Xiao Long Bao

Jonathan was telling me that I have not made this for him for a long time so we had that for teabreak yesterday. I wasn't satisfied with the minced meat because it was too finely grounded. I should have used those I bought from the market instead of this from Giants. Anyway, although the kids complained about the meat but still ate them all up. Hahaha ...

This is how the XLB look before steaming.




This is how it look after steaming.


This is how it look inside.



Skin:
150g plain flour
20g potato starch
115g water * (may not need to use all)
5g shortening

Mix plain flour, potato starch and shortening together. Add in water to make into a dough. Be careful not to add all the water at one go as you may not need to use up all the water here. Leave dough aside for about 10 mins.

Fillings:
250g minced pork
1 tsp minced ginger
1 tsp salt
1 tsp chicken powder
1 tsp light soya sauce
1 tsp sesame oil
1 tbsp potato starch
1 tbsp cooking wine
2 tbsp water
1/2 tsp sugar

Put all the above ingredients into a mixing bowl and mix well. Add in chopped gelatine stock and mix well. Leave it in fridge while you do the dough.

Chicken Gelatine stock:
250g chicken stock
17g gelatine

Dissolve the gelatine in the chicken stock over a small fire. Leave it to cool down before putting it in fridge to harden. When harden, cut gelatine stock into small pieces to be added into the meat filling.

Methods:
1. Cut a piece of dough out. Roll out into a long stripe. Cut into smaller pieces of about 6g or 7g or thereabout. Take a small piece of dough and press it into a round shape. Flour it lightly and place it on a lightly floured tabletop and roll it out into a thin round piece. Place some fillings onto the skin and wrap it up.
2. Put it on a thin slice of carrot in a steaming tray. Steam it for 5 mins over big fire. Serve immediately with young ginger and black vinegar.