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Xiao Long Bao

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Xiao Long Bao

Ingredients

  • 2 quarts of water
  • 2 pounds chicken bones (wings/back/neck)
  • 2 ounces of virginia smithfield ham (or cured chinese ham if you can get it), cut into 4 pieces
  • 1/2 pound of pork skin &; fat (you can ask your butcher for this, he’ll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)
  • 1 inch piece of ginger, sliced into 4-5 ginger “coins”
  • 2 green onions, cut into 3″ pieces
  • 2 large garlic cloves, smashed with side of your knife
  • 2 teaspoons of chinese rice wine (or dry sherry)
  • 1 tablespoon powdered agar agar or 1 tablespoon of unflavored gelatin
  • 1 lb ground pork
  • 1/4 lb shrimp, shelled, deveined and minced finely
  • 3 stalks green onion, finely minced
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon grated fresh ginger (use rasp grater)
  • 1 teaspoon chinese rice wine (or dry sherry)
  • 1/4 teaspoon sesame oil
  • 400 grams of all-purpose flour (but please re-read the part above re: dough)
  • 3/4 cups boiling hot water
  • 1/4 cup cold water
  • 1 tablespoon cooking oil
  • 2 tablespoons of sambal (hot chili &; garlic sauce)
  • 1/2 cup black vinegar
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon of shaved ginger
  • 1 head of napa cabbage, leaves separated
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Published 2014-09-09 14:38:45 (2 years ago).

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