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Soup Dumplings (Xiao Long Bao)

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Xiao Long Bao, or soup dumplings, are delicate Chinese steamed dumplings filled with seasoned pork and rich, savory broth that melts into soup as they steam, offering a flavorful and juicy bite.

Ingredients

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  • For the Dough:
  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • For the Pork Filling:
  • 1/2 lb ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon grated fresh ginger
  • 1 green onion, finely chopped
  • For the Aspic (Soup Gelatin):
  • 1 1/2 cups pork or chicken stock (rich and gelatinous)
  • 1 tablespoon unflavored gelatin (or 2 sheets, bloomed)

Instructions

  1. Make the Aspic: Warm the stock just enough to dissolve the gelatin, then chill in a flat container until set. Dice into small cubes.
  2. Make the Dough: In a bowl, slowly add warm water to flour while mixing. Knead until smooth and elastic (about 10 minutes). Cover and rest for 30 minutes.
  3. Make the Filling: Combine ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, ginger, and green onion. Mix well until sticky. Fold in chilled aspic cubes. Chill until ready to use.
  4. Assemble Dumplings: Divide dough into small balls (about 24). Roll each into a thin 3-4 inch round. Add about 1 tablespoon of filling to the center. Pleat edges to form a pouch and pinch closed at the top.
  5. Steam Dumplings: Place on parchment squares in a bamboo steamer. Steam over boiling water for 8–10 minutes.
  6. Serve: Carefully remove and serve hot with a dipping sauce of black vinegar and thinly sliced ginger.

Notes

  • Work quickly with chilled filling to prevent aspic from melting.
  • Use a rich homemade stock for the best soup flavor.
  • Freeze uncooked dumplings and steam directly from frozen when needed.

Nutrition

Find it online: https://ukfinda.com/soup-dumplings-xiao-long-bao/