Plato principal
Xiǎo Lóng Bāo (Soup Dumplings)
4 hPara 20Nutri-Score C€€
C
4 h
4 hXiǎo Lóng Bāo (Soup Dumplings)
lo que necesita
Ingredientes
whole chicken (stuffed with green onion and ginger, baked)Carne1 pieza
green onion (for stuffing the chicken)Frutas y verduras3 piezas
ginger (sliced, for stuffing the chicken)Frutas y verduras20 g
flourCereales180 g
hot waterOtro60 ml- tap waterOtro30 ml
- minced porkCarne400 g
- green onion (finely chopped, for the filling)Frutas y verduras3 piezas
- ginger (minced)Frutas y verduras3 g
sugarDespensa3 g
saltEspecias1,5 g
soy sauceDespensa15 ml
Shaoxing wineDespensa15 ml
Chinese five spiceEspecias500 miligramos- aspic (chilled chicken drippings jelly, diced)Otro200 g
por ración
Nutrición
126kcal
- Carbohidratos
- 8 g
- Proteínas
- 9 g
- Grasas
- 7 g
lo que usará
Utensilios
Horno
Bol
Rodillo
Vaporera
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Add the aspic
- Fold the chilled aspic into the filling.
- Keep the filling refrigerated until shaping.
- Paso 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.
- Paso 6
Steam the buns
- Place the buns in the steamer basket.
- Steam for 8 minutes and serve hot.
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