![]() ![]() Step 3 Line a 10" bamboo steamer with cabbage leaves.Cover with plastic wrap or a damp towel until ready to steam. Enclose filling with wrapper, then crimp edges into pleats, leaving a small hole in the center. Scoop a little over 1 tablespoon filling and arrange in the center of each wrapper. Step 1 In a food processor, pulse pork, scallions, soy sauce, vinegar, garlic, ginger, pepper, and salt, if using, until mostly smooth.Cover with a damp towel to prevent drying out. Step 3 Transfer rounds to prepared tray.Roll each piece to about 1/16" thick, then cut into 4" rounds. Step 2 Line a sheet tray with parchment, then dust with flour.Wrap dough with a thin damp cloth or plastic wrap and let rest at least 30 minutes or up to 1 hour at room temperature. Step 1 In the large bowl of a stand mixer fitted with the dough hook, beat flour and water on medium speed until dough is soft and smooth in texture, 5 to 10 minutes (you can also do this by hand).Step 2 Pour broth into a shallow pan and refrigerate at least 30 minutes or up to 1 hour.Step 1 In a medium pot over medium-high heat, bring broth, soy sauce, ginger, and garlic to a simmer and cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes.Pull them out wherever you’re ready for dumpling goodness! Make a half batch or full batch, freeze in one layer on a sheet tray, then store them in gallon-size bags and return to the freezer for up to 2 weeks for best quality. If you’re not ready to cook the entire batch, that’s fine. If you can’t quite get them all, then 10 to 12 will certainly do! It’s quite intimidating to get 18 pleats, and I’ve tried and tried again. Where the pleats on the dumpling form at the top of the pouch is what tells the world whether or not you’re a master of dumplings. Space the dumplings out so they have room to expand when cooking. Cover, increase the heat to medium-high, and allow the leaves to cook just a little before steaming the dumplings. The water should not touch the steamer (this is very similar to using a double boiler for melting chocolate). Place the steamer-I used a 10" one-over a medium to large wok filled one-third of the way with water. For the dumplings, all you will need is a few Napa cabbage leaves. You would then roll each ball into 4" to 4 1/2" circles.īamboo steamers are a wonderful tool to use for dumplings, vegetables, fish, meat, you name it. You should be able to get 48 pieces at 0.6 oz. If you prefer a more accurate method, weigh the dough. You will have scraps left that you can roll again. In the recipe, I divide the dough into 4 pieces and roll each one out. Adding cold water to flour = restrictive dough with more elastic = good for boiling dumplings. Adding boiled/hot water to flour = softer, more pliable dough = good for steaming dumplings. There are different ways to go about this. The better the quality of the product, the better the dumpling will taste. But if you find really hearty pork bone broth, chicken broth, turkey broth, or beef broth at a local butcher or specialty market, I encourage you to use it. The key component of the shortcut is adding gelatin. The light is not “lower in sodium,” rather it’s the one most commonly used, thinner, and lighter in appearance than the darker version. Chinese soy sauce can be either light or dark. I wanted to use a commercial bone broth since this isn’t a homemade “bone broth” however, any broth or stock will do just fine. The bones have a tremendous amount of gelatin, which means once the stock has chilled, it turns into a mass of pork “gel,” which is exactly what melts right out of the hot dumpling and onto your spoon.īecause pork broth isn’t common to find on the shelves of most grocery stores, I used chicken bone broth, enhanced it with ginger, garlic, and Chinese soy sauce, and added gelatin. Scallions, Chinese rice wine, ginger, garlic, white pepper, and other herbs or traditional seasonings could be used. The most traditional recipes make the broth with water and pork bones. One of the major components of soup dumplings is the broth, of course. When dining out, they might be delivered to your table in one too. Often they’re steamed in a bamboo steamer. Xiaolongbao are a form of Chinese dumpling, or “buns,” filled typically with ground pork (and sometimes a combination of ground pork and crab) and a homemade pork broth. I hope I have done this recipe justice for anyone who’s up to the challenge of making the dumplings themselves at home. And there’s a special place in my heart for soup dumplings. In all their shapes, sizes, and forms, I am a huge fan of anything packaged in a chewy or tender dough. ![]()
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