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Name: Xiao Long Bao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Xiao Long Bao Recipe (Chinese Soup Dumpling); Makes about 48 dumplings; INGREDIENTS; Pork Stock; 1 pound pork bones; 1 pig's foot (have butcher cut into small pieces); 3-5 scallions (cut into 1-inch pieces); 2 large knobs ginger (size of thumb; unpeeled, thinly slice into strips); 2 tablespoons Shaoxing wine (Chinese rice wine); 6 cups water; 1 teaspoon salt; Dough; 3 cups all-purpose flour plus 1/3 cup more for dusting; 1-1/4 cup hot water; 2 tablespoons vegetable oil; Pork Filling; 1-1/4 pounds ground pork shoulder; 1-3/4 teaspoons salt; 1 tablespoon soy sauce; 1-1/4 teaspoons sugar; 1-1/4 teaspoons Shaoxing wine (Chinese rice wine); 1-1/4 teaspoons toasted sesame oil; 3 scallions (finely chopped); 1 garlic clove (finely grated); 3/4 teaspoon grated ginger; 3/4 teaspoon black or white pepper; Dipping Sauce; 1/3 cup black vinegar

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INGREDIENTS

Xiao Long Bao Recipe (Chinese Soup Dumpling)
Makes about 48 dumplings
INGREDIENTS
Pork Stock
1 pound pork bones
1 pig's foot (have butcher cut into small pieces)
3-5 scallions (cut into 1-inch pieces)
2 large knobs ginger ; (size of thumb; unpeeled, thinly slice into strips)
2 tablespoons Shaoxing wine (Chinese rice wine)
6 cups water
1 teaspoon salt
Dough
3 cups all-purpose flour ; plus 1/3 cup more for dusting
1-1/4 cup hot water
2 tablespoons vegetable oil
Pork Filling
1-1/4 pounds ground pork shoulder
1-3/4 teaspoons salt
1 tablespoon soy sauce
1-1/4 teaspoons sugar
1-1/4 teaspoons Shaoxing wine (Chinese rice wine)
1-1/4 teaspoons toasted sesame oil
3 scallions (finely chopped)
1 garlic clove (finely grated)
3/4 teaspoon grated ginger
3/4 teaspoon black or white pepper
Dipping Sauce
1/3 cup black vinegar

INSTRUCTIONS

Pork Stock

Place pork bones into a stock pot and cover with cold water. Bring to a boil. Cook for about 2 minutes or until foam starts to float to the top. Empty the content of the pot into a colander and rinse the bones thoroughly with cold water. Clean the pot thoroughly as well.

Return the cleaned pork bones back into the cleaned stock pot. Add scallions, ginger, wine, and water. Bring the pot to a boil then reduce heat to a low simmer. Occasionally skim the surface of any foam that floats to the top to keep the stock clear. Simmer on low for about 1.5 hours or until liquid reduces to half.

Season with salt.

Strain liquid into a 13x9 inch baking dish and discard the solids. Cover with plastic and chill until set (at least two hours).

Once set, cut a crosshatch pattern into the jellied soup.

Dough

In a stand mixer with a hook attachment, mix together the flour, water and vegetable oil. Kneed on low until the dough comes together into a soft ball that pulls cleanly away from the sides of the mixing bowl. The dough should be soft, supple and smooth.

Cover with plastic and let it rest for one hour.

Pork Filling

In a small bowl, mix together everything (the pork shoulder, salt, soy sauce, sugar, wine, sesame oil, scallions, garlic, ginger and pepper) until it forms a homogenous paste.

Add the cubed pork soup into the filling and mix until combined.

Assembly

Divide the dough into four equal pieces. Make sure to always keep the unused dough covered with plastic. Otherwise it will dry out very quickly. Roll out each piece of dough into a foot-long rope. Cut the rope into 12 equal segments. Roll each segment into a ball.

Working with one piece of dough at a time while the rest are covered in plastic, lightly dust the dough and your work surface with flour to prevent sticking. Use a dowel or a rolling pin to flatten each ball dough into a disk. Roll out the dough so that the center is a little thick while the edges are very thin. The thicker center will keep the stuffing from falling out and the thin edges are key to the perfect texture.

To the center of each wrapper, scoop about 1 tablespoon of filling, making sure to also include the jellied soup. Gently pull up the edges of the wrapper and use your thumb and index finger to make as many pleats as you can around the filling.

Place the pleated dumpling in the palm of your hand and use your other hand to pull together the pleated edges. Then give the dumpling a gently twist and pinch to seal.

Spray the bottom of a steamer with nonstick cooking oil spray. Alternatively, you can line the bottom of the steamer with a few leaves of Napa cabbage or use parchment paper. Place the dumplings inside the steamer, with 1 inch spacing all around.

Place the steamer into a large skillet of boiling water. Make sure no water touches the bottom of the dumpling. Steam each batch of dumplings for about 10 minutes.

Serve directly from the steamer with a side of black vinegar dipping sauce. Savor the goodness and reevaluate why you just put yourself through this instead of going to your local Shanghai Dumpling restaurant.

NOTES

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Xiao Long Bao

Xiao Long Bao Recipe (Chinese Soup Dumpling)
 Makes about 48 dumplings
 INGREDIENTS
 Pork Stock
1 pound pork bones
1 pig's foot (have butcher cut into small pieces)
3-5 scallions (cut into 1-inch pieces)
2 large knobs ginger (size of thumb; unpeeled, thinly slice into strips)
2 tablespoons Shaoxing wine (Chinese rice wine)
6 cups water
1 teaspoon salt
 Dough
3 cups all-purpose flour plus 1/3 cup more for dusting
1-1/4 cup hot water
2 tablespoons vegetable oil
 Pork Filling
1-1/4 pounds ground pork shoulder
1-3/4 teaspoons salt
1 tablespoon soy sauce
1-1/4 teaspoons sugar
1-1/4 teaspoons Shaoxing wine (Chinese rice wine)
1-1/4 teaspoons toasted sesame oil
3 scallions (finely chopped)
1 garlic clove (finely grated)
3/4 teaspoon grated ginger
3/4 teaspoon black or white pepper
 Dipping Sauce
1/3 cup black vinegar

Pork Stock

Season with salt.

Strain liquid into a 13x9 inch baking dish and discard the solids. Cover with plastic and chill until set (at least two hours).

Once set, cut a crosshatch pattern into the jellied soup.

Dough

Cover with plastic and let it rest for one hour.

Pork Filling

In a small bowl, mix together everything (the pork shoulder, salt, soy sauce, sugar, wine, sesame oil, scallions, garlic, ginger and pepper) until it forms a homogenous paste.

Add the cubed pork soup into the filling and mix until combined.

Assembly

Place the pleated dumpling in the palm of your hand and use your other hand to pull together the pleated edges. Then give the dumpling a gently twist and pinch to seal.

Place the steamer into a large skillet of boiling water. Make sure no water touches the bottom of the dumpling. Steam each batch of dumplings for about 10 minutes.

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Nutrition

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Serving Size: 1 (2525g)
Recipe Makes: 1

Calories: 1575
Calories from Fat: 221 (14%)

Amt Per Serving		% DV

	Total Fat 24.6g	33 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 7.5g
Cholesterol 0mg		0 %
Sodium 4834.7mg		167 %
Potassium 1691.7mg		45 %
Total Carbohydrate 291.4g		86 %
	Dietary Fiber 14g	56 %
	Sugars, other 277.5g
Protein 43.4g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1575

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