 g) fatty ground pork
1 tablespoon light soy sauce
4 teaspoons Shaoxing wine (or dry sherry)
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper
4 green onions, finely minced
DIPPING SAUCE
Chinkiang vinegar
Very thinly sliced ginger
Check out more cooking notes at ➡︎ omnivorescookbook.com/soup-du...
COOKING EQUIPMENT & INGREDIENTS
Small Chinese rolling pin: amzn.to/37hZ2IM
Bamboo steamer: amzn.to/2cudXGy
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VIDEO EQUIPMENT
Camera: amzn.to/2Q6QBb9
Lens: amzn.to/1UUFFai
Tripod: amzn.to/1K5Xi6s
Software: Final Cut Pro
MUSIC CREDIT
artlist.io - Jak na to + styl
Thank you for sharing!~~~~Hungry for it now ~~~It looks so good~~I love soup dumplings ~~~
I’m drooling
I buy these frozen, and toss them in fresh made wonton soup broth 10/10 😋
Super yummy
This looks amazing. I’m trying this tonight. I loved watching you roll the wrappers out! I tried making gyoza once, but I left the wrappers too thick. I couldn’t get them thinner, but this technique is amazing! Can’t wait to try it!
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Omg looks so gooood, I'll try this soon!
Looks amazing 🤤❤️
agree
Can make Xiao long boa pan fried
These look incredible. Wondering if there is a good way to store the dumplings once they are formed and prepared - prior to cooking? Thank you
You can store them covered in the fridge for a while before cooking (like while you're wrapping the rest dumplings), but there's no great way to store them for a longer period of time. The filling will gradually release liquid and make the dough soggy. I've also tried freezing them but unfortunately all the dumplings were bursted when I cook them once frozen. I looked at many online recipes and so far no one has successfully frozen them yet (the store-bought frozen type uses additives to make them stay together).
Yeah when I added 35 g of hot water and 10% of the cold water I got the same consistency of when you also added the cold water
Thankyou for these great recipes! Could you fry these soup dumplings, sheng jian bao style?
agree
looks good
I followed this steps and cook my own xiao long bao. Is it just me or it does taste like gyoza of Japan? The only difference is that xiao long bao has a soup in it.
Will it be nasty if i cant strain it all to well?
sorry but the music is depressing...
Sounds so sad😢
One can also pour the soup/stock, when room temp, into a plastic bottle with a cap on and put it up side down in the refrigerator while it separates fat and liquid. This way you can pour out the soup/stock first and the fat stays in the bottle. After that you put the soup/stock back in the frige in a better bowl. Add agur agur or gelatin if necessary.
If you need the fat just shake the bottle. 😉
Also, I think these dumplings aren't white enough. Maybe too thin or too much gel? What is the difference in texture if one boils them in water in a frying pan with a lid?
I've acquired a better way to do the rapper you roll it out like cookie dough and cut out the circles it is much faster
I dont have that type of steamer