Pressure Cooker Xiao Long Bao (Soup Dumplings)

Name: Pressure Cooker Xiao Long Bao (Soup Dumplings)
Yield: Serves 2 servings
Ingredients: All-purpose flour....2/3 cup (about 70 grams); Boiling water....3 1/2 tablespoons (about 50 ml); Extra flour for dusting....as needed; pieces Button mushrooms....4; Chopped green garlic....1/2 tablespoon (about 7 grams); Cooking wine....1 teaspoon (about 5 ml); teaspoon Salt....1/3; pinch Ground black pepper....a; teaspoons Halibut skin and chicken bone broth jelly....5

sumi @sumi_6827609

I used leftover halibut skin and chicken bones from making sashimi to make a broth, then chilled it in the fridge until it became gelatinous, and used it to make juicy Xiao Long Bao. Steaming with a pressure cooker makes the wrappers chewier and less likely to break than regular steaming. The hot, flavorful filling is delicious, oil-free, and meatless, making it a great late-night snack.

sumi @sumi_6827609

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Ingredients

Serves 2 servings

All-purpose flour....2/3 cup (about 70 grams)
Boiling water....3 1/2 tablespoons (about 50 ml)
Extra flour for dusting....as needed
piecesButton mushrooms....4
Chopped green garlic....1/2 tablespoon (about 7 grams)
Cooking wine....1 teaspoon (about 5 ml)
teaspoonSalt....1/3
pinchGround black pepper....a
teaspoonsHalibut skin and chicken bone broth jelly....5

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Steps

1

Soak the button mushrooms until soft, squeeze out excess water, and finely chop.
2

In a small saucepan, add the cooking wine, chopped mushrooms from step 1, chopped green garlic, salt, and pepper. Cook over low heat until the liquid is reduced. Remove from heat, transfer to a bowl, let cool, then refrigerate for 1 hour.
3

Mix the flour with boiling water using chopsticks. Once cool enough to handle, knead by hand until smooth. Place the dough in a plastic bag and let it rest for 1 hour.
4

Dust a board with flour. Divide the dough from step 3 into 5 pieces. Roll each piece into a circle about 4 inches (10 cm) in diameter. Place some filling from step 2 and 1 teaspoon of broth jelly in the center, then seal and arrange on parchment paper in a traditional steamer. Repeat with the remaining 4 pieces.
5

Place the steamer in a pressure cooker and steam over water under pressure for 3 minutes. Turn off the heat and let the pressure release naturally before opening.