Bird’s Nest Xiao Long Bao
Makes 18-20 dumplings
Cooking Duration:
4 hours
Ingredients
    For the consommé:
  • 2-3 pieces Yan Yuan Bird’s Nest
  • 1.9ℓ water
  • 1kg chicken bones
  • 60g Chinese ham*
  • 230g chopped pork skin and pork belly
  • 30ml water (for each piece of Bird’s Nest)
  • 5 thick slices ginger
  • 2 spring onions, sliced into 8cm stalks
  • 2 large cloves garlic, smashed with back of cleaver
  • 1 tbsp unflavoured gelatin powder
  • 2 tsp Shaoxing Chinese rice wine

    • *Prepare the Chinese ham in advance by removing all the skin and fats to leave only the meat. Blanch the meat in hot water for 5 minutes to remove any residual oil, and discard the water. Next, using fresh water, boil the meat with ginger slices for 30 minutes to remove salt and other impurities. Finally, cut the meat into 2cm cubes.

    For the filling:
  • 450g ground pork
  • 3 stalks spring onions, finely chopped
  • 1 tsp Shaoxing Chinese rice wine
  • 2 tbsp light soy sauce
  • 2 tsp sugar
  • ½ tbsp grated ginger
  • ¼ tsp ground white pepper
  • ¼ tsp sesame oil
  • 1 tsp salt

    • For the Xiao Long Bao skin:
  • 400g all-purpose flour
  • 1 Chinese cabbage
  • 180mℓ boiling hot water
  • 60mℓ cold water
  • 1 tbsp vegetable oil
  • 1 Chinese cabbage

    • For the dipping sauce:
  • 100mℓ Chinese black vinegar
  • 1 tsp sesame oil
  • 1 ginger, finely sliced and diced

Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot. For each piece of Bird’s Nest, add 30ml of water.
  5. Cover the double boiler, and bring to a boil.
  6. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  7. Remove the Bird’s Nest and chill.

    For the consommé:
  1. Put all the ingredients in except the gelatin powder into a stockpot.
  2. Bring to a boil. Reduce to a low flame and continue cooking for 3 hours.
  3. Strain the broth using a fine mesh strainer.
  4. Transfer broth into a pot, and bring it to a boil.
  5. After the broth reaches a boil, turn off the flame and add the gelatin powder.
  6. Whisk until all the gelatin powder has dissolved.
  7. Add the cooked Bird’s Nest and mix well.
  8. Transfer to a container and refrigerate for 4-5 hours or until set into a gelatin.

    For the filling:
  1. Cut about 380mℓ of the consommé gelatin into 0.5cm pieces, mix well with all the filling ingredients.
  2. Refrigerate until ready to use.

    For the Xiao Long Bao skin:
  1. Add 360g plain flour into a mixing bowl.
  2. Slowly add all the hot water stirring all the time with a spatula until it’s well mixed.
  3. Slowly add the cold water and the oil while still mixing with the spatula. Stop when a firm dough is formed.
  4. Transfer the dough to a non-stick mat dusted with the remaining flour.
  5. Knead the dough for about 10 minutes. Shape into a ball. Cover with cling wrap and leave for 30 minutes.
  6. Cut the dough into 4 equal pieces. Take one piece and roll it into a long log, about 2.5-3cm diameter Keep the other pieces of dough covered with cling wrap until ready to use. Using a pastry scraper or knife, cut dough into about 5 pieces, each the size of a golf ball. Roll one of the pieces between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat.
  7. Fill the dough with 1tbsp of gelatin filling. Pinch and pleat the skin in a circular motion and pinch the top to close the dumpling
  8. Cover the dumplings with a cloth until ready for steaming to prevent skin from hardening.

    For the dipping sauce:
  1. Mix the Chinese black vinegar and sesame oil.
  2. Add the ginger just before serving.

