Photograph of the finished Xiaolongbao

China · Tiểu long bao gạch cua Giang Tô

Xiaolongbao

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

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Freshwater crabs Freshwater crabs 400 g
  • Photograph of Pork Pork 400 g
  • Photograph of Pork trotter Pork trotter 600 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Gelatin powder Gelatin powder 12 g

Method

  1. 1 Simmer pork trotters with ginger for 2 hours, then strain the liquid and refrigerate for 4 hours until it forms a jelly-like mass — this jelly is the source of the soup inside the dumpling.
  2. 2 Sauté the crab roe with ginger and Shaoxing wine for 4 minutes until fragrant and moist.
  3. 3 Mix the minced meat with diced agar-agar, crab paste, soy sauce, and sesame oil, then refrigerate until the filling is firm.
  4. 4 Roll out the dough to be thicker in the middle and thinner at the edges, then fold it 18 times in a spiral around the top of the pastry.
  5. 5 Steam over high heat for exactly 7 minutes; steaming for too long will cause the jelly to evaporate and the cake to lose its soup.

With an appliance

  • Pressure cooker 1 hr 54 min

    Replace step 5: steam the xiaolongbao at low pressure for 4 minutes, then quickly release the pressure to prevent the wrapper from bursting and the crab roe soup from evaporating; steps 1–4 remain unchanged.

Start cooking