morsels45

morsels45 said

Xiao long bao

Soup inside a dumpling. Bite a hole first or you will regret it.

Xiao long bao
Photo: Peachyeung316, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make xiao long bao

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the jellied stock

180 minutes · serves 4 · Hard

What you need

  • 300g pork skin and bones for the stock
  • 400g plain flour
  • 200ml hot water
  • 400g pork mince
  • Thumb of ginger
  • 4 spring onions
  • 2 tbsp shaoxing
  • 1 tbsp soy sauce
  • Sesame oil

What you do

  1. 1Simmer the skin and bones 3 hours, strain, and chill until it sets to a firm jelly. Cube it. That jelly is the soup.
  2. 2Hot-water dough: pour the hot water into the flour, stir, knead 8 minutes, rest 30.
  3. 3Mix the mince with ginger, spring onion, shaoxing, soy and sesame, then fold through the cubed jelly last, gently.
  4. 4Roll wrappers thin at the edge, thick in the middle. Fill, and pleat upward into a tight purse — the seal has to hold liquid.
  5. 5Steam 8 minutes on oiled paper. Lift one into a spoon, bite a hole, sip, then eat. Straight into the mouth and it will burn you.

From frozen

12 minutes · serves 2 · Very easy

What you need

  • 12 frozen xiao long bao
  • Black vinegar
  • Shredded ginger

What you do

  1. 1Steam from frozen on oiled paper or cabbage leaves, 9 minutes. Do not thaw them first.
  2. 2Vinegar with fine shreds of ginger in it to dip.