Xiao Long Bao (Soup Dumplings)

Name: Xiao Long Bao (Soup Dumplings)
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250g plain flour; 125ml just-boiled water for wrappers; 300g pork mince; 100g pork skin jelly (made from simmered pork skin, set in fridge and diced); 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp ginger, minced; 1 tsp sesame oil; 1 tsp caster sugar; black vinegar and ginger to serve

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.

Total time

100 min

Prep

90 min

Cook

10 min

Difficulty

hard

Cuisine

Chinese

Ingredients

250gplain flour

125mljust-boiled water for wrappers

300gpork mince

100gpork skin jelly (made from simmered pork skin, set in fridge and diced)

2 tbspsoy sauce

1 tbspShaoxing wine

1 tspginger, minced

1 tspsesame oil

1 tspcaster sugar

black vinegar and gingerto serve

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.

Calories

447

Protein

26.3g

Fat

14.7g

Carbs

49.4g

Fiber

1.8g

Sodium

459mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.