How to make XLB Shanghai Soup Dumplings | BeatTheBush
XLB short for Xiao Long Bao are Soup Dumplings that originated from
Shanghai. They have a pork based filling with a flour outer layer that
wraps in the soup. You bite it open to reveal the soup where you can
then slurp up the savory juices. It's just delicious!
Here,
I show you how to make the filing, the jelly filling that converts into
the soup, the wrapper, how to wrap it, and also the dipping sauces.
Wow! Lots of stuff here. I almost died making these since it was so much
work.
The following is the recipe I used along with some suggestions if you are going to take a stab at this:
Dough:
2 cups flour
a dash of salt
2/3
cup water (start with 1/2 cup beat for a good 3 minutes between each
addition of a tablespoon of water to make sure you do not add too much
water. You have enough water when the dough just starts to stick
together and not crumble off)
Jelly Filling:
1/4 lb Pork Skin (use 1/2 pound instead)
1 tbsp xiao-shing rice wine
1 tspn of fish sauce
4-6 piece slices of ginger
2 stalks of green onion cut to 1 inch lenght
Boil for 1.5 hours, Remove Ginger
Blend the solids and add back into the soup.
Refridgerate the soup for 2-3 hours or until solidified.
Filling:
1 lb ground pork
2 tspn light soy sauce
1 tspn seasame oil
2 tbspn green onion minced
1 portabello mushroom (recommend 2 large ones or about 1/2 lb)
1/2 cup water
Make
4" circles as thin as you can with the dough. Mix the filling and jelly
filling together and put 1 tbspn in the middle of the wrapper. Wrap as
in the video.
Plate for steaming:
Plate with the leafy parts of the napa cabbage
You should use your bamboo steamer if you have one.
Steam them seperated about 1" from each other and on top of the leaves. Steam for 8 minutes.
Sauce:
Shred of ginger
1 tbspn dark soy sauce
2 tbspn vinegar
1 tbspn water .
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Xiao Long Bao Recipe - How To Make Soup Dumplings!
Xiao Long Bao is Shanghai's most famous style of soup dumplings. Learn how to make this delicious recipe!
**INGREDIENTS**
**FOR THE JELLY:**
- 400 g of pork skin [400克猪皮]
- a bunch of spring onion [1小把香葱]
- Some slices of ginger [几片姜片]
- 1 tbsp of Chinese cooking wine [1汤匙料酒]
- 2 tsp of sugar [2茶匙白糖]
- 1 tsp of white pepper [1茶匙白胡椒粉]
- 1 tsp of salt or to taste [1茶匙盐]
**FOR THE FILLING:**
- 200 g ground pork [200克猪肉馅]
- 1/4 cup of green part of spring onion [1/4杯葱]
- 1/4 cup of minced carrot [1/4杯胡萝卜末]
- 1/4 cup of minced cabbage [1/4杯白菜碎]
- 1 tsp of dark soy sauce [1茶匙老抽]
- 1 tsp of white sugar [1茶匙白糖]
- 1 tsp of sesame oil 1茶匙芝麻油[]
- 1/2 tsp of salt or to taste [1/2茶匙盐]
**Sauce:**
- 1/8 cup of white part of spring onion [1/ 8杯葱白]
- 4 slices of ginger [4片姜]
- 3 tbsp of water [3汤匙水]
**FOR THE WRAPS:**
- 1/2 tsp of salt [1/2茶匙盐]
- 200 g high protein flour [200克高筋粉]
- 100ml warm water [100毫升水]
**FOR THE DIPPING SAUCE:**
- some shredded fresh ginger [适量姜丝]
- 1 tablespoons of white vinegar [1汤匙白醋]
- 1 teaspoon of soy sauce [1茶匙生抽]
**MAKING THE JELLY **
- Blanch the skin for 5 minutes to remove the bad smell.
- Clean it and remove the fat because you don’t want your soup to be too oily.
- Cut it into thin strips.
-
Prepare a pot of water (1.8 L of water). Put in your pork skin. Bring
it to a boil and then down to low heat. Stew it for 1 hour.
-
After 1 hour, add a bunch of spring onion, some slices of ginger, a
tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and
a tsb of salt. Keep stewing on low heat for another hour.
-
Strain the broth into a container. After stewing, you should have about
400 ml broth left. Put it in the fridge for at least 6 hours. Skin has a
lot collagen, which dissolves in the water during stewing. When the
temperature goes down, it turns into a jelly.
- Carefully mince the jelly. Make sure there are not big chunks.
- Set it aside.
**MAKING THE FILLING**
You can do this while the jelly is being formed in the fridge.
- Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
- Pour the sauce into the ground pork.
- Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
-
Stir it until the pork absorbs all the sauce. Add the vegetables into
the meat. And Combine them. You can switch it with other vegetables like
water chestnut or radish.
- Last step is to mix it with the minced jelly.
**MAKE THE DUMPLING WRAPS**
- you need about 200 g of high protein flour.
- Add a 1/2 teaspoon of salt and mix it well.
- Pour warm water in 3 parts.and mix the flour
- Knead the dough until smooth.
- Cover it and let it sit for 30 minutes.
- Knead the dough again for 5-10 minutes, to squeeze the air out.
- Cover it; let it sit for another 30 minutes.
- Cut the dough in half. Roll and Pull it into a long even strip.
- Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
- Sprinkle some flour in case they stick to each other.
- Flatten them with your hand.
- Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.
**CLOSE THE DUMPLINGS**
This is the most important step to make them look great.
- Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp.
- Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
- At the end, pinch it together to close the dumpling.
Normally,
each dumpling should have 10-12 pleats in total. Don’t worry too much
about this your first time- it will take some practice to make it look
perfect.
**STEAM**
(YOU SHOULD DO THIS AS SOON AS POSSIBLE AFTER CLOSING THE DUMPLINGS)
- Put parchment paper in the steamer
- Leave some space between the xiao long bao,
- Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.
**DIPPING SAUCE**
- Some shredded fresh ginger
- 1 tablespoons of white vinegar
- 1 teaspoon of soy sauce
Hope you enjoy! If you have any questions, just post a comment.
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