Also known as soup dumplings, Xiao Long Bao is famous for its tender, soupy meat fillings. It’s a must when we eat at Ding Tai Fung restaurant as my son loves it so much! Lately he’s been pestering me to do it for him, I wonder why this boy enjoys challenging me >.
I happened to have some pork collagen broth at home, so I tried making it with store-bought dumpling skins. The basket was emptied quickly so I think it was a success! The soupy fillings taste real in Ding Tai Fung. I’ll probably try homemade dumpling skin again next time.
Ingredients:
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500 g minced pork
250 g pork collagen broth, cut into small cubes
dumpling skin
Marinade:
1 tbsp tapioca flour
1/2 tbsp sesame oil
1 tbsp light soy sauce
1 & 1/2 tbsp Shao Xing Hua Tiao wine
1/4 tsp white pepper
1/2 tsp sugar
1 stalk spring onion, chopped
15 g ginger, grated
1 tsp salt
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1. Combine the pork and ingredients for the marinade, mix well and leave to marinate for 30 minutes.
2. Mix together collagen cubes and pork mixture. Wrap the fillings, brush the edges of the dumpling skin with a little water and seal. Steam for 8 minutes and serve immediately.