Shanghai Soup Dumplings
Shanghai soup dumplings, known as xiao long bao, are delicate steamed parcels filled with seasoned pork and a rich gelatin broth that melts into soup when cooked. They are a beloved street food from Shanghai that require patience and skill to master the pleated wrapper technique.
Steamed pork dumplings filled with savory broth that bursts in your mouth with every bite.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
Make the Gelatin Broth
Dissolve pork gelatin stock in hot water and pour into a shallow dish. Refrigerate for at least 2 hours until fully set, then cut into small cubes that will melt during steaming.
Prepare the Dough
Mix flour with boiling water gradually until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
Fill and Pleat
Roll dough into thin rounds about 8 centimeters in diameter. Place a spoonful of pork mixture and two gelatin cubes in the center, then gather the edges and twist into at least 18 pleats to seal completely.
Steam the Dumplings
Line a bamboo steamer with parchment paper and place dumplings without touching each other. Steam over boiling water for 10 to 12 minutes until the wrappers are translucent and the broth has melted inside.
Substitutions
Common mistakes
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