Xiao Long Bao is the most delicate dim sum on earth. You can make it at home by following this recipe.

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CETTE VIDEO A DES SOUSTITRES EN FRANCAIS (Google translate)
ESTE VÍDEO TEM LEGENDA EM PORTUGUÊS (Google translate)
ESTE VÍDEO TEM LEGENDA EM Espanhol (Google translate)
هذا الفيديو يحتوي على ترجمة باللغة العربية (ترجمة جوجل)
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Note: there are many alternate names in English. The following translations are all referred to 小笼包 in Chinese: xiaolongbao, xiao long bao, soup dumplings, xiaolong mantou, XLB, Chinese Soup Dumplings, Shanghai Soup Dumplings.

Recipe: (full details at: https://tasteasianfood.com/xiaolong... )
Ingredients:
For the aspic (A)
1.5kg (3 pounds) chicken bone (or 1 medium size chicken)
10 chicken feet
Water sufficient to submerge the boned
5 slices ginger
1 stalk scallion, cut into 5cm (2") sections
1 tsp white peppercorns
2 tsp salt

For the gingerscallion extract (B)
3 stalks scallions, cut into short sections
1 tbsp ginger, coarsely chopped
150 ml water

For the filling (C)
400g pork butts (refer to note for alternative)
4 tbsp gingerscallion extract
10g sugar
2 tbsp light soy sauce
Sugar tsp salt
1/2 tsp ground white pepper
2 tsp Shaoxing wine (optional)
1/2 tsp sesame oil
400g aspic

For the skin (D)
300g all purpose flour
160g water
2g salt

For the dipped sauce (E)
4 tbsp Zhenjiang vinegar
4 tbsp light soy sauce
1 tsp sesame oil
2 tbsp finely julienne ginger

Method:
Prepare the chicken aspic :
Place the bone in a stockpot filled with cold water enough to submerge all the bones. Add the ginger slice and scallion sections, salt, and the peppercorns.
Bring the water to boil, remove the scum. Simmer for one hour.
Add the chicken feet. Simmer over low heat for two hours.
Remove the bones. Filter the chicken broth. Refrigerate overnight.
Cut the aspic into small pieces.
For the filling :
Prepare the gingerscallion extract by boiling (B) for 3 minutes. Drain. Combine (C) except the aspic. Mix it very well until the meat fully absorbs the liquid.
Add the aspic and mix well. Refrigerate for half an hour.
For the skin :
Mix the allpurpose flour, salt, and water in a bowl. Mix until it picks up all the flour in the bowl. Cover and rest for ten minutes. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. Turn ninety degrees and roll out again. Repeat five times. Cover and let it rest for ten minutes,
Repeat the rolling and resting step three times. Cut the dough into 8g to 10g portions. Flatten each portion with your palm to form a circle. Roll out the skin with a rolling pin to form a circle. The center should be thicker, and the edges should be thinner.
Pleating :
Scoop some filling to the center of the skin. Press the filling lightly so that it adheres to the skin for easy handling. Seal the filling inside the skin by making multiple pleats as shown in the video.
Steaming :
Place a wet cloth in the steamer. Arrange the xiao long bao on it. Leave some space in between each bao.
Cover and steam over medium to high heat for about eight to ten minutes. Serve hot with the dipping sauce.
Dipping sauce:
Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving.


#XiaoLongBao #XLB #xiaolongbao #小笼包

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