Xiao Long Bao Soup Dumplings

How to Make Xiao Long Bao Soup Dumplings

1. 1

   Step 1: Make and chill the aspic (gelatinized stock)

   Whisk the unflavored gelatin into 1/2 cup of the cold chicken stock to bloom, then heat the remaining stock to a simmer and stir in the bloomed gelatin until fully dissolved. Pour the hot stock into a shallow container, cool to room temperature, then chill until firm (at least 2 hours or overnight). Once set, cut the aspic into small 1/4-inch (6 mm) cubes and keep chilled until assembly.

   For this step

   • 3 cupsLow-sodium chicken stock
   • 3 tspUnflavored gelatin
   
2. 2

   Step 2: Make the hot-water dough and rest

   Place the flour in a bowl and gradually pour the boiling water while stirring with a fork until shaggy dough forms; when cool enough to handle, knead on a lightly floured surface until smooth (about 6–8 minutes). Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes to relax the gluten, which makes rolling wrappers easier.

   For this step

   • 2 cupsAll-purpose flour
   • 3/4 cupBoiling water
   
3. 3

   Step 3: Prepare the pork filling and incorporate aspic

   Combine the ground pork, minced ginger, Shaoxing wine, chopped scallions and the seasoning mix in a large bowl. Mix vigorously (fold and slap method or beat for 3–5 minutes) until the mixture becomes sticky and cohesive, then gently fold in the chilled aspic cubes so they are evenly distributed; refrigerate the filling for 15–30 minutes to firm slightly for easier wrapping.

   For this step

   • 1 lbGround pork (80/20)
   • 2 tbspFresh ginger, minced
   • 1 tbspShaoxing wine
   • 2 tbspScallions, finely chopped
   • 1 batchSeasoning mix: light soy sauce (1 tbsp), sesame oil (1 tsp), salt (1 tsp), white pepper (1/4 tsp)
   
4. 4

   Step 4: Divide dough, roll wrappers, and assemble dumplings

   Divide the rested dough into 24 equal pieces and roll each into a small ball; flatten and roll each ball into a thin round (about 3 inches/7–8 cm) with the center slightly thicker. Place about 1 tablespoon of filling into the center of a wrapper, pleat the edge with 18–22 small folds while rotating the wrapper, and pinch to seal the top tightly, making sure no gaps remain so the soup stays inside.
   
5. 5

   Step 5: Steam the xiao long bao and serve

   Line a bamboo or metal steamer with parchment (poke small holes) or cabbage leaves and arrange dumplings with a bit of space between them. Steam over rapidly boiling water, covered, for 8–10 minutes until pork is cooked through and soup is hot; rest 1 minute before opening the lid to avoid condensation dripping on dumplings. Serve hot with black vinegar and julienned ginger or your preferred dipping sauce.
   

1. Whisk the unflavored gelatin into 1/2 cup of the cold chicken stock to bloom, then heat the remaining stock to a simmer and stir in the bloomed gelatin until fully dissolved. Pour the hot stock into a shallow container, cool to room temperature, then chill until firm (at least 2 hours or overnight). Once set, cut the aspic into small 1/4-inch (6 mm) cubes and keep chilled until assembly.
2. Place the flour in a bowl and gradually pour the boiling water while stirring with a fork until shaggy dough forms; when cool enough to handle, knead on a lightly floured surface until smooth (about 6–8 minutes). Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes to relax the gluten, which makes rolling wrappers easier.
3. Combine the ground pork, minced ginger, Shaoxing wine, chopped scallions and the seasoning mix in a large bowl. Mix vigorously (fold and slap method or beat for 3–5 minutes) until the mixture becomes sticky and cohesive, then gently fold in the chilled aspic cubes so they are evenly distributed; refrigerate the filling for 15–30 minutes to firm slightly for easier wrapping.
4. Divide the rested dough into 24 equal pieces and roll each into a small ball; flatten and roll each ball into a thin round (about 3 inches/7–8 cm) with the center slightly thicker. Place about 1 tablespoon of filling into the center of a wrapper, pleat the edge with 18–22 small folds while rotating the wrapper, and pinch to seal the top tightly, making sure no gaps remain so the soup stays inside.
5. Line a bamboo or metal steamer with parchment (poke small holes) or cabbage leaves and arrange dumplings with a bit of space between them. Steam over rapidly boiling water, covered, for 8–10 minutes until pork is cooked through and soup is hot; rest 1 minute before opening the lid to avoid condensation dripping on dumplings. Serve hot with black vinegar and julienned ginger or your preferred dipping sauce.