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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Delicious Chinese soup dumplings filled with beef mince and gelatinized chicken bone broth.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the chicken bone broth, add the gelatine, and stir until all the gelatine has dissolved. Strain and place in the fridge until the jelly has set. Then cut into cubes.
Heat a pan, add sesame oil, and brown the beef mince. Add the spring onions, ginger, light soy sauce, shaoxing rice wine, and mix well until everything is well combined. Set aside to cool.
In a mixing bowl, add the all-purpose flour, then the hot water. Mix well to combine and slowly add the tap water, enough to form a dough similar to pasta or play dough consistency. Knead well with the palm of your hand until the dough is smooth. Set the dough aside to rest.
Once the dough has rested, divide into smaller balls. On a floured surface, roll out each ball into a long strip and lightly dust with more flour. Feed each strip through a pasta roller on 2 different settings until you get to the thickness you want. Use a glass or round cutter to cut out rings. Cover the dough rounds with a damp cloth to prevent them from drying out.
Fill each dough wrapper by placing some of the beef mince filling, topped with a cube of the jelly. Bring the sides together and form a 'money bag' with a chopstick in the center of the dumpling opening. Twist the opening gently around the chopstick and remove the chopstick.
Refrigerate or steam the dumplings right away.
Bring a small pot of water to boil, place the bamboo steamer on top, and place 3 dumplings into the steamer, ensuring they are not squashed together.
Steam for about 8 minutes until the dough becomes translucent. Remove and serve warm with dipping sauce on the side.
Mix the light soy sauce & palm sugar syrup well, then place into dipping bowls and serve with the dumplings.
Ensure the dough is covered with a damp cloth to prevent it from drying out.
Use a pasta roller to achieve consistent thickness for the dough.
Refrigerate the dumplings if not steaming immediately to maintain freshness.
How do I store leftover Xiao Long Bao (Soup Dumplings)?
To store leftover Xiao Long Bao, place them in an airtight container and refrigerate for up to 2 days. For longer storage, you can freeze them. Just make sure to separate the dumplings with parchment paper to prevent sticking. When ready to eat, steam them directly from frozen for about 10-12 minutes.
Can I make Xiao Long Bao (Soup Dumplings) gluten-free?
Yes, you can make gluten-free Xiao Long Bao by substituting all-purpose flour with a gluten-free flour blend. Make sure to check the ingredients of the other components, such as soy sauce, and opt for gluten-free versions to ensure the entire dish is suitable for a gluten-free diet.
What can I use as a substitute for Shaoxing Rice Wine in Xiao Long Bao?
If you don't have Shaoxing Rice Wine, you can substitute it with dry sherry or a mixture of white wine and a splash of rice vinegar. While the flavor may vary slightly, these alternatives will still provide a nice depth to the beef filling.
What dipping sauce pairs well with Xiao Long Bao (Soup Dumplings)?
A simple dipping sauce made from light soy sauce and palm sugar syrup is perfect for Xiao Long Bao. You can also add a splash of rice vinegar or chili oil for an extra kick. This combination enhances the flavors of the dumplings beautifully.
What is the best way to cook Xiao Long Bao (Soup Dumplings) for optimal texture?
The best way to cook Xiao Long Bao is by steaming them. Use a bamboo steamer lined with parchment paper to prevent sticking. Steam the dumplings for about 8 minutes until the dough becomes translucent. This method ensures the dumplings remain soft and the broth inside stays warm and flavorful.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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