Recipe Xiao Long Bao

Hot water dough for xiao long bao dumpling wrappers made from scratch start with hot water dough which is a combination of using just boiled hot water and cold water.

Recipe xiao long bao. But you can replace it with black rice vinegar 陈醋 which is more commonly available. Then add pork chunks in a blender add salt sugar pepper light soys sauce and oyster sauce. This intricate recipe for xiao long bao or soup dumplings from chef jeremy pang will teach you how to pleat and fold your way to the perfect dim sum.

Red rice vinegar 红醋 from jiang nan region of china is a popular choice. Cover dough in plastic wrap and leave in warm place to rest for 30 minutes. Home tips recipes xiao long bao.

Blend the pork jelly for a while. Mix salted water into flour to form a soft dough. The classic dipping sauce for xiao long bao consists of two simple ingredients.

The boiling hot water partially cooks the dough forms gluten better resulting in a soft stretchy pliable and very easy to work with and do multiple pleats. Blend with pause for 10 seconds. In a small bowl soak minced ginger green onion and sichuan peppercorn with 1 2 cup hot water for around 10 minutes to make ginger and green onion water.

For most people it is bewildering how to encase the soup inside the delicate pastry skin along with the meat filling. Xiao long bao posted on wed 13th january 2021. This recipe is divided into four main sections preparing the aspic get ready the filling making the wrapper skin and pleating the xiao long bao.