Din Tai Fung Style Xiao Long Bao Soup Dumplings Recipe Genius Kitchen

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUP DUMPLINGS (XIAOLONGBAO)



Soup Dumplings (Xiaolongbao) image

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

½ pound pork skin ((225g, cut into 1-inch strips))
1 pound pork neck bones ((450g, you want neck bones that still have meat on them!))
water
2 slices ginger
1 scallion ((cut into 3 pieces))
1 tablespoon shaoxing wine
1 cup all-purpose flour ((130g))
6 tablespoons warm water ((90 ml))
1 pound ground pork ((450g, 70% lean 30% fat))
2 tablespoons shaoxing wine
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons light soy sauce
3 tablespoons water
1/8 teaspoon ground white-pepper
1 tablespoon ginger ((minced))
1 heaping cup aspic ((diced into ½-inch pieces))
Chinese black vinegar
fresh ginger ((julienned))

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

More about "din tai fung style xiao long bao soup dumplings recipe genius kitchen"

XIAO LONG BAO - CHINESE SOUP DUMPLINGS RECIPE
WEB Apr 30, 2007 Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with plastic wrap) and roll it into a long log, …
From steamykitchen.com
  • In a large stockpot, place all of the ingredients EXCEPT the gelatin/agar agar. Bring to boil, reduce heat and simmer for 45 minutes, uncovered. Use fine meshed strainer to remove the scum on surface. Taste, and adjust with salt, if needed. The ham is salty, so you might not need additional salt.
  • In a large bowl, combine and mix all of the ingredients, including the 1 1/2 cups of soup gelatin. Stir to incorporate gelatin evenly throughout. Refrigerate until ready to use.
  • Put about 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir more. Add the last bit of the water and stir vigorously until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously. Stop when you can't stir anymore.
  • Shave the ginger - Use your sharp paring knife to get a flat surface on one of the long sides. With a vegetable peeler, cut thin strips along the long side of the ginger. Use knife to further cut the strips into super-thin slices. This way, you get the full flavor of ginger in your sauce + the crunch of the little strips of ginger as you eat without tough, fibrous pieces of ginger.


XIAO LONG BAO (“EASY” DIN TAI FUNG STYLE) - KITCHEN (MIS)ADVENTURES

From kitchenmisadventures.com
Cuisine Chinese
Category Appetizer
Servings 1
Published May 12, 2023


HOW TO MAKE THE PERFECT XIAO LONG BAO - WITH DIN TAI FUNG
WEB After that the dough is cut into identical pieces each weighing 4.8 to 5.2 grams. Step Three: Rolling the dough. Each piece is then rolled out into thin sheets of 6.5cm in diameter. …
From thesmartlocal.com


SOUP DUMPLINGS (XIAO LONG BAO) IN TAIWAN - KIRBIE'S CRAVINGS
WEB Sep 29, 2011 by Kirbie. Soup dumplings (called Xiao Long Bao) are quite popular in Taiwan. Thin skinned dumplings are filled with pork and steamed. When they are …
From kirbiecravings.com


SHANGHAI SOUP DUMPLINGS / XIAO LONG BAO - WHAT TO …
WEB Apr 1, 2022 Place all ingredients in a large mixing bowl and stir in one direction to combine. Have a taste by boiling a tiny amount in a water. Adjust the taste to your preference. 9. Add the chopped gelatinized …
From whattocooktoday.com


GALLERY: ARE DIN TAI FUNG'S SOUP DUMPLINGS WORTH THE WAIT?
WEB Aug 10, 2018 Juicy Pork Dumplings ($9.50) The basic xiao long bao (juicy pork dumplings) are the standard order at Din Tai Fung. They're rather small, so I feel like I …
From seriouseats.com


AT DIN TAI FUNG, SOUP DUMPLINGS WITH A SIDE OF SPECTACLE - THE …
WEB 3 days ago The kitchen can produce more than ten thousand dumplings a day; the xiao long bao, or soup dumplings, are assembled by hand and must weigh precisely …
From newyorker.com


DIN TAI FUNG STYLE XIAO LONG BAO (SOUP DUMPLINGS) RECIPE
WEB Get full Din Tai Fung Style Xiao Long Bao (Soup Dumplings) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Din Tai Fung Style Xiao Long Bao …
From recipeofhealth.com


