Xiao Long Bao Recipe

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Steamy Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 40 servings

2 quarts of water

2 pounds chicken bones (wings/back/neck)

2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4 pieces

1/2 pound of pork skin & fat (you can ask your butcher for this, he’ll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)

1 inch piece of ginger, sliced into 4-5 ginger “coins”

2 green onions, cut into 3″ pieces

2 large garlic cloves, smashed with side of your knife

2 teaspoons of Chinese rice wine (or dry sherry)

1 tablespoon powdered Agar Agar or 1 tablespoon of unflavored gelatin

1 lb ground pork

1/4 lb shrimp, shelled, deveined and minced finely

3 stalks green onion, finely minced

2 teaspoons sugar

2 tablespoons soy sauce

1 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 teaspoon grated fresh ginger (use rasp grater)

1 teaspoon Chinese rice wine (or dry sherry)

1/4 teaspoon sesame oil

400 grams of all-purpose flour (but please re-read the part above re: dough)

3/4 cups boiling hot water

1/4 cup cold water

1 tablespoon cooking oil

2 tablespoons of sambal (hot chili & garlic sauce)

1/2 cup black vinegar

1/2 cup soy sauce

1 teaspoon sesame oil

1 tablespoon of shaved ginger

1 head of Napa cabbage, leaves separated

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