Hard70 min6 servings
Xiaolongbao (Soup Dumplings)
Shanghai's famous soup-filled dumplings with a delicate wrapper encasing seasoned pork and rich aspic that melts into soup when steamed. A technical masterpiece worth the effort.
S
by Système
Community Chef
Ingredients
- •400 g Ground Pork
- •300 g Wheat Flour
- •20 g Ginger
- •30 ml Soy sauce
- •200 ml Chicken Broth
Instructions
- 1
Make aspic: simmer 500g pork skin with ginger, scallion in 500ml water for 3 hours. Strain, refrigerate until set.
- 2
Make dough: mix 250g all-purpose flour with 130ml just-boiled water. Knead 10 min until smooth. Rest 30 min covered.
- 3