Shanghai Soup Dumplings (Xiao Long Bao)
小笼包 xiǎolóngbāoSay it: shyao-long-baow
Biting into these Shanghai soup dumplings releases a burst of savory broth inside a tender wrapper, creating an irresistible contrast of juicy pork filling and delicate skin that makes every bite satisfying and fun. The aspic technique turns a simple filling into a steaming hot liquid center, delivering the classic experience that keeps diners coming back for more.
Shanghai Soup Dumplings (Xiao Long Bao)
小笼包, xiǎolóngbāo
Pronounced shyao-long-baow
- Serves
- 6
- Prep
- 45 min
- Cook
- 3 hr
- Total
- 3 hr 45 min
- Level
- Advanced
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Aspic (soup)
Dough
Filling
Dipping sauce
Method
Prepare the aspic first by combining the pork skin pieces with the water, halved scallions, ginger slices and Shaoxing wine in a large pot. Bring everything to a boil while skimming away any foam that rises, lower the heat, cover and simmer gently for roughly 2 to 2.5 hours until the volume reduces to approximately 1 cup (240 ml). Strain the concentrated liquid thoroughly, allow it to cool completely and chill in the refrigerator overnight until solid. Remove any solidified fat from the surface before cutting the jelly into 1/4-inch cubes. When using the gelatin shortcut, dissolve it completely in the hot chicken stock, chill until firm and then dice.
Create the ginger water by mixing the grated ginger thoroughly with the hot water and allowing the mixture to steep for 10 minutes before cooling to room temperature. Strain the solids away if a smoother texture is desired in the final filling.
Combine the flour and neutral oil in a mixing bowl to begin the dough. Pour in the boiling water while stirring with chopsticks, then incorporate the cold water little by little until the mixture comes together into a rough dough. Transfer to a lightly floured surface and knead vigorously by hand for 8 to 10 minutes until the texture becomes smooth and springy. Cover the dough with a damp cloth and let it rest for 30 minutes.
Mix the filling by placing the ground pork in a spacious bowl along with the prepared ginger water, Shaoxing wine, light soy sauce, sugar, salt, white pepper and toasted sesame oil. Beat the mixture steadily in a single direction using chopsticks or a wooden spoon for 3 to 5 minutes until it develops a sticky and elastic consistency. Gently incorporate the diced aspic cubes and finely chopped scallions, then place the bowl in the refrigerator for 30 minutes to allow the filling to firm.
Portion the rested dough into four equal segments. Shape each segment into a short log and slice each log into 6 or 7 equal pieces for a total of 24 to 28 wrappers. Protect any pieces not being rolled immediately by keeping them covered. Press each piece flat with the palm of your hand, then roll it out into a circle measuring 3 to 3.5 inches (8 cm) across with a slightly thicker middle and thin edges.
Add roughly 1 tablespoon (20 g) of the chilled filling to the center of each rolled wrapper. Support the wrapper in one hand while using the other to create a series of small folds around the perimeter, rotating steadily and pulling the edges together at the top. Seal the gathered top firmly while leaving a minuscule vent for steam. Position each completed dumpling on a steamer basket lined with cabbage leaves or parchment paper, spacing them evenly.
Heat water in a steamer or wok until it reaches a vigorous boil. Place the filled dumplings in the prepared bamboo steamer baskets about 1 inch apart from one another. Cover tightly and cook over high heat for 8 to 10 minutes so the wrappers turn see-through and the interior reaches full doneness.
Blend the black vinegar with the light soy sauce and ginger strips to create the dipping sauce. Present the hot dumplings straight from the steamer baskets, lift each one carefully with chopsticks onto a spoon, make a tiny opening to drink the broth first and then enjoy with the prepared sauce.
Regional variant: Crab roe soup dumplings (蟹粉小笼包 xièfěn xiǎolóngbāo)
Substitute roughly one-third of the ground pork with fresh crab meat and incorporate 2 tablespoons of crab roe or very finely chopped salted egg yolk into the filling mixture. Retain the original aspic amount and all seasonings exactly as listed, then steam following the standard timing; this produces a sweeter and more opulent flavor profile.
Cook's notes
- Cover any wrappers waiting to be filled with a moist cloth to stop the delicate dough from drying and cracking.
- Remove every trace of surface fat from the chilled aspic to achieve the clearest possible soup inside the dumplings.
- Allow the dough an extra 10 minutes of resting time if it springs back during rolling, and use only a minimal amount of flour on the work surface.
Serve with
Chinese black vinegar paired with very thin ginger strips provides the traditional accompaniment; hot jasmine tea and cold lager both complement the dumplings nicely.
Make ahead and storage
The aspic may be prepared up to 3 days in advance and kept refrigerated. Raw assembled dumplings can be frozen in a single layer on a tray before transferring to a freezer bag; steam them directly from the frozen state for 10 to 12 minutes.
