Chinese Long Bao Dumplings Recipe

Xiao Long Bao Chinese Soup Dumplings Recipe

WebApr 30, 2007 · Cut away and discard the tough, thick stem that curves up. Fill steamer with 1 layer of Napa cabbage leaves. Steam over medium …

Rating: 4.6/5(7)
1. In a large stockpot, place all of the ingredients EXCEPT the gelatin/agar agar. Bring to boil, reduce heat and simmer for 45 minutes, uncovered. Use fine meshed strainer to remove the scum on surface. Taste, and adjust with salt, if needed. The ham is salty, so you might not need additional salt.
2. In a large bowl, combine and mix all of the ingredients, including the 1 1/2 cups of soup gelatin. Stir to incorporate gelatin evenly throughout. Refrigerate until ready to use.
3. Put about 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir more. Add the last bit of the water and stir vigorously until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously. Stop when you can't stir anymore.
4. Shave the ginger - Use your sharp paring knife to get a flat surface on one of the long sides. With a vegetable peeler, cut thin strips along the long side of the ginger. Use knife to further cut the strips into super-thin slices. This way, you get the full flavor of ginger in your sauce + the crunch of the little strips of ginger as you eat without tough, fibrous pieces of ginger.

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Soup Dumplings (Chinese Xiao Long Bao) Hungry Huy

WebJun 17, 2022 · Move the dough onto a floured surface and knead with the heel of your hand. To knead, use the heel of your hand and move the …

1. In a pot, add water, bouillon powder, ginger, ham, and onion over medium high heat. When it reaches a boil, lower to medium heat and allow to simmer for eight to ten minutes or until the liquid reduces to half the amount.
2. Measure flour and add into a mixing bowl.
3. Take the set gelatin stock from the fridge and cut it into bite sized pieces. Reserve about ¼ of the gelatin and put it aside for later.
4. After resting, weigh your dough and divide by 50 to know how much to portion out for each wrapper. This should be around seven grams per wrapper for this recipe. Cut each piece of dough according to this measurement. Put cut pieces under a damp towel while you roll out wrappers to prevent them from drying out.

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