CHINESE XIAO LONG BAO RECIPE (SOUP DUMPLINGS)
WEB Aug 23, 2022 It’s a simple dumpling dough comprised of all-purpose flourand hot water and salt. Take a measurement of your dough and place it into the bowl of a mixer. Bring the water to a boil and add the salt to …
From vietnamesecuisines.com


HOW TO MAKE DIN TAI FUNG XIAO LONG BAO RECIPE - SLURRP
WEB Steam the dumplings for about 10-12 minutes until they are cooked through. STEP 4. Serve the Din Tai Fung Xiao Long Bao hot, with a dipping sauce made from soy sauce, vinegar, and chili oil. STEP 5. To …
From slurrp.com


HOW TO MAKE XIAO LONG BAO (小笼包, SOUP DUMPLINGS)
WEB Jun 27, 2020 Line the steamer basket with steamer parchment paper, or cut regular parchment paper into squares (see note 5 if you are using a metal steamer). Place dumplings in (leave at least 3cm/1inch space …
From redhousespice.com


SOUP DUMPLINGS (CHINESE XIAO LONG BAO) - HUNGRY HUY
WEB Jun 17, 2022 Move the dough onto a floured surface and knead with the heel of your hand. To knead, use the heel of your hand and move the dough upwards, turn in a 45 degree angle and repeat. Continue for eight …
From hungryhuy.com


SOUP DUMPLINGS (XIAO LONG BAO) RECIPE - SERIOUS EATS
WEB Jan 24, 2023 To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the …
From seriouseats.com


DIN TAI FUNG-STYLE TASTY XIAO LONG BAO RECIPE - 小笼包
WEB Oct 4, 2017 Ingredients below ⬇️ Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in...
From youtube.com


HOW DIN TAI FUNG'S SOUP DUMPLINGS ARE CONQUERING THE WORLD, 18 …
WEB Dec 1, 2023 Originally a nondescript cooking oil store in Taipei, the shop transitioned into an eatery when Yang hired a Shanghai-born chef and started selling soup dumplings. …
From latimes.com


XIAO LONG BAO - KNEDIR RECIPES
WEB 2 days ago 2.5 to 3 lbs chicken backs and necks; 1 tablespoon vegetable oil; 2.5 cm ginger, sliced; 4 green onions, chopped into 8 cm pieces; Wrappers: 120 g all-purpose …
From knedir.com


XIAO LONG BAO - SHANGHAI SOUP DUMPLINGS - DINNER …
WEB Feb 19, 2015 Bring to a simmer, stirring to dissolve the gelatin completely. Pour into a loaf pan or other dish and refrigerate until firm. 2. To make the dumpling filling, combine the ground pork, cilantro, green onions, soy …
From dinnerwithjulie.com


TAIWAN’S TOP 10 SOUP DUMPLINGS
WEB Nov 27, 2018 Whereas Din Tai Fung’s xiao long bao are made with an 18-fold method, Dian Shui Lou goes one fold further with its 19-fold dumplings. The most popular dish …
From taiwan-scene.com


XIAO LONG BAO— SOUP DUMPLINGS - CHINA SICHUAN FOOD
WEB Nov 15, 2022 Tips for juicy filling. In a small bowl, soak minced ginger, green onion and Sichuan peppercorn with 1/2 cup hot water for around 10 minutes to make ginger and green onion water. Blend the pork jelly for a …
From chinasichuanfood.com


TAIWAN'S MOST FAMOUS SOUP DUMPLINGS ARE EXCEEDINGLY HARD TO …
WEB Oct 23, 2014 When in Taipei, eat as the Taipeiers eat. And if the hourlong line of locals at Din Tai Fung on the basement floor of iconic Taipei 101 is any indication, what they eat …
From foodrepublic.com


SOUP DUMPLINGS (XIAO LONG BAO) - THE RECIPE CRITIC
WEB Mar 29, 2023 In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved. Pour your gelatin mixture into …
From therecipecritic.com


THE 25 BEST CHINESE RESTAURANTS IN MELBOURNE - CONCRETE …
WEB 2 days ago From dumplings to hot pots to succulent pork xiaolongbaos, here are our top picks for the best Chinese restaurants in Melbourne. ... For the uninitiated who visit Din …
From concreteplayground.com


SOUP DUMPLINGS, AKA XIAO LONG BAO (小笼包) – THE RECIPE
WEB May 12, 2014 The “Soup”. 1 pound of pork bones. 1/4 pound pig skin. 1 quart water. Take a stockpot that fits all of the pork bones and skin. Fill it with all of the ingredients and …
From thewanderingeater.com


Related Search