    For Steaming the Xiao Long Bao:
  1. Place a steaming cloth over the steamer (or use Chinese cabbage leaves).
  2. Place the dumplings onto the steamer and steam for 12 minutes under medium heat.
  3. Serve hot with dipping sauce.
Bird’s Nest Xiao Long Bao
Makes 18-20 dumplings
Cooking Duration: 4 hours
Ingredients
    For the consommé:
  • 2-3 pieces Yan Yuan Bird’s Nest
  • 1.9ℓ water
  • 1kg chicken bones
  • 60g Chinese ham*
  • 230g chopped pork skin and pork belly
  • 30ml water (for each piece of Bird’s Nest)
  • 5 thick slices ginger
  • 2 spring onions, sliced into 8cm stalks
  • 2 large cloves garlic, smashed with back of cleaver
  • 1 tbsp unflavoured gelatin powder
  • 2 tsp Shaoxing Chinese rice wine

    • *Prepare the Chinese ham in advance by removing all the skin and fats to leave only the meat. Blanch the meat in hot water for 5 minutes to remove any residual oil, and discard the water. Next, using fresh water, boil the meat with ginger slices for 30 minutes to remove salt and other impurities. Finally, cut the meat into 2cm cubes.

    For the filling:
  • 450g ground pork
  • 3 stalks spring onions, finely chopped
  • 1 tsp Shaoxing Chinese rice wine
  • 2 tbsp light soy sauce
  • 2 tsp sugar
  • ½ tbsp grated ginger
  • ¼ tsp ground white pepper
  • ¼ tsp sesame oil
  • 1 tsp salt

    • For the Xiao Long Bao skin:
  • 400g all-purpose flour
  • 1 Chinese cabbage
  • 180mℓ boiling hot water
  • 60mℓ cold water
  • 1 tbsp vegetable oil
  • 1 Chinese cabbage

    • For the dipping sauce:
  • 100mℓ Chinese black vinegar
  • 1 tsp sesame oil
  • 1 ginger, finely sliced and diced

Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot. For each piece of Bird’s Nest, add 30ml of water.
  5. Cover the double boiler, and bring to a boil.
  6. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  7. Remove the Bird’s Nest and chill.

    For the consommé:
  1. Put all the ingredients in except the gelatin powder into a stockpot.
  2. Bring to a boil. Reduce to a low flame and continue cooking for 3 hours.
  3. Strain the broth using a fine mesh strainer.
  4. Transfer broth into a pot, and bring it to a boil.
  5. After the broth reaches a boil, turn off the flame and add the gelatin powder.
  6. Whisk until all the gelatin powder has dissolved.
  7. Add the cooked Bird’s Nest and mix well.
  8. Transfer to a container and refrigerate for 4-5 hours or until set into a gelatin.

    For the filling:
  1. Cut about 380mℓ of the consommé gelatin into 0.5cm pieces, mix well with all the filling ingredients.
  2. Refrigerate until ready to use.

    For the Xiao Long Bao skin:
  1. Add 360g plain flour into a mixing bowl.
  2. Slowly add all the hot water stirring all the time with a spatula until it’s well mixed.
  3. Slowly add the cold water and the oil while still mixing with the spatula. Stop when a firm dough is formed.
  4. Transfer the dough to a non-stick mat dusted with the remaining flour.
  5. Knead the dough for about 10 minutes. Shape into a ball. Cover with cling wrap and leave for 30 minutes.
  6. Cut the dough into 4 equal pieces. Take one piece and roll it into a long log, about 2.5-3cm diameter Keep the other pieces of dough covered with cling wrap until ready to use. Using a pastry scraper or knife, cut dough into about 5 pieces, each the size of a golf ball. Roll one of the pieces between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat.
  7. Fill the dough with 1tbsp of gelatin filling. Pinch and pleat the skin in a circular motion and pinch the top to close the dumpling
  8. Cover the dumplings with a cloth until ready for steaming to prevent skin from hardening.

    For the dipping sauce:
  1. Mix the Chinese black vinegar and sesame oil.
  2. Add the ginger just before serving.

