Xiao Long Bao, a soul-warming dim sum soup in Taiwan, is thought to be originated from China. When it comes to dim sum, anyone might think that this is a small dumpling. However, when eating this dish, the miracle thing is inside of the dumpling. The strange delicious soup pours out from the the delicate buns.
Where are soup dumplings from?
Though the origin of Xiao Long Bao is not defined correctly, people still believe in two mysteries of this unique dish.
The first mystery happened at Nanxiang, a suburb of Shanghai (China) in 1875. Huang Mingxian, an owner of the Ri Hua Xuan restaurant, was believed to invent a kind of small dumpling called Xiao Long Bao and sold them near Guyi Garden park. The two oldest restaurants serving this dumpling are Nanxiang Mantou Dian (Yu Garden area) and Gulong (Guyi Garden).
Xiao Long Bao is one of the most famous Shanghai steamed soup dumplings, but one of the most time-consuming to make into the finished. Inside the small dumpling, the main filling is made from chopped pork, pork skin, and gelatinized special soup. When you steam the dumpling, the gelatin melts. Now All Asia Recipes will show you how to make authentic Xiao Long Bao from homemade ingredients.
Preparing for the soup gelatin
Remove all the fat layers of pigskin and wash out. Put into a pot 500g pigskin with 15g scallion, 15g ginger, and boil in 10 minutes.
For the filling
For the wrapper
Put about 300g of the flour in a large bowl. Pour about 3/4 cups of the hot water with 1/2 teaspoon salt in the flour, then stir thoroughly.
Rolling and steaming the dumplings
Roll one piece of the flour between your palms into a nice, round, smooth ball. Then using a rolling pin to roll it out flat.