Simple Way to Make Favorite Juicy Homemade Xiaolongbao (Chinese Dumplings)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, juicy homemade xiaolongbao (chinese dumplings). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Juicy Homemade Xiaolongbao (Chinese Dumplings). I added my own twist to user "enokichi"'s xiaolongbao recipe. I also added chicken soup jelly for a juicier dumpling. Gelatin is used for the juicy chicken soup jelly.

Juicy Homemade Xiaolongbao (Chinese Dumplings) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Juicy Homemade Xiaolongbao (Chinese Dumplings) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have juicy homemade xiaolongbao (chinese dumplings) using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Juicy Homemade Xiaolongbao (Chinese Dumplings):

1. Get For the dough:
2. Get 200 grams All-purpose flour
3. Make ready 2 grams Dry yeast
4. Take 100 ml Lukewarm water
5. Get For the meat filling:
6. Prepare 100 grams Ground pork
7. Take 2 tsp Soy sauce
8. Make ready 1 tsp Sake
9. Take 2 pinch Powdered ginger
10. Make ready 120 grams Daikon radish
11. Get 2 tsp Vegetable oil
12. Make ready For the chicken soup jelly (aspic):
13. Take 100 ml Water
14. Get 1 tsp Gelatin
15. Prepare 1/2 tsp Chinese soup stock powder

Sometimes you may hear Shanghai Xiao Long Bao, but like Beijing style Zha Jiang Mian, this soup dumpling can be found in many Chinese cuisines. Xiao Long Bao recipe might differ from one cuisine to another. Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or "soupy buns" (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. Each dumpling is pleated with many folds.

Instructions to make Juicy Homemade Xiaolongbao (Chinese Dumplings):

1. 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.
2. 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.
3. 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.
4. 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.
5. Once the chicken soup jelly has set, break it up into small pieces using a fork.
6. Combine all the ingredients except for the daikon radish in a bowl and mix well. Add the daikon radish and chicken soup jelly.
7. Punch down the dough, then divide it into 20 equal portions. Lightly dust your working surface and roll out the dough.
8. 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.
9. Put the dumplings in the steamer, and steam for about 15 minutes.
10. I also made a pork belly version of xiaolongbao.
11. I filled them with shredded pork belly.

Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or "soupy buns" (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. Each dumpling is pleated with many folds. Xiaolongbao, literally "Little Basket Buns",are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Xiaolongbao always have soup, otherwise they are just Jiaozi / dumplings.

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