Xiao Long Bao (Soup Dumplings)
Delicate pork and aspic-filled dumplings that burst with savory broth when you bite into them. Steamed until tender, served with black vinegar and ginger for dipping.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- ½ lb pork shoulder, ground
- ½ cup pork gelatin stock (aspic)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 2 tbsp scallions, finely chopped
- 24 count round wonton wrappers
- 3 tbsp black vinegar
- 2 tbsp ginger, julienned
- 2 cups water
Instructions
- 1
Chill pork gelatin stock in freezer 10 min until firm but not frozen. Cut into 24 small cubes, ~pea-sized.
- 2
Mix ground pork, soy sauce, sesame oil, minced ginger, and scallions in a bowl until well combined.
- 3
Place a wrapper on the counter. Add 1 tsp pork mixture in the center, then nestle 1 aspic cube on top.
- 4
Wet the wrapper rim with water. Fold in half, then pleat one side inward and pinch center to seal (12 pleats total).
- 5
Repeat with remaining wrappers, filling, and aspic cubes. Arrange dumplings on parchment paper.
- 6
Bring water to boil in a large pot. Place bamboo steamer tier on top, lined with parchment.
- 7
Arrange dumplings in steamer, seam-side up, without crowding. Cover and steam 6 minutes.
- 8
Dumplings are done when wrappers turn translucent and shine slightly.
- 9
Transfer to a plate. Mix black vinegar and julienned ginger in a small bowl for dipping.
- 10
Serve immediately. Bite carefully to avoid the hot broth inside.
Tools you’ll need
- small bowl (for filling)
- spoon
- bamboo steamer (2-tier or larger)
- large pot
- parchment paper
- small dipping bowl
- kitchen towel or cheesecloth
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.
