Xiaolongbao

Name: Xiaolongbao
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400g plain flour; 200ml boiling water; 50ml cold water; 500g pork mince; 200ml chicken stock reduced to jelly (aspic); 2 tbsp soy sauce; 1 tbsp Shaoxing rice wine; 1 tsp sesame oil; 1 tsp ginger, minced; 2 spring onions, minced; rice vinegar and ginger for dipping

Shanghai soup dumplings filled with pork and aspic that melts into broth. Pleating each dumpling around 18 times to seal it keeps the broth locked inside during steaming instead of leaking out.

Total time

100 min

Prep

90 min

Cook

10 min

Difficulty

hard

Cuisine

Chinese

Ingredients

400gplain flour

200mlboiling water

50mlcold water

500gpork mince

200mlchicken stock reduced to jelly (aspic)

2 tbspsoy sauce

1 tbspShaoxing rice wine

1 tspsesame oil

1 tspginger, minced

2spring onions, minced

rice vinegar and gingerfor dipping

Instructions

Pour boiling then cold water into flour, mix and knead smooth. Rest 30 minutes.

Mix pork with soy, wine, sesame, ginger and spring onion. Fold in chopped cold aspic.

Roll dough very thin. Cut circles. Place filling in centre.

Pleat 18 times to seal, leaving a small opening twisted shut.

Steam 8–9 minutes. Serve with ginger and black rice vinegar.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

710

Protein

43.2g

Fat

23.7g

Carbs

77.4g

Fiber

Sodium

494mg

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