    For Steaming the Xiao Long Bao:
  1. Place a steaming cloth over the steamer (or use Chinese cabbage leaves).
  2. Place the dumplings onto the steamer and steam for 12 minutes under medium heat.
  3. Serve hot with dipping sauce.
Cooking Duration: 4 hours
Bird’s Nest Xiao Long Bao
Makes 18-20 dumplings
Ingredients
    For the consommé:
  • 2-3 pieces Yan Yuan Bird’s Nest
  • 1.9ℓ water
  • 1kg chicken bones
  • 60g Chinese ham*
  • 230g chopped pork skin and pork belly
  • 30ml water (for each piece of Bird’s Nest)
  • 5 thick slices ginger
  • 2 spring onions, sliced into 8cm stalks
  • 2 large cloves garlic, smashed with back of cleaver
  • 1 tbsp unflavoured gelatin powder
  • 2 tsp Shaoxing Chinese rice wine

    • *Prepare the Chinese ham in advance by removing all the skin and fats to leave only the meat. Blanch the meat in hot water for 5 minutes to remove any residual oil, and discard the water. Next, using fresh water, boil the meat with ginger slices for 30 minutes to remove salt and other impurities. Finally, cut the meat into 2cm cubes.

    For the filling:
  • 450g ground pork
  • 3 stalks spring onions, finely chopped
  • 1 tsp Shaoxing Chinese rice wine
  • 2 tbsp light soy sauce
  • 2 tsp sugar
  • ½ tbsp grated ginger
  • ¼ tsp ground white pepper
  • ¼ tsp sesame oil
  • 1 tsp salt

    • For the Xiao Long Bao skin:
  • 400g all-purpose flour
  • 1 Chinese cabbage
  • 180mℓ boiling hot water
  • 60mℓ cold water
  • 1 tbsp vegetable oil
  • 1 Chinese cabbage

    • For the dipping sauce:
  • 100mℓ Chinese black vinegar
  • 1 tsp sesame oil
  • 1 ginger, finely sliced and diced

Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot. For each piece of Bird’s Nest, add 30ml of water.
  5. Cover the double boiler, and bring to a boil.
  6. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  7. Remove the Bird’s Nest and chill.

    For the consommé:
  1. Put all the ingredients in except the gelatin powder into a stockpot.
  2. Bring to a boil. Reduce to a low flame and continue cooking for 3 hours.
  3. Strain the broth using a fine mesh strainer.
  4. Transfer broth into a pot, and bring it to a boil.
  5. After the broth reaches a boil, turn off the flame and add the gelatin powder.
  6. Whisk until all the gelatin powder has dissolved.
  7. Add the cooked Bird’s Nest and mix well.
  8. Transfer to a container and refrigerate for 4-5 hours or until set into a gelatin.

    For the filling:
  1. Cut about 380mℓ of the consommé gelatin into 0.5cm pieces, mix well with all the filling ingredients.
  2. Refrigerate until ready to use.

    For the Xiao Long Bao skin:
  1. Add 360g plain flour into a mixing bowl.
  2. Slowly add all the hot water stirring all the time with a spatula until it’s well mixed.
  3. Slowly add the cold water and the oil while still mixing with the spatula. Stop when a firm dough is formed.
  4. Transfer the dough to a non-stick mat dusted with the remaining flour.
  5. Knead the dough for about 10 minutes. Shape into a ball. Cover with cling wrap and leave for 30 minutes.
  6. Cut the dough into 4 equal pieces. Take one piece and roll it into a long log, about 2.5-3cm diameter Keep the other pieces of dough covered with cling wrap until ready to use. Using a pastry scraper or knife, cut dough into about 5 pieces, each the size of a golf ball. Roll one of the pieces between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat.
  7. Fill the dough with 1tbsp of gelatin filling. Pinch and pleat the skin in a circular motion and pinch the top to close the dumpling
  8. Cover the dumplings with a cloth until ready for steaming to prevent skin from hardening.

    For the dipping sauce:
  1. Mix the Chinese black vinegar and sesame oil.
  2. Add the ginger just before serving.

    For Steaming the Xiao Long Bao:
  1. Place a steaming cloth over the steamer (or use Chinese cabbage leaves).
  2. Place the dumplings onto the steamer and steam for 12 minutes under medium heat.
  3. Serve hot with dipping sauce.
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