Din Tai Fung Style Xiao Long Bao Soup Dumplings Recipe Genius Kitchen

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DELICIOUS XIAO LONG BAO OR SOUP DUMPLINGS



Delicious Xiao Long Bao or Soup Dumplings image

Provided by Aulson

Categories     main course     lunch

Time 3h8m

Number Of Ingredients 26

450g Pork bones that still have some meat on them
200g Pork skin slices which you can get off pork belly
1 onion cut in 1/4
3 cloves garlic
2 Carrots cut in 1/2
4 thin slices of ginger
Water
Salt
500g Pork with a ratio 70% meat and 30% Fat, can be pork belly, Ti cari de pork that we get from Super U
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons light soy sauce
3 tablespoons water
1/8 teaspoon ground white pepper
1 1/2 tablespoon finely chopped ginger
2 tablespoon chopped green onions
1 1/2 cup Dumpling Flour
6 tablespoons of warm water
1 cup All-purpose flour
6 tablespoons of warm water
2 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon granulated sugar
1 nib of ginger cut into matchsticks
2 teaspoonChopped green onions

Steps:

  • In a medium sized pot place your already rinsed pork skin, pork bones, garlic, carrots, onions, ginger and cover with water and bring to a boil then reduce the heat to low. Remove any impurities that have surfaced to the top. Cover and let simmer for 2.5 hours. While checking and removing impurities now and then.
  • After 2.5 hours add salt to taste then remove from the stove and let the soup cool, then strain the liquid into another bowl. Let cool completely and refrigerate overnight. The next day it should look like jell-O
  • Cut up the pork pieces into smaller bits and put in a blender or food processor and slowly blend until it becomes a pork paste
  • Place it in a bowl and add salt, soy sauce, sesame oil, water, ginger, white pepper, sugar and green onions and mix until well combined, cover the bowl and let marinate in the fridge
  • In a bowl add your flour and water one table spoon at a time
  • Knead the dough for 20 minutes until it makes a soft and smooth ball of dough
  • Cover with a cloth and let rest for 30 minutes
  • Dust a clean work space with flour and roll out the dough into a long tube like shape (like a sausage) around 1 inch diameter
  • Cut the dough into small equal 1 inch pieces almost looking like Gnocchi pieces
  • Then roll out each piece of dough into circular disks of 3-4 inches wide make sure not to tear it and you can have the edges thinner to fold
  • Prepare your steamer, lining it with baking paper with holes in them or cover the surface with some oil so the dumplings don't stick
  • Take out the filling from the fridge
  • In your dough place about 1/2-1 tablespoon of filling but make sure it's not too much so you can close it without it bursting as you'll be adding the aspic too before closing
  • Cut of your aspic into small cubes and place 2-3 depending on the size on top or around the filing
  • Fold your dumpling closed and make sure it is well tucked and closed on top so that the soup does not get out, this may take 1-2 dumplings to practice before getting the right amount
  • Place the dumplings in the steamer basket about 1 - 1 1/2 Inches apart as they will get bigger
  • In a pot add water 3/4 way up but it should not touch the steamer once placed on top and bring to a boil
  • Once boiling place the steamer on top of the pot of boiling water and cover the steamer with the lid and let cook for 8 mins, then immediately remove the steamer and serve
  • Dip the Xiao Long Bao in the dipping sauce and place it on a spoon, bite a small piece out of the dumpling and let the soup run out, drink the soup slowly as it's quite hot and eat the dumpling with the filling adding some more sauce and ginger pieces on top. Enjoy!

Nutrition Facts :

SOUP DUMPLINGS (XIAO LONG BAO) RECIPE



Soup Dumplings (Xiao Long Bao) Recipe image

How to make soup dumplings at home: Time-consuming, but worth every minute.

