How to Make the Perfect Xiaolongbao
Chinese · Hard · 100 min · 4 servings
Xiaolongbao are iconic Shanghai soup dumplings filled with a mixture of seasoned pork and a rich gelatinized broth that melts into savory soup as the dumplings steam. Biting into one to sip the hot soup before eating the wrapper and filling is an experience unlike any other in Chinese cuisine.
Why this recipe works
This Xiaolongbao recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 100 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g all-purpose flour
- 200 g ground pork
- 150 ml pork aspic jelly finely diced
- 2 tbsp soy sauce
- 1 tsp fresh ginger finely grated
- 150 ml warm water
Step by step instructions
Step 1: Make the Dough and Filling
Gradually mix warm water into the flour until a smooth dough forms. Knead for 8 minutes, cover, and rest for 30 minutes. Meanwhile, combine ground pork, diced pork aspic jelly, soy sauce, grated ginger, sesame oil, and white pepper in a bowl. Mix well and refrigerate.
Step 2: Roll the Wrappers
Divide the rested dough into small pieces of about 12 grams each. Roll each piece into a very thin circle about 8 centimeters in diameter, with the edges thinner than the center to allow proper pleating and sealing.
Step 3: Pleat and Seal the Dumplings
Place one teaspoon of cold filling in the center of each wrapper. Gather the edges and pleat them tightly around the filling, creating at least 16 folds, and twist the top to seal completely. The aspic must stay cold and firm at this stage.
Step 4: Steam and Serve
Line a bamboo steamer with parchment paper or napa cabbage leaves to prevent sticking. Place the dumplings with space between them, cover, and steam over vigorously boiling water for 8 to 9 minutes. Serve immediately in the steamer with black vinegar and julienned ginger on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork aspic jelly → unflavored gelatin-set chicken broth cut into small cubes
- ground pork → ground shrimp mixed with a small amount of ground pork fat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using filling that is too warm which causes the aspic to melt before steaming and leak out during pleating
- Sealing the dumplings too loosely which allows the precious soup to escape during steaming
Nutrition facts
Per serving: 350 calories, 18g protein, 38g carbs, 14g fat, 1g fiber.
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