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Xiao Long Bao  小龍包


The Broth Gelatin
1 tablespoon of unflavored gelatin
1 or 2 kg of Chicken bones

Boil the  Chicken bones to make  soup.
When the soup is ready. Scoop  2 or 4 cups of the soup to flavor the Gelatin. Save the rest of the soup for dinner..
Heat  2-4 cups of the chicken soup in a pot. When just about to boil , turn  off the heat  and add  gelatin.
Whisk for 2 minutes until all the powder is dissolved. Pour broth into a  plastic container.
Refrigerate until set, about 3-4 hours.

1. Take out the broth gelatin prepared earlier, you can either  run a fork through it, with criss-cross motion, to break up the gelatin into very small  pieces and add about 1 1/2 cups of the broth gelatin to the mixture. Mix well
2. Cut the gelatin  into 1/4" and wrap the minced meat round it. ( I used this method cos it is not so wasteful on the minced meat)
3. Refrigerate until ready to use.

The Fillings
You can use any fillings of your choice creation. I used minced meat mixed with carrots and mushrooms.

Make the Bao skin
(makes about 40 dumplings)

400 gm of all-purpose flour
180ml boiling hot water
60ml cold water
1 tablespoon cooking oil

Put  the flour in a large mixing bowl. Pour hot water in the flour about one third at a time and mix well.
Add  cold water and oil to form a smooth cohesive dough.
 * The ratio is about 2 parts of water to 1 part of flour very much similar to making chinese pot sticker- 锅贴.

Leave it alone for 20 minutes. Giving it 20 minutes rest will break down the gluten  and when you start to knead, you will get a smooth dough in no time. Then knead for about 10 mins
If you are  kneading by hand knead for about 20 minutes with a 10 minutes rest time in between until it becomes soft, smooth and bounces back slowly when you poke with your finger.

Cover with plastic wrap and let it rest for another 50 minutes or 3 to 8 hours or overnight. The longer you rest the dough the softer the wrapper skin.

* If you are in a hurry, you can cheat by adding 1 or 2 tbsp of low gluten flour like Cake flour or Superlite flour. Remember they do not have such processed flour in the old days.

Shape dough into balls. Put each ball on a wax paper square. Roll each ball out into a circle.  Put 1 tablespoonful of prepared meat gelatin mixture in the center of each circle, and wrap dough around filling.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Transfer as many Bao on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the baos. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam for 15 minutes.

The Dipping Sauce
2 tablespoons of sambal (hot chili & garlic sauce)
1/2 cup black vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger

如何包包子 How To Wrap a Chinese Bun


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