Recipe Of Xiao Long Bao

Combine chicken bones ham scallion whites half of scallion greens ginger and white peppercorns in a saucepan and cover with cold water.

Recipe of xiao long bao. When you steam the dumpling the broth gelatin melts. Inside the dumpling are little pockets of gelatinized broth made from chicken pork and cured ham. The classic dipping sauce for xiao long bao consists of two simple ingredients.

Then add pork chunks in a blender add salt sugar pepper light soys sauce and oyster sauce. Cover and simmer for 2 hours. Filled with meat filling and aspic jelly with meat stock upon a single bite one can feel the broth bursting into your mouth.

Blend the pork jelly for a while. After 2 hours turn off the heat allow the soup to cool and strain the liquid into a bowl. Strain broth season to taste with salt cover and refrigerate until set into a semi firm jelly at least 8 hours.

In a bowl mix minced chicken egg tsp salt 3. Steam the xiao long bao in the steamer line with a wet cloth. I suggest you simmer the broth a day before serving.

Add 4 cups 950 ml of water along with the ginger scallion and wine. Chinese rice vinegar and julienned fresh ginger. Please avoid using the baking paper as the xiao long bao will stick on it and break when you remove it from the steamer.

Bring the pot to a boil and then reduce the heat to low. Bring to a boil over high heat remove to a simmer and simmer for 2 1 2 hours. When the xiao long bao is almost completely pleated pinch the edges together and twist slight to seal it.