Provided by J. Kenji López-Alt

Categories     Entree     Lunch     Dinner     Appetizer     Appetizers and Hors d'Oeuvres

Time 12h

Yield 8

Number Of Ingredients 18

For the Broth:
3 pounds chicken backs or wings
1/2 pound Chinese ham or slab bacon
6 scallions, whites separated, greens roughly chopped
1-inch knob ginger
1 tablespoon white peppercorns
Kosher salt
For the Filling:
1/3 pound ground pork
1/4 pound raw shrimp, peeled
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
2 teaspoons sugar
For the Dough:
2 cups (10 ounces) all-purpose flour
1 cup boiling water
For Cooking:
Napa cabbage leaves

Steps:

  • Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
  • Meanwhile, place flour in the bowl of a food processor. With machine running, slowly drizzle in water until a cohesive dough is formed (you probably won't need all the water). Allow dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.

Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Cholesterol 35 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, Sodium 236 mg, Sugar 1 g, Fat 5 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

DIN TAI FUNG STYLE XIAO LONG BAO (SOUP DUMPLINGS)



Din Tai Fung Style Xiao Long Bao (Soup Dumplings) image

This recipe is a multistage affair over several days. It is not very difficult to make, just a little time consuming but you will find the dumplings worthwhile. A kind of dim sum or snack item, as well as a kind of xiaochi or "small eat", Xiaolongbao is steamed bun (baozi) from eastern China, especially the regions of Shanghai and Wuxi. Din Tai Fung is an award-winning restaurant in Taipei, Taiwan which specializes in xiaolongbao. They have restaurants in several countries.

Provided by Member 610488

Categories     Pork

Time 5h

Yield 75 dumplings

Number Of Ingredients 27

10 cups water
3 tablespoons water (may need more)
3 lbs chicken parts (wings, backs, and necks)
2 1/2 ounces chinese-style cured smoked ham or 2 1/2 ounces Smithfield Ham, cut into 4 slices
3/4 cup green onion, rough chopped (white parts only)
2 slices peeled fresh ginger (1 inch diameter 1/2 inch thick)
1 dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons shaoxing wine
1 tablespoon unflavored gelatin
1 lb ground pork
1/4 lb uncooked shrimp, peeled deveined and finely chopped
1/3 cup green onion, minced (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon peeled fresh ginger, finely grated
1/2 teaspoon shaoxing wine
1/4 teaspoon sesame oil
75 dumpling wrappers (3 inch square or round)
1 large head napa cabbage, leaves separated
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons very thin matchstick-size strips peeled fresh ginger

Steps:

  • Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
  • Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
  • Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator.
  • Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving.
  • One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes.
  • Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
  • Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks.
  • On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
  • Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

XIAO LONG BAO (SHANGHAI SOUP DUMPLINGS)



Xiao Long Bao (Shanghai Soup Dumplings) image

Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.

Provided by Anita Lo

Categories     Soup/Stew     Chicken     Fish     Garlic     Ginger     Leafy Green     Mushroom     Onion     Pork     Soy     Appetizer     Steam     Cocktail Party     Entertaining     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free

Yield Makes about 75 dumplings

Number Of Ingredients 30

Soup
10 cups plus 3 tablespoons (or more) water
2 3/4 to 3 pounds chicken wings, backs, and necks
2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
3/4 cup coarsely chopped green onions (white parts only)
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
1 whole dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons Shaoxing wine (Chinese rice wine)
1 tablespoon unflavored gelatin (from 2 envelopes)
Sauce
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons very thin matchstick-size strips peeled fresh ginger
Filling
1 pound ground pork
1/4 pound peeled deveined uncooked shrimp, finely chopped
1/3 cup finely chopped green onions (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon Shaoxing wine (Chinese rice wine)
1/4 teaspoon Asian sesame oil
Dumplings
75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)
1 large head of Napa cabbage, leaves separated

Steps:

  • Stock your pantry
  • Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.
  • Make the soup
  • Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
  • Strain and chill
  • Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
  • Make the sauce
  • Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
  • Make the filling
  • Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Assemble the dumplings
  • Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.
  • Pleat the wrapper
  • Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
  • Twist the top
  • Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.
  • Prepare the steamer
  • Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
  • Steam the dumplings
  • Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

SOUP DUMPLINGS (XIAOLONGBAO)



Soup Dumplings (Xiaolongbao) image

Shanghai Soup Dumplings, or xiaolongbao (小笼包)-perhaps the most perfect single bite of food ever conceived by man-do not require much introduction. Paper-thin wrappers envelop perfectly seasoned pork filling and rivers of hot, flavorful soup. If you want to make more of these, you can multiply this recipe as needed!

