Soup Dumplings (Xiaolongbao)

Delight your taste buds with the ultimate comfort food: Soup Dumplings, or Xiaolongbao, a beloved Chinese delicacy brimming with flavor and culinary craftsmanship. These tender dumplings feature a delicate homemade dough encasing a savory pork filling infused with soy sauce, Shaoxing wine, and a hint of ginger, paired with a rich gelatinized broth that transforms into a mouthwatering soup once steamed. The recipe guides you through creating the perfect pleats, ensuring each dumpling is a treasure trove of umami goodness. Served piping hot with tangy black vinegar and slivered ginger, these dumplings are a rewarding project for home cooks seeking to replicate authentic Chinese flavors. Perfect for special occasions or an indulgent weekend treat, this recipe will transport your kitchen straight to the heart of Shanghai.

Nutriscore Rating: 72/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups all-purpose flour
• 0.5 cup warm water
• 1 pound pork bones
• 4 cups water
• 2 inches ginger (sliced)
• 2 scallions
• 1 pound pork shoulder
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 tablespoons gelatin

Directions

Step 1

Start by preparing the dough. Mix the flour and warm water in a bowl to form a dough. Knead for about 10 minutes until smooth. Cover with a damp towel and let it rest for 1 hour.

Step 2

Next, prepare the broth. Place pork bones in a pot with water, ginger, and scallions. Bring to boil and then simmer for about 2 hours. Strain the broth, discard solids, and store in the fridge to set into a gel.

Step 3

While the broth sets, prepare the filling. Fine chop or grind the pork shoulder. Mix in soy sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper. Blend until sticky.

Step 4

Once the broth is set, mix 1 cup of it with gelatin in a small saucepan. Warm gently and stir until dissolved, then cool to room temperature.

Step 5

Add the gelatin mixture to the pork filling, stirring well to distribute evenly.

Step 6

After resting the dough, divide it into four sections. Roll each section into a log about 1 inch in diameter, and cut into 1-inch pieces.

Step 7

Roll each piece into a thin circle (3 inches in diameter). Keep any unused dough covered with a damp towel.

Step 8

Place a spoonful of filling in the center of each dough circle.

Step 9

Carefully fold the skin over the filling, pleating to seal it at the top.

Step 10

Prepare a bamboo steamer over a pot of boiling water. Line with cabbage leaves or parchment paper cut to fit.

Step 11

Place dumplings into the steamer, making sure they do not touch.

Step 12

Steam the dumplings for about 10-12 minutes or until the filling is cooked through.

Step 13

Serve immediately with black vinegar dipping sauce and slivered ginger.

Nutrition Facts

Serving size	(2364.4g)

Amount per serving	% Daily Value*
Calories	2999.9

Total Fat 140.2g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 717.7mg	0%
Sodium 4200.2mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 8.0g	0%
Total Sugars 6.0g
Protein 219.4g	0%

Vitamin D 0IU	0%
Calcium 323.3mg	0%
Iron 21.9mg	0%
Potassium 3316.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 30.1%

Carbs: 26.7%