Ingredients
- Soule Soups Chicken Bone Broth 125ml
- Gelatine powder ½ tsp
- Chicken mince 225g
- Mirin 1 tbsp
- Sesame oil 2 tbsp
- Soya sauce 1 tbsp
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Onion Powder 1 tsp
- Ginger 5cm piece, fresh
- Spinneysfood Ground White Pepper ¼ tsp
- Corn starch For dusting
- Tokyo Wang Tang Gyoza Wrappers 140g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cheat’s xiao long bao
Chinese 45 Mins Prep · 10 Mins Cook
- Heat the chicken bone broth in a small saucepan over a low heat. Sprinkle the gelatine over the warm broth and stir until completely dissolved. Pour the mixture into a shallow 15cm x 10cm dish and refrigerate for at least 1 hour or until set. Once firm, cut the broth into tiny cubes (approx. ½cm each) and set aside.
- In a mixing bowl, combine the chicken mince, mirin, sesame oil, soya sauce, sugar, salt, onion powder, grated ginger and white pepper. Stir the mixture in one direction until it is sticky and well combined. Gently fold in the gelatinised broth cubes, ensuring they are evenly distributed without breaking them.
- Lightly dust a tray with corn starch to prevent the dumplings from sticking.
- Place one dumpling wrapper on a clean surface and add 1 teaspoon of the filling to the centre. Moisten the edges of the wrapper with a bit of water. Pleat the edges upwards, pinching as you go, to create a small pouch with a sealed top. Repeat with the remaining wrappers and filling.
- Grease a bamboo steamer with the sesame oil or line with baking paper. Arrange the dumplings in the steamer with enough space between them to prevent sticking. Bring a pot of water to a gentle simmer (not a rolling boil) and place the steamer on top. Cover and steam for 8-10 minutes until the wrappers turn translucent and the filling is fully cooked.
- Serve the xiao long bao immediately.