Xiao Long Bao (Soup Dumplings) | Superheated Steam Oven/Microwave

Name: Xiao Long Bao (Soup Dumplings) | Superheated Steam Oven/Microwave
Total time: 6000 s
Yield: Serves 4 servings
Ingredients: 1/3 cup bread flour (50 g); 1/3 cup cake flour (50 g); 1/3 teaspoon salt; 1/4 teaspoon sesame oil; 3 1/2 tablespoons hot water (50 ml); 2 teaspoons water; 2/3 teaspoon powdered gelatin; 1/3 teaspoon chicken bouillon powder; 1/4 cup water (60 ml); 5 1/3 ounces pork belly slices (150 g); 1 teaspoon Shaoxing wine; 1 teaspoon soy sauce; Pinch salt; 1 tablespoon chopped green onion; 1 tablespoon minced ginger; 1 teaspoon sesame oil; as needed Potato starch,; as needed Shredded ginger,; as needed Soy sauce,; as needed Vinegar,

okane @okane

Full details 👉https://youtu.be/xnohA2zOpls

okane @okane

Full details 👉https://youtu.be/xnohA2zOpls

Saved

Ingredients

100 minutes

Serves 4 servings

1/3 cupbread flour (50 g)
1/3 cupcake flour (50 g)
1/3 teaspoonsalt
1/4 teaspoonsesame oil
3 1/2 tablespoonshot water (50 ml)
2 teaspoonswater
2/3 teaspoonpowdered gelatin
1/3 teaspoonchicken bouillon powder
1/4 cupwater (60 ml)
5 1/3 ouncespork belly slices (150 g)
1 teaspoonShaoxing wine
1 teaspoonsoy sauce
Pinchsalt
1 tablespoonchopped green onion
1 tablespoonminced ginger
1 teaspoonsesame oil
as neededPotato starch,
as neededShredded ginger,
as neededSoy sauce,
as neededVinegar,

Saved

Steps

100 minutes

1

Combine bread flour, cake flour, and salt. Gradually mix in hot water, stirring as you go. While still warm, add sesame oil and knead into a ball. Sprinkle with potato starch and knead until the dough is as soft as an earlobe, about 10 minutes. Wrap in plastic wrap and let rest for 1 hour.
2

Mix water and powdered gelatin, then add chicken bouillon powder and water. Microwave at 600W for 1 minute 20 seconds. Stir well and refrigerate until set.
3

Mix pork belly slices, Shaoxing wine, soy sauce, salt, green onion, minced ginger, and sesame oil until well combined. Cut the chilled gelatin into small cubes and mix into the meat filling. Divide the filling into 12 equal portions and refrigerate.
4

Divide the dough into 12 equal pieces. Roll each piece into a 3 1/2-inch (9 cm) round. Keep the remaining dough covered with plastic wrap to prevent drying.
5

Wrap each portion of filling with a dough round, pleating and sealing the top. If the edges don't stick, dab with a little water. Arrange the dumplings on a steam oven tray in a 4 by 3 grid.
6

Preheat the oven to setting No.136. Once preheated, place the tray in the oven and cover to steam.
7

Serve the cooked dumplings with shredded ginger, soy sauce, and vinegar.