小籠包食譜 Xiao Long Bao Recipe
以往在香港生活時，我從沒想過要學做小籠包；畢竟要吃到好吃的小籠包實在太容易了！現在搬到英國後，許多東西如果不自己動手就吃不到，或是只能將就買冷藏食品。於是，學做小籠包這件事，一直放在心上。
我有一班朋友，定期聚在一起練習做點心。有一次我參與了他們的聚會，跟他們一起做小籠包。朋友給了我這個食譜，我按比例整理後，以下是製作約一打小籠包的份量。
材料（約12個）
皮
- 低筋麵粉：40 g
- 中筋麵粉：40 g
- 豬油：5 g
- 清水：45 g
餡
- 免治豬肉：100 g
- 鹽：1/2 茶匙
- 生粉：1/2 茶匙
- 糖：1/2 茶匙
- 雞粉：1/2 茶匙
- 麻油：少許
- 白胡椒粉：少許
- 清水：20-35 g
- 薑末：8-10 g
- 豬皮凍：100 g（做法見《豬皮凍食譜》）
製作步驟
- 預備包皮：把兩種麵粉混合，用手把豬油搓進麵粉中，至呈沙粒狀。分幾次加入清水，調整至合適濕度，輕輕揉成光滑麵團。蓋上保鮮紙，靜置鬆弛 30 分鐘。
- 把免治豬肉、生粉和鹽混合，用力攪拌至產生膠質，變得黏稠。加入白胡椒粉、雞粉、糖、薑末和麻油調味，再逐少加入清水至合適濕度，拌勻。最後加入切碎的豬皮凍，輕輕拌勻。把餡料放入雪櫃冷藏備用。
- 把麵團分成每份約 7.5 g，壓成圓形，用擀麵棍把邊緣擀薄、中間略厚。放入餡料，包成約 18–20 摺的小籠包。
- 把小籠包放在已塗油的烘焙紙上，排入蒸籠，以大火蒸 8–10 分鐘即可。
注意事項
a. 豬皮凍在烹調前必須保持固體狀態，因此在餡料加入豬皮凍後，不要用手攪拌，改用匙羹等器皿，以免體溫把豬皮凍融化。
b. 餡料拌好後先放入雪櫃，臨包前才取出使用。
c. 如果包好後未能即時蒸煮，也應放回雪櫃冷藏，以免湯汁融化弄濕包皮而破裂。
d. 網上有很多示範包小籠包摺法的影片，可自行搜尋。這段示範我覺得挺清楚，而且用英語講解，方便英文讀者（示範由 3’12” 開始）：
Back in Hong Kong, I never seriously considered learning how to make Xiao Long Bao—why would I, when they were so easy to find everywhere? Living in the UK is different. If you don’t make them yourself, you either don’t get to eat them at all, or you have to settle for frozen ones. That was what finally pushed me to try.
I have a group of friends who meet regularly to practise making dim sum. I joined them one time to learn how to make Xiao Long Bao, and got this recipe from my friend. I have adjusted it to make roughly a dozen Xiao Long Bao.
Ingredients (makes about 12)
Wrappers
- Low-gluten flour: 40g
- Plain flour: 40g
- Lard: 5g
- Water: 45g
Filling
- Minced pork: 100g
- Salt: 1/2 teaspoon
- Cornflour: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Chicken powder: 1/2 teaspoon
- Sesame oil: a small amount
- White pepper: a small amount
- Water: 20–35g
- Finely minced ginger: 8–10g
- Pork Soup Jelly: 100 g (see Pork Soup Jelly Recipe)
Preparation
- Prepare the wrappers: Combine the flours and rub the lard into the flour with your fingers until crumbly. Gradually add the water until the dough reaches the right moisture level. Knead gently until smooth, cover with cling film, and let rest for 30 minutes.
- Prepare the filling: Mix the minced pork with salt and potato starch, stirring until the mixture becomes slightly sticky. Add white pepper, chicken powder, sugar, minced ginger and sesame oil. Gradually add water until the filling reaches the desired consistency. Finally, gently fold in the finely chopped Pork Soup Jelly. Mix well and chill the filling in the refrigerator until ready to use.
- Assemble the dumplings: Divide the dough into portions of about 7.5g each. Flatten each piece into a disc, rolling the edges thinner than the centre. Add the filling and pleat into Xiao Long Bao with about 18–20 folds.
- Steam: Put the dumplings on lightly oiled baking paper in a steamer. Steam over high heat for 8-10 minutes until cooked through.
Tips
a. The Pork Soup Jelly must remain solid before cooking. As such, when mixing the filling after the jelly is added, do not use your hands, as body heat can melt the jelly.
b. After mixing, refrigerate the filling and only take it out just before assembling the dumplings.
c. If the dumplings are not steamed immediately after wrapping, store them in the fridge to prevent the soup from melting and making the wrappers soggy.
d. There are many instructional videos online demonstrating Xiao Long Bao pleating techniques. I find this English-language video rather clear (starting at 3:12).
Here are 100g of seasoned minced pork and 100g of finely chopped Pork Soup Jelly.
When mixing, use a utensil rather than your hands to prevent body heat from melting the Pork Soup Jelly.
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