Today, we are making soup dumpling, also known as Shanghai dumpling or Xiaolongbao. Piping hot
Flavorful soup and pork filling are wrapped in thin, chewy skin. Prick the skin with the tip of chopsticks
and sip the soup, then eat the little pouch. It is so delicious! This is one of the best dim sums
I have ever had.
Well, this is not a Japanese food, but Chinese cuisine has influenced to Japanese cuisine so much. We eat Chinese on a daily basis just because we love it!
1 tea spoon of concentrated chicken soup of your choice
150ml of water
8g of powdered gelatin
1.Put water, concentrated soup your choice, Shaoxing wine, green part of long green onion and skin of fresh ginger root to a pot. Set on medium heat and
boil for 5 minutes and reduce a little.
2.Strain into another sauce pan. Sprinkle powdered gelatin, and whisk to combine. Place over medium heat and mix to dissolve completely.
3.Pour into a container in an ice bath and chill in the fridge and until it set.
＜dough＞for 30 dumplings
120ｇ of bread flour
60ｇ of cake flour
120ｍｌ of boiling water
1 teaspoon of vegetable oil
1. Put bread flour and cake flour and salt into a food processor. Pulse to combine. Pour Boiling water and vegetable oil and pulse to combine.
2. When the dough comes together, take it out carefully
from a food processor and put it into a plastic bag. Set aside for about 30 minutes until the dough comes to a room temperature.
3. Place a non-slip mat under the cutting board. Then take the dough out onto a cutting board and knead until smooth for 1 to 2 minutes.
4. Put it back to a plastic bag again while preparing the filling.
200ｇ of ground pork
1 tea spoon of grated ginger
1 taｂｌe spoon of soy sauce
1/2 tea spoon of salt
1 and 1/2 tea spoons of sugar
A pinch of pepper
3 table spoons of chopped green onion
1 tea spoon of sesami oil
Put my ground pork into a large bowl, fatter the better, add salt, sugar, pepper, chopped green onion and grated ginger. First, mix with chopsticks to distribute seasonings thoroughly, then mix well by using a spatula. Mix really well like so. Add cubed jelly and mix by using chopsticks otherwise jelly will melt. Keep chilled
1. Cut the dough into four equal portions and shape into one-inch or 3 cm diameter cylinder. Work on one dough at a time and others have to be in a plastic bag to prevent from dring out.
2. Cut each dough into 6. Mark on the center, cut into 3 each half.
Keep rolling when you cut the dough to make it easier to roll out evenly. Cut and roll 45 degrees, cut and roll 45degrees.
3. When you finish cutting dust with flours. Push by your hand to shape into a disc and put in a plastic bag.
4. Dust generously cutting board and rolling pin. Start rolling, push inward to the center, back, push inward, back and keep going. Be sure to make center is thicker than the edge otherwise, it will break when you finish wrapping.
5. The skin should be 2 and a half inches or 10 cm in diameter.
6. Put one tablespoon of filling onto the center, then start pleating. Pull up a skin and pinch to create a pleat, and then next, pull and pinch, to the next, repeat the pleating until reach to the other end. Pinch all the pleat to seal
tightly while rotating your dumpling.
★You will need at least 18 pleats, officially. But do not care too
much how many pleats you made. Do your best to seal.
7.Place my dumpling onto my bamboo
steamer lined with cheesecloth. Napa cabbage or even parchment paper will work. 8.Steam for 8 minutes over high heat.
9.Let’s make the dipping sauce while steaming. Just add thinly sliced fresh ginger to black vinegar. That’s it!
This is how to eat. Carefully and slowly grab your dumpling with chopsticks and put it onto your spoon, Prick and release your soup and sip, then put some ginger onto the dumpling and eat in one bite!Soooo good!
I used to work as a consultant to making a new recipe at a dim sum food service industry for five years. This is one of the most difficult dim sums to produce in a factory. So try to make it at home!