Xiaolongbao
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.
Shanghai soup dumplings filled with savory pork and a molten broth center, steamed to silky perfection.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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