Description

Delicate Chinese soup dumplings (Xiao Long Bao) with tender dough wrapped around a flavorful, gelatinized pork and broth filling that melts into soup when steamed.

Ingredients

2 cups all-purpose flour
¾ cup warm water
1 lb ground pork (preferably 20% fat)
1½ tsp salt
2 tsp sugar
1 tsp ginger, finely grated
2 green onions, finely chopped
1 tbsp soy sauce
1 tbsp Shaoxing wine (optional)
¼ tsp white pepper
2 tbsp sesame oil
2 tsp gelatin powder (or 1½ tsp agar-agar)
¾ cup chicken broth

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Instructions

Heat chicken broth until hot, then whisk in gelatin until dissolved. Chill until set and slice into cubes.
In a bowl, mix ground pork, salt, sugar, ginger, green onions, soy sauce, Shaoxing wine, white pepper, and sesame oil. Fold in the gelatin cubes. Keep chilled.
Combine flour and warm water to form a dough. Knead until smooth, about 5–7 minutes. Cover and let rest for 30 minutes.
Divide dough into 30 pieces and roll each into a thin round wrapper, 3-4 inches wide.
Place a tablespoon of filling in the center of each wrapper. Pleat and pinch to seal.
Line steamer with parchment or cabbage leaves. Place dumplings with space between them.
Steam over boiling water for 8–10 minutes until dumplings are cooked through.
Serve hot with black vinegar and julienned ginger.

Notes

Keep filling cold so the gelatin doesn’t melt prematurely.
Practice pleating to create uniform dumplings.
Don’t overcrowd the steamer to avoid sticking.
Enjoy immediately while hot and soupy.