Soup Dumplings (aka Xiao Long Bao)

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Recipe's preparation

WARNING: the Filling makes 150 dumplings, whilst the dough only makes 75 dumplings. There for you will need TWO batches of dough per ONE batch of filling. The dough tends to dry out by the time you have finished assembling half of the filling mix thus i have halved the dough recipe

Describe the preparation steps of your recipe

Soup Jelly

1. Insert Butterfly

2. Add both stocks and bring up to 90 Degrees on "Gentle stir setting" .

3. Add Gelatine keeping on 90 Degrees for 4 minutes on speed 1

4. Leave aside to set in the Fridge (approx 4 hours)

Filling

1. In an empty bowl, blend prawns, ginger and onion for
 10 seconds on speed 4.

2. Add the rest of the ingredients, except the Soup Jelly and mix for 10 seconds on speed 3. 

3. Fold in Soup Jelly by hand until just incoporated. (Too much mixing will losen the jelly and tends to melt while your assembling the dumplings)

You can freeze any unused filling

Dough

1. Add flour and hot water on speed 4 for 20 seconds

2. Add cold water and oil and knead for 1 minute. 

3. Tip out onto clean bench and roll into a thin sausage, winding into a snail shape. Wrap in cling film and leave to rest at room temp for 20 mins

This should make approx 600 grams of dough.

Assembly

1. Cut into 8 gram portions working one at a time to prevent dough from drying out. 

2. Flatten dough (or use a pasta machine) till its a paper thin circle

3. Add 1tbs of Filling and pleat the edges 18 times going around in a circle. Pinch to enclose and take off excess dough 

Cooking and Serving

Steam in Varoma for 7 minutes or until cooked 

Serve with Vinegar dipping sauce or if making Pho dumplings; Sriracha chilli sauce!