Authentic Pork Xiao Long Bao
Traditional Shanghainese soup dumplings featuring a delicate handmade wrapper and a rich, savory pork broth filling.
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Ingredients
- 1 lb Ground pork (70% lean, 30% fat)
- 1 1/2 cups Pork skin gelatin (aspic), finely minced
- 2 cups All-purpose flour
- 3/4 cup Hot water (approx 140°F)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Ginger, finely grated
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1/4 teaspoon White pepper
- 2 stalks Scallions, finely minced
- 4 large leaves Napa cabbage leaves (for lining steamer)(optional)
Instructions
- 1
Prepare the filling by combining ground pork, soy sauce, Shaoxing wine, ginger, sesame oil, sugar, and white pepper in a bowl; stir in one direction until the meat becomes tacky.
- 2
Gently fold the chilled, minced pork skin gelatin and scallions into the meat mixture, then refrigerate until ready to use.
- 3
Make the dough by gradually adding hot water to the flour, kneading for 10 minutes until smooth, then let it rest covered for 30 minutes.
- 4
Divide the dough into small 10-gram pieces and roll each into a thin circular wrapper with edges thinner than the center.
- 5
Place a tablespoon of filling in the center of a wrapper and pleat the edges (aiming for 18+ folds) to seal the top completely.
- 6
Line a bamboo steamer with cabbage leaves or parchment paper and arrange dumplings 1 inch apart.
- 7
Steam over high heat for 8 minutes until the wrappers are translucent and the soup has liquefied inside.
- 8
Serve immediately with a dipping sauce of Chinkiang black vinegar and julienned ginger.
Nutrition per Serving
420
Calories
18g
Protein
48g
Carbs
16g
Fat
2g
Fiber
2g
Sugar
680mg
Sodium
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