Monday, October 4, 2010

Xiao Loong Bao

. Penasaran dengan yang namanya Xiao Loong Bao atau Shanghai Soup Dumplings, I watch it on TLC and It  looks so Yummy...
This is the first step: prepare the gelatine broth .

1 1/3 cups Chicken Stock
1 scallion (white and green parts), cut into 2-inch lengths and lightly smashed with the broad side of a knife
3 quarter-size slices ginger, smashed with the broad side of a knife
1/2 tsp. agar-agar powder or 1 1/2 tsp. unflavored gelatin.
 Filling:
350grams pork loin, minced
2 tbsp of ginger, grated, with juice
2 tbsp of soy sauce
1 tsp of sesame oil
2 tsp sugar
6 tbsp of water
1 stalk of green onions                 
 a pinch of pepper
 1/2 tsp of salt
 1/3 cup gelatine broth
 Combine all the ingredient in a bowl and  mix well .                                              
                                                     


Prepare the dough,


3 3/4 oz (3/4 cup)bread flour
2 oz (6 tbsp.)  all-purpose flour
About 7 tbsp. just-boiled water
1 1/2 tsp oil.

Roll the dough out into a snake, approximately 1 inch thick and cut it into sections, about 1 inch in length.

 Take a teaspoon full of the filling and fill it into the dumpling skin you've just created and crimp the skin upwards to create a little ball.  Try to make  9 or 10 pleats. My aim was to get the dumpling to close properly so the precious broth do not run out during the steaming process.




Steam your dumplings on a steamer for 15 minutes.  When it is ready, don't pop it into your mouth too soon because the soup  will be so hot.






Hmmmmm.. so Yummy...

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