Steam-Basket Shao Long Bao Recipe
A Taiwanese-style shao long bao adaptation with ginger-scallion pork filling and rich soup jelly in a low-carb wrapper, preserving steam-basket dumpling ritual
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Ingredients
- 1 cup low-sodium chicken broth
- 1 teaspoon tamari
- 1 teaspoon black vinegar
- 1 1/2 teaspoons powdered gelatin
- 14 ounces ground pork
- 1 tablespoon tamari
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 tablespoon scallions, finely minced
- 2 teaspoons ginger, finely grated
- 1 clove garlic, finely grated
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 3/4 cup lupin flour
- 3 tablespoons konjac flour
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon kosher salt
- 2/3 cup hot water
- 1 teaspoon avocado oil
- 2 tablespoons black vinegar
- 1 teaspoon ginger, very thinly julienned
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