Xiaolongbao (Soup Dumplings)
Delicate steamed dumplings that burst with savory pork broth in every bite.
Meat
⚠ Contains: Gluten, Soy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g ground pork
- 1 cup pork or chicken stock, well-gelled (set with 1 tbsp gelatin if needed)
- 1 tbsp soy sauce, 1 tbsp shaoxing wine, 1 tsp sesame oil
- 1 tbsp ginger, minced
- 2 scallions, minced
- 2 cups flour
- 3/4 cup hot water
- Black vinegar and julienned ginger, to serve
Steps
- Chill the gelled stock, then dice into small cubes.
- Mix ground pork with soy sauce, wine, sesame oil, ginger, scallions, and the diced stock jelly.
- Make the dough by combining flour and hot water into a smooth dough; rest 20 minutes, then roll into thin small rounds.
- Place a spoonful of filling in the center of each wrapper, pleat the edges around in a spiral (aim for 16-18 pleats) and twist to seal into a purse shape.
- Steam dumplings over boiling water on parchment or cabbage leaves for 8-10 minutes.
- Serve immediately with black vinegar and julienned ginger; eat carefully, the filling is hot broth.