Xiaolongbao
Xiaolongbao are delicate steamed dumplings that hold a spoonful of hot, savory broth inside along with pork filling. They are eaten carefully so the soup is not lost.
A Xiaolongbao from The Modern Shanghai: Peachyeung316, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
These dumplings are strongly associated with Shanghai and the nearby Jiangnan region. The soup inside comes from a set aspic that melts when steamed.
Explore the cuisine of China.
Recipe
Make Xiaolongbao at home
Ingredients
- 2 cups all-purpose flour
- 1/2 cup hot water
- 1 lb ground pork
- 2 cups chicken stock set with 2 teaspoons gelatin
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 2 scallions, minced
- Black vinegar and ginger slivers to serve
How it's made
- Mix the flour with hot water, knead until smooth, and rest 30 minutes.
- Warm the stock with gelatin until dissolved, chill until firm, then chop into small bits.
- Mix the pork with soy sauce, ginger, sesame oil and scallions, then fold in the jellied stock.
- Roll small dough rounds thin at the edges.
- Fill each with a heaping spoonful, pleat and pinch closed at the top.
- Steam on parchment or cabbage leaves over boiling water for 8 minutes. Serve with black vinegar and ginger.
Variations
- Crab and pork xiaolongbao
- Vegetarian version with mushrooms
- Tangbao: larger soup dumplings sipped with a straw
Cook’s tip: Bite a small hole and sip the broth first, then eat the dumpling with vinegar and ginger.
Also on the menu in
Related dishes
JiaoziMain dishes · China
BaoziBreakfast · China
Dim sumBreakfast · China
Wonton noodlesSoups · China
MomoStreet food · Nepal
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- A Xiaolongbao from The Modern Shanghai: Peachyeung316, CC BY-SA 4.0 (Wikimedia Commons)