SOUP DUMPLINGS (XIAOLONGBAO)
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
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
SHANGHAI SOUP DUMPLINGS
Steps:
- To prepare the soup, combine the stock, ham, scallion, and ginger in a small saucepan. Bring to a boil and cook, uncovered, for about 8 minutes, or until the stock has reduced by half and you have a generous 2/3 cup. Strain the stock, discarding the solids, and set aside to cool for 15 minutes. Return the stock to the saucepan and sprinkle in the agar-agar or gelatin; there is no need to soften the gelatin in the stock beforehand. Heat over medium-high heat, stirring until the agar-agar is dissolved. After the stock comes to a boil, turn off the heat. Pour it into an 8 by 8-inch baking pan or a shallow bowl to make a thin layer that will cool quickly and be easy to cut up. Refrigerate for 20 to 40 minutes, until the soup is completely cooled and hardened. Quarter it and then peel from the pan. Finely chop and set aside. Cover with plastic wrap and refrigerate if you are preparing the soup in advance.
- Make the dough as you would for the Basic Dumpling Dough (page 22). Combine the two flours in the food processor or a bowl. Measure out the just-boiled water and add the oil. With the machine running, add the water and oil through the feed tube, or stir it in by hand, until you have a soft , warm dough. Add additional water by the 1/2 teaspoon, if needed. Gather the dough into a ball and transfer to a very lightly floured work surface. Knead processed dough for about 2 minutes and handmade dough for about 5 minutes, or until the dough is smooth and a tad elastic. Press your finger into the dough and it should bounce back fairly fast, but with a shallow indentation remaining. Place in a zip-top plastic bag and seal well, expelling excess air as you seal the bag. Let rest at room temperature for 1 hour before using. (The dough can be refrigerated overnight and returned to room temperature before proceeding.)
- To make the filling, thinly slice 1/2 inch of ginger and put it into an electric mini-chopper. Add the scallion, salt, white pepper, sugar, soy sauce, rice wine, and sesame oil. Process until creamy and fragrant. Transfer to a bowl, add the pork, and use a spatula to combine. Add the gelled stock and continue mixing until well blended and firm. Cover and set aside for 30 minutes to develop the flavors. Makes about 1 2/3 cups. (Unlike other fillings, this one can break down if it sits overnight. If you prepared the gelled soup a day ahead, combine it with the meat the day you make the dumplings.)
- To make the dipping sauce, cut the remaining 1 1/2-inch piece of ginger into fine shreds. Divide the ginger and vinegar between two communal bowls. Taste, and if the vinegar is too tart, add a bit of water. Set aside.
- To make the wrappers, remove the dough from the bag, turning the bag inside out if necessary; the dough will be sticky. On a very lightly floured surface, gently shape the dough into a ball. Cut it in half and replace one of the halves in the plastic bag, sealing well. Roll the other half into a 10 to 12-inch log. Cut into 16 pieces and then roll them into balls, dusting them with flour afterward to prevent sticking. Work on 8 dough balls at a time, keeping the others covered by a dry kitchen towel or inverted bowl to prevent drying. Shape each ball into a circle 2 1/2 inches in diameter, with a 1-inch diameter "belly" in the center; this helps to prevent the soup from leaking out and to keep a consistent thickness throughout. The finished outer rim should be thin enough for you to see the shadow of your fingers when you hold up the wrapper. (For guidance on shaping and rolling, see pages 24 to 25.)
- Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper and set aside. (If you are making the dumplings in advance, or freezing them, lightly dust the parchment paper with flour to avoid sticking.) Hold a wrapper in a slightly cupped hand. Scoop up about 2 1/2 teaspoons of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the wrapper, pressing and shaping it into a mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. This will seem like a lot of filling. Use the thumb of the hand cradling the dumpling to push down the filling and keep it in place while the fingers of the other hand pull up the dough edge and pleat and pinch the rim together to form a closed satchel (see page 52), the only shape for these dumplings. Make sure to pinch and twist the dough at the end to completely close. The finished dumpling will look very pregnant. If you are steaming right away, place each finished dumpling in a steamer tray, sealed side up, spacing them 3/4 inch apart, and 1 inch away from the edge if you are using a metal steamer. If you are unable to steam all the dumplings at once, or if you are going to steam them later, place the waiting ones on the prepared baking sheet with a good 1/2 inch between them. Loosely cover the finished dumplings with a dry kitchen towel or plastic wrap as you form and fill wrappers from the remaining dough.
- While these dumplings can be prepared in advance and frozen like the other dumplings in this chapter, they are at their very best when steamed as soon as they are made. Freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top plastic bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before steaming.
- To cook the dumplings, steam them over boiling water (see steaming guidelines on page 17) for 6 to 8 minutes. The dumplings should have puffed up and become somewhat translucent. Remove each tray and place it atop a serving plate.
