Xiaolongbao (Soup Dumplings)

🧂 Ingredients

• 1 kg Pork skin(Cleaned and cut into manageable pieces. This is for making the aspic, which forms the soup.)
• 2 liters Water(For simmering the pork skin to create the broth.)
• 450 g Ground pork(Preferably a mix of lean and fatty pork (around 70% lean, 30% fat) for optimal flavor and texture.)
• 2 tbsp Soy sauce(Light soy sauce is recommended.)
• 1 tbsp Shaoxing wine(Optional, but adds depth of flavor.)
• 1 tsp Sesame oil
• 2 tbsp Ginger(Finely minced or grated.)
• 2 tbsp Scallions (green parts only)(Finely chopped. Adds freshness.)
• 1/2 tsp Salt(Adjust to taste, considering the saltiness of the soy sauce.)
• 1/4 tsp White pepper(Freshly ground is best.)
• 300 g All-purpose flour
• 180 ml Warm water(Around 40-45°C (104-113°F). The exact amount may vary slightly depending on humidity.)
• for serving Black vinegar(Traditionally Chinkiang vinegar.)
• for serving Ginger slivers(Thinly sliced ginger, often mixed with black vinegar for dipping.)

👨‍🍳 Instructions

1. 1

   Prepare the Aspic: Place the cleaned pork skin in a large pot with 2 liters of water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface. Simmer, covered, for 4-5 hours, or until the pork skin is very tender and the liquid has reduced and become gelatinous. Strain the liquid, discarding the solids. Let the liquid cool slightly, then chill in the refrigerator for at least 12 hours, or preferably overnight, until it is completely firm and jelly-like. Once set, finely dice the aspic into small cubes (about 0.5 cm). Keep chilled.

   ⏱️ 5 hours simmering + 12-24 hours chilling
2. 2

   Make the Filling: In a medium bowl, combine the ground pork, soy sauce, Shaoxing wine (if using), sesame oil, minced ginger, chopped scallions, salt, and white pepper. Mix thoroughly in one direction (e.g., clockwise) with chopsticks or a spoon until the mixture becomes sticky and slightly paste-like. This develops the texture. Gently fold in the chilled, diced aspic cubes. Be careful not to break them up too much. Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld and the aspic to firm up further.

   ⏱️ 20 minutes active + 30 minutes chilling
3. 3

   Make the Dough: In a large bowl, combine the flour with the warm water. Mix with chopsticks until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. The dough should be soft but not sticky. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll.

   ⏱️ 15 minutes active + 30 minutes resting
4. 4

   Form the Wrappers: Divide the rested dough into two equal portions. Roll one portion into a long, thin log, about 2 cm (3/4 inch) in diameter. Cut the log into small, equal pieces, about 1.5 cm (1/2 inch) thick. You should have about 24 pieces from each log, totaling 48. Flatten each piece into a small disc with the palm of your hand. Using a small rolling pin, roll each disc into a thin wrapper, about 8-9 cm (3-3.5 inches) in diameter. Aim for the edges to be slightly thinner than the center. Keep the wrappers covered with a damp cloth or plastic wrap to prevent them from drying out.

   ⏱️ 30 minutes
5. 5

   Assemble the Dumplings: Place a wrapper flat in your palm. Spoon about 1 tablespoon of the chilled filling into the center of the wrapper. Carefully gather the edges of the wrapper up around the filling. Pleat the wrapper by making small folds, working your way around the filling. Aim for 18-20 neat pleats to create a tight seal and a decorative topknot. Ensure there are no gaps for soup to escape. Place the assembled dumplings on a parchment-lined tray or steamer basket, ensuring they don't touch each other.

   ⏱️ 45 minutes
6. 6

   Steam the Dumplings: Prepare your steamer by lining it with parchment paper (with holes poked in it) or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer basket, leaving space between them. Steam over high heat for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. The exact time will depend on the size of your dumplings and the steaming method.

   ⏱️ 8-10 minutes per batch
7. 7

   Serve Immediately: Carefully remove the steamed dumplings from the steamer. Serve hot, accompanied by black vinegar and ginger slivers for dipping. Warn diners about the hot soup inside.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The aspic must be completely firm and chilled when folded into the filling. If it's too warm, it will melt and the soup won't form properly.
• ✓Achieving 18-20 pleats is a hallmark of expertly made xiaolongbao, creating a beautiful, sealed package for the soup.
• ✓Handle the steamed dumplings with care. The soup inside is extremely hot. It's customary to slightly bite a small hole in the wrapper to let some steam escape before eating the whole dumpling.
• ✓For easier handling and to prevent sticking, line your steamer with parchment paper that has holes poked in it, or use napa cabbage leaves.
• ✓Don't overfill the wrappers, as this can make pleating difficult and increase the risk of tearing.
• ✓If you find the dough too sticky, add a little more flour. If it's too dry, add a tiny bit more water while kneading.

🔄 Variations

• Crab Roe Xiaolongbao: Add cooked crab roe to the pork filling for a luxurious seafood twist.
• Shrimp Xiaolongbao: Replace some or all of the pork with finely chopped shrimp.
• Vegetarian Xiaolongbao: While challenging to replicate the soup, a vegetarian version can be made with finely minced mushrooms, tofu, and vegetables, using a concentrated vegetable broth aspic.

🥗 Nutrition

Per serving