Xiaolongbao (Soup Dumplings)

Name: Xiaolongbao (Soup Dumplings)
Cook time: 285 min
Total time: 285 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g Pork Skin, cleaned and scraped; 500g Pork Bones, or pork trotters; 1.2 l Water; 4 slices of Ginger; 2 Scallions; 1 tbsp Shaoxing Wine; 1 tsp Salt, to taste; 300g All-purpose Flour; 120ml Water, boiling; 60ml Water, cold; 400g Ground Pork, 20–30% fat, e.g., pork shoulder; 1 1/2 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 1 tbsp Ginger, finely grated; 2 Scallions, finely minced; 1 tsp Sugar; 3/4 tsp Salt; 1/4 tsp White Pepper; 1 tsp Sesame Oil; 2 tbsp Water, cold; 200g Pork Aspic, chilled and diced into small cubes; 4 leaves of Napa Cabbage Leaves, for lining the steamer or use parchment squares; 4 tbsp Chinkiang Vinegar, black; 2 tbsp Ginger, fresh, finely julienned

Silky, pleated little parcels filled with savory pork and an irresistible spoonful of hot broth — xiaolongbao are the ultimate comfort dumpling. This recipe walks you through making a rich pork aspic and a seasoned pork filling, wrapping them in thin, tender skins, then steaming until juicy and aromatic. Serve with black vinegar and ginger for the classic bite-and-sip experience.

Silky, pleated little parcels filled with savory pork and an irresistible spoonful of hot broth — xiaolongbao are the ultimate com... Show more

Traditional Chinese Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

4 hrs30 min

Price

2,01 €

Calories

688 kcal

high protein

low sugar

date night

comfort food

Method

Simmer the aspic

Combine the Pork Skin, Pork Bones, Water, Ginger slices, Scallion, Shaoxing Wine, and Salt in a large pot. Bring it to a boil, skim off any gray foam, then lower the heat and simmer gently for 2 hours, until the broth smells rich and feels slightly sticky when you dip a spoon in it.

Chill the broth

Strain the broth through a fine sieve into a shallow dish, pressing lightly on the solids to pull out the last bit of flavor, then discard the bones and skin. Let it cool until it’s no longer steaming, then refrigerate it for 2 hours or until it turns into a firm aspic. While it chills, make the dough and filling so you stay ahead.

Make the dough

Put the All-purpose Flour in a bowl. Pour in the boiling water first and stir until the flour looks shaggy, then add the cold water a little at a time and knead for 8 to 10 minutes until the dough is smooth, soft, and elastic. Cover it and let it rest for 30 minutes so it relaxes and rolls out without springing back.

Mix the filling

Mix the Ground Pork with the Light Soy Sauce, Shaoxing Wine, finely grated Ginger, minced Scallion, Sugar, Salt, White Pepper, Sesame Oil, and the cold water. Stir in one direction until the mixture becomes sticky and bouncy, then fold in the chilled Pork Aspic cubes gently so they stay in little pockets instead of melting into the meat.

Shape the dumplings

Line a steamer basket with the Napa Cabbage Leaves. Dust the work surface lightly with flour, divide the dough into small pieces, and roll each piece into a thin round with the center just a touch thicker than the edges. Spoon a small mound of filling into the middle, then pleat and pinch the top closed tightly; keep the unused wrappers covered while you work so they don’t dry out.

Steam the dumplings

Arrange the dumplings in the lined steamer with a little space between each one, cover, and steam over steadily boiling water for 8 to 10 minutes, until the wrappers look glossy and slightly translucent and the filling is cooked through. If you need more than one batch, keep the uncooked dumplings covered while the first batch steams.

Serve hot

Stir the Chinkiang Vinegar with the julienned ginger in small dipping bowls. Lift the xiaolongbao out carefully and serve them right away while they’re piping hot.