Provided by Judy

Categories     Dim Sum

Time P1DT30m

Number Of Ingredients 20

½ pound pork skin ((225g, cut into 1-inch strips))
1 pound pork neck bones ((450g, you want neck bones that still have meat on them!))
water
2 slices ginger
1 scallion ((cut into 3 pieces))
1 tablespoon shaoxing wine
1 cup all-purpose flour ((130g))
6 tablespoons warm water ((90 ml))
1 pound ground pork ((450g, 70% lean 30% fat))
2 tablespoons shaoxing wine
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons light soy sauce
3 tablespoons water
1/8 teaspoon ground white-pepper
1 tablespoon ginger ((minced))
1 heaping cup aspic ((diced into ½-inch pieces))
Chinese black vinegar
fresh ginger ((julienned))

Steps:

  • In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 4 cups (950 ml) water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
  • After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight.
  • In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.
  • Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you're ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.
  • Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). Roll out each piece into a round disc about 3 - 3 ¼ inches diameter. Keep everything under a damp cloth.
  • Prepare your bamboo steamer. You can line it with cheese cloth, napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
  • When all that is prepared, take out the filling. You'll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 12-20 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.
  • Place the buns in the lined steamer basket, about 2 inches apart.
  • In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
  • Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.
  • Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
  • Take out your two utensils-chopsticks and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
  • Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It's HOT). Then, with a little more vinegar, finish the whole thing off in one bite.

Nutrition Facts : Calories 294 kcal, Carbohydrate 17 g, Protein 15 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 503 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

XIAO LONG BAO (LITTLE BUNS)



Xiao Long Bao (Little Buns) image

Make and share this Xiao Long Bao (Little Buns) recipe from Food.com.

Provided by Spicy Little Sister

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups white flour
1 1/2 tablespoons yeast
2 tablespoons sugar
salt
warm water
1/2 lb ground pork (tastes better if fattier)
1/4 lb raw ground up shrimp (optional)
2 1/2 inches fresh gingerroot, peeled and cut into tiny bits
1 egg
6 garlic cloves, peeled and sliced
1 green onions or 1/2 leek, sliced into tiny bits
1 star anise
3 dried japanese chilies
7 szechuan peppercorns (optional)
cooking oil
1 -2 tablespoon soy sauce
salt

Steps:

  • Mix the flour, yeast, sugar and salt in a large bowl. Slowly add warm water; use as little as possible. Cover the dough with a hot, moist towel, and put it somewhere warm to rise.
  • Flavor the cooking oil in a wok by adding the chilies, anise, and peppercorns. Add the garlic slices and saute until cooked. Throw away the chilies, star anise and peppercorns.
  • Put the ground meat in a bowl. Pour the flavored oil and garlic onto the meat and mix the ginger, onions and egg together. Add soy sauce and salt to taste.
  • Knead your dough. Roll into 1" balls and flatten with your palms. Flour the surface and rolling pin and roll out the edges of the dough bits, making sure the center is thicker than the outsides.
  • Scoop the meat mixture into the center of the dough disc. Pinch the dough together in a circular motion around the dumplings using a watch-winding motion.
  • Steam the filled dumplings in a bamboo basket for 7-10 minutes. To prevent sticking, place the dumplings on cucumber slices.
  • Let people mix their own dipping sauce from these ingredients: dark vinegar, soy sauce, chili oil, raw garlic, sesame oil, salt.

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