Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching BETTER THAN TAKEOUT - Soup Dumplings Recipe (Xiao Long Bao). and this video is uploaded by Souped Up Recipes at 2017-04-19T09:02:16-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [aVsgO5h_xhk]
| Name | BETTER THAN TAKEOUT - Soup Dumplings Recipe (Xiao Long Bao) |
| Video Uploader | Video From Souped Up Recipes |
| Upload Date | This Video Uploaded At 19-04-2017 16:02:16 |
| Video Discription | 🔪PURCHASE A KNIFE SET - https://geni.us/3-pc-damascus-knife 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://soupeduprecipes.com/xiao-long-bao/ Xiao Long Bao is Shanghai's most famous style of soup dumplings. Learn how to make this delicious recipe! 🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. **INGREDIENTS** **FOR THE JELLY:** - 400 g of pork skin [400克猪皮] - a bunch of spring onion [1小把香葱] - Some slices of ginger [几片姜片] - 1 tbsp of Chinese cooking wine [1汤匙料酒] [https://geni.us/3hdHAM] - 2 tsp of sugar - 1 tsp of white pepper [1茶匙白胡椒粉] [Amazon Link: https://geni.us/93Id0E] - 1 tsp of salt or to taste [1茶匙盐] **FOR THE FILLING:** - 200 g ground pork - 1/4 cup of green part of spring onion - 1/4 cup of minced carrot [1/4杯胡萝卜末] - 1/4 cup of minced cabbage [1/4杯白菜碎] - 1 tsp of dark soy sauce [1茶匙老抽] - 1 tsp of white sugar [1茶匙白糖] - 1 tsp of sesame oil [1茶匙芝麻油] - 1/2 tsp of salt or to taste [1/2茶匙盐] [Amazon Link: https://geni.us/xXaSpE] **Sauce:** - 1/8 cup of white part of spring onion [1/ 8杯葱白] - 4 slices of ginger [4片姜] - 3 tbsp of water [3汤匙水] **FOR THE WRAPS:** - 1/2 tsp of salt [1/2茶匙盐] - 200 g high protein flour [200克高筋粉] - 85 - 100 ml warm water [85 - 100 毫升水] **FOR THE DIPPING SAUCE:** - some shredded fresh ginger [适量姜丝] - 1 tablespoons of white vinegar [1汤匙白醋] - 1 teaspoon of soy sauce [1茶匙生抽] **MAKING THE JELLY ** - Blanch the skin for 5 minutes to remove the bad smell. Remove the attaching fat. Cut it into thin strips. - Prepare a pot of water (1.8 L of water). Put in the pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour. - After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsp of salt. Keep stewing on low heat for another hour. - Strain the broth into a container. You should have about 400 ml broth left. Put it in the fridge for at least 6 hours. The skin has a lot of collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly. - Carefully mince the jelly. Make sure there are not big chunks. - Set it aside. **MAKING THE FILLING (enough to make 25-30 dumplings)** - Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it. - Pour the sauce into the ground pork. - Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt. - Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish. - Last step is to mix it with the minced jelly. **MAKE THE DUMPLING WRAPS** - mix 200 g of high protein flour with 1/2 teaspoon of salt. Pour warm water in 3 parts and mix the flour. Knead it into a smooth dough. Cover and let it sit for 30 minutes. - Knead the dough again for 5-10 minutes. Cover it; let it sit for another 30 minutes. - Cut the dough in half. Roll it into a long even strip. - Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams. - Sprinkle some flour in case they stick to each other. - Flatten them with your hand. - Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across. **CLOSE THE DUMPLINGS** This is the most important step to make them look great. - Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp. - Lift one part of the edge and pinch it to make a pleat. Continue all the way around. - At the end, pinch it together to close the dumpling. Normally, each dumpling should have 10-12 pleats in total. Don’t worry too much about this your first time- it will take some practice to make it look perfect. **STEAM** - Put parchment paper in the steamer - Leave some space between the xiao long bao, - Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat. **DIPPING SAUCE** Some shredded fresh ginger 1 tablespoons of white vinegar 1 teaspoon of soy sauce [aVsgO5h_xhk] |
| Category | Howto & Style |
| Tags | xiao long bao | soup dumplings | xiao long bao recipe | soup dumplings recipe | chinese dumpling recipe | dumplings | chinese dumplings | chinese dumplings recipe | recipe for dumplings | how to make soup dumplings | shanghai soup dumplings | 小笼包 | 小笼灌汤包 | chinese food | chinese recipes | 小龙灌汤包 | 灌汤包 | chinese soup dumplings | how to make xiao long bao | shanghai xiao long bao | dumplings with soup inside | how to make chinese dumplings | dumplings chinese | how to make dumplings from scratch |
