Steamed Soup Dumpling (aka. Xiao Long Bao) Recipe (小籠飽) with Papa Fung

A delicious, steamed, soup-filled dumpling that you have to be gentle with. One accidental poke will break the thin wrapper, and all the soup will leak out. Timestamps: 0:00 Intro 0:21 Part 1: Wrapper 1:44 Part 2: Filling 3:28 Part 3: Assembly 4:11 Finale -------------------------------------------------------------------------------------------------------------------- SOUP DUMPLING RECIPE This recipe makes 69 dumplings. [ INGREDIENTS ] WRAPPER 350g All Purpose Flour 200ml Warm Water FILLING 2lbs Pork Butt 1 Bunch Green Onion 1 Chunk of Ginger 10g Salt 20g Sugar 1tbsp Pork Fat 1tsp Sesame Oil ½tbsp Soy Sauce 1tbsp Dark Soy Sauce Pinch of White Pepper ½ Cup Water - [ DIRECTIONS ] WRAPPER 1. Place all-purpose in a bowl, pour in warm water and mix until dough-like. Take the dough out, knead until it is smooth on the surface. Wrap and set aside for 30 minutes. 2. Take the dough out, split it in half (so it’s easier to work with), roll it out into a sausage and divide it up into even pieces. Repeat these steps for the other half of the dough. 3. Press the small piece flat and roll it out into a small disk (middle should be thicker than the sides). FILLING 1. Finely chop green onions and ginger, set aside. 2. Finely grind pork and place it into a mixing bowl and mix with salt. Add water (a little bit at a time) and mix until the pork absorbs all the liquid. Add sugar, ginger and green onions and mix until combined. Lastly, add soy sauce, dark soy sauce, pork fat, sesame oil and a pinch of white pepper and continue mixing until everything is combined. Wrap it up and set aside in the fridge. ASSEMBLY 1. Place filling in the middle, pull and pinch the dough to create creases and seal the top of the dumpling. 2. Place a piece of parchment paper to your steamer and place dumplings in. Bring water to a boil and steam for 8 minutes then serve. -------------------------------------------------------------------------------------------------------------------- 小籠飽食譜 製成六十九隻。 [ 食材 ] 皮: 350g 多用途麵粉 200ml 暖水 餡: 2lbs 梅頭豬肉 1 青葱 1 羗 10g 鹽 20g 糖 1tbsp 豬油 1tsp 麻油 ½tbsp 生抽 1tbsp 老抽 白胡椒粉 ½ 水 [ 制作 ] 皮: 1. 粉放大盆中，加入暖水搞匀成糰狀，取出搓揉至光滑，用保鲜膜包好醒發三十分鐘。 2. 取出粉糰分成二份，取一份搓成長條再分成小粒，餘下的一份相同做法。 3. 壓扁粒糰再用木棒檊薄成圆形，需要中心厚些，外邉要薄些。 餡: 1. 青葱和𦍑切碎備用。 2. 豬肉搅碎放入搅拌機内攪伴，逐少加水，中途加鹽，糖，𦍑和青葱，混合後再加生抽，老抽，豬油，麻油和少許白胡椒粉撤底撹匀，取出覆盖保鲜膜放雪柜。 組合: 1. 將餡料放粉皮中間，掐實收口成飽形。 2. 放張餅紙在蒸鍋內以防黏，排放好小籠飽，水滾計蒸八分鐘，趁熱食。 -------------------------------------------------------------------------------------------------------------------- Music/Sound Credits: Tranquility (Prod. Riddiman): Guitar Be-bop3 by Kaponja Reverse Strum by Niffshack Blip Plock Pop by Onikage22 by InspectorJ