Xiao Long Bao (小籠包 - Xiǎolóngbāo) - Delicate Soup Dumplings

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Xiao Long Bao (小籠包 - Xiǎolóngbāo) - Delicate Soup Dumplings

Xiao Long Bao, often called soup dumplings, are a culinary marvel of Shanghainese cuisine, beloved worldwide. These delicate, pleated parcels hold not just a savory pork filling but also a burst of hot, gelatinous broth that melts into a liquid when steamed. The magic lies in the tender skin, the flavorful filling, and the incredible burst of soup with every bite. While they require patience and a bit of technique, the reward of creating these exquisite dumplings at home is truly immense.

Preparation Time: 1.5 - 2 hours (includes making dough, filling, and assembling)

Cooking Time: 8-10 minutes (per batch, steaming)

Total Time: Approximately 2 - 2.5 hours

Difficulty: Advanced

Serve: 2

INGREDIENTS

For the Aspic/Soup Jelly (提前一天准备最佳 - Best prepared the day before)

ü  1/2 cup (120ml) Pork or Chicken Stock (高湯) (preferably homemade, or good quality store-bought)

ü  1 tsp Gelatin Powder (吉利丁粉)

ü  Pinch of Salt (鹽) and White Pepper (白胡椒粉)

For the Dough

ü  1 cup (120g) All-Purpose Flour (中筋麵粉)

ü  1/2 cup (120ml) Hot Water (about 80°C/175°F)

For the Filling

ü  200g (approx. 0.44 lb) Ground Pork (豬絞肉) (preferably 70% lean, 30% fat)

ü  1/4 cup Finely Chopped Green Onions (蔥花)

ü  1 tbsp Grated Ginger (薑末)

ü  1 tbsp Soy Sauce (醬油)

ü  1 tsp Sesame Oil (麻油)

ü  1/2 tsp Sugar (糖)

ü  1/4 tsp White Pepper (白胡椒粉)

ü  1 tbsp Shaoxing Wine (紹興酒)

Tools & Equipment

  • Mixing bowls
  • Rolling pin
  • Round cookie cutter (approx. 7-8 cm / 3 inches diameter)
  • Steamer basket (bamboo or metal)
  • Steamer liner (parchment paper with holes, cabbage leaves, or silicone mat)
  • Large pot or wok (for steaming)
  • Small saucepan (for aspic)
  • Whisk
  • Spatula
  • Plastic wrap

INSTRUCTIONS

Part 1: Prepare the Aspic (Soup Jelly) - (Ideally, the day before)

  1. Dissolve Gelatin: In a small saucepan, sprinkle the gelatin powder over the cold pork or chicken stock. Let it bloom for 5 minutes.
  2. Heat & Dissolve: Gently heat the mixture over low heat, stirring constantly until the gelatin is completely dissolved. Do not boil.
  3. Season: Season with a pinch of salt and white pepper.
  4. Chill: Pour the liquid into a shallow container (like a small baking dish) and refrigerate for at least 4 hours, or preferably overnight, until it sets into a firm jelly.
  5. Dice Aspic: Once set, finely dice the aspic into small cubes. Keep refrigerated until ready to mix with the filling.

Part 2: Prepare the Dough

  1. Combine: In a large mixing bowl, gradually pour the hot water into the flour while stirring continuously with chopsticks or a fork until rough crumbs form.
  2. Knead: Transfer the dough to a clean work surface and knead by hand for 8-10 minutes until it forms a smooth, elastic ball. It should be soft and pliable.
  3. Rest: Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

Part 3: Prepare the Filling

  1. Combine Ingredients: In a large bowl, combine the ground pork, green onions, grated ginger, soy sauce, sesame oil, sugar, white pepper, and Shaoxing wine. Mix thoroughly in one direction (e.g., clockwise) until the mixture becomes sticky and well combined.
  2. Add Aspic: Gently fold in the finely diced aspic. Mix just until combined, trying not to melt the aspic with too much handling. Keep the filling refrigerated until ready to assemble.

