Photograph of the finished Soup dumplings xiaolongbao

China · Bánh bao nhân canh Xiaolongbao

Soup dumplings xiaolongbao

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.5 lb
  • Photograph of Pork Pork 1.8 lb
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Gelatin powder Gelatin powder 1.4 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp

Method

  1. 1 Simmer the pork bones for 90 minutes, then mix in the gelatin and refrigerate for 4 hours until it solidifies into a jelly.
  2. 2 Chop the jelly into small pieces and mix it with minced pork, ginger, scallions, and rice wine in a ratio of one part jelly to two parts meat.
  3. 3 Knead the flour with cold water for 12 minutes, then roll out the dough to a thickness of 1 mm, leaving the center thicker.
  4. 4 The wrappers of xiaolongbao are much thinner than those of dumplings, so they have to be rolled out with a small stick and no yeast powder is used.
  5. 5 The package is made into a bag with 18 spiral folds at the top, then twisted to seal the opening tightly.
  6. 6 Steam in a bamboo basket lined with paper for 8 minutes, then eat immediately. Bite a small hole to suck out the broth before eating the whole cake.

With an appliance

  • Pressure cooker 2 hr 50 min

    Replace step 6: steam xiaolongbao at low pressure for 4 minutes, then quickly release the pressure to prevent the wrapper from bursting and to ensure the broth remains full; steps 1–5 remain unchanged.

Start cooking