- Serve the dumplings immediately with the sauce. To eat, pick up a dumpling with chopsticks and place it in a soup spoon; think of the spoon as a tiny bowl. Either bite or poke a small hole at the top with a chopstick. Carefully slurp out the hot soup inside or pour it into the spoon and sip it from there. Finish off the dumpling by eating it straight or dunking it first in the dipping sauce; to be more graceful, spoon a bit of sauce onto the dumpling or into the hole.
SHANGHAI STUFFED SOUP BUNS
The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.
Provided by Nina Simonds
Yield Makes 24 buns
Number Of Ingredients 18
Steps:
- Blanch cabbage leaves in a large pot of boiling water until softened, about 1 minute, then drain well in a colander.
- Bring all aspic ingredients to a boil, uncovered, in a 4-quart heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until liquid is reduced to about 1/2 cup, about 2 hours. Pour liquid through a fine-mesh sieve into a bowl, discarding solids. Pour liquid into a measuring cup and let stand until fat separates from broth, about 1 minute. (If you have less than 1/2 cup broth, add water. If you have more, boil broth to reduce it to 1/2 cup.) Chill broth, covered, until it jells into a solid aspic, about 6 hours.
- Lightly scrape off any fat from aspic with a spoon and discard, then coarsely chop aspic. Chop ground pork with a cleaver or a large heavy knife until very finely minced and fluffy.
- Beat together aspic, pork, and remaining filling ingredients with an electric mixer at medium speed until combined well, about 30 seconds. Form filling into 24 mounds (2 teaspoons each) on a plastic-wrap-lined baking sheet and cover with another sheet of plastic wrap. Chill while making bun wrappers.
- Put 2 cups flour in a medium bowl, then add boiling water and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes (dough will have the texture of a slightly sticky marshmallow). If dough is too sticky, knead in more flour, 1 tablespoon at a time. Wrap dough in plastic wrap and let stand at room temperature at least 10 minutes and up to 30 minutes.
- Stir together vinegar and ginger.
- Line steamer rack with cabbage leaves.
- Form dough into a snakelike roll about 12 inches long on a lightly floured surface, then cut crosswise into 24 equal pieces with a floured knife and cover with plastic wrap.
- Have a small bowl of water ready. Keeping remaining dough covered, place 1 piece of dough cut side down on a lightly floured surface and flatten slightly to form a round. Pick up flattened round and move hands around edges of dough (like turning a steering wheel), allowing dough to stretch slightly, until about 3 inches in diameter. Using small rolling pin with one hand and rotating dough round with other hand, gently even out dough round until it is 3 1/2 to 4 inches in diameter. (Do not roll out center 1 inch of dough; center of round should be slightly thicker than edge.)
- Lightly moisten outer 1/4 inch of dough round with a finger dipped in water, then put 1 mound of meat filling in center of round. Pleat edge all around, then pinch and twist pleats together. Place bun on cabbage in steamer and cover with steamer lid to keep bun from drying out. Make more buns with remaining dough and filling in same manner and arrange in steamer, spacing evenly in 1 layer and covering with lid.
- Fill wok with enough water so that bottom rim of steamer (not rack) will rest in water. Bring water to a rolling boil over high heat (without steamer in wok), then place steamer in wok and steam buns, covered with steamer lid, over boiling water until buns are firm (not gummy) to the touch and skins are slightly translucent, 10 to 12 minutes. Serve immediately, with dipping sauce.
SHENG JIAN BAO (PAN-FRIED PORK SOUP DUMPLINGS) RECIPE
Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method.
Provided by Shao Z.
Categories Appetizer Entree Appetizers and Hors d'Oeuvres Sides Snacks
Time 1h
Yield 24
Number Of Ingredients 22
Steps:
- For the Pork Filling: Place Napa cabbage in a bowl, add salt, and mix until slightly wilted, about 1 minute. Let stand at room temperature for 10 minutes. Squeeze cabbage of excess water and return to bowl.
- Place finished buns on a lightly greased plate, cover plate loosely with plastic wrap, and let rest at room temperature for 10 minutes. The buns can be frozen at this point by spreading them on a parchment-lined baking sheet dusted with flour and freezing; transfer frozen buns to a zipper-lock bag for long-term freezer storage.
Nutrition Facts : Calories 89 kcal, Carbohydrate 8 g, Cholesterol 12 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 87 mg, Sugar 1 g, Fat 4 g, ServingSize Makes about 24 dumplings, UnsaturatedFat 0 g
SHANGHAI NOODLE SOUP
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. Lastly, defeat the winter doldrums by ladling the soup over a portion of silky fresh wheat noodles and top it off with a fried egg or sliced chicken (or both!). Whichever way you have it, consider the handful of fresh herbs and lime wedges as mandatory tableside accompaniments.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Cook noodles in a large pot of salted boiling water according to package instructions. Drain and divide among 4 bowls.
