Xiao Long Bao

Xiao Long Bao is Shanghai’s most famous style of soup dumplings. Learn how to make this delicious recipe!

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5 from 2 votes

Xiao Long Bao Recipe

Ingredients

FOR THE JELLY:

FOR THE FILLING:

SAUCE:

  • 1/8 cup of white part of spring onion
  • 4 slices of ginger
  • 3 tbsp of water

FOR THE WRAPS:

  • 1/2 tsp of salt
  • 200 g high protein flour
  • 85 - 100 ml warm water
  • Sorry for the different water amount after many times making I find out with this amount of water, the skin turns out better.

FOR THE DIPPING SAUCE:

  • some shredded fresh ginger
  • 1 tablespoons of white vinegar
  • 1 teaspoon of soy sauce

Instructions

MAKING THE JELLY:

  • Blanch the skin for 5 minutes to remove the bad smell.
  • Clean it and remove the fat because you don’t want your soup to be too oily.
  • Cut it into thin strips.
  • Prepare a pot of water (1.8 L of water). Put in your pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour.
  • After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsb of salt. Keep stewing on low heat for another hour.
  • Strain the broth into a container. After stewing, you should have about 400 ml broth left. Put it in the fridge for at least 6 hours. Skin has a lot collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly.
  • Carefully mince the jelly. Make sure there are not big chunks.
  • Set it aside.

MAKING THE FILLING (enough to make 25-30 dumplings):

  • You can do this while the jelly is being formed in the fridge.
  • Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
  • Pour the sauce into the ground pork.
  • Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
  • Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish.
  • Last step is to mix it with the minced jelly.

MAKE THE DUMPLING WRAPS:

  • You need about 200 g of high protein flour.
  • Add a 1/2 teaspoon of salt and mix it well.
  • Pour warm water in 3 parts.and mix the flour
  • Knead the dough until smooth.
  • Cover it and let it sit for 30 minutes.
  • Knead the dough again for 5-10 minutes, to squeeze the air out.
  • Cover it; let it sit for another 30 minutes.
  • Cut the dough in half. Roll and Pull it into a long even strip.
  • Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
  • Sprinkle some flour in case they stick to each other.
  • Flatten them with your hand.
  • Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.

CLOSE THE DUMPLINGS:

  • This is the most important step to make them look great.
  • Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp.
  • Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
  • At the end, pinch it together to close the dumpling.
  • Normally, each dumpling should have 10-12 pleats in total. Don’t worry too much about this your first time- it will take some practice to make it look perfect.

STEAM:

    (YOU SHOULD DO THIS AS SOON AS POSSIBLE AFTER CLOSING THE DUMPLINGS)

    • Put parchment paper in the steamer
    • Leave some space between the xiao long bao,
    • Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.

    DIPPING SAUCE:

    • Mix the shredded fresh ginger, white vinegar and soy sauce

    Video

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