Part 4: Assemble the Xiao Long Bao

  1. Divide Dough: Divide the rested dough into two equal portions. Keep one covered while you work with the other.
  2. Roll Log: Roll one portion of dough into a long, thin cylinder (about 2 cm / 0.8 inch diameter).
  3. Cut Dough Balls: Cut the log into small, equal-sized pieces, each about 8-10g (approx. 1/3 oz). Flatten each piece into a small disc.
  4. Roll Wrappers: On a lightly floured surface, use a rolling pin to roll each disc into a thin, round wrapper, about 7-8 cm (3 inches) in diameter. The edges should be thinner than the center.
  5. Fill and Pleat:
    • Hold a wrapper in the palm of one hand.
    • Place about 1 tablespoon of filling in the center of the wrapper.
    • Using your other hand, start gathering and pleating the edge of the wrapper, working your way around the circle. Aim for 18-22 pleats.
    • Pinch the top firmly to seal the dumpling. (This is the trickiest part and requires practice!)
    • Place the formed dumpling on a tray lined with parchment paper or a light dusting of flour to prevent sticking.
    • Repeat with the remaining dough and filling.

Part 5: Steam the Xiao Long Bao

  1. Prepare Steamer: Line your steamer basket with parchment paper (with holes), cabbage leaves, or a silicone steamer liner. This prevents sticking.
  2. Arrange Dumplings: Arrange the Xiao Long Bao in the steamer basket, leaving some space between each one to prevent them from sticking together.
  3. Steam: Bring water to a rolling boil in your large pot or wok. Place the steamer basket over the boiling water, cover tightly, and steam over high heat for 8-10 minutes. The skins should look translucent, and the filling should be cooked through.
  4. Serve Immediately: Carefully remove the steamed dumplings from the basket. Serve piping hot with a dipping sauce of Chinkiang black vinegar (鎮江醋) and thinly sliced ginger (薑絲).

Macros (Estimated per serving, highly variable based on exact ingredients and portion size)

v  Calories: 400-600 kcal

v  Protein: 20-30g

v  Carbohydrates: 40-60g

v  Fat: 15-30g

v  Sodium: Moderate to High

Tips and Variations

  • Aspic is Key: The aspic is what creates the "soup" inside the dumpling. Don't skip this step. Using homemade, highly gelatinous stock will yield the best results.
  • Dough Thinness: The key to good Xiao Long Bao is a very thin, almost translucent wrapper, especially around the edges. This requires practice.
  • Freshness: Xiao Long Bao are best enjoyed immediately after steaming.
  • Pork Fat Content: A higher fat content in the ground pork (20-30%) will result in a juicier, more flavorful filling.
  • Ginger and Scallions: Don't skimp on these aromatics; they balance the richness of the pork.
  • Dipping Sauce: The traditional dipping sauce is Chinkiang black vinegar with shredded ginger. This cuts through the richness of the dumpling beautifully.
  • Storage: If you have uncooked dumplings left over, you can freeze them on a parchment-lined tray until solid, then transfer them to an airtight container. Steam from frozen, adding 2-3 minutes to the cooking time.

 Q&A

Q1- Why is there no soup in my Xiao Long Bao?

A1: The most common reason is that the aspic didn't set properly or wasn't added to the filling. Ensure your stock is rich in collagen or uses enough gelatin. Also, make sure the aspic is finely diced and well-chilled when mixed with the filling. Overhandling the filling can also melt the aspic prematurely.

Q2- My wrappers are breaking or tearing while steaming. Why?

A2: This usually means the wrappers are rolled too thin, especially in the center, or the dough wasn't kneaded enough and isn't elastic enough. Practice rolling consistently thin wrappers with slightly thicker centers.

Q3- Can I make the filling ahead of time?

A3: Yes, you can prepare the filling (with the aspic) a few hours in advance and keep it refrigerated. This can help the flavors melt. Just ensure the aspic remains solid when you mix it in.

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