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Food Category
- Cuisine: Chinese
- Makes 30
Xiao long bao is usually filled with pork and aspic (meat stock set to jelly). When it cooks, the aspic melts, forming a ‘soup’ within the dumpling. Here, the soup comes from the melted bone marrow.
Ingredients
1 tbs grapeseed or vegetable oil½ bunch Chinese water spinach (ong choy)*, washed, trimmed, cut into 8cm lengths
2 small garlic cloves, finely chopped
100g each scallops and prawns, cut into 1cm pieces
2 spring onions, thinly sliced
2 tsp finely grated ginger
2 tbs coriander, roughly chopped
2 tbs unsalted roasted peanuts, chopped
½ tsp sesame oil
2 tsp light soy sauce
2 tbs Chinese rice wine (shaoxing)*
70g beef bone marrow*
1 egg white
30 round gow gee wrappers
Spray oil
White pepper to season
Black vinegar dipping sauce
60ml (¼ cup) Chinese black vinegar (chinkiang)*
1½ tbs soy sauce
1 red bird’s-eye chilli, thinly sliced
1 star anise
½ tsp sesame oil
Chopped coriander and ginger, to serve
Preparation
Heat oil in a pan over medium–high heat. Cook spinach and garlic for 1 minute or until wilted. Drain and remove liquid, then cool.Place remaining ingredients, except bone marrow, egg white and wrappers, in a bowl and stir well to combine. Season with ground white pepper. Gently mix in bone marrow, taking care not to break it up too much. Place 2 tsp filling in the centre of each wrapper. Lightly brush edge of wrapper with egg white, then pleat edge, twist and press to seal.
Line a steamer basket with baking paper. Pierce a few holes in paper to allow steam through, then spray lightly with oil. Working in batches, place dumplings in steamer, set steamer over a pan of simmering water, then cover and cook for 12 minutes or until dumplings are heated through.
To make sauce, combine all the ingredients in a bowl. Serve dumplings with sauce.
*Ong choy is available from selected greengrocers and Asian food shops.
*Chinese rice wine is available from Asian food shops; substitute dry sherry.
*Some butchers will extract the marrow for you. Otherwise, buy 2 large beef marrow bones and remove marrow using a chopstick.
*Chinkiang is from Asian food shops.
If you enjoyed this Seafood and bone marrow dumplings recipe then browse more Chinese recipes, noodle and dumpling recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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