Xiao Long Bao (Soup Dumplings)
Addictive dumplings with a delicious soup and pork filling.
Ingredients
- 1 carrot
- 1/4 cabbage
- 4 garlic cloves
- Ginger size depending on strength preference
- 400 grams pork mince
- 3 teaspoons white sugar
- 100 grams gelatine
- 1 litre chicken stock
- 1 tablespoon Sesame oil
- 2 tablespoon Soy sauce
- 1 tablesppon rice wine vinegar
- Onion powder
- Garlic powder
- MSG
Instructions
- To make the soup add the chicken stock, sesame oil, soy sauce, rice wine vinegar, ginger, garlic, and white sugar in a pot.
- Bring the pots contents to a boil, allow the flavours to infuse and sugar dissolve. Then remove the garlic and ginger.
- Take the soup off heat, and allow it to cool. Once the soup has cooled down, then add gelatine to package instructions.
- Put the soup in the fridge and allow to set, this should be at least a few hours.
- To make the dumpling filling, first add carrot and cabbage to a blender until they are a finer texture.
- In a large bowl combine the carrot, cabbage, garlic, and pork mince.
- Season with sesame oil, soy sauce, garlic powder, onion powder, and MSG.
- Take the gelatinous soup out of the fridge, rake a fork through to seperate it. Then fold into the mince mix.
- Put water on to boil for your steamer.
- To form the dumpling, add a teaspoon of the filling to the middle of the wrapper. Dab the rim of the wrapper with water. Then fold small pleats until the wrapper is completely sealed.
- Steam for 15 minutes to ensure filling is cooked.