Xiao long bao

Name: Xiao long bao | Asda Good Living
Total time: 1 h 20 min
Yield: 16
Cuisine: Chinese
Ingredients: 150ml fresh chicken stock; 1 spring onion, finely chopped; 1 sheet leaf gelatine, soaked in cold water; 150g plain flour, plus extra for dusting; 250g Butcher’s Selection Pork Mince; 1tbsp rice wine; ¼tsp ground white pepper; ½tsp sugar; 2tsp reduced-salt soy sauce; 1tsp finely grated fresh ginger; 2tbsp reduced-salt soy sauce; 1tbsp rice wine vinegar; 2cm piece ginger, shredded; Cabbage leaves (optional); 1 clove garlic, 1 red chilli and shredded ginger, to garnish; You’ll also need a steamer (use a bamboo one if you have one)

These soup dumplings, a speciality of Shanghai, are named after their bamboo steaming baskets

By Asda Good Living,31st January 2018

(10 votes)

Cook: 1 Hour 20 Mins

Serves: 16

Price: 13p per serving

Nutritional Information

Each 46g serving contains

Energy
279kj
67kcal

Fat
1.7g

Low
2%

Saturates
0.6g

Low
3%

Sugars
0.4g

Low
0%

Salt
0.31g

Med
5%

of your reference intake.
Typical energy values per 100g:
607kj/145kcal

Ingredients

150ml fresh chicken stock

1 spring onion, finely chopped

1 sheet leaf gelatine, soaked in cold water

150g plain flour, plus extra for dusting

250g Butcher’s Selection Pork Mince

1tbsp rice wine

¼tsp ground white pepper

½tsp sugar

2tsp reduced-salt soy sauce

1tsp finely grated fresh ginger

2tbsp reduced-salt soy sauce

1tbsp rice wine vinegar

2cm piece ginger, shredded

Cabbage leaves (optional)

1 clove garlic, 1 red chilli and shredded ginger, to garnish

You’ll also need a steamer (use a bamboo one if you have one)

Method

In a pan, bring the stock to the boil. Add the onion, simmer until reduced by half; remove from heat. Remove the leaf gelatine from the water, add to the pan and stir until dissolved. Transfer to a bowl, cool then refrigerate until set.

For the dough, put the flour in a bowl and add 80ml warm water while stirring with a fork. Tip onto a clean surface and knead for 7-8 mins or until smooth. If sticky, dust with flour. Wrap in clingfilm and set aside for 20 mins.

When the stock has set, use a spoon to chop into small pieces.

For the filling, mix together the pork, rice wine, pepper, sugar, soy sauce and ginger. Add the chopped stock and stir until well combined.

For the dipping sauce, stir the soy sauce, rice wine vinegar and ginger in a small bowl and set aside.

Line the steamer with a few overlapping cabbage leaves or 3 layers of baking paper that has been punched with holes.

Dust a clean surface with flour and roll the dough into a long cylinder. Cut into 16 equal pieces and shape into balls. Roll each ball into a circle 12-13cm in diameter with a rolling pin. Put under damp kitchen paper.

To assemble the dumplings, put a spoonful of filling in the centre of each circle, brush the edges with water and bring into the centre, pleating and squeezing as you go. Transfer to a tray lined with baking paper, and cover with damp kitchen paper while making the others.

Put the dumplings in the steamer; garnish with a garlic clove, chilli and ginger. Set over boiling water, cover and steam for 10 mins, then serve with the dipping sauce on the side.