Xiaolongbao

Introduction to Xiaolongbao

Xiaolongbao, also known as soup dumplings, are a traditional Chinese delicacy originating from the Jiangnan region, particularly from Shanghai. Known for their delicate skin and savory soup filling, these dumplings have become a beloved dish worldwide. Xiaolongbao literally translates to 'little basket buns,' named after the small bamboo baskets they are steamed in. The dish dates back to the Qing Dynasty and has remained a staple in Chinese cuisine, cherished for its unique combination of textures and flavors.

Ingredients

• Pork (ground, fatty) - 500g
• Ginger (minced) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Soy Sauce - 2 tablespoons
• Rice Vinegar - 1 tablespoon
• Sesame Oil - 1 tablespoon
• Chicken Broth - 1 cup
• Gelatin - 1 tablespoon
• Flour - 250g
• Water - as needed
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Scallions (finely chopped) - for garnish

Preparation

Making the Dough

Start by preparing the dough for your Xiaolongbao. Combine flour and salt in a large mixing bowl. Gradually add water to form a smooth and elastic dough. Knead the dough thoroughly and let it rest for at least 30 minutes.

Preparing the Filling

While the dough is resting, prepare the filling. In a large bowl, combine the pork, ginger, garlic, soy sauce, rice vinegar, and sesame oil. Mix well to ensure all the ingredients are evenly distributed.

Creating the Gelatine Stock

In a small saucepan, heat the chicken broth and dissolve the gelatin. Once the mixture has thickened, let it cool and then chop it into small pieces to add to the meat mixture. This will form the soup inside the dumplings once steamed.

Assembly

After the dough has rested, cut it into small pieces and roll them out into disks about 3 inches in diameter. Place a spoonful of the meat and gelatin mixture in the center of each disk. Carefully fold the edges, pleating them as you go, to seal the filling inside completely.

Cooking the Xiaolongbao

Prepare your steaming basket by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings, leaving space between them so they don't touch. Steam the Xiaolongbao over boiling water for about 10 minutes. For precise timing, consider using a cooking timer.

Serving and Enjoying Xiaolongbao

Once cooked, serve the Xiaolongbao immediately with a side of soy sauce and vinegar dipping sauce. Garnish with chopped scallions. To enjoy, gently lift a dumpling with chopsticks, dip it in the sauce, and savor the burst of soup and flavorful filling in each bite.