Description
Learn how to make traditional Chinese soup dumplings, known as Xiao Long Bao, with a flavorful pork filling and a gelatinized soup center, all wrapped in a delicate dough. These steamed dumplings are a delightful treat for any occasion.
Ingredients
Scale
For the aspic (gelatinized soup):
- 2 cups low-sodium chicken stock
- 1/4 cup unflavored gelatin powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
For the filling:
- 1 pound ground pork (about 20% fat)
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the dough:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/4 teaspoon salt
- Chinese black vinegar and fresh ginger matchsticks
For serving:
Instructions
- Prepare the aspic: In a saucepan, bring chicken stock, soy sauce, Shaoxing wine, sesame oil, sugar, and pepper to a simmer. Whisk in gelatin until dissolved. Pour into a shallow dish and refrigerate until firm, at least 3 hours. Cut into small cubes.
- Prepare the dough: Mix flour and salt in a bowl. Slowly add hot water while stirring until a dough forms. Knead for 8 to 10 minutes until smooth. Cover and let rest for 1 hour.
- Prepare the filling: Mix ground pork with green onions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Fold in the aspic cubes.
- Assemble the dumplings: Roll rested dough into a log and divide into 20 equal pieces. Roll each piece into a thin circle, keeping the center slightly thicker. Place a spoonful of filling in the center, pleat edges together, and pinch at the top to seal.
- Steam the dumplings: Place dumplings on parchment-lined steamer baskets. Steam over boiling water for 8 minutes until cooked through.
- Serve: Serve hot with black vinegar and ginger matchsticks.
Notes
- Keep the filling cold while assembling to prevent aspic from melting.
- Pleating takes practice—aim for 12 to 15 folds per dumpling.
- Do not oversteam, as the dumplings may burst.
- Prep Time: 1 hour (plus 3 hours chilling for aspic)
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
- Calories: 310
- Sugar: 2g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
