Xiao Long Bao (Soup Dumplings)
Delicate pork and aspic-filled dumplings that burst with savory broth when you bite into them. Steamed until tender, served with black vinegar and ginger for dipping.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Chill pork gelatin stock in freezer 10 min until firm but not frozen. Cut into 24 small cubes, ~pea-sized.
Step 2
Mix ground pork, soy sauce, sesame oil, minced ginger, and scallions in a bowl until well combined.
Step 3
Place a wrapper on the counter. Add 1 tsp pork mixture in the center, then nestle 1 aspic cube on top.
Step 4
Wet the wrapper rim with water. Fold in half, then pleat one side inward and pinch center to seal (12 pleats total).
Step 5
Repeat with remaining wrappers, filling, and aspic cubes. Arrange dumplings on parchment paper.
Step 6
Bring water to boil in a large pot. Place bamboo steamer tier on top, lined with parchment.
Step 7
Arrange dumplings in steamer, seam-side up, without crowding. Cover and steam 6 minutes.
Step 8
Dumplings are done when wrappers turn translucent and shine slightly.
Step 9
Transfer to a plate. Mix black vinegar and julienned ginger in a small bowl for dipping.
Step 10
Serve immediately. Bite carefully to avoid the hot broth inside.
Tools you’ll need
- small bowl (for filling)
- spoon
- bamboo steamer (2-tier or larger)
- large pot
- parchment paper
- small dipping bowl
- kitchen towel or cheesecloth
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