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Steamed Pork Buns / china king menu-2024

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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):

  1. Boil pork bones or skin in water for 10 minutes, then drain and rinse.
  2. 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.
  3. Strain the broth into a bowl and discard solids.
  4. Refrigerate the broth overnight to solidify. Once gelled, cut it into small cubes (about 1/4 inch).

2. Prepare the Dough:

  1. In a mixing bowl, gradually add warm water to the flour while stirring, until a shaggy dough forms.
  2. Knead the dough on a floured surface for 8-10 minutes until smooth.
  3. Cover with a damp cloth and let it rest for 30-60 minutes.

3. Make the Filling:

  1. In a bowl, combine ground pork, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt.
  2. Mix well until the filling becomes sticky.
  3. Gently fold the gelatin cubes into the pork mixture. Refrigerate until ready to use.

4. Assemble the Dumplings:

  1. Divide the dough into small portions (about 25g each) and roll them into balls.
  2. Roll each ball into a thin wrapper, about 3 inches in diameter, with a thicker center.
  3. Place 1 tablespoon of filling in the center of each wrapper.
  4. 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:

  1. Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
  2. Place the dumplings in the steamer, leaving space between them.
  3. 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!

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