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Xiao Long Bao Recipe

Chinese · Main course · 110 min total

Delicate soup dumplings filled with pork and a savory broth, wrapped in a thin dough. This recipe breaks down the process for home cooks to achieve the signature soup-filled dumplings.

Ingredients

• 1/2 cup unflavored gelatin
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 pound ground pork
• 2 tablespoons finely chopped scallions
• 1 tablespoon minced ginger
• 1 tablespoon sesame oil
• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 teaspoon salt

Instructions

1. Make the soup gel: In a small bowl, sprinkle gelatin over 1/2 cup cold chicken broth. Let stand 5 minutes. Heat remaining 1 1/2 cups broth until simmering, then stir in gelatin mixture until dissolved. Add soy sauce, wine, sugar, and white pepper. Pour into a shallow dish and refrigerate until firm, about 2 hours.
2. Make the dough: In a large bowl, mix flour and salt. Add warm water and stir until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth. Cover with plastic wrap and rest for 30 minutes.
3. Make the filling: In a bowl, combine ground pork, scallions, ginger, sesame oil, and 1 tablespoon soy sauce. Mix well. Cut the chilled soup gel into small cubes and fold into the pork mixture. Refrigerate while rolling dough.
4. Roll the wrappers: Divide dough into 24 pieces. Roll each into a ball, then flatten into a disc. On a floured surface, roll each disc into a 3-inch circle, thinner at the edges.
5. Assemble: Place a heaping tablespoon of filling in the center of each wrapper. Pleat the edges to seal, creating a small pouch. Place on a parchment-lined tray.
6. Steam: Line a bamboo steamer with parchment or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 10-12 minutes until cooked through.
7. Serve: Carefully transfer to a plate. Serve immediately with black vinegar and ginger slivers.

Tips

• Keep dumplings covered with a damp cloth while assembling to prevent drying.
• For best results, use a high-quality pork with some fat for juiciness.
• If you don't have a bamboo steamer, a metal steamer basket works fine.
• Leftover dumplings can be frozen on a tray, then transferred to a bag. Steam from frozen for 15 minutes.

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