Ingredients
Xiao Long Bao
- 500 g minced pork
- 50 g ginger, peeled and sliced
- 50 g shallots
- 80 g spring onion
- 20 g Chinese shao hsing hua tiao chiew
- Sesame oil, to taste
- Dark soy sauce, to taste
- Sugar, to taste
- Salt, to taste
Spherification
- Gluco, as needed
- Xantana, as needed
- 5 g algin
- 1 litre distilled water
Vinegar Sheet
- 60 g chinkiang vinegar
- 1 g agar
How to Make It
- Mix all xiao long bao ingredients in a metal tray and wrap in cling film. Then steam for 1 hour.
- Strain, keeping only the liquid. Add 7 g of xantana and 30 g of gluco for each litre of xiao long bao liquid.
- Mix 5 g of Algin into 1 litre of distilled water.
- Carefully submerge one spoonful (approx 1 tbsp) of xiao long bao liquid into Algin mixture. Remove xiao long bao spheres after 2 minutes. Rinse in distilled water.
- Heat slowly in oil (approx 45°C) until service. Remove and rinse in hot water, serve. Vinegar Sheet
- Boil vinegar and agar to dissolve, pour onto a flat tray on top of a piece of teflex or cling film until the solution is about 2 mm thick.
- Put the tray inside the air-dryer for 2 hours to form a thin dried sheet of vinegar, cut into small pieces. To Serve
- Remove the xiao long bao spheres and rinse in hot water. Serve with small pieces of the vinegar sheet.