Xiao Long Bao
Delicate soup dumplings filled with seasoned ground pork and a savory aspic that melts into broth when steamed. A classic Shanghai dim sum specialty requiring patience and precision.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 8 oz pork or chicken bones
- 1 cup water
- 3 slices ginger slices
- 1 whole scallion
- 1 sheet gelatin sheets
- 8 oz ground pork
- 3 oz pork aspic, chilled and diced
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- ½ tbsp Shaoxing wine
- ½ tbsp ginger, minced
- 2 tbsp scallion, finely chopped
- ¼ tsp white pepper
- ¼ tsp salt
- 2 cups all-purpose flour
- ¾ cup boiling water
- 2 tbsp cold water
- ¼ tsp salt
- 3 tbsp black vinegar
- 2 tbsp soy sauce
- 1 tbsp ginger, julienned
Instructions
- 1
Bring pork bones, water, ginger slices, and scallion to boil in a saucepan. Reduce heat and simmer 30 minutes until broth is flavorful.
- 2
Strain broth through fine mesh, discarding solids. Measure 0.75 cup broth.
- 3
Soften gelatin sheet in cold water 2 minutes, then squeeze out excess water.
- 4
Heat broth to 140°F, stir in gelatin until completely dissolved. Pour into shallow dish and refrigerate 4 hours until set.
- 5
Cut chilled aspic into small dice.
- 6
Mix flour and salt in a bowl. Create a well in the center.
- 7
Pour boiling water into well while stirring with chopsticks until dough forms.
- 8
Add cold water 1 tbsp at a time, kneading until smooth and supple (3-4 minutes). Cover with damp cloth and rest 20 minutes.
- 9
In a bowl, combine ground pork, diced aspic, soy sauce, sesame oil, Shaoxing wine, minced ginger, scallion, white pepper, and salt.
- 10
Mix gently until just combined; avoid overworking.
- 11
Divide dough into 12 equal pieces. Roll each into a ball.
- 12
Roll out each ball into a 3-inch circle on lightly floured surface, thinner at edges than center.
- 13
Place 1 tbsp filling in center of each wrapper. Gather edges up and pleat 6-8 times to seal, twisting at top.
- 14
Line bamboo steamer with parchment paper. Arrange dumplings pleated-side up, not touching.
- 15
Bring water to rolling boil in a wok or pot. Place steamer over boiling water and steam 8 minutes until dough is translucent.
- 16
Transfer to serving plate. Serve immediately with black vinegar, soy sauce, and julienned ginger on the side.
Tools you’ll need
- saucepan
- fine mesh strainer
- shallow baking dish
- mixing bowls
- chopsticks
- damp kitchen towel
- rolling pin
- bamboo steamer, 8-inch
- parchment paper
- wok or large pot
- small serving dish
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
