1.2K
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!
Nutrition
Calories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 166mgPotassium: 37mgFiber: 0.3gSugar: 4gVitamin A: 1IUVitamin C: 0.2mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Xia long bao” are small Chinese steamed ravioli with a juicy pork filling which is the same as the Shanghai buns.
Recipe of “Xiao long bao” (for 36 raviolis):
For the stuffing:
-30g of water
-300g of minced pork loin
-300g of minced pork loin
-5g of salt
-6g of sugar
-3g of pepper
-one tablespoon of Chinese wine
-two tablespoons of black soy sauce
-15g Chinese onion in small pieces
-15g of finely chopped ginger
– two tablespoons of toasted sesame oil
-180g of jelly, set and in pieces
For the dough:
-240g of flour
-135ml of water
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 in the water.
Begin kneading the dough with the palm of your hand, folding and folding the dough for five minutes.
After 5 minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, turn it 90° and then spread it out again. Continue this same operation for another 5 minutes.
Divide into three sausages, then each sausage into twelve equal pieces of dough.
Flatten each piece of dough with the palm of your hand and then with a roller.
Put a spoonful of dough in each disc thus formed, then close each riavoli. I think the photo is probably less painful than a long explanation about folding.
Place the riavolis in a bamboo basket and steam for 10 minutes.
The “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 get 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!
Nutrition
Calories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 166mgPotassium: 37mgFiber: 0.3gSugar: 4gVitamin A: 1IUVitamin C: 0.2mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!
