Xiao Long Bao Recipe

Xiao Long Bao Recipe
The Soup
2 quarts of water
2 pounds chicken bones (wings/back/neck)
2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4 pieces
1/2 pound of pork skin & fat (you can ask your butcher for this, he’ll most likely just give it to
you. you could also use pork belly, or just a fatty cut of pork)
1 inch piece of ginger, sliced into 4-5 ginger “coins”
2 green onions, cut into 3″ pieces
2 large garlic cloves, smashed with side of your knife
2 teaspoons of Chinese rice wine (or dry sherry)
Wash pork thoroughly. Take the pork skin and with the backside of your knife, firmly scrape the
surface of the skin to clean it further. This will help you produce a cleaner soup. Rinse again.
Place all ingredients in a large stockpot. When all ingredients come to a boil, immediately turn to
low heat and simmer for 2 hours. Skim surface of impurities constantly to keep soup clean and
clear. Or, you could make the broth in half the time. When the soup is done. Strain and discard
solids. We will only use 4 cups of broth. (Save the rest for soup!)
The Broth Gelatin
1 tablespoon powdered Agar Agar or 1 tablespoon of unflavored gelatin
Place 4 cups of the broth back in the pot, turn on the heat. When just about to boil again, turn
heat off and add the agar-agar or gelatin. Whisk for 2 minutes until all powder is dissolved. Pour
broth into an 8×8 baking dish (size really doesn’t matter. if you have a few plastic containers,
use those instead. remember how you used to make jello?) Refrigerate until set, about 3-4 hours.
(I stuck mine in the freezer after the first hour because I got impatient…it only took 2 hours for
mine to set)
The Filling
1 lb ground pork
1/4 lb shrimp, shelled, deveined and minced finely
3 stalks green onion, finely minced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon grated fresh ginger (use rasp grater)
1 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
Mix all ingredients. Remember the broth gelatin above? When the broth gelatin is set, run a fork
through it, with criss-cross motion, to break up into very small 1/4″ pieces. Take about 1 1/2
cups of the broth gelatin and add that to the filling mixture. Stir to incorporate evenly throughout.
Refrigerate until ready to use.
Mom’s Hot Water Dough
(makes about 40 dumplings)
400 grams of all-purpose flour (but please re-read the part above re: dough)
3/4 cups boiling hot water
1/4 cup cold water
1 tablespoon cooking oil
Put 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a pair of
chopsticks to stir vigorously. Add more hot water. Stir more. Add the last bit of the water and stir
vigorously until the dough begins to form. Add the cold water and oil. Keep stirring vigorously
with chopsticks. Stop when you can’t stir anymore.
Dust counter with the remainder 40 grams of flour. Place dough on floured surface, use your
hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back
slowly when you poke with your finger. Cover with plastic wrap and let it sit for 30 minutes.
Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with plastic
wrap) and roll it into a long log, about 1-1/4″ diameter. Using pastry scraper or knife, cut dough
into pieces about the size of a golf ball. Roll one of the balls between your palms to get a nice,
round, smooth ball. Using a rolling pin, roll it out flat. Use 3″ cookie cutter or improvise with my
ghetto version of a cutter to cut out the dough circle. **Note, you may need more flour as your
are rolling out your dough. I always keep the counter dusted and a small pile of flour nearby so I
can quickly nudge some over if I need it.
Fill with 1 tablespoon of filling, pinch pleat by following the slideshow above. Repeat with rest.
Make sure that you cover any dough that you aren’t currently using and cover the dumplings
with a towel to prevent drying.
The Dipping Sauce (Combine and refrigerate)
2 tablespoons of sambal (hot chili & garlic sauce)
1/2 cup black vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger
How to shave ginger: Take a big knob – about 2 inches long.Remove skin. Use your sharp paring
knife to get a flat surface on one of the long sides. With a vegetable peeler, cut thin strips along
the long side of the ginger. Use knife to further cut the strips into super-thin slices. This way, you
get the full flavor of ginger in your sauce + the crunch of the little strips of ginger as you eat
without tough, fibrous pieces of ginger.
The Stea
1 head off Napa cabbaage, leaves separated
Fill steam
mer with 1 laayer of Napaa cabbage leaaves. Steam over medium
m heat for 2 minutes to
warm up the steamerr and to softeen cabbage. Place
dumpllings on the cabbage leaaves, leavingg 1
1/2″ spacce between each
ng. Steam fo
or 12 minutes. Serve in bbamboo steam
mer. Eat
Aromaticc chicken, po
ork bone and
d cured ham broth set & cut into shim
mmering ribbbons of
transluceent gelatin:
Cut into cubes they look like jew
Are you hungry
yet? The little du
umplings aree begging to be nestled bbetween youur lips.