Sunday, October 12, 2008

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.
Photobucket

Photobucket

This is how it look after steaming.
Photobucket

This is how it look inside.
Photobucket
Photobucket

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.

46 comments:

sook hun said...

Oh, they sure look like they are from the XLB restaurant! Yummy yummy, when are you sharing the recipe? Thank you for your lovely blog.

Anonymous said...

wow.. yummy...
Can you pls pls share the recipe?? Thanks n regards

Little Corner of Mine said...

Delicious, I want to drink the stock/juice!

SIG said...

Oh wow, you are amazing. Is there anything you can't cook? Lol! Complete with stock some more. Bravo!

Anonymous said...

Looks good
Can you please please put up the recipes of each dish you whip up!
: D
p.s. Im a student and got inspired by you to cook

Pink Cotton said...

hi..i really enjoy reading your blog and the xlb look scrumptious! :)

wats the orange thingy the xlbs sits on ?

Wonderful Life said...

Ooo... looks yummy!!

By the way, what's the orange thing under the XLB??

Yeah... share the recipe, can??

Violet said...

OMG .. I LOVE THIS.
LOVE LOVE LOVE.
can share the recipe?
i wanna try making some for my granma ^_^

Hugbear said...

Dear friends, please be patient and the recipe will be up soon. The orangey thingy is carrot but you can also use cabbage if you like for the base. If not, a piece of cheese cloth is fine too.

Anonymous said...

Oh my god . I am drooling... Please share this recipe.

Cooking Mummy said...

Love your XiaoLongBao.. It looks so juicy.. How do u hold the juice in the XLB ? Does the juice come from the meat or do you need to add some broth.. Love to hear from you.. any chance to share the recipe. Thanks

violet said...

hi baking mum.
im still not sure whats the chicken powder is.
can it be bought on normal supermarkets?
and what does the chicken stock with gelatine do? issit the soup inside the xiao long bao??

btw, where can I buy shortening? =X
sry for the questions!


thanks alot ^^

Hugbear said...

Violet, chicken powder is those maggi or knorr chicken seasoning powder. The chicken stock gelatine is in solid form to be mixed with the meat filling for easy wrapping. When the xlb is steamed, the gelatine will melt and thus the stock in the xlb when you eat it.

You should be able to get shortening from any supermarket or shops selling baking stuff.

myfoodsafari said...

Hi baking mum,
thanks for sharing your recipe and the video on how you make it is very helpful.

Hugbear said...

You are welcome myfoodsafari.

Hello Cherryheart, I accidentally deleted your comments, sorry about it. But you were asking about the chiken stock. You can cook the chicken stock yourself or in my case, my shortcut way is to mix 1 tbsp of maggi concentrated chicken stock with 250ml of water. Gelatine is in powder form.

Anonymous said...

hello, thanks for the video on pleating. can i know when you pleat do you use you rt hand to pleat round the skin or do you bring your left to the right? thanks

Hugbear said...

I use the right hand to pleat and the left hand to turn the skin around.

petite fleur said...

LeeLee

This has really inspired me to go make some cos I love xiao long baos. One question tho' - what can I substitute potato starch with ? I've not seen it here.

ChezzyHeart said...

Hi Lee Lee,
Thks for ur reply.
Btw, where can we buy the maggi concentrated chicken stock? comes in cube? Fairprice carry them? thks =)

Hugbear said...

Hi Chezzyheart, you can get in from Fairprice. It comes in a bottle called Concentrated Chicken Stock.

Anonymous said...

Hi, if I make the XLP in advance, is it okay to put in a greased tray/box and leave XLP in the fridge before steaming when I want to serve?

regards,
Annie

Hugbear said...

Hi Annie, you cannot do this in advance. You have to do it and steam it immediately.

ChezzyHeart said...

Thks hugbear for ur prompt reply. =)

Anonymous said...

hi, can i know whether i can substitute agar agar powder for gelatine? thnks

Esmeralda said...

Hi Baking Mum (sorry I dunno how to address u)..

Ur XLB looks super-yummy, makes me drool lar... I love XLB, just that I think it's quite hard to make ya...

Love ur blog that provides lots of recipes, and food info for us. Mind if I add ur blog to my blog list?

