Steamed Shanghai Soup Dumplings (Xiaolongbao)
Serving
4
Preparation Time
120 minute
Execution Time
25 minute
About this recipe
Ingredients
- 500 g Pork mince
- 40 ml Ricewine
- 1/2 tsp Sesame oil
- to taste Salt and pepper
- 3/4 tsp Sugar
- 3 tsp Light soy
- 3 tasp water
- 1 tasp Ginger minced
- 1 cup Aspic cut into cubes
- to serve Chinese black vinegar and julienne ginger
- 250 g For the aspic - Pork skin
- 500 g Pork bones
- for flavour Ginger (2 slices) Spring onion (2) Ricewine (1tasp)
- . . For the dough (1cup of flour and 6 tasp warm water)
Directions
Step 1
For the aspic (our chefs do this one a night before!)
Ingredients
- ½ lb pork skin, cut into 1-inch strips
- 1 lb pork neck bones (you want neck bones that still have meat on them!)
- water
- 2 slices ginger
- 1 scallion, cut into 3 pieces
- 1 tablespoon shaoxing wine
Methods
- In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 4 cups of water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
- After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. As to the leftovers in the pot, you can discard it or go the Chinese route, which would be to drizzle some light soy sauce over everything and start grazing). Once the liquid is completely cooled, cover and refrigerate overnight.
Step 2
Step 1: The Dough
- In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes.
- The dough should be very soft and smooth. Cover with glad wrap and let it rest for 20 minutes.