Xiaolongbao (Chinese Soup Dumplings)

Name: Xiaolongbao (Chinese Soup Dumplings)
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Plain white flour; 80 ml Lukewarm water; 2 grams Powdered gelatin; 100 ml ○ Water; 1 tsp ○ Chicken soup stock granules; 3 to 4 leaves Chinese cabbage; 100 grams Ground pork; 5 cm Green onions or scallions; 1/3 knob Ginger; 1 tbsp Sake; 1/2 tbsp Sesame oil; 1/2 tbsp Vegetable oil; 1 dash Soy sauce; 1 dash Salt

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

10 servings

For the skin:
150 gramsPlain white flour
80 mlLukewarm water
2 gramsPowdered gelatin
100 ml○ Water
1 tsp○ Chicken soup stock granules
3to 4 leaves Chinese cabbage
For the filling:
100 gramsGround pork
5 cmGreen onions or scallions
1/3knob Ginger
1 tbspSake
1/2 tbspSesame oil
1/2 tbspVegetable oil
1 dashSoy sauce
1 dashSalt

Saved

Steps

1

Add a tablespoon of hot water (not listed) to the gelatin and dissolve. Combine the 〇 ingredients in a bowl, add the gelatin, and mix well. Chill in the refrigerator for an hour.
2

In another bowl, add flour and gradually mix in the lukewarm water while stirring with 3-4 cooking chopsticks held together.
3

When the dough comes together, knead well with your hands.
4

Cover the bowl with a moistened and wrung out towel and let rest for 15 minutes.
5

Divide the dough into 10 portions. Flatten with a rolling pin as if they are gyoza dumpling skins, dusting the surface with flour as you work.
6

Put the filling ingredients in a bowl and knead well together.
7

Break up the chicken jelly from Step 1 with a spoon.
8

Wrap the skins with the meat filling and gelatin centered in the middle and gather the edges at the top to form the dumplings.
9

Lay the dumpling on top of the cabbage leaves, and steam for about 10 minutes.
10

Done!! Serve with a dipping sauce made of vinegar, soy sauce, and finely julienned ginger.