Hugbear said...

Hi Esmeralda, thanks for visiting my blog and of course you can add my blog to yours.

chumpman said...

Your xiao long bao looked as good and juicy as those I had in restaurant. Can't believe they were homemade. I can only make simple dim sum e.g. fried wanton with vegetable and minced pork

Hugbear said...

Hi Chumpman, I try my hands on almost anything that catches my fancy. Dim Sum is one of them. I have been make guo tie ever so often just because the children like to eat them.

chumpman said...

Actually I like guo tie more, baking mum. It's just I'm lazy to make guo tie skin and I can buy wanton skin from market. My Dad can make really good guo tie xiao long bao and spring onion pancake. But I gain weight easily so I don't dare to ask him to make for me, LOL !

Anonymous said...

Hi,
may i ask what is minced gingle? How to get it? =p or can i buy it off the shelves?

thks =)

Hugbear said...

Minced ginger = finely chopped ginger. You just need to use some fresh ginger and just chop it up.

viv said...

hi baking mum, i used premium "pau" flour instead of plain flour and tapioca flour instead of potato starch and the skin came out after steaming, a bit hard. why is that? is it because i used the "pau" flour which is meant for "char siu bau"? or because i used tapioca instead of potato flour?

can i use corn flour to replace potato flour?
thanks
viv

Hugbear said...

Hi Viv, you cannot use pau flour. Need to use just plain flour also known as all purpose flour. You can replace potato flour with corn flour. However, don't use tapioca flour. It will made it hard.

youfei said...

Hi Baking Mum,

I'd love to try out this recipe! Can I use vegetable shortening (crisco) for the shortening?

Also, do you mind if i link my blog to yours? =p

-youfei-

Hugbear said...

Yes Youfei, I also use Crisco shortening. Of course you are welcome to link to my blog.

Anonymous said...

ah i see. no wonder my dough is chewy and hard. the meat/filling is yummy but the skin was hard hahha.. i'll have to try that again next time =). thanks baking mum

viv

Shan said...

may i know how many does this recipe make? 12? for the soup, do we need to put it in the freezer or the fridge would do?

Hugbear said...

Hi Shan, definitely more than 12 but I can't remember how many exactly. The soup just keep in fridge to harden.

eve,sg said...

Hi Hugbear, where can I find chicken gelatine, stock and shortening. Is it available at store like fair price? Thanks!

Hugbear said...

Hi Eve, the gelatine is just normal gelatine. Stock you can either cook your own chicken stock or use store bought. Shortening you can find Crisco brand from any supermarket.

Anonymous said...

hi bakingmum,

stumble across your site while searching for making of xiaolongbao. Thks for the wonderful & informative site, the best thing ever - it comes w photos & video tutorial!

Hv a question though, i fllw yr recipe on the dough, but it came out tough, like too chewy rather than soft like jiaozhi? Went thru the kneading, proofing (though slightly less time due to our hot weather her)Too little water? Am having a hard time at getting the right texture!! Pls advise! Thks

Hugbear said...

Do not over knead the dough. It will cause too much gluten to appear. As long as the dough is well mix, leave it to rest for a while. If you keep kneading the dough it will not be good in the result.

Anonymous said...

Hi bakingmum,

Thks for d prompt reply. Will give it another go.

Greenhorn

Anonymous said...

Hi bakingmum

For the dough, 115g water - is this cold water, hot water or does it matter? I've seen some recipes requiring cold and others hot water.

Julie

Hugbear said...

Julie, just normal cool water. No need to be hot or cold.

Anonymous said...

Tried ur recipe. Did them in two batches - one with more kneading and it seemed that dough texture was easier to handle with more kneading. But based on ur advice, I was wary of over-kneading. Loved the filling taste! But the wrapping is truly an art. I couldn't get the nice folds at the top. Mine ended with a "big knot" at the top. So the top was a bit hard. And my carrot bases were simply too small for the expanded XLB. Many got stuck on the steamer and juice oozed out when picking them up. I will definitely try again - next time with napa cabbages as base. Thanks for your recipe!
Julie

Related Posts with Thumbnails

Culiverter

Add it to your blog