{"id":208,"date":"2024-04-25T12:54:23","date_gmt":"2024-04-25T12:54:23","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=208"},"modified":"2024-06-10T16:54:10","modified_gmt":"2024-06-10T16:54:10","slug":"xiaolongbao","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/xiaolongbao\/","title":{"rendered":"Xiaolongbao"},"content":{"rendered":"

Ingredients<\/h3>\n

Makes 20-30 dumplings depending on thickness<\/em><\/p>\n

Soup Jelly<\/h5>\n

1L water
1 tsp salt
1 white onion
3 cloves garlic
2 slices ginger
300g pork loin
1 pack gelatin (10-20g)<\/p>\n

Filling<\/h5>\n

300g pork loin
2 leek whites
4 scallions
2 cloves garlic
\u00bd tsp grated ginger
\u00bd tsp salt
1 tsp cornstarch
2 tbsp soy sauce
1 tbsp sesame oil<\/p>\n

Dumplings<\/h5>\n

500g all purpose flour
300g warm water
\u00bd tsp salt
cornstarch as needed<\/p>\n

Dipping sauce<\/h5>\n

2tbsp soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil<\/p>\n

<\/p> \n

Procedure<\/h3>\n

Soup Jelly<\/h5>\n

Cut 1 pork loin into large pieces.Simmer all soup jelly ingredients except gelatin on medium heat for 1 \u00bd hours, covered.<\/p>\n

Remove solids from the pot and add gelatin.<\/p>\n

Stir and simmer until dissolved completely.<\/p>\n

Let your pot cool and place in the fridge for 4-6hr.<\/p>\n

Filling<\/h5>\n

Cut other pork loin into chunks and blend until chunky\/shredded.<\/p>\n

Mince onions, garlic, and leeks and add to pork.<\/p>\n

Grate ginger and add remainder of ingredients; mix thoroughly.<\/p>\n

Place in fridge covered.<\/p>\n

Dumplings<\/h5>\n

Heat water and add to flour.<\/p>\n

Mix until shaggy.<\/p>\n

Knead until smooth and springy, then cover and proof for 30 min.<\/p>\n

Knead once more for a minute and place on workspace with cornstarch.<\/p>\n

Divide in half, and cover one of the dough balls.<\/p>\n

Flatten into a disc; dust well with cornstarch.<\/p>\n

Wrap around the pin and roll forward only.<\/p>\n

Unwrap and turn 45 degrees and continue rolling around the pin.<\/p>\n

Repeat until dough is about 1-3mm thick.<\/p>\n

Flour once more with cornstarch and cut into discs about 10cm.<\/p>\n

Repeat until you have about 50 discs.<\/p>\n

Once gelatin is solid, dice into small cubes and add to meat filling from fridge.<\/p>\n

Place a decent amount of filling on a disc and wrap by making small folds on the edge of the disc, slowly enclosing until dumpling is formed.<\/p>\n

Place on a small piece of wax paper and arrange in a steamer.<\/p>\n

Place steamer over boiling water on high heat for 15 min.<\/p>\n

For dipping sauce simply combine ingredients.<\/p>\n

\u958b\u52d5<\/p>\n

<\/p>\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Ingredients Makes 20-30 dumplings depending on thickness Soup Jelly 1L water1 tsp salt1 white onion3 cloves garlic2 slices ginger300g pork loin1 pack gelatin (10-20g) Filling 300g pork loin2 leek whites4 scallions2 cloves garlic\u00bd tsp grated ginger\u00bd tsp salt1 tsp cornstarch2 tbsp soy sauce1 tbsp sesame oil Dumplings 500g all purpose […]<\/p>\n","protected":false},"author":1,"featured_media":209,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[24,19,35,15],"class_list":["post-208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-","tag-aromatic","tag-pork","tag-side","tag-soup"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=208"}],"version-history":[{"count":3,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/208\/revisions"}],"predecessor-version":[{"id":551,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/208\/revisions\/551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/209"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}