Din Tai Fung Xiao Long Bao - Asian Food Network

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6. Din Tai Fung Xiao Long Bao

• Home
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• Din Tai Fung Xiao Long Bao

Ingredients

• Serves 5-6 people

• Pork stock jelly: 

  500 g pork bones (blanched)

• 2 stalks spring onion 

• 4 slices ginger 

• 1½ tbsp chicken stock concentrate or powder 

• 2 tbsp Shaoxing wine 

• 1.5 L water 

• 10 g gelatin 

• 60 ml cold water

• Pork Filling:

  500 g fatty minced pork

• 3 stalks spring onion (chopped)

• 20 g ginger (minced)

• ½ tbsp light soy sauce

• ½ tbsp sesame oil

• ½ tsp salt

• ½ tsp sugar

• ½ tsp white pepper

• 2 tbsp cornstarch

• Pork stock Jelly

• 1 packet dumpling wrappers (round shape)

Recipe Courtesy of Asian Food Network

Din Tai Fung Xiao Long Bao

{{totalReview}} The most magical of all dumplings and a firm favourite in the Chinese cuisine, the Xiao Long Bao is an unassuming dish that is bursting with flavour. We will be honest with you: it requires some preparation work and reasonably nimble fingers are required, but it will be well worth your effort! Save Recipe Saved! No Nuts No Milk No Nuts No Milk

• Difficulty: Hard

• Preparation: 360 min
• Cook: 35 min
• Clean up: 15 min

• Steps: 5 steps
• 19 Ingredients

• Difficulty: Hard
• Steps: 5 steps
• 19 Ingredients

• Preparation: 360 min
• Cook: 35 min
• Clean up: 15 min

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Instructions

1. Make Pork Stock

   • In a pot, add blanched pork bones, spring onion, ginger, chicken stock, Shaoxing wine and water.
   • Bring the stock to boil and then simmer for at least 30min for flavour of pork bones to infuse into the stock.
   • Remove from heat, drain off ingredients and set stock aside.

2. Prepare Gelatinand make Pork Stock Jelly

   • Add gelatin to cold water and mix well. Allow gelatin to bloom.
   • Add bloomed gelatin into the hot stock and whisk until gelatin fully dissolves.
   • Pour stock into a container and chill for at least 6hrsor until fully set. (If you are in a rush, you can put the container in the freezer instead. It will take 2-3 hrs.)
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3. Prepare Pork Filling

   • In a mixing bowl, add minced pork, spring onion, ginger, light soy sauce, sesame oil, salt, sugar, pepper and cornstarch, and mix well.
   • Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork fillingand mix well.
   • Set aside filling in fridge if not use (as the pork stock jelly can melt at room temperature).
   

4. Wrap Xiao Long Bao

   • Take a piece of dumpling wrapper. You may roll it thinner at the edges if desired.
   • Fill each wrapper with 16g of filling.
   • Fold the xiao long bao by pleating and lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slight to seal it.
   

5. Steam

   • Line a bamboo steamer with a parchment paper (with holes) or a steaming cloth, and place the xiao long baos into the steamer.
   • Bring a pot to boil, then steam the xiao long baos for about 4-5 min.
   • Remove bamboo steamer from the pot.

Garnish and Serve!

Serve the xiao long baos hot. Dip with black vinegar and julienned ginger.

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Categories:

• Recipe
• Hard
• Chinese
• Above 60 mins
• Pork

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• Serves 5-6 people

• Pork stock jelly: 

  500 g pork bones (blanched)

• 2 stalks spring onion 

• 4 slices ginger 

• 1½ tbsp chicken stock concentrate or powder 

• 2 tbsp Shaoxing wine 

• 1.5 L water 

• 10 g gelatin 

• 60 ml cold water

• Pork Filling:

  500 g fatty minced pork

• 3 stalks spring onion (chopped)

• 20 g ginger (minced)

• ½ tbsp light soy sauce

• ½ tbsp sesame oil

• ½ tsp salt

• ½ tsp sugar

• ½ tsp white pepper

• 2 tbsp cornstarch

• Pork stock Jelly

• 1 packet dumpling wrappers (round shape)

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