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Before you jump to Juicy Homemade Xiaolongbao (Chinese Dumplings) recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to juicy homemade xiaolongbao (chinese dumplings) recipe. You can cook juicy homemade xiaolongbao (chinese dumplings) using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Juicy Homemade Xiaolongbao (Chinese Dumplings):
- Get For the dough:
- Take 200 grams All-purpose flour
- Get 2 grams Dry yeast
- Get 100 ml Lukewarm water
- Get For the meat filling:
- Take 100 grams Ground pork
- Provide 2 tsp Soy sauce
- Get 1 tsp Sake
- Provide 2 pinch Powdered ginger
- Take 120 grams Daikon radish
- Take 2 tsp Vegetable oil
- Prepare For the chicken soup jelly (aspic):
- Use 100 ml Water
- Provide 1 tsp Gelatin
- Take 1/2 tsp Chinese soup stock powder
Instructions to make Juicy Homemade Xiaolongbao (Chinese Dumplings):
- To prepare the chicken soup jelly: Soak the gelatin in water, add Chinese soup stock powder and microwave. Once the gelatin has dissolved, leave to cool, and chill in the refrigerator to set.
- To prepare the dough: Add dry yeast to the lukewarm water, and set aside for 10 minutes. Put the all-purpose flour in a bowl and pour in the yeast mixture.
- Knead the dough with your hands and bring it together, then let it rise in a double boiler until it rises 1.5 times the original size.
- To prepare the meat filling: Julienne the daikon radish as you would for sashimi garnish, blanch briefly in boiling water, refresh in cold water, then squeeze out the excess water.
- Once the chicken soup jelly has set, break it up into small pieces using a fork.
- Combine all the ingredients except for the daikon radish in a bowl and mix well. Add the daikon radish and chicken soup jelly.
- Punch down the dough, then divide it into 20 equal portions. Lightly dust your working surface and roll out the dough.
- Place the meat filling in the center of the dough, wrap, and seal tightly. Lay the dumplings on parchment paper, leaving a little space in between each.
- Put the dumplings in the steamer, and steam for about 15 minutes.
- I also made a pork belly version of xiaolongbao.
- I filled them with shredded pork belly.
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