Hoofdgerecht
Xiǎo Lóng Bāo (Soup Dumplings)
4 uVoor 20Nutri-Score C€€
C
4 u
4 uXiǎo Lóng Bāo (Soup Dumplings)
wat u nodig heeft
Ingrediënten
whole chicken (stuffed with green onion and ginger, baked)Vlees1 stuk
green onion (for stuffing the chicken)Groente en fruit3 stukken
ginger (sliced, for stuffing the chicken)Groente en fruit20 g
flourGranen180 g
hot waterOverig60 ml- tap waterOverig30 ml
- minced porkVlees400 g
- green onion (finely chopped, for the filling)Groente en fruit3 stukken
- ginger (minced)Groente en fruit3 g
sugarVoorraadkast3 g
saltKruiden en specerijen1,5 g
soy sauceVoorraadkast15 ml
Shaoxing wineVoorraadkast15 ml
Chinese five spiceKruiden en specerijen500 mg- aspic (chilled chicken drippings jelly, diced)Overig200 g
per portie
Voedingswaarden
126kcal
- Koolhydraten
- 8 g
- Eiwitten
- 9 g
- Vetten
- 7 g
wat u gebruikt
Keukengerei
Oven
Mengkom
Deegroller
Stoomkoker
Steelpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Add the aspic
- Fold the chilled aspic into the filling.
- Keep the filling refrigerated until shaping.
- Stap 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.
- Stap 6
Steam the buns
- Place the buns in the steamer basket.
- Steam for 8 minutes and serve hot.
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