Steamed Pork Buns / china king menu-2024
Steamed Pork Buns (小笼包 – Xiǎo Lóng Bāo) Recipe
Xiao Long Bao, also known as soup dumplings, are a delicious Chinese dish made with thin dumpling wrappers, savory pork filling, and a burst of flavorful broth inside. This recipe outlines how to make them from scratch.
Ingredients / china king menu
For the Dough:
- All-purpose flour: 2 cups (250g)
- Warm water: 3/4 cup (180ml)
- Salt: 1/4 tsp (optional, for flavor)
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For the Filling:
- Ground pork: 1 lb (450g)
- Ginger: 1 tbsp, finely minced
- Garlic: 1 clove, finely minced
- Soy sauce: 2 tbsp
- Shaoxing wine (or dry sherry): 1 tbsp
- Sesame oil: 1 tsp
- Sugar: 1 tsp
- White pepper: 1/2 tsp
- Salt: 1/2 tsp
- Green onions: 2 tbsp, finely chopped
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For the Soup Gelatin (Aspic):
- Pork bones or skin: 1 lb (450g)
- Water: 4 cups (1 liter)
- Ginger: 3 slices
- Scallions: 2 stalks
- Soy sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Salt: 1/2 tsp
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Instructions
1. Make the Soup Gelatin (Prepare ahead of time):
- Boil pork bones or skin in water for 10 minutes, then drain and rinse.
- In a pot, combine the cleaned pork bones, ginger, scallions, soy sauce, Shaoxing wine, and 4 cups of water. Simmer for 2-3 hours to extract the flavors.
- Strain the broth into a bowl and discard solids.
- Refrigerate the broth overnight to solidify. Once gelled, cut it into small cubes (about 1/4 inch).
2. Prepare the Dough:
- In a mixing bowl, gradually add warm water to the flour while stirring, until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth.
- Cover with a damp cloth and let it rest for 30-60 minutes.
3. Make the Filling:
- In a bowl, combine ground pork, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt.
- Mix well until the filling becomes sticky.
- Gently fold the gelatin cubes into the pork mixture. Refrigerate until ready to use.
4. Assemble the Dumplings:
- Divide the dough into small portions (about 25g each) and roll them into balls.
- Roll each ball into a thin wrapper, about 3 inches in diameter, with a thicker center.
- Place 1 tablespoon of filling in the center of each wrapper.
- Carefully pleat and seal the edges, twisting at the top to close the bun. Be sure to trap the soup inside.
5. Steam the Dumplings:
- Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
- Place the dumplings in the steamer, leaving space between them.
- Steam over boiling water for 8-10 minutes until fully cooked.
Serving Suggestions
- Serve immediately with black vinegar, soy sauce, and julienned ginger as dipping sauce.
- Enjoy with a side of light soup or tea.
Tips
- Practice pleating for better results; it takes time to perfect the folds.
- Ensure the broth gelatin is well-chilled to prevent melting during assembly.
- Use a bamboo steamer for authentic flavor, but any steamer will work.
Enjoy the burst of flavor in every bite of these delicate soup dumplings!