Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Xiaolongbao (Soup Dumplings)
Delicate pleated dumplings that hide a burst of hot pork broth inside — Shanghai's most exacting bite.
Source
Recette de Shanghainese tradition · 🏺 Traditionnel
Jiangnan · Shanghai (Nanxiang) / 江南·上海（南翔） — A steamed soup dumpling from China's Jiangnan region, traditionally traced to Nanxiang — a town in present-day Shanghai — in the 19th century. The 'soup' comes from chilled pork aspic that melts during steaming.
Watch it being made · 3 videos
⏱ 180 min🍽 4 portions🔥 300 kcal🇨🇳 Chine
Étapes
Simmer the pork skin and bones for a few hours into a rich stock, season it, then chill until it sets into a firm aspic and dice it.
Mix the ground pork with ginger, scallion, soy and wine, then fold the diced aspic through — it melts into soup when steamed.
Knead a hot-water dough until smooth and rest it, covered, for 30 minutes.
Roll into small rounds that are thin at the edge and slightly thicker in the center.
Place a spoon of filling in each and pleat the edge into a tight spiral, twisting the top closed.
Steam on parchment or cabbage for about 8 minutes until the wrappers turn translucent; serve at once with black vinegar and ginger.
💡 Astuces
- The chilled aspic is the 'soup' — it liquefies as the dumpling steams.
- Keep the wrapper center a touch thicker so the base doesn't tear.
- Eat carefully: nip the top, sip the broth, then eat the rest.
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