Shianghai

DESTINATION - COOKING CHALLENGE

SHIANGHAI DUMPLING 

 

You are on your way to winning this race,

Hopefully this last leg won’t slow your pace.

This challenges you must win,

Make sure you make it right  so you can’t lose

 

 

The challenge

  • Ok players, here are the challenge and you will be costing and making 20 Shanghai dumplings with the recipe below.

Steamed Shanghai Soup Dumplings (Xiaolongbao)

Serves: 18-20 dumplings
Shanghai Soup Dumplings xiaolongbao (小笼包) is perhaps the most perfect single bite of food ever design. This beautiful dish is probably the most famous dish from Shanghai with paper thin skin enveloping perfectly seasoned pork filling and flavourful soup. 

Ingredients

For the dough:
  • 1 cup all-purpose flour
  • 6 tablespoons warm water
For the filling:
  • 500g minced pork (70% lean 30% fat)
  • 40ml rice wine
  • ¾ teaspoon salt
  • ½ teaspoon sesame oil
  • ¾ teaspoon sugar
  • 3 teaspoons light soy sauce
  • 3 tablespoons water
  • A pinch of ground white-pepper
  • 1 tablespoon minced ginger
  • 1 heaping cup of your aspic, diced into 1cm cubes
To serve:
  • Chinese black vinegar
  • julienned ginger


Methods

Step 1: The Dough
  • In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes. 
  • The dough should be very soft and smooth. Cover with glad wrap and let it rest for 20 minutes.

Step 2: The Filling:

  • Take your ground pork and put it in a bowl and mix well with a spoon for 3 minutes the pork to make a paste. Add the rest of the ingredients except the aspic.
  • Gently fold in the aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings.
  • You may need to put it in the freezer for 15 minutes to allow it to firm up and make dumplings easier.
Step 4: Assembly

  • Lightly dust a clean work surface with flour and roll the dough into a long cigar and the dough into small equal pieces weighing about 10 grams each. Roll out each piece into a round disc about 10cm diameter. 
  • Prepare your steamer. You can line it with cheese cloth, cabbage leaves or banana leaf. 
  • When all that is prepared, take out the filling. You’ll be making one dumpling at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat the dumpling many folds as you can - 16 folds should do it. 
  • If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.
  • Place the dumpling the prepared steamer basket, about 3cm apart.
Step 5: Steaming
  • In a metal steamer pot, boil water. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
  • Once the water is boiling, put the steamer in the wok or steamer pot, cover with the steamer lid, and steam over high heat for 8 minutes. Immediately remove thesteamer from the pot and serve.
Step 6: Eating
  • Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
  • Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun. Then, with a little more vinegar, finish the whole thing off in one bite.


For the aspic (our chefs do this one a night before!)

Ingredients

  • ½ lb pork skin, cut into 1cm
  • 1 lb pork neck bones
  • water
  • 2 slices ginger
  • 1 scallion, cut into 3 pieces
  • 1 tablespoon shaoxing wine
Methods
  1. In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 4 cups of water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
  2. After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. As to the leftovers in the pot, you can discard it or go the Chinese route, which would be to drizzle some light soy sauce over everything and start grazing). Once the liquid is completely cooled, cover and refrigerate overnight.

 

 

 

 

 

 

 


Shianghai