Appetizers
Xiaolongbao (Soup Dumplings)
Ingredients
- - 300 g (10 oz) minced pork
- - 150 ml (2/3 cup) pork or chicken stock, well-chilled until jellied (or 2 tsp powdered gelatine dissolved in
- - stock)
- - 1 tbsp Shaoxing wine
- - 1 tbsp light soy sauce
- - 1 tsp fresh ginger, minced
- - 1/2 tsp sugar
- - 1/4 tsp salt
- - 300 g (2 1/2 cups) plain flour
- - 150 ml (2/3 cup) warm water, for the dough
Method
- Chop the jellied stock into small cubes and mix into the minced pork along with the Shaoxing wine, soy sauce, ginger, sugar and salt. Chill the filling for 30 minutes.
- Make the dough by combining flour and warm water into a smooth, firm dough; rest for 20 minutes.
- Roll the dough into a long log and cut into small pieces, then roll each piece into a thin round wrapper, slightly thicker in the centre.
- Place a spoonful of chilled filling in the centre of each wrapper, then pleat the edges upward and twist to seal into a small purse shape.
- Arrange the dumplings in a lined bamboo steamer, leaving space between each, and steam over boiling water for 8-10 minutes.
- Serve immediately with black vinegar and shredded ginger for dipping.
Introduction: Xiaolongbao are delicate steamed dumplings originating from Jiangsu province, famous for the burst of savoury broth hidden inside each parcel — achieved by encasing a jellied stock alongside the meat filling, which melts during steaming.
Cultural Background: Xiaolongbao are delicate steamed dumplings originating from Jiangsu province, famous for the burst of savoury broth hidden inside each parcel — achieved by encasing a jellied stock alongside the meat filling, which melts during steaming.
Tips: Keeping the filling well-chilled before wrapping prevents the jellied stock from melting too early. Handle the dumplings gently when transferring to the steamer to avoid tearing the thin wrappers.
Variations: Add finely chopped crab meat to the filling for a luxurious variation (Xie Fen Xiaolongbao). Serve with a small straw or spoon to sip the broth before eating.
Storage: Freeze uncooked dumplings on a tray, then bag for up to 1 month; steam from frozen, adding 2-3 extra minutes.
Reheating: Best steamed fresh; re-steam leftovers briefly rather than microwaving to avoid a tough skin.
Nutrition: Approx. 45 kcal, 2g protein, 2g fat, 4g carbohydrate per dumpling.
FAQs
Q: How does the soup get inside the dumpling?
A: A well-chilled, jellied stock is diced and mixed into the raw filling; as the dumpling steams, the jelly melts back into liquid broth.
Q: How should xiaolongbao be eaten?
A: Traditionally lifted gently with chopsticks onto a spoon, nibbled to release a little steam, then the broth is sipped before eating the rest.