Recipes
Xiao long bao
These soup dumplings, a speciality of Shanghai, are named after their bamboo steaming baskets
These soup dumplings, a speciality of Shanghai, are named after their bamboo steaming baskets
(10 votes)
Cook: 1 Hour 20 Mins
Serves: 16
Price: 13p per serving
Nutritional Information
Each 46g serving contains
Energy
279kj
67kcal
279kj
67kcal
3%
Fat
1.7g
1.7g
Low
2%
2%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
0.4g
0.4g
Low
0%
0%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
607kj/145kcal
Typical energy values per 100g:
607kj/145kcal
Ingredients
150ml fresh chicken stock
1 spring onion, finely chopped
1 sheet leaf gelatine, soaked in cold water
150g plain flour, plus extra for dusting
250g Butcher’s Selection Pork Mince
1tbsp rice wine
¼tsp ground white pepper
½tsp sugar
2tsp reduced-salt soy sauce
1tsp finely grated fresh ginger
2tbsp reduced-salt soy sauce
1tbsp rice wine vinegar
2cm piece ginger, shredded
Cabbage leaves (optional)
1 clove garlic, 1 red chilli and shredded ginger, to garnish
You’ll also need a steamer (use a bamboo one if you have one)
Method
1
In a pan, bring the stock to the boil. Add the onion, simmer until reduced by half; remove from heat. Remove the leaf gelatine from the water, add to the pan and stir until dissolved. Transfer to a bowl, cool then refrigerate until set.
2
For the dough, put the flour in a bowl and add 80ml warm water while stirring with a fork. Tip onto a clean surface and knead for 7-8 mins or until smooth. If sticky, dust with flour. Wrap in clingfilm and set aside for 20 mins.
3
When the stock has set, use a spoon to chop into small pieces.
4
For the filling, mix together the pork, rice wine, pepper, sugar, soy sauce and ginger. Add the chopped stock and stir until well combined.
5
For the dipping sauce, stir the soy sauce, rice wine vinegar and ginger in a small bowl and set aside.
6
Line the steamer with a few overlapping cabbage leaves or 3 layers of baking paper that has been punched with holes.
7
Dust a clean surface with flour and roll the dough into a long cylinder. Cut into 16 equal pieces and shape into balls. Roll each ball into a circle 12-13cm in diameter with a rolling pin. Put under damp kitchen paper.
8
To assemble the dumplings, put a spoonful of filling in the centre of each circle, brush the edges with water and bring into the centre, pleating and squeezing as you go. Transfer to a tray lined with baking paper, and cover with damp kitchen paper while making the others.
9
Put the dumplings in the steamer; garnish with a garlic clove, chilli and ginger. Set over boiling water, cover and steam for 10 mins, then serve with the dipping sauce on the side.