Din Tai Fung-Style Tasty Xiao Long Bao Recipe - 小笼包

Ingredients below ⬇️ Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in with rich flavours from the pork waiting to burst through that thin silky dough skin - it’s simply irresistible!

Ever wondered just how does the soup magically forms in the dumpling? All thanks to the wondrous discovery of aspic. Usually made by refrigerating meat stock, it forms into a jelly-like substance. Tiny cubes of these savoury jellies are placed with the meat filling in each dumpling which then melts during the steaming process, filling these little soup pouches with rich goodness. The best way to enjoy this soup dumpling also lies in its skin. It has to be tough enough to not fall apart when the dumpling is lifted up and yet thin enough to not overwhelm the insides.

Treat these delicate soup pouches with tender care or you might risk spilling all the precious liquid even before it reaches your mouth. One way to appreciate this delicate dumpling is to bite off its knot and slurp up all the rich flavour, before savouring that tender meat and dumpling skin. Or a fuss free way is to just savour all those delectable flavours in that perfect single bite. Either way, when it comes to these juicy little Chinese delicacy, one is never enough.

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⬇️ Ingredients ⬇️
300g pig skin
300g pork soft bone (jelly bone)
1 litre water water
1 stalk spring onion
2 slices ginger
1 tbsp Shaoxing wine

Pork Filling:
500g minced pork belly
100g minced pork fat
1 tbsp light soya sauce
2 tbsp Shaoxing wine
1 tsp salt
½ tsp sugar
¼ tsp pepper
1 tbsp cornflour
1 tsp sesame oil
3 tbsp water
15g spring onions, chopped
20g ginger (minced)

Dough:
300g all purpose flour
200ml hot water

Dipping sauce:
20g young ginger (thinly julienne)
50ml Chinese Chinkiang black vinegar

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Recipe at: http://www.themeatmen.sg/xiao-long-bao

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