Soup Dumplings (Xiao Long Bao)

The recipe Soup Dumplings (Xiao Long Bao) can be made in roughly 12 hours. This recipe makes 6 servings with 669 calories, 39g of protein, and 38g of fat each. For $2.0 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It works well as an affordable soup for Autumn. 1559 people found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free diet. Head to the store and pick up water, raw shrimp, ground pork, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Try Xiao Long Bao— Soup Dumplings, Shanghai Soup Dumplings (Xiao Long Bao), and Long’s Yellow Tomato Soup for similar recipes.

Servings: 6

 

Ingredients:

3 pounds chicken backs or wings

2 cups (10 ounces) all-purpose flour

1-inch knob ginger

1/3 pound ground pork

Kosher salt

Napa cabbage leaves

1/4 pound raw shrimp, peeled

6 scallions, white separated, greens roughly chopped

1/2 pound chinese ham or slab bacon

2 teaspoons soy sauce

2 teaspoons sugar

1 cup boiling water

1 tablespoon white peppercorns

1 tablespoon XiaoShing wine

Equipment:

sauce pan

food processor

bowl

whisk

pastry brush

wok

Cooking instruction summary:

Procedures 1 Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours. 2 Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use. 3 Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes. 4 When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled. 5 Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out. 6 To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board. 7 Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.

 

Step by step:


1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.

2. Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.

3. Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.

4. When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.

5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.

6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal.

7. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.

8. Place a bamboo steamer over a wok with 2 inches of water.

9. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes.

10. Serve immediately, being careful not to break them.


Nutrition Information:

Quickview
669k Calories
38g Protein
37g Total Fat
40g Carbs
16% Health Score
Limit These
Calories
669k
33%

Fat
37g
58%

  Saturated Fat
11g
74%

Carbohydrates
40g
14%

  Sugar
1g
2%

Cholesterol
172mg
57%

Sodium
798mg
35%

Alcohol
0.26g
1%

Get Enough Of These
Protein
38g
77%

Selenium
54µg
78%

Vitamin B3
13mg
65%

Vitamin B1
0.74mg
49%

Phosphorus
358mg
36%

Vitamin B6
0.62mg
31%

Manganese
0.57mg
28%

Vitamin B2
0.47mg
28%

Folate
104µg
26%

Vitamin K
26µg
25%

Iron
4mg
25%

Zinc
3mg
21%

Vitamin B5
1mg
16%

Vitamin B12
0.84µg
14%

Magnesium
54mg
14%

Potassium
465mg
13%

Copper
0.24mg
12%

Fiber
2g
9%

Calcium
69mg
7%

Vitamin C
5mg
7%

Vitamin A
288IU
6%

Vitamin E
0.79mg
5%

Vitamin D
0.37µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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