Xiao Long Bao Recipe (Soup Dumplings)

Name: Xiao Long Bao Recipe (Soup Dumplings)
Prep time: 105 min
Cook time: 6 min
Total time: 186 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1 medium scallion; 1 3/4 cups low-sodium chicken broth, divided; 1 dried shiitake mushroom; 1 (1/4 inch thick) slice ginger root; 3/4 ounce plain gelatin (3 packets); 1/2 cup 195 F water; 3 1/2 cups (458 grams) all-purpose flour, spooned and leveled, plus more for dusting; 2 teaspoons kosher salt; 1/2 cup plus 2 tablespoons room temperature water; 2 teaspoons vegetable oil; 1 pound ground pork, preferably 80/20 lean to fat ratio; 1 tablespoon minced scallion; 2 teaspoons minced garlic; 1/2 teaspoon minced fresh ginger root; 2 tablespoons Shaoxing rice wine; 2 tablespoons vegetable oil; 4 teaspoons sesame oil; 1 teaspoon dark soy sauce; 3 teaspoons (9 grams) Diamond Crystal brand kosher salt; 3 teaspoons sugar; 1/16 teaspoon white pepper; Chinkiang vinegar mixed with a pinch of finely julienned ginger, for dipping

Authentic Shanghainese soup dumplings, or Xiao Long Bao, can be prepared entirely from scratch, encompassing both the savory aspic and homemade dough.

⭐ 4.1 (11 reviews) Prep: 105 minCook: 6 minTotal: 186 minYields: 8 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Chinese

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Ingredients

For the Aspic

1 medium scallion
1 3/4 cups low-sodium chicken broth, divided
1 dried shiitake mushroom
1 (1/4 inch thick) slice ginger root
3/4 ounce plain gelatin (3 packets)

For the Dough

1/2 cup 195 F water
3 1/2 cups (458 grams) all-purpose flour, spooned and leveled, plus more for dusting
2 teaspoons kosher salt
1/2 cup plus 2 tablespoons room temperature water
2 teaspoons vegetable oil

For the Mince

1 pound ground pork, preferably 80/20 lean to fat ratio
1 tablespoon minced scallion
2 teaspoons minced garlic
1/2 teaspoon minced fresh ginger root
2 tablespoons Shaoxing rice wine
2 tablespoons vegetable oil
4 teaspoons sesame oil
1 teaspoon dark soy sauce
3 teaspoons (9 grams) Diamond Crystal brand kosher salt
3 teaspoons sugar
1/16 teaspoon white pepper

For Serving

Chinkiang vinegar mixed with a pinch of finely julienned ginger, for dipping

Instructions

Bruise a scallion stalk. Simmer 1 cup chicken broth, a dried shiitake mushroom, ginger, and bruised scallion for 5 minutes.
Bloom 3 packets of gelatin in 3/4 cup chicken stock. Strain the simmering broth into the bloomed gelatin, whisking well.
Pour the mixture onto a sheet tray and refrigerate for 45 minutes to set.
Heat 1/2 cup water to 195 F.
Combine 3 1/2 cups flour and salt in a bowl. Stir in the hot water, then add room temperature water and knead until flour is incorporated.
Add oil and knead for 3-5 minutes until the dough is smooth and soft. Cover and rest for 30 minutes.
Combine meat, scallion, garlic, ginger, Shaoxing wine, sesame oil, and dark soy sauce in a bowl; mix thoroughly.
Add salt, sugar, and white pepper; vigorously knead until the mince is paste-like and coats the bowl.
Cut the set aspic into small cubes.
Incorporate the cubed aspic into the mince in portions, mixing well. Cover and refrigerate until ready to use.
Divide the dough into 4 pieces. Roll each piece into a 1-inch diameter rope.
Cut 3/4-inch portions from the rope, flatten each, then roll into 3 1/2-inch diameter discs with thinner edges.
Place a tablespoon of filling in the center of each dumpling skin.
Cup the dumpling, then pleat the edges around the filling, twisting the dough to seal completely.
Pinch any gaps shut. Dumplings can be frozen on a parchment-lined tray if not cooked immediately.
Bring a steamer to a full boil. Line the steamer basket with perforated parchment paper or a cabbage leaf.
Steam fresh dumplings for 6 minutes, or frozen for 8 minutes.
Rest for 2 minutes before serving with Chinese black vinegar and julienned ginger.

Nutritional Info (per serving)

Calories: 460 kcal

Carbohydrate: 45 g

Cholesterol: 53 mg

Fiber: 2 g

Protein: 24 g

Saturated Fat: 6 g

Sodium: 1102 mg

Sugar: 2 g

Fat: 19 g

Unsaturated Fat: 0 g