Xiao Long Bao (Soup Dumplings)
A classic recipe for making authentic Chinese Xiao Long Bao (soup dumplings) from scratch. It features a savory pork filling mixed with homemade savory chicken broth jelly (aspic) wrapped in a delicate, thin dough wrapper that releases a delicious hot soup when steamed. Chef's tips: (1) Always keep the filling refrigerated until right before assembly to prevent the aspic from melting. (2) Roll the wrappers so that the center is thicker than the edges to prevent the bottom of the dumplings from breaking. (3) Keep unused dough covered under a damp towel while rolling to keep it moist and pliable.
- Time: 120 min
- Servings: 20
Source: ChefChef
Ingredients
- Whole chicken
- stalks Scallions
- slices + 1 tbsp minced Ginger
- All-purpose flour
- Hot water
- Tap water
- Minced pork
- Light soy sauce
- Shaoxing rice wine
- Sugar
- Salt
- White pepper
- Chicken aspic