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Xiao Long Bao (Soup Dumplings)

A delicious version of the classic "XLB" Xiao Long Bao - aka- Soup Dumplings. Sure to fill you up and warm your insides with this beef broth and pork filling.
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Course Soup
Cuisine Chinese

Equipment

  • Steamer

Ingredients
  

Aspic aka Beef Jelly

  • 16 oz beef broth (about 2 cups) can add additional seasoning to boxed broth by sauteeing scallions and ginger and sprinkle of white pepper
  • 2 tsp agar agar powder

Dough

  • 1⅔ cup flour
  • 1 tsp salt
  • ½ cup hot water

Filling

  • 1 lb ground pork
  • 1 tbsp scallion chopped
  • 2 cloves garlic (grated)
  • 2 pieces of ginger (grated)
  • 1-1½ tbsp soy sauce
  • 3 tsp sesame oil
  • 1-1½ tbsp rice wine vinegar
  • 1-1½ tbsp oyster sauce
  • 3 tsp sugar
  • ⅛ tsp white pepper

Dipping Sauce

  • 2 tbsp chinkiang vinegar
  • 1 tbsp rice wine vinegar
  • ¼ tbsp soy sauce
  • julienned ginger
  • julienned scallion
  • sprinkle of sugar (or honey)

Instructions
 

Aspic aka Beef Jelly

  • Prepare broth and bring to a boil. Once boiling add the agar agar powder and stir for 30 seconds. Remove from heat and place in a shallow dish.
  • Let cool and set in fridge for at least 45 min or 24 hours, till all liquid has formed a jelly.

Dough Wrappers

  • Boil water and add salt to dissolve.
  • In a bowl add flour and gradually add the hot water to stirring slowly.
  • Once dough is shaggy, work the dough on a floured surface for about 10 minutes.
  • Then form a ball, wrap in saran wrap, and rest for 30 minutes.
  • When dough is ready, cut ball into 4, roll into a log and then cut 1-2 inch pieces.
  • Individually roll out each piece to a disk, not too thin because then soup will seep out.

Filling

  • Add all filling ingredients (pork, scallion, garlic, ginger, soy sauce, sesame oil, rice wine vinegar, oyster sauce, sugar, and white pepper)

Bringing It All Together

  • Remove the aspic from the fridge and dice. Add some to the filling mix and set some aside to top off the dumplings
  • Taking the rolled out wrappers, spoon about a tablespoon of the filling along with a little extra aspic into the wrappers
  • Begin pleating the dumpling to seal and then twisting the top to ensure its closed.
  • Steam for 10-12 minutes. While waiting, prepare the dipping sauce. And then ENJOY

Video