Xiaolongbao
Shanghai’s steamed buns filled with pork and broth: when you bite them they release hot soup. The trick is a broth jelly that melts as they steam.
Ingredients
- For the jelly: 500 ml chicken stock and 2 gelatine leaves (or 10 g agar)
- 300 g minced pork
- 1 piece of ginger, grated, and 2 spring onions
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine
- 1 teaspoon of sugar and 1 of sesame oil
- For the dough: 250 g flour and 130 ml lukewarm water
- Black vinegar and ginger strips to serve
How to make it at home
- Heat the stock with the gelatine, let it set in the fridge and cut it into small cubes.
- Mix the meat with the ginger, spring onion, soy sauce, wine, sugar and sesame oil, then with the chopped jelly.
- Knead the flour with the water, leave to rest for 30 minutes and roll out very thin 8 cm discs.
- Put a spoonful of filling on each disc and close it by pleating the top.
- Steam them on paper for 8 minutes and serve with vinegar and ginger.
The trick: They’re eaten from a spoon: take a small bite, sip the broth and then eat the rest.