Xiao Long Bao (Dim Sum)

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For a long time (since the beginning, actually), this has been a mainly sweet blog. My passion for sweets led me to take that path with an only goal: register every cake, tart, pie and bun that I bake. But over time and due to my development as food stylist, I have end up feeling the need to make something with the rest of my recipes, the need to add a pinch of salt to this blog.

Therefore, since today, savoury dishes will have a special hollow here. I will develop recipes, retake old classics and try very different kind of cuisines. And, no need to mention that I will share it with you all.

I have decided to begin with Asian cuisine, with dim sum. As a consequence of my food intolerance, I use to come across a lot of problems when I want to eat out of my own house, specially when it involves spicy foo: Chinese is not an exception. It’s pretty hard as I’m a fan of spicy food; for that reason, sometimes I love to cook my own dishes, suitable for my stomach.

And that’s what I use to do with Asian food. Nevertheless, Chinese isn’t the worst for me, Indian is hell for my health with curry and stuff.

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(English) Xiao Long Bao (Dim Sum) ENG

You can also try the recipe with pulled pork. Also, some soy sauce for dipping is a good idea.

  • Serves: 6
  • Level: 28 dim sum

Ingredients

DOUGH

  • 250 grams flour
  • 1 teaspoon Baking powder
  • 170 milliliters water

FILLING

  • 400 grams ground pork
  • 4 tablespoons Shaoxing wine
  • 2 tablespoons Soy sauce
  • Grated ginger

Instructions

DOUGH

  1. Mix flour with baking powder.
  2. Add water and mix.
  3. Putt he dough in a table (with flour) and knead it until you get a smooth surface.
  4. Make a ball with the dough, put it in a floured bowl and cover it with a plastic wrap.
  5. Let it sit at room temperature for 3 hours.

FILLING

  1. Mix ground pork with soy sauce and Shiaoxing wine.
  2. Grate a little bit of ginger and add it to the filling.

PREPARATION

  1. Put he dough in a floured table and knead until it gets back to its original size. Let it sit for 3 minutes.
  2. Cut the dough in two equal parts and give them a cylindrical shape (like in the photos). Divide each half into 12-14 parts.
  3. Make a ball with each one of the parts using your hands. Then, give them a disk shape using a rolling pin. The disk must be thicker in the edges than in the centre.
  4. Take the dough with one hand and fill it with the other with 1 or 2 tsps. of filling. Closet he dough giving the disk the shape of a bag.
  5. Put a wet kitchen towel in the top level of the steamer and place the dim sum inside.
  6. Put some water in a saucepan and make it boil at high heat. Place the steamer on top and low down temperature (medium temperature) when the water starts to boil.
  7. Let the dim sum cook for 10 minutes, then turn off the heat and let it sit for 2 more minutes.
  8. Serve warm and repeat the process with the rest of the dim sum.

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