Who doesn’t like juicy hot Xioa long bao? Since I can’t find good restaurent that make good Xiao long bao here where I live, I decided to make my own. After a few testings in my kitchen lab, I have achieved an excellent and juicy Xioa long bao, yay ! It takes a few hours of preparation before you can taste this juicy dumplings, but i guaranteed you that the taste of it worth every effort you put in! Happy cooking !
Ingredients: (10-14 dumplings)
- 120g of Flour
- 15g of potato starch
- 96g of boiling water (Tip 1)
- ½ tsp sesame oil
- Pinch of salt
- put flour, potato starch and salt in a large bowl
- add sesame oil as well and stir
- add boiling water and start to stir everything quickly
- Once all wet and dry ingredients is well mix, start to knead your dough into a ball shape. And knead for about 5-8 min. wrap your bowl with saran wrap and rest dough for about 30 min
- About 2 cups of minced pork, I use the pork butt part with great ratio of fat and meat (meat too lean is not as yummy)
- 1 tsp grated ginger
- 1 tsp ginger juice
- 1 ½ tsp minced green onion
- little white pepper
- ¼ water or chicken broth
- ¾ cup of broth Jelly (Tip 2)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- ¼ tsp salt (adjust your saltiness) (Tip 3)
- A pinch of corn starch
- mix all the ingredient of filling together (except the jelly, we only add when we start to make the dumplings), stir well
- put filling in fridge at least for 45 min before using
- when ready to make the dumplings then take out your filling from fridge and add your broth jelly cubes in
- take your dough and divide into 12-14 pieces
- roll each pieces of dough in round shape and flatten them
- use your rolling pin to flatten the extremity of your wrap. We want to achieve thin on the extremity to make pretty pleats. The center could be a little thicker so the filling will hold well in the center.
- Place the filling in the center of your wrapping
- To start the pleating, I place the dumpling on table and use my both hands to pleat to create pretty folds. (Tip 4)
- Close on the top of dumplings and twits a little the end to make it prettier.
- I put carrots underneath each of my dumplings to prevent stickiness
- Steam 10 min with high heat
- Serve with slices of ginger in red Chinese vinegar
- Hot water helps with gluten development and elasticity.
- Jelly broth making: 1 pig feet (with skin on) and I pack of chicken feet (about 10 feet). Par-boil the feets in ginger, green onion and Chinese wine water first. This will wash out impurity and dirt. Then start making your broth with 1:5 water ratios. Cook for about 2 hrs low heat to release the natural gelatin out. Ensure little simmer in broth during 2 hrs do not use high heat. Do not add salt in this jelly making, salt is not helping in jelly forming. Once broth is done, put in fridge for 2 hrs to form the jelly. Inserting Jelly broth could be an optional step if you don’t have time. However if you want juicy broth popping out of your dumplings, you must do this step.
- Before steaming my entire batch, I usually like to steam one dumpling to taste the filling and also the texture of my dumping. If everything is right, then I proceed to make more.
- The trick here is to make 1 or 2 small fold and then one big fold. This will help you to create pretty pleats.