Soup Dumplings (Xiao Long Bao)
- 3 pounds chicken backs or wings
- 1/2 pound chinese ham or slab bacon
- 6 scallions, white separated, greens roughly chopped
- 1-inch knob ginger
- 1 tablespoon white peppercorns
- Kosher salt
- For the Filling
- 1/3 pound ground pork
- 1/4 pound raw shrimp, peeled
- 2 teaspoons soy sauce
- 1 tablespoon XiaoShing wine
- 2 teaspoons sugar
- 2 cups (10 ounces) all-purpose flour
- 1 cup boiling water
- Napa cabbage leaves
- Produce
- Ginger (1 1-inch knob)
- Napa cabbage, leaves (1)
- Scallions (6)
- Seafood
- Shrimp, raw (1/4 pound)
- Meat
- Chicken backs or wings (3 pounds)
- Chinese ham or slab bacon (1/2 pound)
- Ground pork (1/3 pound)
- Condiments
- Soy sauce (2 teaspoons)
- Cooking & Baking
- All-purpose flour (2 cups)
- Kosher salt (1)
- Peppercorns, white (1 tablespoon)
- Sugar (2 teaspoons)
- Drinks
- Water (1 cup)
- Beer, Wine & Liquor
- Xiaoshing wine (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 15, 2011 (1 year ago).
57 people saved this recipe.
