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Xiao Long Bao (Soup Dumplings)
Shanghai steamed pork soup dumplings with a rich, gelatinised pork stock hidden inside each one. Folding diced pork jelly directly into the filling is what melts into liquid soup once the dumplings steam, the trick behind that famous burst of broth with the first bite.
Ingredients
Instructions
Make dough: pour hot water into flour, mix. Knead smooth. Rest 30 minutes.
Mix pork mince with soy, wine, ginger, sesame oil and sugar.
Fold in diced pork jelly.
Roll dough very thin, cut into circles.
Pleat around filling, closing at the top with a twist.
Steam on parchment 8 minutes.
Serve immediately with black vinegar and julienned ginger.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
