Serves 15
Ingredients
Xiao long bao stock
1.5kg minced pork
20g ginger, peeled and sliced
20g shallots
20g spring onion
20ml chinese xiaoshing hua tiao chiew
20ml sesame oil
20ml dark soy sauce
5g sugar
10g salt
Algin water
12g algin
1000ml distilled water
Xiao long bao spheres
500g xiao long bao stock
15g gluco
4g xantana
Pickled ginger
20 pieces ginger, julienne
20ml chinese red vinegar
Method
Xiao long bao stock
Mix all ingredients in a metal tray and wrap in clingfilm. Steam for 3 hours. Strain, keeping only the liquid. Skim, reduce by ¹⁄³and pass through muslin.
Algin water
Blend algin and water. Leave to sit overnight.
Xiao long bao spheres
Add 4g xantana and 15g gluco to 500ml stock. Blend well. Carefully submerge 1 tbsp (approx 15ml) of xiao long bao liquid into the algin mixture. Remove xiao long bao spheres after 4 minutes. Rinse in distilled water. Warm in 45°c oil to serve. Remove and rinse in hot water.
Pickled ginger
Pickle julienne of ginger in chinese red vinegar for 3 hours.
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