Crab and Pork Soup Dumplings (Xiao Long Bao)
Delicate handmade dumplings filled with a savory mixture of ground pork, fresh crab meat, and a rich solidified broth that melts into soup when steamed.
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Ingredients
- 250 grams Ground pork (70% lean)
- 100 grams Lump crab meat
- 200 grams Pork skin gelatin (aspic), finely minced
- 200 grams All-purpose flour
- 110 ml Hot water
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon Grated ginger
- 1 teaspoon Sesame oil
- 1/2 teaspoon Sugar
- 1/4 teaspoon White pepper
- 4 large Cabbage leaves (for lining steamer)(optional)
Instructions
- 1
Prepare the dough by mixing flour and hot water until a smooth ball forms; let it rest covered for 30 minutes.
- 2
In a large bowl, combine ground pork, soy sauce, rice wine, ginger, sesame oil, sugar, and white pepper, stirring in one direction until the meat becomes tacky.
- 3
Gently fold the fresh crab meat and the minced chilled soup aspic into the pork mixture until evenly distributed.
- 4
Divide the rested 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 tightly (aiming for 18+ folds) to seal the top completely.
- 6
Line a bamboo steamer with cabbage leaves or parchment paper to prevent sticking.
- 7
Arrange dumplings in the steamer, leaving space between them, and steam over boiling water for 8 to 10 minutes.
- 8
Serve immediately with a dipping sauce of Chinkiang black vinegar and julienned ginger.
Nutrition per Serving
380
Calories
18g
Protein
42g
Carbs
16g
Fat
2g
Fiber
1g
Sugar
640mg
Sodium
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