Xiaolongbao

Gelatin cubes

  • 500 ml broth (1)
  • 1 tsp soy sauce
  • 1 spring onion
  • 1 cm ginger
  • 1 tsp gelatin (2)

Dough

  • 200 g flour
  • 2 tsp vegetable oil
  • 150 ml water

Filling

  • 2 cm ginger
  • 3 cloves garlic
  • 1 spring onion
  • 1 tsp soy sauce
  • 1 tsp seseme oil
  • 1 tsp sugar
  • 1 tsp salt
  • 300 g minced meat (3)
  • 100 g carrots
  • 100 g cabbage
  1. Cook water for the dough, combine flour, oil and hot water and knead into dough
  2. Rest dough for at least 1h
  3. Slice spring onion, mince ginger and combine all gelatin cube ingredients in a pan
  4. Simmer for about 1min, then let fully cool down in fridge until coagulated
  5. Slice spring onion, mince garlic and ginger, and dice carrots and cabbage
  6. Combine all ingredients for the filling
  7. Cut gelatin into small cubes and mix with the filling
  8. Roll dough to at most 0.5cm and cut into circles of 10cm diameter
  9. Add about 1 Tbsp of filling to each circle, fold in sides and twist them together
  10. Steam dumplings for 8-10min

Notes

(1) chicken broth or vegetable broth for vegan version
(2) or agar agar for vegan version
(3) or 150g tofu + 50g dried shiitake for vegan version (use additional Meat Spice Mix

Tags

Chinese vegetarian vegan soup