Chinese
Chinese - Noodles and Dumplings
Xiaolongbao
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 250g plain flour
- • 125ml water
- • 250g minced pork
- • 100g gelatin stock, cubed
- • 1 tbsp soy sauce
- • 1 tbsp Shaoxing wine
- • 1 tsp ginger, grated
- • 1 tsp sesame oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Knead the flour and water into a smooth dough and rest 30 minutes.
2
Phase 2
Mix the pork, soy sauce, Shaoxing wine, ginger, sesame oil, and salt, then fold in the cubed gelatin stock.
3
Phase 3
Roll the dough into thin wrappers, fill with pork, and pleat the tops closed with 16-18 folds.
4
Phase 4
Line a steamer with parchment, arrange the bao, and steam over briskly boiling water for 8 minutes.
5
Phase 5
Rest 1 minute, then serve hot with black vinegar and slivered ginger.