Xiao Long Bao (Shanghai Soup Dumplings)

🧂 Ingredients

• 300 g All-purpose flour(For the wrappers)
• 150 ml Water(Lukewarm, for the dough)
• 400 g Ground pork(Preferably 70% lean, 30% fat for juiciness)
• 200 g Pork skin(For making the aspic (gelatinous broth))
• 500 ml Water(For boiling pork skin to make aspic)
• 2 tbsp Fresh ginger(Finely minced or grated)
• 1 tbsp Shaoxing wine(Chinese cooking wine)
• 2 tbsp Light soy sauce(For the filling)
• 1 tsp Sesame oil(Toasted)
• 1/2 tsp Salt(Or to taste)
• 1/4 tsp White pepper(Or to taste)
• 2 stalks Scallions (green onions)(Finely chopped, white and green parts)

👨‍🍳 Instructions

1. 1

   Prepare the Aspic: Rinse the pork skin thoroughly. Place it in a pot with 500ml of water. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until the skin is very tender and the liquid has reduced and become gelatinous. Skim off any impurities. Strain the liquid, discard the skin, and let the broth cool completely. Once chilled and set, it should be a firm jelly. Cut the set aspic into small cubes (about 0.5 cm). Chill the aspic cubes until ready to use.

   ⏱️ 2 hours (simmering and cooling)
2. 2

   Make the Dough: In a large bowl, combine the flour and gradually add the lukewarm water while mixing with chopsticks or a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period makes the dough easier to roll.

   ⏱️ 40 minutes (kneading and resting)
3. 3

   Prepare the Filling: In a separate bowl, combine the ground pork, minced ginger, Shaoxing wine, light soy sauce, sesame oil, salt, and white pepper. Mix well in one direction until the pork becomes sticky and paste-like. Gently fold in the finely chopped scallions. Finally, carefully fold in the chilled aspic cubes. Be gentle to avoid breaking the cubes too much; you want them to melt into soup during steaming. Do not overmix after adding the aspic.

   ⏱️ 15 minutes
4. 4

   Form the Wrappers and Fill the Dumplings: Divide the rested dough into two equal portions. Roll one portion into a long log, about 2-3 cm in diameter. Cut the log into small, equal pieces (about 10-12g each). Flatten each piece with your palm and then use a small rolling pin to roll it into a thin, round wrapper, about 8-9 cm in diameter. The edges should be thinner than the center. Place about 1 tablespoon of the filling in the center of a wrapper. To pleat, bring the edges of the wrapper together, creating small pleats around the filling. Pinch and twist the top to seal securely, ensuring no gaps for the soup to escape. Aim for at least 15-18 delicate pleats.

   ⏱️ 1 hour
5. 5

   Steam the Xiao Long Bao: Line a bamboo steamer basket with parchment paper liners or napa cabbage leaves to prevent sticking. Arrange the dumplings in the steamer basket, ensuring they do not touch each other. Place the steamer basket over a wok or pot filled with simmering water. Cover and steam over medium-high heat for 10-12 minutes, or until the wrappers are translucent and the filling is cooked through. The internal temperature of the filling should reach at least 74°C (165°F).

   ⏱️ 10-12 minutes per batch
6. 6

   Serve Immediately: Carefully remove the steamer basket from the heat. Xiao Long Bao are best enjoyed immediately while piping hot. Serve with a traditional dipping sauce of black vinegar and slivers of fresh ginger.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to the soup is the aspic. Ensure it's firm and cut into small cubes before mixing with the filling.
• ✓Don't overfill the wrappers, and seal them tightly to prevent the precious broth from leaking out during steaming.
• ✓The pleating technique takes practice. Focus on creating a tight seal. 18 pleats is considered the standard for perfection.
• ✓Handle the steamed dumplings with care as they are very hot and filled with liquid. Sip the soup first before eating the dumpling.
• ✓For easier handling and to prevent sticking, use perforated parchment paper liners or lightly oiled cabbage leaves in your steamer.

🔄 Variations

• Crab Roe Xiao Long Bao: Add crab roe to the filling for a luxurious seafood twist.
• Truffle Xiao Long Bao: Incorporate a small amount of truffle oil or finely chopped truffle into the filling for an aromatic upgrade.
• Vegetarian Xiao Long Bao: Use a mushroom and vegetable-based filling, and a vegetable broth-based aspic.

🥗 Nutrition

Per serving