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Peepazza on
I made these for the first time and ended up with 20.
The day before, I prepared the broth with about 400 ml of water, a pork knuckle and a chicken wing, a piece of ginger, the green part of a spring onion, and a bay leaf. I cooked it for two hours, then strained it, put it in a sealed container, and refrigerated it overnight. This turned it into jelly!
For the dough, I mixed 150 g of flour and 70 ml of hot water, let it rest for 15 minutes, and then formed the disks.
For the filling, I used about 200 g of minced pork, the broth gelatin cut into small pieces, 1 spring onion and 1 onion, chopped, 1 baby carrot (not necessary, but I love it), 2 cloves of garlic, 2 tablespoons of soy sauce, a pinch of salt, 1 tablespoon of sesame oil, and black and white pepper. Mix well, place a teaspoon of filling into the pastry disk, and then seal it with this cute little shape.
Steam for about 10 minutes over medium-high heat, with parchment paper underneath.
soberietyy on
Yum
Pjstjohn on
Beautiful.
iplaywithfiretoo on
Very nice. Try making the wrapper thinner each successive attempt. As you probably know, Xiao long bao are meant to be delicate
5 Comments
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I made these for the first time and ended up with 20.
The day before, I prepared the broth with about 400 ml of water, a pork knuckle and a chicken wing, a piece of ginger, the green part of a spring onion, and a bay leaf. I cooked it for two hours, then strained it, put it in a sealed container, and refrigerated it overnight. This turned it into jelly!
For the dough, I mixed 150 g of flour and 70 ml of hot water, let it rest for 15 minutes, and then formed the disks.
For the filling, I used about 200 g of minced pork, the broth gelatin cut into small pieces, 1 spring onion and 1 onion, chopped, 1 baby carrot (not necessary, but I love it), 2 cloves of garlic, 2 tablespoons of soy sauce, a pinch of salt, 1 tablespoon of sesame oil, and black and white pepper. Mix well, place a teaspoon of filling into the pastry disk, and then seal it with this cute little shape.
Steam for about 10 minutes over medium-high heat, with parchment paper underneath.
Yum
Beautiful.
Very nice. Try making the wrapper thinner each successive attempt. As you probably know, Xiao long bao are meant to be delicate