Chinese Pork Dumplings Recipe Bao

How to make Xiao Long Bao (小笼包, Soup Dumplings)

WEBJun 27, 2020 · Line the steamer basket with steamer parchment paper, or cut regular parchment paper into squares (see note 5 if you are using a …

1. Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C)
2. In a mixing bowl, add hot water to the flour. Mix with chopsticks/spatula. Then add tap water.
3. Mix minced pork with all the seasoning until well combined.
4. Roll the dough into a rope. Divide into 20 pieces. Then press into discs with the palm of your hand. Cover at all times when not using (with cling film/in a plastic bag/with an upside-down bowl, etc.).

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Homemade dumplings: The ultimate guide to Chinese …

WEBAug 14, 2020 · Heat up a bit of oil in a non-stick pan over medium to medium high heat. Add your dumplings, leaving a bit of space between …

1. Add the flour to a large bowl and create a well in the middle. Pour the very warm water into the well and use a pair of chopsticks to whisk, incorporating the flour little by little until everything comes together into a very shaggy dough.
2. Toss the cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
3. After the dough has rested, poke the center of the dough with your finger and stretch it out to create a bagel shape. Keep stretching and rotating it out into a large, thin ring.
4. In a nonstick pan, over medium heat, heat up a touch of oil. When hot, lay the potstickers in the pan, in one layer. Cook, until slightly browned, then add 2-4 tablespoons of water and cover and cook for 3-4 minutes. When the water has cooked off, lift off the lid and continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce and chili oil!

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