Tapioca starch to make the soup jelly-like in xiao long bao recipe
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Have you ever had a soup dumpling and wondered how the soup got inside? Or how to make your xiao long bao have that characteristic jelly-like soup? The answer is tapioca starch!
Tapioca starch is a common ingredient in many gluten-free and grain-free recipes. It is extracted from the cassava plant and has a neutral taste. When used in recipes, it acts as a binding agent and thickener.
In this xiao long bao recipe, the tapioca starch is what will make the soup inside the dumplings jelly-like. The tapioca starch is mixed with water to form a slurry, which is then added to the soup. This will make the soup thick and gelatinous, and will prevent it from leaking out of the dumplings when they are cooked.
To make xiao long bao, you will need:
-1/2 cup tapioca starch
-1/2 cup water
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-1 teaspoon vegetable oil
-1/2 cup glutinous rice flour
-1/2 cup all-purpose flour
-1 cup boiling water
Instructions:
1. In a small bowl, whisk together the tapioca starch, water, salt, and baking soda. Set aside.
2. In a large bowl, mix together the glutinous rice flour and all-purpose flour. Add the boiling water and stir until well combined. Add the tapioca starch mixture and stir until well combined.
3. Place a steamer basket in a large pot filled with water. Bring the water to a boil.
4. To shape the dumplings, wet your hands and take a small amount of dough. Flatten it into a disc and place a spoonful of filling in the center. Pinch the edges of the dough together to form a sealed dumpling. Repeat with the remaining dough and filling.
5. Place the dumplings in the steamer basket and steam for 10 minutes. Serve hot with dipping sauce
