Well, after we came back from Shanghai, China, we were really missing some delicious Xiao Long Bao so we decided to be adventurous and make some!
The process is time consuming, but it was delicious! We just enjoyed some frozen ones, and sadly, I had to say mine tasted better! Not bad for a first time attempt! There is 3 parts to making Xiao Long Bao, and it starts with the soup part
Ingredients for Soup:
Pork Belly Meat
1 Package of Gelatin
Water
First of all, make a soup with fatty meat so it solidifies. I boiled some pork feet with pork belly in water until it reduced to about half. When I claimed it was done, I seasoned it up as though I was about to drink it – with a little heavier hand of seasoning!
Now, we have to let the soup set and become “jello” so I add a package of flavourless gelatin just to make sure it sets. Put it in the fridge at least 3 hours before using it!
The next thing I did was to marinate the meat. I wanted the meat to be full of flavour so I did that before making the dough.
Ingredients for Filling
1/2 lb regular ground pork
2 tbsp 5-Spiced Powder
1 tsp sugar
1 tbsp soy sauce
1/2 tsp white pepper
1 tsp rice wine
1 tsp sesame oil
chuck of ginger (minced)
chopped green/spring onion
1 tsp salt
Basically here, mix everything together and let it marinate in the fridge!
If your soup has set at this point, pull back the layer of fat/oil and break down the soup jelly and mix it into the meat marinated. If you put this in at this point, make sure you keep the meat in the fridge so your soup doesn’t become “soup”.
Now, as everything is chilling and developing their flavours, we can make the dough!
Ingredients for dough:
200g A/P Flour
1/8 cup of cold water
1/3 cup of hot water (I used boiling water)
1 tsp salt
Making the dough is actually super easy! Basically you measure out the flour and pour the boiling water in. Mix until the dough is smooth and keep mixing as we’re trying to develop the gluten!
When it’s soft and smooth, add the cold water in and knead for a few more minutes! It will have a nice texture and bounce back when you poke it – then it’s ready. When you reach this point, let it rest in the bowl covered for at least 30 minutes.
After it’s rested, roll it out. I rolled mine out in a pasta roller to get the consistent thickness – and on my machine, I had it at setting “6” for the perfect thickness! I then cut out circles so I can fill the xiao long bao
Then, I get to fill the xiao long bao wrappers and place them on a cabbage lining to my bamboo steamer! I tried to make as many pleats as possible as that’s how it’s prettiest.
Now, we prepare the steamer and we’ll steam for about 15 minutes!
Now it’s done! Be careful, it’s hot and the soup you can see at the bottom of the dumpling — this means it’s really hot!! Enjoy!
