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Xiǎo Lóng Bāo (Soup Dumplings)
4 godz.Porcje: 20Nutri-Score C€€
C
4 godz.
4 godz.Xiǎo Lóng Bāo (Soup Dumplings)
czego potrzebujesz
Składniki
whole chicken (stuffed with green onion and ginger, baked)Mięso1 kawałek
green onion (for stuffing the chicken)Warzywa i owoce3 kawałki
ginger (sliced, for stuffing the chicken)Warzywa i owoce20 g
flourProdukty zbożowe180 g
hot waterInne60 ml- tap waterInne30 ml
- minced porkMięso400 g
- green onion (finely chopped, for the filling)Warzywa i owoce3 kawałki
- ginger (minced)Warzywa i owoce3 g
sugarSpiżarnia3 g
saltPrzyprawy1,5 g
soy sauceSpiżarnia15 ml
Shaoxing wineSpiżarnia15 ml
Chinese five spicePrzyprawy500 miligramy- aspic (chilled chicken drippings jelly, diced)Inne200 g
na porcję
Wartości odżywcze
126kcal
- Węglowodany
- 8 g
- Białko
- 9 g
- Tłuszcz
- 7 g
czego użyjesz
Przybory
Piekarnik
Miska
Wałek do ciasta
Parowar
Rondel
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Add the aspic
- Fold the chilled aspic into the filling.
- Keep the filling refrigerated until shaping.
- Krok 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.
- Krok 6
Steam the buns
- Place the buns in the steamer basket.
- Steam for 8 minutes and serve hot.
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