AppetizerMain Course

Xiao Long Bao (Soup Dumplings)

Name: Xiao Long Bao (Soup Dumplings)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 7 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 250 g pork skin; 1,000 ml water for aspic; 20 g ginger sliced; 2 pcs scallion cut into thirds; 250 g all-purpose flour; 120 ml hot water around 70°C / 160°F; 300 g ground pork 20-30% fat; 200 g soup aspic finely diced; 2 tbsp soy sauce; 1 tbsp shaoxing wine; 1 tsp sesame oil; 1 tsp sugar; 0.5 tsp white pepper ground; 1 tbsp ginger finely grated; 2 tbsp scallion finely chopped; 4 tbsp black vinegar; 2 tbsp soy sauce; 1 tbsp ginger julienned; 8 pcs napa cabbage leaf or parchment paper circles (optional)

A classic Chinese dumpling filled with a savory pork mixture and a rich, hot broth that melts upon steaming. These delicate parcels require patience to assemble but are a deeply rewarding appetizer or main course.

An original recipe by Forkin

Total time: 7 hr
Serves: 4
Difficulty: Hard

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Aspic

250 gpork skin
1,000 mlwater, for aspic
20 gginger, sliced
2 pcsscallion, cut into thirds

Dough

250 gall-purpose flour
120 mlhot water, around 70°C / 160°F

Filling

300 gground pork, 20-30% fat
200 gsoup aspic, finely diced
2 tbspsoy sauce
1 tbspshaoxing wine
1 tspsesame oil
1 tspsugar
0.5 tspwhite pepper, ground
1 tbspginger, finely grated
2 tbspscallion, finely chopped

Dipping Sauce

4 tbspblack vinegar
2 tbspsoy sauce
1 tbspginger, julienned

Ingredients

8 pcsnapa cabbage leaf, or parchment paper circles(optional)

Equipment

shallow container · bamboo steamer · rolling pin · fine-mesh sieve · large bowl · large pot · cutting board · knife

The method

Step by step

1
First, make the aspic. Place the pork skin in a pot, cover with water, bring to a boil, and cook for 5 minutes to clean it.
About 10 min
Cook’s note: Blanching removes any impurities from the pork skin for a cleaner tasting broth.
2
Drain the blanched pork skin and rinse under cold water. Use a knife to scrape any excess fat from the underside.
About 5 min
3
Return the cleaned skin to the pot with fresh water, sliced ginger, and scallions.
About 1 min
4
Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for 1-2 hours until the skin is very soft and the broth is rich and slightly sticky.
About 1 hr
Cook’s note: The longer you simmer, the more collagen will be extracted, resulting in a firmer aspic.
5
Strain the broth through a fine-mesh sieve into a shallow container, discarding the solids.
About 2 min
6
Let the broth cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until it sets into a firm gel.
About 4 hr
7
To make the dough, place the flour in a large bowl. Gradually pour in the hot water while stirring with chopsticks until a shaggy dough forms.
About 5 min
Cook’s note: Using hot water helps to create a soft, pliable dough that's easier to roll thinly.
8
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
9
Cover the dough with a damp cloth and let it rest for 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll out.
10
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, grated ginger, and chopped scallions.
About 5 min
11
Mix the filling vigorously in one direction until it becomes sticky and paste-like.
About 3 min
Cook’s note: This develops the proteins in the meat, giving the filling a bouncier texture.
12
Take the firm aspic from the refrigerator, finely dice it, and gently fold it into the pork mixture. Refrigerate the filling until ready to use.
About 7 min
13
Divide the rested dough into 24 equal pieces. Keep the pieces covered to prevent them from drying out.
About 5 min
14
On a lightly floured surface, roll one piece of dough into a thin, 10cm (4-inch) wrapper, keeping the edges thinner than the center.
About 25 min
Cook’s note: A thicker center prevents the wrapper from breaking when filled and steamed.
15
Place about a tablespoon of filling in the center of the wrapper. Carefully pleat the edges of the wrapper up and around the filling, pinching them together at the top to seal.
About 30 min
Cook’s note: Aim for at least 16-18 pleats for a traditional look. Ensure the top is sealed tightly to prevent soup from leaking.
16
Place the finished dumplings in a steamer basket lined with napa cabbage leaves or parchment, leaving space between each one.
About 5 min
Cook’s note: The liner prevents the delicate dumpling skins from sticking to the steamer.
17
Bring water to a boil in a pot or wok beneath the steamer. Place the steamer on top, cover, and steam over high heat for 8-10 minutes.
About 10 min
Cook’s note: The dumplings are done when the wrappers are slightly translucent.
18
While the dumplings steam, mix the black vinegar, soy sauce, and julienned ginger in a small bowl to create the dipping sauce.
About 2 min
19
Carefully remove the dumplings from the steamer and serve immediately with the dipping sauce.
About 1 min
Cook’s note: Be careful when eating, as the soup inside will be very hot.

Keep it good

Storage

Store uncooked dumplings in a single layer in the freezer; store cooked dumplings in an airtight container in the refrigerator.

Reheating

Re-steam cooked dumplings in a steamer for 3-5 minutes until hot throughout.