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)
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
Cooking Instructions
- 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.
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