Xiaolongbao (Shanghai Pork Soup Dumplings)
Xiaolongbao are Shanghai-style soup dumplings in which a thin wheat wrapper encloses both a pork filling and a measure of hot broth. The liquid inside starts as a firm pork aspic - gelatinized stock cut into small pieces and mixed with seasoned ground pork. When steamed in bamboo baskets, the gelatin melts back into soup, pressurizing the wrapper from within. The dough is rolled thin enough to be almost translucent yet strong enough to hold the liquid without tearing. Eating them properly requires care: each dumpling is lifted onto a spoon, a small hole is bitten in the skin, and the broth is sipped before the filling is consumed. A dipping sauce of black vinegar and shredded ginger accompanies each basket.
Adjust Servings
Instructions
- 1
Mix flour with hot water to make dough, rest 30 minutes.
- 2
Mix pork with soy sauce, sesame oil, ginger, green onion, and broth gelatin.
- 3
Roll dough thin, add filling, pleat and seal carefully.
- 4
Steam on parchment paper 8 minutes.
- 5
Remove carefully and serve with black vinegar.
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Nutrition (per serving)
Goes Well With
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