Plat
Xiǎo Lóng Bāo (Soup Dumplings)
4 hPour 20Nutri-Score C€€
C
4 h
4 hXiǎo Lóng Bāo (Soup Dumplings)
ce qu’il vous faut
Ingrédients
whole chicken (stuffed with green onion and ginger, baked)Viandes1 morceau
green onion (for stuffing the chicken)Fruits et légumes3 morceaux
ginger (sliced, for stuffing the chicken)Fruits et légumes20 g
flourCéréales180 g
hot waterAutres60 ml- tap waterAutres30 ml
- minced porkViandes400 g
- green onion (finely chopped, for the filling)Fruits et légumes3 morceaux
- ginger (minced)Fruits et légumes3 g
sugarÉpicerie3 g
saltÉpices1,5 g
soy sauceÉpicerie15 ml
Shaoxing wineÉpicerie15 ml
Chinese five spiceÉpices500 milligrammes- aspic (chilled chicken drippings jelly, diced)Autres200 g
par portion
Nutrition
126kcal
- Glucides
- 8 g
- Protéines
- 9 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Four
Saladier
Rouleau à pâtisserie
Cuiseur vapeur
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Add the aspic
- Fold the chilled aspic into the filling.
- Keep the filling refrigerated until shaping.
- Étape 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.
- Étape 6
Steam the buns
- Place the buns in the steamer basket.
- Steam for 8 minutes and serve hot.
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