Homemade Soup Dumplings "Xiao Long Bao"

7 mins
Serves 1
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Directions

  1. 1Add soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water to the pork mince.
  2. 2Add soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water to the pork mince.
  3. 3Add soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water to the pork mince.
  4. 4Mix the pork mince filling well.
  5. 5Mix the pork mince filling well.
  6. 6Mix the pork mince filling well.
  7. 7Add grated ginger and chopped spring onions to the pork mince mixture.
  8. 8Add grated ginger and chopped spring onions to the pork mince mixture.
  9. 9Add grated ginger and chopped spring onions to the pork mince mixture.
  10. 10Mix the aromatics into the pork mince filling.
  11. 11Mix the aromatics into the pork mince filling.
  12. 12Mix the aromatics into the pork mince filling.
  13. 13To make the soup, add chicken stock, spring onions, and ginger to a pot of water.
  14. 14To make the soup, add chicken stock, spring onions, and ginger to a pot of water.
  15. 15To make the soup, add chicken stock, spring onions, and ginger to a pot of water.
  16. 16Add gelatine powder or gelatine leaves to a small bowl of water and dissolve.
  17. 17Add gelatine powder or gelatine leaves to a small bowl of water and dissolve.
  18. 18Add gelatine powder or gelatine leaves to a small bowl of water and dissolve.
  19. 19Pour the dissolved gelatine into the chicken stock mixture and put it in the fridge until it sets into chicken soup jelly.
  20. 20Pour the dissolved gelatine into the chicken stock mixture and put it in the fridge until it sets into chicken soup jelly.
  21. 21Pour the dissolved gelatine into the chicken stock mixture and put it in the fridge until it sets into chicken soup jelly.
  22. 22Cut the chicken soup jelly into squares.
  23. 23Cut the chicken soup jelly into squares.
  24. 24Cut the chicken soup jelly into squares.
  25. 25Fold the jelly squares into the pork mince filling, ensuring the mixture stays cool.
  26. 26Fold the jelly squares into the pork mince filling, ensuring the mixture stays cool.
  27. 27Fold the jelly squares into the pork mince filling, ensuring the mixture stays cool.
  28. 28For the wrapper, mix hot water, flour, oil, and salt to create a dough.
  29. 29For the wrapper, mix hot water, flour, oil, and salt to create a dough.
  30. 30For the wrapper, mix hot water, flour, oil, and salt to create a dough.
  31. 31Let the dough nap for 30 minutes, wrapped in cling film.
  32. 32Let the dough nap for 30 minutes, wrapped in cling film.
  33. 33Let the dough nap for 30 minutes, wrapped in cling film.
  34. 34Cut the dough into cherry tomato-sized pieces and flatten them into coins.
  35. 35Cut the dough into cherry tomato-sized pieces and flatten them into coins.
  36. 36Cut the dough into cherry tomato-sized pieces and flatten them into coins.
  37. 37Use a one-to-one ratio of cornstarch and flour as dusting flour.
  38. 38Use a one-to-one ratio of cornstarch and flour as dusting flour.
  39. 39Use a one-to-one ratio of cornstarch and flour as dusting flour.
  40. 40Roll the dough pieces from the outside in, keeping the center a bit fat to create thin edges and a slightly fatter middle for the dumpling wrapper.
  41. 41Roll the dough pieces from the outside in, keeping the center a bit fat to create thin edges and a slightly fatter middle for the dumpling wrapper.
  42. 42Roll the dough pieces from the outside in, keeping the center a bit fat to create thin edges and a slightly fatter middle for the dumpling wrapper.
  43. 43Place the filling in the center of the wrapper.
  44. 44Place the filling in the center of the wrapper.
  45. 45Place the filling in the center of the wrapper.
  46. 46Crimp around your index finger and use your other hand to twist the dumpling, sealing the top super tightly.
  47. 47Crimp around your index finger and use your other hand to twist the dumpling, sealing the top super tightly.
  48. 48Crimp around your index finger and use your other hand to twist the dumpling, sealing the top super tightly.
  49. 49Alternatively, make big fat wontons or tortellinis if folding is too complicated.
  50. 50Alternatively, make big fat wontons or tortellinis if folding is too complicated.
  51. 51Alternatively, make big fat wontons or tortellinis if folding is too complicated.
  52. 52Once the water is boiling, steam the dumplings for seven minutes.
  53. 53Once the water is boiling, steam the dumplings for seven minutes.
  54. 54Once the water is boiling, steam the dumplings for seven minutes.

Ingredients

  • Pork mince
  • Pork mince
  • Pork mince
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Oyster sauce
  • Oyster sauce
  • Oyster sauce
  • Rice wine vinegar
  • Rice wine vinegar
  • Rice wine vinegar
  • Sesame oil
  • Sesame oil
  • Sesame oil
  • Sugar
  • Sugar
  • Sugar
  • Salt
  • Salt
  • Salt
  • Water
  • Water
  • Water
  • Spring onions
  • Spring onions
  • Spring onions
  • Garlic
  • Garlic
  • Garlic
  • Ginger
  • Ginger
  • Ginger
  • Chicken stock
  • Chicken stock
  • Chicken stock
  • Gelatine powder
  • Gelatine powder
  • Gelatine powder
  • Gelatine leaves
  • Gelatine leaves
  • Gelatine leaves
  • Flour
  • Flour
  • Flour
  • Oil
  • Oil
  • Oil
  • Cornstarch
  • Cornstarch
  • Cornstarch

Equipment

Bamboo steamerBowlSpoonKnifePotSmall bowlRolling pin

Tips

  • Keep the jelly cool so it doesn't melt.
  • To roll the wrapper, roll from the outside in, keeping the center a bit fat.
  • If rolling is complicated, roll it into a circle, you'll still get thin edges and a slightly fatter middle.