Pork Soup Dumplings (Xiaolongbao) - East Asian Recipe

Pork Soup Dumplings (Xiaolongbao)

🌍 East Asian, China (Shanghai) Difficulty: ●●●○○

The gelatinized broth trick was invented in Nanxiang near Shanghai in the 1870s — revolutionary use of aspic.

Ingredients

• (Dough) 300g flour
• 150ml boiling water + 50ml cold water. Filling: 300g pork
• 100ml pork aspic (gelatinized broth)
• 2 tbsp soy
• 1 tbsp ginger
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 scallion

Method

1. Making — Make dough, rest 30 min.
2. Mixing — Mix pork filling with cold gelatinized broth.
3. Rolling — Roll dough very thin, cut 9cm rounds. Use 2 tsp filling.
4. Making — Make many thin pleats (18+ ideal) at top to seal.
5. Steaming — Steam on parchment 8 min. Eat carefully — soup inside is hot.

Tags: 300g flour, boiling water + 50ml cold water. filling: 300g pork, pork aspic, soy, ginger · Source: Brittani's Almanac