XAIO LONG BAO
PAIRED WITH: Quailhurst Mei's Pinot Noir
Make the the meat jelly
- Preheat the oven at 390°F
- Place chicken in an oven-proof pot/pan/baking tray. Put scallions and ginger inside the chicken. Cover TIGHTLY with a lid/tin foil.
- Cook in the oven for 1 hour. Then leave to cool (covered).
- Keep the chicken for other dishes. Pour the liquid into a container. Refrigerate for at least 4 hours until it turns into a piece of jelly-like aspic (about 250g).
Prepare the dough
- In a mixing bowl, add hot water to the flour. Mix with chopsticks/spatula. Then add tap water.
- Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until very smooth.
- Cover and rest for a further 30-60 minutes until it becomes soft.
Mix the filling
- Mix minced pork with all the seasoning until well combined.
- Use a spoon to remove the layer of chicken fat on top of the aspic. Then use a fork to break it into tiny pieces. Add to the pork then mix well.
- Keep refrigerated for at least 30 mins. Don’t take out until you are ready to assemble the dumplings.
Roll the wrappers
- Roll the dough into a rope. Divide into 20 pieces. Then press into discs with the palm of your hand. Cover at all times when not using (with cling film/in a plastic bag/with an upside-down bowl, etc.).
- With a rolling pin, use the “roll and turn” technique to flatten it into a very thin disc, about 12cm/4.7inch in diameter (Instructional video). Dust the surface with flour if it sticks (see note 4).
- N.B. Assemble the dumpling one by one as you roll out each wrapper (Do not stock up as they are very thin thus dry out very easily).
- Place a spoonful of the filling (about 35g) in the middle of the wrapper.
- Pleat into a round dumpling with about 15-20 folds (Instructional video). You may leave the middle part open or sealed.
- Line the steamer basket with steamer parchment paper, or cut regular parchment paper into squares (see note 5 if you are using a metal steamer).
- Place dumplings in (leave at least 3cm/1inch space between them).
- Bring water to a full boil in a wok/pot. Then put the steamer basket on top. Turn the heat to medium-low. Steam for 8 mins (if cooking over 10 dumplings at a time, increase to 10 mins).