Traditional Xiao Long Bao Recipe
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Blend the pork jelly for a while.
Traditional xiao long bao recipe. Steam for 10 or 11 minutes. The boiling hot water partially cooks the dough forms gluten better resulting in a soft stretchy pliable and very easy to work with and do multiple pleats. Soup dumpling recipe instructions below you will find step by step detailed instructions with photos.
The traditional method is to boil the bones with pork skin. Place the pleated dumplings separated from one another on a steamer tray lined with perforated parchment paper or napa cabbage leaves. Return broth to same pot.
Once cooked remove the steamer from the wok and leave lid on to sit for 2 minutes on the side. Combine chicken bones ham scallion whites half of scallion greens ginger and white peppercorns in a saucepan and cover with cold water. Make shanghai soup dumplings xiao long bao at home with this amazing recipe from dumpling expert andrea nguyen.
Strain broth season to taste with salt cover and refrigerate until set into a semi firm jelly at least 8 hours. Pork skin has plenty of gelatin which will dissolve in the broth and solidify when it cools. For the full recipe card in condensed form scroll down to the bottom of this post.
Skim scum from surface then reduce heat to medium and simmer until stock is very well flavoured 3 4 hours. The aspic the first thing to make is the aspic or meat gelatin which will. Chop the ham or bacon and measure out one packed tablespoon.
Remove the bones and skin and filter the broth to get a clear liquid. Strain stock into a shallow wide container season to taste with salt cool then refrigerate until set overnight. Blend with pause for 10 seconds.
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