小籠湯包 
Soup Dumplings (Xiao Long Tang Bao)
There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/
Open in Cookpad AppCooking Instructions
- 1
Pork skin jelly recipe link: https://cookpad.wasmer.app/tw/食譜/14556089-酸辣豬皮凍?via=you_tab_my_recipes
Scallion ginger water: Wash and roughly chop 2 scallions and a small piece of ginger. Add 1/3 cup water (80 grams) and blend until smooth, then strain out the solids. Alternatively, place the chopped scallions and ginger in a container with water and rub to release the flavors.
This recipe makes about 40 soup dumplings.
Mix the ground pork with salt until slightly sticky, then add all seasonings except sesame oil and mix until thick;
- 2
Add the chopped pork skin jelly and sesame oil, mix well, and refrigerate. Next, prepare the dough by mixing salt into the flour;
- 3
Add water and egg whites; mix until no water is visible; roughly knead into a dough (it will be dry and elastic), cover, and let it rest for 10 minutes;
- 4
Take out the dough, knead until slightly smooth, cover again, and let it rest for 15 minutes. The rested dough will be softer and very smooth. Roll into a log, divide in half, cover the unused half, and divide the other half into 15 pieces, each weighing about 10 grams;
- 5
Flatten each small dough piece into a circle with your palm, dust with flour, and roll into a wrapper that's thinner on the edges and slightly thicker in the center. Place the filling in the center, pinch the edges while turning to seal the filling inside.
- 6
Pinch the top to seal tightly; wrap a few at a time, and place them in a steamer lined with parchment paper. Steam over medium heat for 15 minutes.
- 7
Serve with ginger vinegar sauce and enjoy carefully while hot!
Ginger vinegar sauce: Peel and finely julienne ginger, soak in cold water, drain, and mix with red vinegar or soy sauce and fruit vinegar or balsamic vinegar.
Reactions
Written by
Similar Recipes
-
Xiao Long Tang Bao (Soup Dumplings) Xiao Long Tang Bao (Soup Dumplings)
Just craving it
Translated from Cookpad Taiwan -
-
Easy Non-Greasy Soup Dumplings 📒 Steamed Dumpling 📒 Soup Dumpling 📒 Xiao Long Bao 📒 Easy Non-Greasy Soup Dumplings 📒 Steamed Dumpling 📒 Soup Dumpling 📒 Xiao Long Bao 📒
Chalefen loves to do things in the simplest way, which is also suitable for lazy people (lazy people don't want to do anything, right?! 🤔)This time, the soup dumplings are made using a water method to keep the soup inside, and the key is that they are not greasy. If you like, you can give it a try!!Additionally, there is a version with a richer soup (mix it in yourself).✏️ For the easy version, as long as the water is mixed well, the soup is not a problem, and you don't need to add meat jelly to easily release the soup.✏️ When buying ground pork, ask the butcher to grind it again for a finer texture.✏️ If you don't have a steamer cloth, you can use perforated parchment paper or cabbage leaves as a base.✏️ Be careful, they're hot!!!
Translated from Cookpad Taiwan -
Pressure Cooker Xiao Long Bao (Soup Dumplings) Pressure Cooker Xiao Long Bao (Soup Dumplings)
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 Translated from Cookpad Taiwan -
Xiaolongbao (Chinese Soup Dumplings) Xiaolongbao (Chinese Soup Dumplings)
I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku
-
Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins
I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke -
-
Juicy Pork Soup Dumplings Juicy Pork Soup Dumplings
When living abroad, I often miss Taiwanese street food. With limited ingredients, you can still recreate the nostalgic taste of Taiwan!
Translated from Cookpad Taiwan -
Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan
I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu -
Chive Soup Dumplings Chive Soup Dumplings
Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/
Translated from Cookpad Taiwan -
Spicy and Sour Soup Dumpling Rice Spicy and Sour Soup Dumpling Rice
Craving rice, soup, and soup dumplings but don't want to spend too much time preparing? Just grab some refrigerated white rice and frozen soup dumplings from the freezer, and pair them with a rich Sichuan-style hot and sour soup. In just 10 minutes, you can satisfy your family's needs. Each bite delivers a delicious taste to your palate. The 'Wanchai Ferry Pork Soup Dumplings' have a thin, chewy skin, with the filling and soup perfectly sealed inside. Paired with the hot and sour soup, the flavor is even richer and more delicious.
Translated from Cookpad Taiwan -
