Xiao Long Bao
Xiao Long Bao are a type of Chinese steamed dumpling famous for their thin wrappers and delicious soupy filling. They originated in Jiangnan, particularly in Shanghai and Suzhou, and have become beloved around the world.Here’s what makes them special: Dough: The wrappers are usually made from a simple dough of flour and hot water—thin yet strong enough to hold the soup inside.Filling: Traditionally, the filling is ground pork mixed with a gelatinized broth (made from simmered pork skin or bones). When steamed, the gelatin melts, turning into that signature hot soup inside.Eating method: They’re served right out of the steamer, usually in a bamboo basket. The trick is to take a small bite or poke a hole to slurp out the broth first before eating the rest—otherwise, it’s easy to burn your tongue!Condiments: Often enjoyed with a dipping sauce of black vinegar and shredded ginger.
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Ingredients
Soup Gelatin (“Aspic”)
- 500 ml chicken stock or pork stock, rich, unsalted
- 2 tablespoons unflavored powdered gelatin or 5 sheets leaf gelatin
- 1 tablespoon Shaoxing wine optional
- 1 inch ginger
- 1 teaspoon green onions
Filling
- 300 g ground pork about 10 oz, 20–30% fat
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ tablespoon sesame oil
- 1 teaspoon grated ginger
- Pinch white pepper
Dough Wrappers
- 200 g all-purpose flour about 1½ cups
- 100 ml hot water about ⅓ cup + 1 tbsp
- extra flour for dusting
Dipping Sauce
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- fresh ginger finely shredded
Instructions
Make the Soup Gelatin (Aspic)
- Heat the stock with ginger, green onions, and Shaoxing wine. Simmer 10–15 minutes.
- Strain and stir in gelatin until fully dissolved.
- Pour into a shallow dish and chill in the fridge until firm (at least 2 hours).
- Once set, chop into small cubes.
Make the Dough
- In a bowl, mix flour with hot water slowly until shaggy pieces form.
- Knead until smooth (about 8–10 minutes).
- Cover and rest for at least 30 minutes.
Prepare the Filling
- Mix all filling ingredients thoroughly until tacky.
- Gently fold in the chilled gelatin cubes. Keep cold until you’re ready to form dumplings.
Form the Dumplings
- Roll dough into a log and cut into 24 even pieces.
- Roll each piece into a small circle, about 8 cm (3 in) wide—thin edges, slightly thicker center.
- Place a spoonful of filling in the center and pleat the edges together at the top to seal. (Aim for 12–18 pleats if you can—it’s a fun challenge!)
Steam
- Line a bamboo steamer with parchment circles or napa cabbage leaves to prevent sticking.
- Place dumplings in, leaving space between them.
- Steam over boiling water for 7–8 minutes.
Serve
- Serve immediately with the black vinegar and ginger dipping sauce. Be careful—inside is very hot! The classic way:
- Lift gently with chopsticks onto your spoon.
- Poke a small hole, sip the soup, then eat the rest with sauce.
Tip: If you prepare the soup gelatin a day ahead, you can cut your active time down significantly — making the full batch in about 1½ hours start to finish the next day.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 487kcal (24%)Carbohydrates: 45g (15%)Protein: 29g (58%)Fat: 20g (31%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 58mg (19%)Sodium: 1160mg (50%)Potassium: 440mg (13%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 14IUVitamin C: 1mg (1%)Calcium: 31mg (3%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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