Xiao Long Bao - Chinese Soup Dumplings

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 4 Servings
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Ingredients

  •   gelatin (THE SOUP)
  •   2 qts water
  •   2 lbs chicken bones (wings/back/neck)
  •   2 ozs country ham (Virginia, or cured Chinese ham if you can get it, cut into 4 pieces)
  •   1/2 lb pork rind (& fat, you can ask your butcher for this, he'll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)
  •   1 in ginger (piece of, sliced into 4-5 ginger "coins")
  •   2 green onions (cut into 3" pieces)
  •   2 large garlic cloves (smashed with side of your knife)
  •   2 tsps chinese rice wine (or dry sherry)
  •   1 lb ground pork
  •   1/4 lb shrimp (shelled, deveined and minced finely)
  •   3 stalks green onions (finely minced)
  •   2 tsps sugar
  •   2 tbsps soy sauce
  •   1 tsp kosher salt
  •   1/4 tsp white pepper
  •   1/2 tsp fresh ginger (grated, use rasp grater)
  •   1 tsp chinese rice wine (or dry sherry)
  •   1/4 tsp sesame oil
  •   dough (MOM'S HOT WATER)
  •   40 dumplings
  •   400 grams all-purpose flour (but please re-read the part above re: dough)
  •   3/4 cup hot water (boiling)
  •   1/4 cup cold water
  •   1 tbsp cooking oil
  •   1 tbsp garlic chili sauce (sambal, hot)
  •   1/4 cup black vinegar
  •   1/4 cup soy sauce
  •   1 tsp sesame oil
  •   2 inches fresh ginger (piece of, peeled)

Instructions

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