Menu 4
Xaio long bao
(Dumpling Soup)
Barbeque Chicken Dim sum
Chicken Wontons
Siopao
Xiao long bao
(Dumpling Soup)
For the Dough:
Ingredient Quantity
All-purpose
1 flour 2 cups
2 Hot water 3/4 cup
3 Salt 1/4 tsp
For the Filling:
4 Ground pork 300 gms
5 Ginger (grated) 1 tsp
6 Soy sauce 1 tbsp
7 Sesame oil 1 tsp
9 pepper powder 1/4 tsp
10 Salt 1/2 tsp
11 Green onions 1 tbsp
For the soup
12 chicken bones 300 gms
13 Ginger (sliced) 3-4 slices
14 Green onions 2 stalks
15 Water 3 cups
16 Soy sauce 1 tbsp
17 Salt 1/2 tsp
18 Gelatin 2 tsp
Instructions
Prepare the Aspic:
1. Make the Stock: Simmer pork or chicken bones with ginger, green onions,
soy sauce, and salt in water for 1.5-2 hours until rich in flavor. Strain the
stock to remove solids.
2. Add Gelatin:
o While the stock is hot, dissolve the gelatin in the liquid. Pour the
mixture into a flat dish and refrigerate until firm (about 3-4 hours).
3. Chop Aspic:
o Once set, cut the gelatinized stock into small cubes.
Prepare the Dough:
1. Make the Dough:
o Combine flour, salt, and hot water in a bowl. Mix until a shaggy
dough forms.
2. Knead:
o Knead the dough on a floured surface for 8-10 minutes until smooth.
Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling:
1. Mix Ingredients:
o In a bowl, combine ground pork, ginger, soy sauce, sesame oil,
Shaoxing wine, white pepper, salt, and green onions. Mix well.
2. Add Aspic:
o Gently fold the chopped aspic cubes into the pork mixture. Refrigerate
until ready to use.
Assemble the Dumplings:
1. Roll Out the Dough:
o Divide the dough into small pieces (about 1-inch balls). Roll each
piece into a thin circular wrapper (about 3 inches in diameter).
2. Add Filling:
o Place a small amount of filling (including a few aspic cubes) in the
center of each wrapper.
3. Pleat and Seal:
o Gather the edges of the wrapper and pleat to seal the top tightly,
ensuring no leaks.
Cook the Dumplings:
1. Steam:
o Line a bamboo steamer with parchment paper or cabbage leaves.
Place dumplings in the steamer, leaving space between each.
2. Steam for 8-10 Minutes:
o Steam over boiling water until the dumplings are cooked through.
Serve the Xiao Long Bao hot with a dipping sauce made from black vinegar and
julienned ginger.
Enjoy your delicious and authentic Xiao Long Bao!
Barbeque Chicken Dim sum
For the Dim Sum
Dough:
No
Ingredient Quantity
.
1 All-purpose flour 2 cups
2 Water (warm) 3/4 cup
3 Salt A pinch
4 Oil 1 tbsp
For the Barbeque
Chicken Filling:
1 Chicken minced 250 gms
2 Onion finely chopped 1 small
3 Garlic minced 2 cloves
4 Ginger grated 1/2 tsp
5 Barbeque sauce 2 tbsp
6 Soy sauce 1 tsp
7 Sesame oil 1 tsp
8 Black pepper (ground) To taste
9 Salt To taste
10 Spring onions 2 tbsp
11 Vegetable oil 1 tbsp
Instructions
1. Prepare the Dough:
o In a mixing bowl, combine the all-purpose flour, salt, and warm
water. Mix until a soft dough forms.
o Add oil and knead the dough for 5-7 minutes until smooth. Cover with
a damp cloth and let it rest for 30 minutes.
2. Make the Barbeque Chicken Filling:
o Heat oil in a pan over medium heat. Sauté the onion, garlic, and
ginger until fragrant.
o Add the minced chicken and cook until fully cooked, breaking it into
small pieces.
o Stir in the barbeque sauce, soy sauce, sesame oil, black pepper, and
salt Mix well.
o Add chopped spring onions, cook for another minute, and remove
from heat. Let the filling cool completely.
3. Assemble the Dim Sum:
o Divide the dough into small equal portions and roll each into a thin
circle (about 3-4 inches in diameter).
o Place a spoonful of the chicken filling in the center of each circle.
o Fold and pleat the edges to seal the dumpling, forming a crescent or
round shape.
