Xiaolongbao (Soup Dumplings)
Delight in the irresistible charm of Xiaolongbao, traditional Chinese soup dumplings that offer a burst of flavor in every bite. These delicate treasures are crafted with tender, homemade wrappers encasing a succulent pork filling infused with ginger, scallions, and a hint of sesame oil. The highlight? A luscious broth jelly, made from savory chicken stock, that melts into a piping-hot soup during steaming. Perfectly pleated and steamed to perfection, these dumplings are served with a tangy vinegar-soy dipping sauce, making each bite an explosion of flavors and textures. Whether you’re a dumpling enthusiast or a first-timer, this recipe combines authentic techniques with accessible ingredients, ensuring you can recreate this dim sum classic at home. Keywords: Xiaolongbao recipe, soup dumplings, Chinese dumplings, broth-filled dumplings, dim sum.
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Ingredients
- 400 g All-purpose flour
- 200 ml Water
- 400 g Pork shoulder
- 15 g Gelatin powder
- 300 ml Chicken stock
- 30 ml Soy sauce
- 15 ml Shaoxing wine
- 5 g Sugar
- 1 tsp Ground white pepper
- 10 g Ginger
- 2 Scallions
- 2 tsp Salt
- 10 ml Sesame oil
Directions
Step 1
Make the dough: In a bowl, combine 400g of all-purpose flour and slowly add 200ml of water while stirring until a dough forms.
Step 2
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 1 hour.
Step 3
Prepare the pork filling: Finely mince 400g pork shoulder. In a bowl, add pork, 30ml soy sauce, 15ml Shaoxing wine, 5g sugar, 1 tsp ground white pepper, and 2 tsp salt. Mix until well combined.
Step 4
For the broth jelly: Heat 300ml chicken stock and dissolve 15g gelatin powder. Pour into a shallow dish and refrigerate until set (about 1 hour). Once set, cut the jelly into small cubes.
Step 5
Combine the broth jelly with the pork mixture and add 10ml sesame oil, 10g chopped ginger, and 2 finely chopped scallions. Mix gently.
Step 6
Roll out the dough: Divide the dough into small, equal pieces (about 15g each). Roll each piece into a thin circle, approximately 3 inches in diameter.
Step 7
Assemble the dumplings: Place a teaspoon of filling in the center of each wrapper. Carefully pleat the edges around the top, sealing the filling inside.
Step 8
Steam the dumplings: Place the dumplings on parchment paper or cabbage leaves in a steamer basket. Steam over boiling water for about 8-10 minutes.
Step 9
Serve: Carefully remove the dumplings from the steamer and serve hot with vinegar-soy dipping sauce.
Nutrition Facts
| Serving size | (1434.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2587.0 |
| Total Fat 63.9g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 370.9mg | 0% |
| Sodium 6322.9mg | 0% |
| Total Carbohydrate 319.3g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 7.7g | |
| Protein 163.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.3mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 2106.8mg | 0% |
Source of Calories