Xiao Long Bao Chinese Recipe

Blend the pork jelly for a while.

Xiao long bao chinese recipe. Din tai fung is an award winning restaurant in taipei. Strain broth season to taste with salt cover and refrigerate until set into a semi firm jelly at least 8 hours. Filled with meat filling and aspic jelly with meat stock upon a single bite one can feel the broth bursting into your mouth.

This recipe is a multistage affair over several days. It looks simple but the challenge is to make the dough that can be rolled out until paper thin. The amount of water must be enough so that the dough is stretchable.

Bring to a boil over high heat remove to a simmer and simmer for 2 1 2 hours. Blend with pause for 10 seconds. Red rice vinegar 红醋 from jiang nan region of china is a popular choice.

In a mixing bowl add the flour and warm water 1 tablespoon at a time. But you can replace it with black rice vinegar 陈醋 which is more commonly available. Combine chicken bones ham scallion whites half of scallion greens ginger and white peppercorns in a saucepan and cover with cold water.

Well find out in today s episode of wok wednesday where jeremy shows us how to make dumpling pastries and. Then add pork chunks in a blender add salt sugar pepper light soys sauce and oyster sauce. Work and knead the dough for 15 20 minutes.

The trick is to have the right amount of water and the correct kneading technique. It is not very difficult to make just a little time consuming but you will find the dumplings worthwhile. The classic dipping sauce for xiao long bao consists of two simple ingredients.