Hauptgericht
Xiǎo Lóng Bāo (Soup Dumplings)
4 Std.Für 20Nutri-Score C€€
C
4 Std.
4 Std.Xiǎo Lóng Bāo (Soup Dumplings)
was Sie brauchen
Zutaten
whole chicken (stuffed with green onion and ginger, baked)Fleisch1 Stück
green onion (for stuffing the chicken)Obst & Gemüse3 Stücke
ginger (sliced, for stuffing the chicken)Obst & Gemüse20 g
flourGetreide180 g
hot waterAndere60 ml- tap waterAndere30 ml
- minced porkFleisch400 g
- green onion (finely chopped, for the filling)Obst & Gemüse3 Stücke
- ginger (minced)Obst & Gemüse3 g
sugarVorräte3 g
saltGewürze1,5 g
soy sauceVorräte15 ml
Shaoxing wineVorräte15 ml
Chinese five spiceGewürze500 mg- aspic (chilled chicken drippings jelly, diced)Andere200 g
pro Portion
Nährwerte
126kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 9 g
- Fett
- 7 g
was Sie verwenden
Utensilien
Backofen
Rührschüssel
Nudelholz
Dampfgarer
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the stuffed chicken
- Stuff the whole chicken with green onion and ginger.
- Bake tightly sealed at 390 °F (200 °C) for 2 hours.
- Save the drippings and store in the fridge for 4 hours until set into aspic.
- Schritt 2
Make the dough
- Mix the flour with the hot water, then the tap water.
- Knead and rest for 10 minutes, then knead again.
- Rest the dough for 30 minutes.
- Schritt 3
Prepare the pork filling
- Combine the minced pork, green onion, ginger, sugar, salt, soy sauce, Shaoxing wine and Chinese five spice.
- Mix well until the filling is sticky.
- Schritt 4
Add the aspic
- Fold the chilled aspic into the filling.
- Keep the filling refrigerated until shaping.
- Schritt 5
Shape the dumplings
- Shape the dough into a log and divide into 20 pieces.
- Work one piece at a time and keep the rest covered so they don't dry out.
- Roll each piece into a thin round, fill and pleat the top.
- Schritt 6
Steam the buns
- Place the buns in the steamer basket.
- Steam for 8 minutes and serve hot.
meistgekochte zuerst