Photograph of the finished Xiao long bao (Shanghai soup dumplings)

China · Tiểu long bao Thượng Hải

Xiao long bao (Shanghai soup dumplings)

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 9.9 oz
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Pork trotter Pork trotter 1.1 lb
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Spring onion Spring onion 1.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅛ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Sesame oil Sesame oil 1 ⅛ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 2 ⅔ tbsp

Method

  1. 1 Simmer pork trotters with ginger and scallions in water for 2 hours until the broth thickens, strain, and refrigerate until it solidifies into a jelly, then dice it.
  2. 2 Mix minced pork with ginger and onion juice, Shaoxing wine, soy sauce, sesame oil, sugar, and salt, then knead in one direction until the filling is pliable.
  3. 3 Gently mix the jelly mixture into the filling and refrigerate for 30 minutes.
  4. 4 Knead the flour with water until smooth, let it rest for 30 minutes, then divide into small balls, rolling out the edges thinly and making the center thicker.
  5. 5 Place the filling in the center, fold the edges of the dough into 16-18 pleats, and twist to seal the pastry.
  6. 6 Steam over high heat for 8 minutes, serve hot with julienned ginger pickled in black vinegar.

With an appliance

  • Pressure cooker 3 hr 50 min

    Replace step 6: steam the dumplings under low pressure for 4 minutes, then quickly release the pressure to prevent the wrapper from bursting and the soup from escaping; steps 1–5 remain unchanged.

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