Tuesday, July 5, 2011

Xiao Long Bao

I bought a Hong Kong dim sum recipe book when I was in Singapore. Seems like this old Hong Kong lady is reliable!

I modified the recipe a little because I don't have that many ingredients at home.

Ingredients A:
- 2C AP flour
- 1/3 tsp salt
- 3 eggs

Ingredients B:
- 1/3C AP flour
- 40mL boiled water

Fillings A
- 1lb minced pork meat
- 1/3 tsp salt
- 1 Tbsp sugar
- pinch of white pepper

Fillings B
- 1 tsp sesame oil
- 1 stick of green onion, chopped
- 1 Tbsp Chinese cooking rice wine (or Michiu)

Filling C (juice)
- 2L chicken stock
- 1 cube chicken stock
- 4 packs gelatin (1.8g each)
- 2Tbsp salt

- lettuce / napa cabbage (to put below the xiao long bao so they don't stick to the steamer)

1. Combine Filling C together and cook until gelatin powder dissolves.
2. Pour into a tray and set to cool to solidify.
3. Cut into small dices, and keep in freezer.

1. Mix Fillings A and Aadd in Fillings B. Mix evenly.
2. Mix Ingredients A and B separately, then combine to form a smooth dough.
3. Divide the dough into 20 balls and flatten each ball using a roller.
* make sure the center of the flattened dough is thicker than the sides
4. Wrap Fillings (including frozen Filling C) using the flattened dough. For how to fold the dough, see this video:

There are other helpful videos around YouTube if you search for it. Of course, 18 pleats are difficult to do. I just did 8 pleats.

5. Place xiao long bao on lettuce or napa cabbage leaf and steam over high heat for 10 minutes.

If you fail the first time, that's okay, because I failed too ;)

Good luck!


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