There is one problem in Berlin: no Din Tai Fung. It means that I need to make Xiao Long Bao by myself. For that reason, I took a course back in Taipei on how to make the perfect Xiao Long Bao.
- 280 gr minced pork leg
- 4 gr salt
- 4 gr sugar
- 4 gr white pepper powder
- 8 gr light soy sauce
- 8 gr sesame oil
- 60 ml scallions and ginger water flavor water
- 180 gr chicken stock jelly (13 gr gelatin sheets & 165 gr chicken stock)
- 150 gr premium all purpose flour
- 75 ml cool water
- 2 gr salt
- 40 gr shredded fresh ginger
- 4 tablespoon black vinegar
- To make chicken stock jelly: soften the gelatin sheets in cold water. Bring the chicken stock to a boil. Turn heat off and stir in gelatin. Refrigerate until set.
- To make dumpling skin: Mix flour and salt. Then add water, using chopstick to stir. Knead the dough to incorporate flour thoroughly, until it becomes a smooth round ball. Let it rest, covered, for at least 30 minutes.
- To make scallions and ginger flavor water: put chopped scallions and ginger into a nut milk bag. Knead it in the bowl of cold water, to release the flavor into water.
- In a large bowl, mix all the ingredients of pork filling. Freeze it for 30 minutes, and refrigerate it until ready to use.
- Divide the dough into small portions, each weighs 8 gr.
- Using a rolling pin, roll the skin out flat to about 9 cm diameter.
- For each skin, fill with 18 gr of filling, pinch pleat all the way around. If you want to follow the Din Tai Fung way, make 18 delicate folds twirled to a close at the top.
- Place dumplings in bamboo steamer. Steamed on boiled water for 7 minutes.
- Serve immediately with shredded ginger and black vinegar.