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Xiao Long Bao
Xia long bao” are small Chinese steamed ravioli with a juicy pork filling which is the same as the Shanghai buns.
Ingredients
For the stuffing
- 30 g water
- 300 g chopped pork loin
- 5 g salt
- 6 g sugar
- 3 g pepper
- 1 tbsp Chinese wine
- 2 tbsp black soy sauce
- 15 g Chinese onion in small pieces
- 15 g ginger finely chopped
- 2 tbsp. sesame oil toasted
- 180 g jelly set and in pieces
Instructions
- Start by putting the meat with the 30g of water until the meat has absorbed it completely. Then prepare the stuffing by mixing all the ingredients well.
- On a work surface, put the flour, dig a well and pour the water.
- Start kneading the dough with the palm of your hand, folding and folding the dough for five minutes.
- After five minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, rotate it 90° and then roll out into a strip again. Continue this process for another 5 minutes.
- Divide into three strands, then each strand into twelve equal pieces of dough.
- Flatten each piece of dough with the palm of your hand and then with a rolling pin.
- Put a spoonful of dough in each disc thus formed, then close each ravioli. I think the photo is probably less painful than a long explanation of the folding process.
- Place the ravioli in a bamboo basket and steam for 10 minutes.
- Xia long bao" are served with a sauce (half balsamic vinegar, half soy sauce, with a little sesame oil and tabasco) and especially with chopsticks AND a spoon to catch the juice inside!
Xiao Long Bao
Xia long bao” are small Chinese steamed ravioli with a juicy pork filling which is the same as the Shanghai buns.
Ingredients
For the stuffing
- 30 g water
- 300 g chopped pork loin
- 5 g salt
- 6 g sugar
- 3 g pepper
- 1 tbsp Chinese wine
- 2 tbsp black soy sauce
- 15 g Chinese onion in small pieces
- 15 g ginger finely chopped
- 2 tbsp. sesame oil toasted
- 180 g jelly set and in pieces
Instructions
- Start by putting the meat with the 30g of water until the meat has absorbed it completely. Then prepare the stuffing by mixing all the ingredients well.
- On a work surface, put the flour, dig a well and pour the water.
- Start kneading the dough with the palm of your hand, folding and folding the dough for five minutes.
- After five minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, rotate it 90° and then roll out into a strip again. Continue this process for another 5 minutes.
- Divide into three strands, then each strand into twelve equal pieces of dough.
- Flatten each piece of dough with the palm of your hand and then with a rolling pin.
- Put a spoonful of dough in each disc thus formed, then close each ravioli. I think the photo is probably less painful than a long explanation of the folding process.
- Place the ravioli in a bamboo basket and steam for 10 minutes.
- Xia long bao" are served with a sauce (half balsamic vinegar, half soy sauce, with a little sesame oil and tabasco) and especially with chopsticks AND a spoon to catch the juice inside!
