📝 About This Recipe
Originating from the Nanxiang district of Shanghai, Xiao Long Bao is a culinary marvel that defies physics: a delicate, paper-thin wheat wrapper enclosing a succulent pork filling and a burst of savory, piping-hot broth. The secret lies in the 'aspic,' a rich, gelatinized stock that melts into liquid gold the moment it hits the steamer. This recipe guides you through the meditative process of folding these iconic dumplings, offering a restaurant-quality experience that balances rich umami flavors with a bright, vinegary dipping sauce.
🥗 Ingredients
The Soup Aspic (The Secret)
- 500 grams Pork skin or chicken feet (cleaned and collagen-rich)
- 4 cups Chicken stock (low sodium)
- 3 slices Ginger (smashed)
- 2 stalks Scallions (knotted)
- 1 tablespoon Shaoxing wine
The Dough
- 250 grams All-purpose flour (plus extra for dusting)
- 125 ml Hot water (around 80°C/175°F)
- 1/4 teaspoon Salt
The Pork Filling
- 450 grams Ground pork (80/20 lean-to-fat ratio is best)
- 1 tablespoon Light soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1/2 teaspoon White pepper (ground)
- 1 tablespoon Ginger (grated and squeezed for juice)
The Dipping Sauce
- 3 tablespoons Chinkiang black vinegar (essential for authenticity)
- 1 inch Ginger (peeled and cut into fine matchsticks)
👨🍳 Instructions
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1
Prepare the aspic: Simmer pork skin/chicken feet, ginger, scallions, and Shaoxing wine in chicken stock for 2 hours until the liquid reduces by half. Strain and refrigerate for 4-6 hours until it sets into a firm jelly.
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2
Mince the set aspic jelly into tiny cubes (about 2-3mm) and keep chilled until ready to use.
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3
Make the dough: Mix flour and salt in a bowl. Slowly pour in hot water while stirring with chopsticks until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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4
Prepare the filling: In a large bowl, combine ground pork, soy sauce, sesame oil, sugar, white pepper, and ginger juice. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky paste.
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5
Gently fold the minced aspic cubes into the pork mixture. Keep this filling refrigerated while you work on the wrappers to prevent the fat from melting.
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6
Divide the dough into 4 equal portions. Roll each into a long rope and cut into small pieces (about 10-12g each).
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7
Roll out each piece into a thin circle (about 3 inches wide). The edges should be thinner than the center to support the weight of the soup.
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8
Place about 1 tablespoon of filling in the center of a wrapper.
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9
The Pleating: Use your thumb and index finger to create small accordion pleats around the edge, rotating the dumpling as you go. Aim for 18-22 pleats, then pinch the top to seal.
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10
Line a bamboo steamer with perforated parchment paper or cabbage leaves to prevent sticking.
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11
Place dumplings in the steamer, leaving 1 inch of space between them as they will expand.
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12
Steam over high heat for 8 minutes. The wrappers should look translucent and the dumplings should look heavy with soup.
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13
While steaming, prepare the dipping sauce by mixing the black vinegar with ginger matchsticks.
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14
Serve immediately in the bamboo steamer to retain heat. Caution: the soup inside is very hot!
💡 Chef's Tips
Always stir your meat filling in one direction; this develops the protein structure (myosin) needed to hold the soup. Keep your dough and finished dumplings covered with a damp towel to prevent the skins from drying out and cracking. If you are short on time, you can use unflavored gelatin powder to set a high-quality store-bought bone broth for the aspic. When rolling wrappers, keep the center slightly thicker; this prevents the 'bottom' from breaking when you lift the dumpling with chopsticks. Practice makes perfect with pleating—don't worry if your first few look messy; they will still taste delicious!
🍽️ Serving Suggestions
Serve with a side of blanched bok choy or gai lan with oyster sauce for a crunch. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Provide a wide Chinese soup spoon for each guest to catch the soup. Offer a side of chili oil for those who prefer a spicy kick alongside the vinegar. Follow the meal with a light fruit dessert like chilled Asian pear slices.