Pinoy Xiao Long Bao 3 Ways

Ingredients:

Wrapper:
1 cup bread flour
½ cup all-purpose flour
2 teaspoons salt
2 tablespoons canola oil
8 ½ tablespoons water, heated

Nilaga Filling:
1½ cup leftover nilaga soup
1 tablespoon unflavored gelatin powder
1 cup ground pork (fatty kind)
½ cup potato, minced
½ cup pechay tagalog leaves, finely chopped
½ cup cabbage leaves, finely chopped
1 tablespoon white onion, minced
¼ cup leeks, minced
½ tablespoon ginger, grated
1 teaspoon soy sauce
2 teaspoons patis
1 teaspoon sesame oil
1 teaspoon sugar
Salt and Pepper to taste

Tinola Filling:
1½ cup leftover tinola soup
1 tablespoon unflavored gelatin powder
1 cup ground chicken (fatty kind)
½ cup sayote, minced
½ cup sili leaves, finely chopped
½ cup malunggay leaves, finely chopped
1 tablespoon white onion, minced
¼ cup leeks, minced
½ tablespoon ginger, grated
1 teaspoon soy sauce
2 teaspoons patis
1 teaspoon sesame oil
1 teaspoon sugar
Salt and Pepper to taste

Sinigang Filling:
1½ cup leftover sinigang soup
1 tablespoon unflavored gelatin powder
1 cup ground pork (fatty kind)
½ cup gabi, peeled and minced
½ cup labanos, peeled and minced
½ cup kangkong, finely chopped
1 tablespoon white onion, minced
¼ cup leeks, minced
½ tablespoon ginger, grated
1 teaspoon soy sauce
2 teaspoons patis
1 teaspoon sesame oil
1 teaspoon sugar
Salt and Pepper to taste

Assembly:
4 cups water (for steamer)

Procedure:

Wrapper:
1. In a food processor, combine bread flour, all-purpose flour, and salt and mix until well combined.
2. Add oil to hot water, then pour into the food processor, pulsing until dough comes together.
3. Knead dough for 2 – 5 minutes until smooth, elastic, and springy.
4. Cover dough in plastic wrap and rest in room temperature for 1 hour.
5. Roll dough into a long strip. Cut the dough into equal sizes and roll each piece into balls. Flatten it out into a wide wrapper. Set aside.

Nilaga Filling:
1. In a pot, reheat nilaga soup over medium heat until warm and add the gelatin powder. Place in a shallow tray and allow to cool until set. Cut into tiny soup jelly cubes and set aside.
2. Mix ground pork, potato, pechay tagalog leaves, cabbage leaves, onions, leeks, ginger, light soy sauce, fish sauce, sugar, salt, and pepper together until evenly and thoroughly combined. Carefully mix in the soup jellies last. Set aside.

Tinola Filling:
1. In a pot, reheat tinola soup over medium heat until warm and add the gelatin powder. Place in a shallow tray and allow to cool until set. Cut into tiny soup jelly cubes and set aside.
2. Mix ground chicken, sayote, sili leaves, malunggay leaves, onions, leeks, ginger, soy sauce, patis, sugar, salt, and pepper together until evenly and thoroughly combined. Carefully mix in the soup jellies last. Set aside.

Sinigang Filling:
1. In a pot, reheat sinigang soup over medium heat until warm and add the gelatin powder. Place in a shallow tray and allow to cool until set. Cut into tiny soup jelly cubes and set aside.
2. Mix ground pork, gabi, labanos, kangkong leaves, onions, leeks, ginger, soy sauce, patis, sugar, salt, and pepper together until evenly and thoroughly combined. Carefully mix in the soup jellies last. Set aside.

Assembly:
1. Place about a tablespoon of nilaga, tinola, or sinigang filling in the middle of the wrapper and seal the dumpling.
2. Steam the dumplings for 15 – 20 mins. Add water in steamer as needed.
3. Serve hot to your hungry guests!