Xiaolong Soup Dumplings (Xiao Long Bao)

Name: Xiaolong Soup Dumplings (Xiao Long Bao)
Prep time: 2 h
Cook time: 2 h 10 min
Total time: 4 h 10 min
Ingredients: 600 g pork skin; 600 g water (for cooking pork skin aspic); 55 g scallion segments; 55 g ginger slices; 300 g all-purpose flour; 140 g water (for kneading dough); 450 g ground pork belly; 225 g ground pork shoulder; 4 g salt; 20 g fine granulated sugar; 3 g ground white pepper; 30 g sesame oil; 150 g minced scallion; 150 g minced young ginger; to taste MSG; to taste diced pork skin aspic (see method 1)

A traditional soup dumpling featuring aspic in the filling, which melts into broth once steamed.

4h 10m

Easy

0 favorites

Ingredients

pork skin 600 g

water (for cooking pork skin aspic) 600 g

scallion segments 55 g

ginger slices 55 g

all-purpose flour 300 g

water (for kneading dough) 140 g

ground pork belly 450 g

ground pork shoulder 225 g

salt 4 g

fine granulated sugar 20 g

ground white pepper 3 g

sesame oil 30 g

minced scallion 150 g

minced young ginger 150 g

MSG to taste

diced pork skin aspic (see method 1) to taste

Instructions

Making the pork skin aspic

Place pork skin, scallion segments, and ginger slices into a large bowl, pour in water, and steam over a steamer for about 2 hours. Remove, strain, let cool until it solidifies into aspic, then dice into small pieces and set aside.

Making the wrapper dough

Mix the all-purpose flour and water into a dough, knead by hand until smooth, and let rest for about 15 minutes.

Making the filling

Combine ground pork belly, ground pork shoulder, and salt, and mix vigorously until sticky. Then add fine granulated sugar, ground white pepper, sesame oil, minced scallion, minced young ginger, and MSG in sequence, mixing well after each addition. Finally, fold in the diced pork skin aspic and refrigerate for about 1 hour.

Shaping, filling, and steaming

Roll the wrapper dough into a long rope, pinch off 10 g pieces, and flatten each into a dumpling wrapper. Place the filling in the center and seal tightly — be sure the seal has no holes. Brush a tray with oil, arrange the dumplings inside, and steam over high heat for about 10 minutes until cooked through.