Dong Chong delicacies, winter soup filled xiaolongbao, xiaolongbao is a form of Chinese dumplings, usually filled with ground meat (sometimes a combination of ground meat and crab) and homemade pork broth. They are usually steamed in a bamboo steamer. When you eat out, they may also be delivered to your table one by one. The importance of quality broth. The most traditional recipe is to make broth with water and pork bones. Green onions, rice wine, ginger, garlic, white pepper, and other herbs or traditional seasonings can be used. The bones contain a lot of gelatin, which means that once the soup cools, it turns into a ball of pork "gel," which is exactly what melts out of the hot rice balls and puts on the spoon. Because pork broth is not common on the shelves of most grocery stores, I used chicken bone broth, added ginger, garlic, and Chinese soy sauce, and added gelatin. I want to use a commercial bone broth because it's not homemade "bone broth"; However, any broth or soup will do. Chinese soy sauce can be light or dark. This lamp is not "low in sodium", but is the most commonly used lamp, thinner and brighter than darker lamps. A key component of the shortcut is the addition of gelatin. But if you find a very hearty pork bone broth, chicken broth, turkey soup or beef broth at your local butcher shop or specialty market, I encourage you to use it. The better the product quality, the better the taste of the dumplings. In the recipe, I divide the dough into 4 pieces and roll out each one. You'll be left with leftovers, which you can roll again. If you prefer a more precise approach, call it a ball. You should be able to get 48 pieces of 0.6 oz. Each ball is then rolled into a 4-inch to 4-1/2-inch circle. A bamboo steamer is a great tool for making dumplings, vegetables, fish, meat, you can say it. For dumplings, you only need a few nappa cabbage leaves. Place the steamer (I used a 10-inch steamer) on a medium to large pot with a third of the water in it. The water should not touch the steamer (this is very similar to melting chocolate with a double boiler). Cover and heat to medium-high and let the leaves cook slightly before steaming the dumplings. Separate the dumplings so that they have room to expand when cooked. To make half or whole batches, freeze one layer on a paper tray, then store them in gallon-sized bags and return to the freezer for up to 2 weeks for best quality. Take out the buns where they are ready!
