Xiao Long Bao (Pork Soup Dumplings)
Tender, pleated dumplings filled with seasoned ground pork and topped with a aspic that melts into savory broth when steamed. A showstopping dim sum favorite that's easier than it looks.
- Total time
- 45 min
- Servings
- 4
- Calories
- 198
- Protein
- 12g
Ingredients
- ½ lb ground pork
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 2 tbsp scallions, finely chopped
- 24 wrappers round dumpling wrappers (gyoza or shumai style)
- 1 cup water
Instructions
- 1
In a medium bowl, combine the ground pork, soy sauce, sesame oil, minced ginger, and chopped scallions. Stir with a spoon until the mixture is evenly mixed and slightly sticky, about 1 minute.
- 2
Place one dumpling wrapper in the palm of your non-dominant hand. Spoon about 1 teaspoon of filling into the center of the wrapper.
- 3
Using the thumb and forefinger of your other hand, pinch the edges of the wrapper together at the top center, creating a small fold.
- 4
Continue pinching around the circumference, making 4–5 small pleats that radiate outward from the center, pulling each fold slightly upward and inward so the dumpling stands upright on a flat bottom.
- 5
Repeat with remaining wrappers and filling until you have 24 dumplings. Place each finished dumpling on a plate or cutting board, seam-side up.
- 6
Fill a steamer pot with 1 cup of water and bring it to a rolling boil over high heat, about 5 minutes. Listen for vigorous bubbling and steam rising from the pot.
- 7
While water heats, line a bamboo steamer basket with a piece of parchment paper or cabbage leaves to prevent dumplings from sticking.
- 8
Arrange the pleated dumplings in the steamer basket in a single layer, standing upright and touching but not overlapping. Work in batches if necessary.
- 9
Place the steamer basket over the boiling water, cover with the bamboo lid, and steam for 8 minutes. You'll see steam pouring from the sides and the dumplings will appear slightly translucent and firm to the touch.
- 10
Carefully remove the steamer basket using oven mitts or tongs. Transfer the hot dumplings to a serving plate.
- 11
Serve the dumplings immediately while still steaming, with a small dish of soy sauce or black vinegar for dipping on the side.
Tools you’ll need
- medium mixing bowl
- spoon
- bamboo steamer basket with lid
- steamer pot or wok with bamboo steamer
- parchment paper or cabbage leaves
- oven mitts or tongs
- serving plate
- small dish for sauce
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