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Name: Xiaolongbao
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: China (Shanghai)
Ingredients: 300 g all-purpose flour; 160 ml warm water; 300 g ground pork; 150 g pork aspic (chilled meat jelly); 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 10 g fresh ginger; 2 scallions; 1 tsp sugar; 1/2 tsp salt; 3 tbsp black vinegar; 20 g young ginger

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China (Shanghai)2 h 30 minServes 4daha önce pişti

Xiaolongbao

小笼包 · Xiǎolóngbāo

Malzemeler13

all-purpose flour300 g
warm water160 ml
ground pork300 g
pork aspic (chilled meat jelly)150 g
light soy sauce1 tbsp
Shaoxing wine1 tbsp
sesame oil1 tsp
fresh ginger10 g
scallions2
sugar1 tsp
salt1/2 tsp
black vinegar3 tbsp
young ginger20 g

tahıldiğeretbaharat & sossebze

Yapılışı

Mix the flour with warm water and knead until smooth. Cover and rest the dough for 30 minutes.
Finely mince the ginger and scallions. Dice the chilled pork aspic into small cubes.
Combine the ground pork with soy sauce, Shaoxing wine, sesame oil, sugar, salt, minced ginger, scallions, and the aspic cubes. Stir in one direction until sticky.
Divide the dough into about 24 pieces and roll each into a thin round wrapper, slightly thicker in the center.
Place a spoonful of filling in the center of each wrapper. Pleat and gather the edges into a closed top, leaving a small swirl.
Line a bamboo steamer with cabbage leaves or perforated parchment. Arrange the buns with space between them and steam over boiling water for 8 to 10 minutes.
Slice the young ginger into fine matchsticks and mix with black vinegar for dipping.
Serve the xiaolongbao immediately, warning diners that the broth inside is very hot.