Shanghai Soup Dumplings
Shanghai — Mother recipe · en it
Delight your palate with these exquisite Xiaolongbao, filled with broth and meat, served hot in a steamed dough cup.
📷 NeoBatfreak — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 45 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 250g of wheat flour
- 180ml of warm water
- 200g of beef
- 100g of meat broth
- 1 onion
- 50g of ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of shaoxing wine
- Salt to taste
- Olive oil for frying
- 12 bay leaves
- Star anise
Method
- Mix the flour with the warm water to form the dough, let it rest for 30 minutes.
- Cut the meat into small pieces and mix with the broth, onion, ginger, soy sauce, shaoxing wine, and salt.
- Roll out the dough and form 12 balls.
- Fill the balls with the meat mixture and seal them tightly.
- Fry the balls in hot oil until golden brown.
- Serve them hot with bay leaves and star anise.
- Let your guests enjoy their meal!
The story
Xiaolongbao originated in Shanghai and have become famous for their rich culinary tradition. These sweet bao stand out for their broth-filled interior and the crispness of their skin.
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