Easy Authentic Soup Dumplings (Xiaolongbao)

joshuaweissman.com

Xaetha

Madness mayhem, and moxie with lots of coffee! Living that large family life one meal at a time!

subheading: Broth Gel (Aspic) V1 :

2 green onions, cut into pieces

½ lb (8oz) pork Boston butt (browned)

1.5 lbs (24oz) pork neck bones

¾ lb (12oz) pork skin

1-inch knob ginger sliced

5 cups (1.1L) water

salt to taste

subheading: Broth Gel (Aspic) V2 :

3 lbs (48oz) chicken backs and necks

1-inch knob ginger sliced

2 green onions, cut into pieces

½ cup (120ml) water

subheading: Dumpling Dough :

170g all-purpose flour

50g (50ml) of hot water

40g (40ml) room temp water

subheading: Pork Filling :

3lbs (48oz) boneless pork Boston Butt

1lb (16oz) pork belly

3 green onions, very finely minced

pinch ground white pepper

½ teaspoon (2g) sugar

½ teaspoon (2g) salt

1 tablespoon (15g) light soy sauce

1.5 tablespoons (22g) Shaoxing wine

½ teaspoon (3g) sesame oil

1 cup (235g) aspic, diced into ½ inch pieces

subheading: Dipping Sauce :

2 tablespoons (17g) spicy chili crisp

⅓ cup (88g) black vinegar

2-inch knob ginger, julienned

Directions at joshuaweissman.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer