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Xiao Long Bao (Soup Dumplings)
1 godz. 30 minPorcje: 30Nutri-Score C€€
C
1 godz. 30 min
1 godz. 30 minXiao Long Bao (Soup Dumplings)
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Składniki
gelatin powder (bloomed in water)Spiżarnia17 g
water (for blooming the gelatin)Napoje85 ml- chicken stockSpiżarnia480 ml
- Chinese cooking wineSpiżarnia15 ml
soy sauce (for the jelly)Spiżarnia15 ml
spring onion (whole, for the jelly)Warzywa i owoce1 kawałek
bay leafPrzyprawy1 kawałek- Sichuan peppercorn (for the jelly)Przyprawy1 g
ginger (sliced, for the jelly)Warzywa i owoce15 g
salt (for the jelly)Przyprawy1 g- ginger (minced, for the filling)Warzywa i owoce15 g
green onion (minced, for the filling)Warzywa i owoce15 g- ground Sichuan peppercorn (ground, for the filling)Przyprawy1 g
- boiling water (for the filling)Napoje120 ml
pork minceInne250 g
soup jelly (set, diced)Produkty świeże200 g- Shaoxing wineSpiżarnia15 ml
- oyster sauceSpiżarnia15 ml
- salt (for the filling)Przyprawy5 g
sugarSpiżarnia4 g- light soy sauce (for the filling)Spiżarnia15 ml
- white pepperPrzyprawy1 g
- spring onion (chopped, for the filling)Warzywa i owoce15 g
- dumpling wrappers (store bought)Piekarnia30 kawałki
na porcję
Wartości odżywcze
64kcal
- Węglowodany
- 10 g
- Białko
- 3 g
- Tłuszcz
- 2 g
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.