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.

Makes
30

Preparation

20min

Cooking

30min

Skill level

Mid
By
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Ingredients

  • 1 tbsp grapeseed or vegetable oil
  • ½ bunch Chinese water spinach (ong choy) (see Note), washed, trimmed, cut into 8 cm lengths
  • 2 small garlic cloves, finely chopped
  • 100 g each scallops and prawns, cut into 1 cm pieces
  • 2 spring onions, thinly sliced
  • 2 tsp finely grated ginger
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp unsalted roasted peanuts, chopped
  • ½ tsp sesame oil
  • 2 tsp light soy sauce
  • 2 tbsp Chinese rice wine (shaoxing) (see Note)
  • 70 g beef bone marrow (see Note)
  • 1 egg white
  • 30 round gow gee wrappers
  • spray oil
  • white pepper, to season

 

Black vinegar dipping sauce

  • 60 ml (¼ cup) Chinese black vinegar (chinkiang) (see Note)
  • 1½ tbsp soy sauce
  • 1 red bird’s-eye chilli, thinly sliced
  • 1 star anise
  • ½ tsp sesame oil
  • chopped coriander and ginger, to serve

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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.

 

Note

• 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.