Soup Dumplings (Xiao Long Bao)
The recipe Soup Dumplings (Xiao Long Bao) can be made in roughly 12 hours. This recipe makes 6 servings with 669 calories, 39g of protein, and 38g of fat each. For $2.0 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It works well as an affordable soup for Autumn. 1559 people found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free diet. Head to the store and pick up water, raw shrimp, ground pork, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Try Xiao Long Bao— Soup Dumplings, Shanghai Soup Dumplings (Xiao Long Bao), and Long’s Yellow Tomato Soup for similar recipes.
Servings: 6
Ingredients:
3 pounds chicken backs or wings
2 cups (10 ounces) all-purpose flour
1-inch knob ginger
1/3 pound ground pork
Kosher salt
Napa cabbage leaves
1/4 pound raw shrimp, peeled
6 scallions, white separated, greens roughly chopped
1/2 pound chinese ham or slab bacon
2 teaspoons soy sauce
2 teaspoons sugar
1 cup boiling water
1 tablespoon white peppercorns
1 tablespoon XiaoShing wine
Equipment:
sauce pan
food processor
bowl
whisk
pastry brush
wok
Cooking instruction summary:
Procedures 1 Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours. 2 Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use. 3 Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes. 4 When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled. 5 Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out. 6 To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board. 7 Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.
Step by step:
1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
2. Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
3. Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
4. When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.
6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal.
7. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
8. Place a bamboo steamer over a wok with 2 inches of water.
9. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes.
10. Serve immediately, being careful not to break them.
Nutrition Information:
covered percent of daily need
