Recipe of Super Quick Juicy Homemade Xiaolongbao (Chinese Dumplings)

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Juicy Homemade Xiaolongbao (Chinese Dumplings). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Juicy Homemade Xiaolongbao (Chinese Dumplings) Recipe.

You can have Juicy Homemade Xiaolongbao (Chinese Dumplings) using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Juicy Homemade Xiaolongbao (Chinese Dumplings)

1. It’s of For the dough:.
2. Take 200 grams of All-purpose flour.
3. It’s 2 grams of Dry yeast.
4. It’s 100 ml of Lukewarm water.
5. You need of For the meat filling:.
6. You need 100 grams of Ground pork.
7. It’s 2 tsp of Soy sauce.
8. You need 1 tsp of Sake.
9. Prepare 2 pinch of Powdered ginger.
10. Take 120 grams of Daikon radish.
11. Prepare 2 tsp of Vegetable oil.
12. Take of For the chicken soup jelly (aspic):.
13. Prepare 100 ml of Water.
14. You need 1 tsp of Gelatin.
15. It’s 1/2 tsp of Chinese soup stock powder.

Juicy Homemade Xiaolongbao (Chinese Dumplings) instructions

1. To prepare the chicken soup jelly: Soak the gelatin in water, add Chinese soup stock powder and microwave. Once the gelatin has dissolved, leave to cool, and chill in the refrigerator to set..
2. To prepare the dough: Add dry yeast to the lukewarm water, and set aside for 10 minutes. Put the all-purpose flour in a bowl and pour in the yeast mixture..
3. Knead the dough with your hands and bring it together, then let it rise in a double boiler until it rises 1.5 times the original size..
4. To prepare the meat filling: Julienne the daikon radish as you would for sashimi garnish, blanch briefly in boiling water, refresh in cold water, then squeeze out the excess water..
5. Once the chicken soup jelly has set, break it up into small pieces using a fork..
6. Combine all the ingredients except for the daikon radish in a bowl and mix well. Add the daikon radish and chicken soup jelly..
7. Punch down the dough, then divide it into 20 equal portions. Lightly dust your working surface and roll out the dough..
8. Place the meat filling in the center of the dough, wrap, and seal tightly. Lay the dumplings on parchment paper, leaving a little space in between each..
9. Put the dumplings in the steamer, and steam for about 15 minutes..
10. I also made a pork belly version of xiaolongbao..
11. I filled them with shredded pork belly..