Xiaolongbao (Soup Dumplings)
Delicate steamed dumplings from Shanghai, filled with a juicy seasoned pork mixture and hot, rich soup broth that melts from chilled gelatin during steaming.
Ingredients
Soup Jelly (Aspic)
- 500g pork bones or chicken wings
- 3 slices ginger
- 2 spring onions
- 1 liter water
- 1 tbsp agar-agar powder (or gelatin)
Filling
- 300g ground pork (fatty)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- 1 tsp grated ginger
- 1.5 cups finely chopped soup jelly
Dough & Dip
- 200g all-purpose flour
- 100ml warm water
- 1/4 cup Chinkiang black vinegar
- Ginger, julienned
Instructions
Make the Soup Aspic
Simmer pork bones, ginger, and spring onions in water for 2 hours to create a rich broth. Strain, stir in gelatin, pour into a dish, and refrigerate until set into a firm jelly. Finely chop.
Mix the Filling
Combine ground pork, soy sauce, Shaoxing wine, sesame oil, white pepper, salt, and grated ginger. Mix vigorously until sticky. Fold in the chopped soup jelly. Keep chilled.
Make the Dough
Knead flour and warm water into a smooth dough. Cover and rest for 30 minutes. Roll into a log and cut into 8g small dough pieces. Roll each piece into a thin 9cm circle with a thicker center.
Wrap and Pleat
Place a tablespoon of filling in the center. Pleat the edges together tightly, making at least 18 folds, and pinch the top to seal the dumpling.
Steam
Line a bamboo steamer with cabbage leaves or parchment paper. Place dumplings inside, leaving space. Steam over boiling water for 8-10 minutes. Serve immediately with black vinegar and ginger.
Nutrition Facts
* Based on a 2,000 calorie diet.