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A couple of weeks ago I made a 5 day-trip to Shanghai. It was time to become more independent and I didn’t want anyone standing in the way between me and all the delicious food I was planning to eat. So no boyfriends, no friends, nor family to accompany me on this trip.

Due to going to a bar, a nighttime skype session and still having to pack my backpack at 4 am I set of for Shanghai without any sleep in the early morning. That lack of sleep came at handy, cause I had to share the room in my hostel with five snoring guys.

I loved every single minute of my trip, I loved walking the streets and parks of Shanghai, having conversations with locals, and most importantly: eating a lot of the sublime food the city has to over.

To be honest, I actually did not enjoy everything. Without any reason, my left foot started hurting about a week before going to Shanghai. I didn’t think it was necessary to go to the hospital (note: it’s a bit more of a fuss to go to a Chinese hospital than to the GP back home) and I figured my foot would heal on its own while walking the whole day in Shanghai. Surprisingly, the opposite happened. At the hospital I got some antibiotics and (highly appreciated) painkillers and the advice to ly down and rest. The result was a cripple girl gimping around the streets of Shanghai.

Anyway, these soup dumplings are one of my favorite Chinese foods (I think I say that in every post on Chinese food..). Admittingly, they are quite a fuss to make, but please don’t let this stop you from making them, cause when you bite into one of these it makes all your worries, and foot pain, go away.

Recipe from Hutong Cuisine.

Pork skin jelly
250 g pork skin*
250 g chicken bones, chopped into big pieces
4 thick slices of ginger
4 pieces of spring onion, white part only
1/3 tsp Sichuan pepper
2 tbsp rice wine
1/2-1/3 tsp salt
1/4 tsp white pepper
1 L water

*You can get pork skin at a butcher.

Put the pork skin in a pan in cold water and bring to a boil and let it cook for a minute. Take it out, wash away the scum, remove the fat on the skin. Do the same with the chicken bones. Place the pork skin and chicken bones in a clean, big pot. Add 1 L water, ginger, spring onion, Sichuan pepper and rice wine. Cover the pan and bring to a boil. Let it simmer for 2 hours until the pork skin is soft.

Take all the ingredients out of the broth. Pick out the pork skin and mince it, put it back to the broth and let it cook for a couple more minutes. Add the white pepper and salt and strain the pork skin from the soup.

Let the soup cool down and keep it in the fridge. The broth will turn into jelly in the fridge.

Filling
100 g minced pork
300 g pork skin jelly, minced (keep in the fridge when you’re not using it, otherwise it will get too soft)
2 tsp minced ginger
3 tsp finely chopped spring onion, white part only
5 g dry mushroom
20 g carrot, finely chopped
20 g water chestnut, finely chopped
1/2 tsp sesame oil
1/2 tsp salt
1 tsp sugar
1 tsp rice wine
2 tsp light soy sauce
1/4 tsp white pepper
50 g water or chicken stock

Put the minced pork into a bowl and add the salt, sugar, rice wine, light soy sauce and white pepper. Mix well in one direction until the meat firms up.

Add a third of the water or chicken stock, mix in the same direction until the meat firms up and repeat until you’ve added all of it.

Add ginger, spring onion, dry mushroom, carrot, water chestnut and sesame oil. Mix well. Keep in the fridge until you’re ready to use it.

Dumpling dough
200 g flour
130 g hot (boiling) water

Put the flour into a bowl, add the water and mix and knead well until it forms a ball.

Cover the dough for 10 minutes. Knead again for a couple of minutes, roll the dough into a long log and cut into 40 pieces (or 30 pieces if you want to make bigger ones).

Add the teaspoon of the filling on the piece of rolled out dough and wrap it like this.

Steaming
Add a little bit of oil on the steamer plate or use a steaming cloth or place the the dumplings on cabbage leafs or thin slices of carrots. This prevents the dumplings from sticking to the pan and breaking so the juices, cause that’s what it’s all about, will stay safe inside. Put the dumplings inside when the water under the steamer boils. Steam for 6 minutes.

One Response to “Soup dumplings - 小笼包.”

  1. Bert Broekman

    Hallo Marte,
    Je oom is heel zijn leven kok geweest dus ik volg alles wat je in China doet.
    Groetjes Bert en Sjaan uit Boxtel

    Reply

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