4. Steam the Dim Sum:
o Prepare a steamer by lining it with parchment paper or lightly
greasing the surface to prevent sticking.
o Place the dim sum in the steamer, ensuring they don’t touch each
other.
o Steam over medium heat for 10-12 minutes until the dough is tender
and translucent.
5. Serve:
o Serve hot with additional barbeque sauce, soy sauce, or chili garlic
sauce for dipping.
Enjoy your flavorful Barbeque Chicken Dim Sum!
Chicken Wontons
No Ingredient Quantity
.
1 Ground chicken 250 gms
2 Garlic (minced) 2 cloves
3 Ginger (grated) 1 tsp
4 Green onions 2 stalks
5 Soy sauce 1 tbsp
6 Sesame oil 1 tsp
7 Salt 1/4 tsp
8 Black pepper 1/4 tsp
10 Wonton wrappers 20 pieces
11 Water As reqd
12 For Serving:
For
13 Soy sauce dipping
14 Chili oil Optional
15 Vinegar Optional
Instructions
1. Prepare the Filling:
o In a bowl, combine the ground chicken, minced garlic, grated ginger,
and chopped green onions, soy sauce, sesame oil, salt, and black
pepper. Mix well until the ingredients are evenly combined.
2. Assemble the Wontons:
o Lay a wonton wrapper flat on a clean surface.
o Place about 1 teaspoon of the chicken filling in the center of the
wrapper.
o Dip your finger in water and moisten the edges of the wrapper. Fold
the wrapper in half diagonally to form a triangle, pressing the edges to
seal tightly.
o Optionally, bring the two opposite corners of the triangle together and
seal them with a dab of water to form a traditional wonton shape.
o Repeat with the remaining wrappers and filling.
3. Cook the Wontons:
o Boiled: Bring a pot of water to a boil. Drop the wontons in batches
and cook for 3-5 minutes, or until they float to the surface and the
filling is cooked through.
o Steamed: Place the wontons in a steamer lined with parchment paper
or cabbage leaves. Steam for 8-10 minutes until fully cooked.
o Fried: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the
wontons in batches until golden brown and crispy, about 2-3 minutes
per side. Drain on paper towels.
4. Serve:
o Serve the wontons warm with soy sauce, chili oil, and vinegar as
dipping sauces.
Enjoy your flavorful Chicken Wontons!
Siopao
Siopao Recipe
Ingredients
For the Dough:
Ingredient Quantity
All-purpose flour 375 gms
Granulated sugar 50 gms
Baking powder 1 tbsp
Instant yeast 1 tbsp
Warm water 240 ml
Cooking oil 2 tbsp
Salt 1/2 tsp
For the Filling
Pork or Chicken 250 gms
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Hoisin sauce 1 tbsp
Brown sugar 2 tbsp
Garlic 2 cloves
Onion 1 small
Cornstarch 1 tbsp
Sesame oil 1 tsp
Salt and pepper To taste
Instructions
Step 1: Prepare the Dough
1. In a bowl, combine flour, sugar, baking powder, and salt.
2. Dissolve yeast in warm water and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and oil to the dry ingredients. Mix until a dough
forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth
and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise
for 1-2 hours, or until doubled in size.
Step 2: Make the Filling
1. Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant.
2. Add the pork and cook until lightly browned.
3. Stir in soy sauce, oyster sauce, hoisin sauce, and brown sugar. Cook for 3-5
minutes.
4. Add the cornstarch slurry to thicken the sauce. Simmer for 2 minutes.
5. Drizzle sesame oil, season with salt and pepper, and let it cool.
Step 3: Assemble the Siopao
1. Punch down the dough and divide it into 8-10 equal portions.
2. Flatten each portion into a circle, place 1-2 tablespoons of filling in the
center, and pinch the edges to seal the bun.
3. Place each siopao on a small square of parchment paper.
Step 4: Steam the Siopao
1. Heat a steamer and bring water to a boil.
2. Place the siopao buns in the steamer, leaving enough space between them to
expand.
3. Steam over medium heat for 15-20 minutes until the buns are cooked and
fluffy.
Serving Suggestions
Serve the Siopao warm with sweet soy sauce or as is. Enjoy this Filipino favorite!