Keep kneading on the table until the dough becomes smooth.Knead with your hand until a dough is formed.Slowly drizzle water into the dough and mix.Mix well and store in the fridge until ready to use.Add the chicken jelly and the green onion.Beat until everything is fully absorbed and the meat becomes springy.Add the ginger water and the rest of the seasonings into the ground pork.I highly recommend weighing the gelatin and adding a bit of chicken fat if the quantity is not quite there. Once done, you can store the jelly in the fridge for 2 to 3 days until ready to use.ĭepending on the type of pot you use and the quality of the chicken backs, the quantity of the broth can vary.Slice the gelatin part, then dice it into small bits.Chill in the fridge overnight until congealed, then scrape off the chicken fat from the top.Roast covered until you get about 1/2 cup of chicken broth.Add chicken backs into a dutch oven or heavy pot. How to make soup dumplings Prepare the jelly broth (aspic) Because of the oven roasting method, you will get a super rich tasting soup just like you would with the pork version.The result is more consistent, taking the guesswork out of how much you should reduce the broth.You can easily find the ingredients and they are very cheap to get.And instead of braising, we developed an oven roasting method that helps you to get a very concentrated broth in less time. This recipe uses a similar approach – using chicken backs and necks. That’s why I decided to look into creating a chicken broth to fill the dumplings instead of the traditional pork soup.Ī while ago I talked about how to make chicken broth from leftover bones. Our approachĪlthough I really love the scrumptious taste of soup dumplings, sometimes the filling can be quite heavy and greasy. However, since pork skin and trotters might not be found in a regular grocery store in the US, we looked for a different approach. The gelatin from the bones, skin and marrow will create a very rich tasting broth that will congeal once cooled. Like making a pork broth, you simmer these ingredients for hours on the stove top, and then reduce the broth. Traditionally, the meat gelatin is made with pork skin and/or trotters. Once cooked, the gelatin will melt down and become the soupy part of the filling. What you do is wrap the jelly into the dumpling along with the rest of the filling ingredients. Xiao Long Bao uses the same technique, only it makes the gelatin even thicker, so it forms a jelly-like texture that you can cut into small pieces that stay solid while you work them into dumplings. As you might have noticed, if you make chicken broth or pork broth at home, the soup will congeal into a gelatinous texture once chilled. To put soup into the dumplings, you will need to make aspic, or congealed meat broth. But it’s such a great way to impress your guests if you’re hosting a dinner party. It’s certainly a complicated dish to make at home. Xiao Long Bao is a type of dim sum that is traditionally enjoyed as a snack or during a meal as an appetizer or even a main dish. It features a paper thin wrapper filled with a very mild pork filling and a pocket of fragrant soup, served with a gingery vinegar dipping sauce. In China, you will find there are many versions of soup dumplings that come in different flavors and sizes, but the most popular one is Xiao Long Bao. Xiao Long Bao (小笼包), or soup dumplings, are a type of steamed dumpling from Shanghai cuisine (Jiangsu province for the greater region). And when I successfully slurped up a mouthful of the fragrant soup, it was the greatest satisfaction for a 10-year old, one that lingers for 20 something years later. I took great care as I peeled them out of the steamer, careful to not break apart the dough and lose the soup. Their wrappers were literally paper thin, because you could see the juice inside through the semi-transparent dough. Once in a while, she would take me there to enjoy a steamer of piping hot soup dumplings as a treat. But there was this hole-in-the-wall Xiao Long Bao spot near my mom’s office that had the best soup dumplings. I grew up in Beijing in the 90s when restaurants from other regions were still scarce, and we rarely ate out. Soup dumplings are one of the most memorable dishes I ate during childhood. An easier Xiao Long Bao recipe that teaches you how to use commonly found ingredients to create restaurant-quality soup dumplings in your own kitchen.
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