- Meanwhile, in another pot, bring broth to a simmer over medium-high heat. Add ginger, lemongrass, white and light green scallions, shitake mushrooms, and squash. Reduce heat to medium-low to maintain a simmer. Cook until squash is crisp-tender and easily pierced with the tip of a knife, 8 to 10 minutes. Discard ginger and lemongrass. Stir in broccoli and bok choy; continue cooking just until broccoli darkens slightly and is crisp-tender, about 5 minutes. Remove from heat; stir in 3 tablespoons each soy sauce and fish sauce, and 1 tablespoon vinegar.
- Divide soup and vegetables evenly among noodle bowls. Top with dark green scallion tops, eggs, and chicken or pork, if using. Serve with herbs and lime.
XIAO LONG BAO (SHANGHAI SOUP DUMPLINGS)
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
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.
More about "shanghai stuffed soup buns food"
THE TOP 10 SHANGHAI DISHES YOU NEED TO EAT - CHINA HIGHLIGHTS
From chinahighlights.com
Published Dec 30, 2021
- Xiaolongbao or Soup Dumplings. Steamed buns. A Shanghai Classic - these soup dumplings should be your first meal in Shanghai. Delicate thin-skinned dumplings, with pork or vegetable or shrimp or crab fillings inside with a delicious hot broth, each is an explosion of flavor in the mouth.
- Steamed Crab. Shanghai streamed crab. Shanghai's famed steamed crab uses a special type of crab found in rivers, and is normally consumed in late autumn and winter.
- Smoked Fish Slices. Ideal for those who like highly spiced food, Shanghai's "smoked" fish slices (fresh fish marinated and spiced to taste like smoked fish) make a tasty dish.
- Beggar's Chicken. This dish has come strong folklore behind its origins. Beggar's Chicken originated in the Qing Dynasty (1644–1911) and calls for a stuffed and marinated chicken that is sealed tight with layers of lotus leaves, and then wrapped in wax paper along with mud.
- Peking Duck. Roast Duck. Beijing roast duck or Peking duck has the name Beijing attached to it but it is also a Shanghai specialty. Shanghai has many places that serve some of the best Peking Duck in China.
- Braised Pork. This is a a classic Shanghai dish, sweet and caramelised pork belly cooked and served in brown sauce. The brown sauce is a mixture of Shaoxing sauce, light soy and dark soy sauce, in addition to sugar.
- Fried Pork Buns. Fried mantou (steamed bread) is a plainer variation on Shanghai's fried porrk bun. Pan-fried pork buns, a local fried dim sum dish of Shanghai, has a history of over 100 years.
- Shanghai Snacks. Shanghai boasts 1,800 snack houses and stalls serving various sorts of refreshments. Taking breakfast foods by way of example, there is a total of some 300 kinds of dumplings and pastries including deep-fried twisted dough sticks, soy milk, glutinous-rice balls, fried cakes with green onions, noodles with topping, dumplings in soup, steamed buns, fried dumplings, glutinous-rice cakes and dumplings, sweet pasty soups.
- Yellow Croaker Noodle Soup. Croaker is a popular fish in Shanghai, and so naturally the croaker fish soup with noodles is one of the most local authentic dishes you can try!
- Chicken and Duck Blood Soup. Yes, you guessed it. This Shanghai favorite is soup (known as Jiya Xuetang) that contains solidified blood as its main ingredient.
TOP 10 FOOD STREETS IN SHANGHAI: PLACES TO TASTE …
From travelchinaguide.com
TOP 10 SHANGHAI STREET FOOD, THE MOST AUTHENTIC …
From travelchinaguide.com
SHANGHAI'S BEST STEAMED BUNS (BAOZI) | CULINARY …
From culinarybackstreets.com
SHENG JIAN BAO (生煎包, SHANGHAI PAN-FRIED PORK BUNS)
From omnivorescookbook.com
XIAOLONGBAO - WIKIPEDIA
From en.wikipedia.org
MOST POPULAR FOODS IN SHANGHAI - YUM CHINESE FOOD
From yumchinesefood.com
SHANGHAI STUFFED SOUP BUNS RECIPE BY JANIS - COOKEATSHARE
From cookeatshare.com
SHENG JIAN BAO (生煎包, SHANGHAI PAN-FRIED VEGETABLE BUNS)
From okonomikitchen.com
35 SHANGHAI STREET FOODS YOU'LL LOVE | CNN
From edition.cnn.com
SHANGHAI FOOD GUIDE: 25 MUST-TRY DISHES | WILL FLY FOR FOOD
From willflyforfood.net
SHANGHAI STEAMED STUFFED BUN - YUM CHINESE FOOD
From yumchinesefood.com
SHANGHAI PAN-FRIED PORK BUNS (生煎馒头) - THE WOKS OF LIFE
From thewoksoflife.com
THE 10 BEST DISHES TO TRY IN SHANGHAI - TRIPSAVVY
From tripsavvy.com
CHINESE BREAKFAST - CHINA SICHUAN FOOD
From chinasichuanfood.com
SHANGHAI SOUP BUN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love