The famous steamed Shanghai dumplings, with a thin, translucent dough enclosing a collagen-rich pork broth and tender filling, served with black vinegar and ginger.
Ingredients
- 250 g T55 all-purpose flour
- 130 ml Warm water
- 400 ml Water
- 1 pinch Fine salt
- 250 g Ground pork shoulder
- 100 g Pork skin
- 30 g Fresh ginger
- 3 pieces Scallion
- 2 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Granulated sugar
- 1 tbsp Toasted sesame oil
- 1 pinch Ground white pepper
- to taste Chinese black vinegar
- 120 g Pork skin aspic
Method
- Prepare the pork skin aspic according to the prepared component method. Once completely set and translucent, chop it into very small, even cubes. Keep refrigerated.
- In a bowl, mix the flour and salt. Gradually add the warm water while stirring with chopsticks, then knead by hand until you get a smooth, supple, and non-sticky ball. Cover with a damp cloth and let rest at room temperature for at least 30 minutes.
- In a large bowl, combine the ground pork shoulder, finely grated ginger, thinly sliced scallion, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, sesame oil, and white pepper. Knead vigorously in one direction until the filling becomes sticky and stringy.
- Fold the aspic cubes into the filling, mixing gently to distribute them evenly without breaking the cubes. Refrigerate for at least 1 hour until the mixture is firm to the touch.
- Divide the dough into equal, walnut-sized balls. Cover them with a damp cloth to prevent drying out.
- Roll out each ball into a thin disk using a small rolling pin, pivoting the dough between each roll to get a very thin edge and a slightly thicker center.
- Place a portion of filling in the center of each disk. Bring up the edges and pleat by pinching repeatedly while turning, then twist the top to seal tightly.
- Arrange the xiaolongbao in a steamer basket lined with perforated parchment paper, leaving space between each dumpling. Steam over boiling water over high heat for 8 minutes without opening the lid.
- Serve immediately in the steamer basket, accompanied by black vinegar and julienned fresh ginger. Enjoy by biting a small hole in the side to drink the broth first.
Nutrition
Per serving
- Energy
- 513.8 kcal
- Protein
- 28.55 g
- Carbohydrate
- 49.34 g
- Fat
- 21.05 g
- Fibre
- 2.91 g
- Calcium
- 48.17 mg
- Iron
- 1.85 mg
- Magnesium
- 39.72 mg
