Crab Roe Xiao Long Bao
These delicate soup dumplings feature a savory pork and crab roe filling encased in a thin, tender wrapper. The hallmark of xiao long bao is the flavorful broth that bursts forth with each bite. Serve them as an impressive appetizer or a light main course.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 578 kcal
Allergen information: may contain crustaceans, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 125 mlwater, warm
filling
- 250 gpork belly, minced
- 50 gcrab roe
- 1 tbspginger, grated
- 1 tbspshaoxing wine
- 1 tbspsoy sauce
- 1 tspsesame oil
- 0.5 tspsugar
- 0.25 tspwhite pepper
aspic
- 200 mlchicken stock, set with gelatin
- 1 tspgelatin powder
Equipment
bamboo steamer · shallow dish · rolling pin · large bowl · knife
The method
Step by step
- 1
For the dough, combine the all-purpose flour and warm water in a large bowl.
About 2 min
- 2
Knead the mixture until a smooth dough forms, about 8-10 minutes.
About 9 min
Cook’s note: The dough should be soft and elastic.
- 3
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
About 30 min
Cook’s note: Resting helps relax the gluten, making the dough easier to roll.
- 4
For the aspic, gently warm the chicken stock and dissolve the gelatin powder in it.
About 3 min
Cook’s note: Do not boil the stock, just warm it enough to dissolve the gelatin.
- 5
Pour the gelatin mixture into a shallow dish and refrigerate until fully set, about 1-2 hours.
Cook’s note: This can be done a day in advance.
- 6
Once set, finely chop the aspic into small pieces.
About 3 min
- 7
For the filling, combine the minced pork belly, crab roe, grated ginger, Shaoxing wine, soy sauce, sesame oil, sugar, and white pepper in a bowl.
About 3 min
- 8
Add the chopped aspic to the pork mixture and mix gently to combine.
About 2 min
Cook’s note: Be careful not to mash the aspic too much.
- 9
Divide the rested dough into small, equal pieces.
About 5 min
Cook’s note: Aim for about 12-15 grams per piece for standard-sized dumplings.
- 10
Roll each piece of dough into a thin, round wrapper, about 8-10 cm in diameter, ensuring the edges are thinner than the center.
About 10 min
Cook’s note: Use a small rolling pin and rotate the dough as you roll.
- 11
Place a spoonful of filling in the center of each wrapper.
About 5 min
- 12
Gather the edges of the wrapper and pleat them upwards to seal the dumpling, creating a small top knot.
About 10 min
Cook’s note: Moisten the edges slightly with water if they are too dry to seal.
- 13
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
About 1 min
- 14
Arrange the xiao long bao in the steamer, leaving space between each dumpling.
About 1 min
Cook’s note: Do not overcrowd the steamer.
- 15
Steam the dumplings over high heat for 8-10 minutes, or until cooked through.
About 9 min
Cook’s note: The wrappers should appear translucent and the filling firm.
- 16
Serve immediately with a dipping sauce of black vinegar and shredded ginger, if desired.
Cook’s note: Be careful when biting into them, as the soup inside will be hot!
Per serving
Nutrition
- Calories
- 577.8kcal
- Protein
- 16.5g
- Carbs
- 49.8g
- Fat
- 35.7g
- Fibre
- 2.5g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Cooked xiao long bao are best eaten fresh but can be stored in an airtight container.
Reheat gently by steaming for a few minutes until warmed through.
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