Shanghai Soup Dumplings (Xiao Long Bao)
User Reviews
5
Shanghai Soup Dumplings (Xiao Long Bao)
Description
This recipe starts by preparing aspic through reducing chicken stock with salt and dissolving gelatin to form a gelled broth that sets overnight. The aspic is cut into small cubes to be included with the filling. The filling combines ground pork, cooked chopped vermicelli noodles, minced garlic, ginger, lemongrass, green onion, diced water chestnuts, soy sauce, sesame oil, salt, and white pepper, creating a seasoned, juicy mixture.
Dumpling assembly involves brushing wonton wrappers with egg wash, placing the pork filling and several small aspic cubes in the center, then carefully pleating and sealing the wrappers to form a tight parcel. During steaming, the aspic melts into a hot soup inside the dumpling, producing the signature soupy texture. These dumplings must be handled carefully as the hot broth inside can cause burns if rushed.
Serving typically includes thin cabbage leaves to prevent sticking during steaming and cautions to inform guests about the hot soup interior. The combination of tender pork filling, gelatinized broth, and thin wrappers makes Xiao Long Bao a distinctive and intricate dim sum dish.
Ingredients
aspic
- 2 cups chicken stock homemade or all natural store bought
- ½ teaspoon salt
- 2 teaspoons powdered gelatin OR 3 gelatin sheets, unflavored
filling
- 1 pound ground pork
- 1 cup vermicelli rice noodle cooked and chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger minced
- 1 ½ teaspoons lemongrass minced
- 2 green onion thinly sliced
- ⅔ cup water chestnuts optional, diced
- 1 ½ teaspoons soy sauce low sodium
- 1 teaspoon sesame oil
- 1 teaspoon salt sea salt
- ½ teaspoon ground white pepper
assembly
- 1 egg large, lightly beaten
- 40 wonton wrappers round
- savoy cabbage or napa cabbage
Instructions
- For stock: Pour stock into a small pot and bring to a boil. Stir in salt and continue to boil until the stock has reduced by half. Remove from heat. Sprinkle gelatin into a bowl of ½ cup water and allow gelatin to bloom (you will know the gelatin is ready, when it expands and absorbs all the water).
- Pour the gelatin mixture into the hot stock, stir until dissolved and pour into a shallow, 8”x11” baking dish. Cover and refrigerate for at least 6 hours, but preferably overnight until an aspic forms (the stock gelatinizes). Once aspic is ready, cut into ½ inch squares and continue to refrigerate until ready to use.
- For filling; In a large mixing bowl, combine all the ingredients and gently mix together until fully combined, making sure not to overwork the meat mixture. Cover and refrigerate for at least an hour or until ready to use.
- To assemble: Brush some egg wash over the surface of a wonton wrapper and fill with 2 teaspoons of filling. Top filling with 1 or 2 small cubes of aspic and carefully gather the perimeter of the wonton and pull it until the center, to create a pouch. Gently twist the gathered wonton to seal the pouch and pinch off the end.
- Line a bamboo steamer (or whatever steaming device you have) and line it with a single layer of savoy or napa cabbage. Place steamer over a pot filled up halfway with water (like a double boiler) and boil over medium-high heat. Steam dumplings for about 10 to 12 minutes or until the filling has cooked through and the stock has melted into a liquid.
- Allow dumplings to cool for 1 to 2 minutes before serving in the steamer.
Notes
- Make 40 dumplings from this recipe, suitable for serving multiple people or freezing for later.
- Advise guests to be cautious as the soup filling is piping hot and can cause burns if eaten too quickly.
User Reviews
Overall Rating
5
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