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Xiaolongbao
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.
Ingredients
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.
