Hoofdgerecht
Xiao Long Bao (Soup Dumplings)
1 u 30 minVoor 30Nutri-Score C€€
C
1 u 30 min
1 u 30 minXiao Long Bao (Soup Dumplings)
wat je nodig hebt
Ingrediënten
gelatin powder (bloomed in water)Voorraadkast17 g
water (for blooming the gelatin)Dranken85 ml- chicken stockVoorraadkast480 ml
- Chinese cooking wineVoorraadkast15 ml
soy sauce (for the jelly)Voorraadkast15 ml
spring onion (whole, for the jelly)Groente en fruit1 stuk
bay leafKruiden en specerijen1 stuk- Sichuan peppercorn (for the jelly)Kruiden en specerijen1 g
ginger (sliced, for the jelly)Groente en fruit15 g
salt (for the jelly)Kruiden en specerijen1 g- ginger (minced, for the filling)Groente en fruit15 g
green onion (minced, for the filling)Groente en fruit15 g- ground Sichuan peppercorn (ground, for the filling)Kruiden en specerijen1 g
- boiling water (for the filling)Dranken120 ml
pork minceOverig250 g
soup jelly (set, diced)Vers200 g- Shaoxing wineVoorraadkast15 ml
- oyster sauceVoorraadkast15 ml
- salt (for the filling)Kruiden en specerijen5 g
sugarVoorraadkast4 g- light soy sauce (for the filling)Voorraadkast15 ml
- white pepperKruiden en specerijen1 g
- spring onion (chopped, for the filling)Groente en fruit15 g
- dumpling wrappers (store bought)Bakkerij30 stukken
per portie
Voedingswaarden
64kcal
- Koolhydraten
- 10 g
- Eiwitten
- 3 g
- Vetten
- 2 g
stap voor stap
Bereiding
- Stap 1
Make the soup jelly
- Mix the gelatin with 85 ml water and let sit for 5 minutes to bloom.
- In a pot, combine the chicken stock, cooking wine, soy sauce, spring onion, bay leaf, Sichuan peppercorn, ginger slices and salt.
- Bring to a boil, then simmer for 5 minutes.
- Stir in the bloomed gelatin until fully dissolved.
- Strain the broth and discard the solids.
- Pour into a shallow baking tray and refrigerate until set.
- Stap 2
Make the filling
- Mix the minced ginger, green onion, ground Sichuan peppercorn and boiling water in a bowl. Rest 5 minutes.
- Add the pork mince, breaking it up and mixing well.
- Mix in the Shaoxing wine, oyster sauce, salt, sugar, light soy sauce, white pepper, ginger and spring onion.
- Dice the set soup jelly and add it to the bowl.
- Mix everything to combine.
- Stap 3
Assemble the dumplings
- Grab a dumpling wrapper and add around a tablespoon of filling to the centre.
- Moisten the edge with water.
- Pleat and seal the edges, twisting to the top to close the dumpling.
- Repeat with all the wrappers.
- Stap 4
Steam and serve
- Line a steamer with holed baking paper.
- Add the dumplings, spaced apart.
- Steam over boiling water for 8-10 minutes until cooked.
- Serve hot and enjoy.