Introduction
Xiao Long Bao, also known as soup dumplings, are a traditional delicacy from Shanghai, China. These dumplings are renowned for their thin, delicate skin and savory filling, which includes a rich broth that bursts in your mouth with each bite. Traditionally steamed in bamboo baskets, Xiao Long Bao are often served with a dipping sauce made from soy sauce, vinegar, and ginger. They are a favorite in dim sum restaurants and are loved for their unique combination of textures and flavors.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/2 lb (225g) ground pork (preferably with some fat for juiciness)
- 1/4 cup chicken stock (preferably homemade)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Soy sauce
- Chinkiang vinegar (black rice vinegar)
- Fresh ginger, julienned
Instructions
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Make the Dough:
- In a mixing bowl, combine the flour and gradually add boiling water. Stir with chopsticks or a fork until the mixture comes together.
- Once cool enough to handle, knead the dough on a floured surface for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
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Prepare the Filling:
- In a bowl, combine ground pork, chicken stock, soy sauce, Shaoxing wine, minced ginger, garlic, sesame oil, and season with salt and pepper. Mix until well combined. For added flavor, let it marinate for 15-30 minutes.
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Form the Dumplings:
- After resting, divide the dough into small pieces (about 1 inch in diameter). Roll each piece into a thin circle (about 3 inches in diameter).
- Place a teaspoon of filling in the center of each wrapper. Carefully pleat the edges to form a pouch, sealing the dumpling securely at the top.
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Steam the Dumplings:
- Prepare a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving space between them.
- Steam over boiling water for about 15-20 minutes. Make sure to cover the steamer with a lid.
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Serve:
- Serve the Xiao Long Bao hot with a dipping sauce made of soy sauce and Chinkiang vinegar, garnished with julienned ginger.
Health Tips
- Xiao Long Bao can be high in calories and fat, primarily due to the meat and the broth. For a healthier option, consider using leaner cuts of meat or substituting half of the pork with finely chopped vegetables to reduce fat while still retaining flavor.
Serving Suggestions
- These dumplings are best enjoyed immediately after steaming while the broth is still hot. Pair them with light and refreshing sides, like a cucumber salad, to balance the richness.
Tips
- Dough Thickness: The key to a good Xiao Long Bao is the thinness of the dough. Roll it out as thin as possible without tearing.
- Broth Gelatin: For a richer broth, you can make gelatinous chicken stock and chill it before dicing it into small pieces. This will melt and create soup inside the dumplings when steamed.
- Steaming Technique: Ensure the water is boiling before placing the dumplings in the steamer to achieve the best texture. You can also double steam for 2-3 minutes longer if you want a firmer texture.
