XIAO LONG BAO

Shanghai Xiao Long Bao

is a dimsum specialty,
also known as 'soup' dumpling .

These are little baos with juicy filling wrapped in QQ bao skin.

Watch out when you bite into these little baos

because the hot soup will ooze out!

It is best eaten with 

1) thinly shredded ginger with black vinegar or

2) red chilli oil

The filling needs to be prepared in advance

and
 chilled to thicken for easy wrapping.

The following are the ingredients:

Xiao Long Bao

(makes 25 pieces)

Filling:

(A) 125g minced meat
       1/2 tsp cooking wine
       1/4 tsp soya sauce
       1/8 tsp potato starch
       salt & pepper to taste

(B) 1/4 tsp sesame oil
      1 Tbsp ginger, chopped finely

      1/2 Tbsp carrots, chopped finely

      1 Tbsp spring onions (white part), chopped
      125g collagen (coarsely minced)

Others:
- round carrot slices for each dumpling to sit on
- thinly sliced ginger in black vinegar
- chilli oil

Prepare Filling:
1. in a large bowl, using chopstick mix together ingredients (A), until the texture is sticky
2. add sesame oil, mix well
3. start to use hand, scoop up the meat & slap into the bowl, 10X to increase elasticity
3. mix in chopped ginger, spring onions & carrots
4. add collagen and mix well.
3. chill in fridge for at least 2 hours for easy wrapping

Skin:
75g plain flour, sifted
2 tsp oil
50g hot water

1. combine sifted flour, oil and hot water in a bowl
2. use chopsticks to stir until well mixed and form a dough
3. cover & leave aside for 30min
4. knead the dough on a floured board, until smooth and elastic
    (this step is important to get the QQ texture)
5. divide dough into 6g each, roll each piece into flat circles
6. wrap filling 20g & shape into a bao, with pleats
7. place on a piece of carrots in a steaming tray
8. when the steamer is hot, place bao to steam for 10min on high heat
9. serve hot with shredded ginger in black vinegar and chilli oil