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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...
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.
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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