Choy Sum Xiao Long Bao Recipe

Ingredients

Dough:

• 500g all-purpose flour

• 250ml water

• A pinch of salt

• A small amount of vegetable oil

Filling:

• 250g ground pork (preferably with some fat)

• 20g finely chopped carrots

• 100g chopped choy sum (Chinese flowering cabbage)

• 8g chicken essence (MSG)

• 8g sugar

• 6g salt

• 100ml water

For decoration (optional):

• A little crab roe or cooked egg yolk

Step-by-Step Instructions

1. Make the Dough

1. Mix Ingredients: In a large bowl, combine 500g of all-purpose flour, a pinch of salt, and 250ml of water.

2. Knead the Dough: Mix until a dough forms. Then knead the dough on a clean surface for about 10 minutes until it becomes smooth and elastic.

   • Science: Kneading the dough develops gluten, the protein that gives the dough structure and elasticity. This helps create a chewy texture for the wrapper, which holds the soup inside.

3. Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes.

   • Science: Resting allows the gluten network to relax, making the dough easier to roll out.

2. Prepare the Filling

1. Mix the Pork: In a bowl, mix the ground pork with 8g of chicken essence, 8g of sugar, and 6g of salt.

   • Science: Chicken essence (MSG) enhances the umami flavor, making the meat taste richer. Salt helps the proteins in the meat to bind together, improving texture.

2. Add Vegetables: Add finely chopped carrots and choy sum to the pork mixture.

3. Incorporate Water: Gradually add 100ml of water to the filling while stirring with chopsticks. For better texture, you can dip the chopsticks in a bit of baking soda and continue mixing.

   • Science: The water hydrates the pork, which helps create juicy dumplings. Baking soda raises the pH of the meat, causing proteins to break down more and hold onto water, which keeps the filling tender.

4. Refrigerate the Filling: Let the filling chill for 20 minutes. This helps firm up the mixture, making it easier to wrap later.

3. Shape the Xiao Long Bao

1. Divide the Dough: After the dough has rested, divide it into small balls, each weighing around 20-25g.

2. Roll Out the Dough: Use a rolling pin to roll each ball into a thin circle, about 3 inches (7-8 cm) in diameter. The edges should be thinner than the center to hold the filling better.

   • Tip: Keeping the dough even ensures that the dumplings steam properly and remain tender.

4. Fill and Seal

1. Add the Filling: Place about 1 tablespoon of the pork mixture into the center of each dough circle.

2. Fold the Dumplings: Fold and pleat the edges of the dough around the filling, pinching the top together to seal it well. Make sure no holes are left, or the soup will leak during steaming.

   • Science: The fat in the pork melts as the dumplings cook, creating a juicy broth inside.

5. Steam the Xiao Long Bao

1. Prepare the Steamer: Line your steamer with parchment paper or cabbage leaves to prevent the dumplings from sticking.

2. Steam the Dumplings: Place the dumplings into the steamer and steam them over high heat for 8-10 minutes, depending on their size. They should be tender and slightly translucent when done.

   • Science: Steaming ensures gentle and even cooking, which prevents the delicate dumpling skin from breaking.

6. Serve

• Decorate the dumplings with a bit of crab roe or cooked egg yolk if desired. Serve with a side of black vinegar and julienned ginger for dipping.

Scientific Insights

1. Water in the Dough and Filling: Water is a key component that hydrates the flour and the meat, helping to create a tender texture. In the dough, water helps gluten form, giving the dough strength and elasticity. In the filling, water ensures juiciness.

2. Salt's Role: In the dough, salt strengthens the gluten structure, making the dough more elastic. In the meat, it helps proteins bond, making the filling firmer and more cohesive.

3. Baking Soda in the Filling: Baking soda slightly raises the pH, making the meat more tender and helping it retain more moisture, which results in a juicier dumpling.

4. Resting the Dough: Resting the dough allows the gluten network to relax, making it easier to roll and shape. It also improves the texture of the final dumpling.

With these simplified steps and explanations, you'll have a better understanding of how to make delicious Xiao Long Bao and the science behind each process!