Xiao Long Bao

Background

Xiao Long Bao, often called soup dumplings, originated around the Jiangnan region of China, notably in Shanghai and the neighboring town of Nanxiang. These delicate parcels are prized for ultra-thin yet resilient wrappers, pleated tops, and a burst of savory broth trapped inside. The hallmark of the style is a refined balance of texture and flavor: tender wrapper, bouncy filling, and a slurpable pool of hot soup that reveals the craft behind each fold.

Ingredients

Dough

• 2 1/2 cups all-purpose flour
• 3/4 cup hot water (adjust as needed)

Aspic (Soup Jelly)

• 2 cups chicken stock
• 2 1/2 teaspoons gelatin powder

Filling

• 1 pound ground pork
• 1 tablespoon minced ginger
• 2 tablespoons finely chopped scallions
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing wine
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch

Dipping Sauce

• 3 tablespoons black vinegar
• 1 tablespoon soy sauce
• 1 teaspoon shredded ginger
• Optional: 1 teaspoon chili oil

Step-by-Step Preparation

1. Make the aspic: Warm the chicken stock in a small pot until steaming but not boiling. Sprinkle in the gelatin, whisking until fully dissolved. Pour into a shallow dish and refrigerate until firm, at least 2 hours. Once set, cut into small cubes and keep chilled.
2. Mix the dough: In a bowl, combine the all-purpose flour with hot water, stirring until a shaggy mass forms. Knead until smooth and elastic, about 8 minutes. Cover and rest at room temperature for 30 minutes to relax the gluten.
3. Prepare the filling: In a mixing bowl, combine the ground pork, ginger, scallions, soy sauce, shaoxing wine, sesame oil, sugar, salt, white pepper, and cornstarch. Stir in one direction until tacky. Fold in the chilled aspic cubes evenly. Keep the mixture cold.
4. Portion the dough: Roll the rested dough into a log and cut into 20–24 even pieces. Keep pieces covered to prevent drying.
5. Roll the wrappers: Working one piece at a time, flatten into a disc and roll into a 3 to 3 1/4-inch round, slightly thinner at the edges than the center. Keep finished rounds covered.
6. Fill and pleat: Place a small spoonful of filling in the center of a wrapper. Gather the edge and pleat around, twisting to seal at the top. Aim to trap the aspic within the folds.
7. Set up to steam: Line a steamer with nonstick parchment or perforated liners. Arrange dumplings with space between them.
8. Steam: Bring the steamer to a vigorous boil. Steam the dumplings until wrappers turn translucent and the filling is cooked through, about 7 to 8 minutes. Let rest 1 minute before moving to a platter.
9. Mix the dipping sauce: In a small bowl, combine the black vinegar, soy sauce, and shredded ginger. If you like heat, stir in the chili oil.
10. Serve and enjoy: Transfer the hot dumplings to shallow bowls. To enjoy, dip gently in the black vinegar and soy sauce mixture with ginger, optionally adding a touch of chili oil. Bite a small hole near the top, slurp the soup carefully, then finish the dumpling.

Tips and Notes

• For a balanced filling, adjust salt and sugar gradually and taste-test a small cooked sample.
• A light touch of sesame oil adds aroma; too much can overpower delicacy.
• Keep the ground pork mixture and aspic cold to preserve a springy, juicy texture.
• Wrappers should be thin but not fragile; rest the dough adequately and roll edges slightly thinner than the center.
• Serve immediately after the steaming time so the broth remains molten inside.