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Xiao Long Bao (Soup Dumplings)
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Xiao Long Bao (Soup Dumplings)

1 h 30 minServes 30Nutri-Score C€€
from @morgan1 import0 cooked
Adapt this recipe

what you need

Ingredients

30 people
  • gelatin powder (bloomed in water)Pantry17 g
  • water (for blooming the gelatin)Beverages85 ml
  • chicken stockPantry480 ml
  • Chinese cooking winePantry15 ml
  • soy sauce (for the jelly)Pantry15 ml
  • spring onion (whole, for the jelly)Produce1 piece
  • bay leafSpices1 piece
  • Sichuan peppercorn (for the jelly)Spices1 g
  • ginger (sliced, for the jelly)Produce15 g
  • salt (for the jelly)Spices1 g
  • ginger (minced, for the filling)Produce15 g
  • green onion (minced, for the filling)Produce15 g
  • ground Sichuan peppercorn (ground, for the filling)Spices1 g
  • boiling water (for the filling)Beverages120 ml
  • pork minceOther250 g
  • soup jelly (set, diced)Fresh200 g
  • Shaoxing winePantry15 ml
  • oyster saucePantry15 ml
  • salt (for the filling)Spices5 g
  • sugarPantry4 g
  • light soy sauce (for the filling)Pantry15 ml
  • white pepperSpices1 g
  • spring onion (chopped, for the filling)Produce15 g
  • dumpling wrappers (store bought)Bakery30 pieces

per serving

Nutrition

64kcal

Carbs
10 g
Proteins
3 g
Fat
2 g

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4
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