Xiaolongbao å°ç¬¼åŒ - Chinese Recipe

Xiaolongbao 小笼åŒ

🌍 Chinese, Shanghai Difficulty: ●●●○○

Ingredients

• Gelatin stock (aspic): 500ml pork stock reduced with 15g gelatin; pour flat
• refrigerate until solid
• (Dough) 300g all-purpose flour
• 150ml boiling water
• 50ml cold water
• (Filling) 300g ground pork
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp ginger (minced)
• white pepper
• 200g aspic (diced small)

Method

1. Mixing — Mix flour with boiling then cold water; knead until smooth; cover 30 min.
2. Mixing — Mix pork with seasonings; fold in aspic cubes gently.
3. Rolling — Roll dough thin; cut 9cm circles.
4. Placing — Place 1 tbsp filling; pleat 18 folds around top; twist to seal.
5. Steaming — Steam in oiled paper-lined bamboo steamer over high 8 min. Serve immediately.

Tags: gelatin stock : 500ml pork stock reduced with 15g gelatin; pour flat, refrigerate until solid, 300g all-purpose flour, boiling water, cold water · Source: Brittani's Almanac