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Xiaolongbao

Name: Xiaolongbao
Total time: 60 min
Yield: Serves 4
Cuisine: China
Ingredients: 300g Ground Pork; 20 Dumpling Wrappers; 200ml Chicken Stock; 5g Gelatin; 1 tsp Ginger (minced); 2 tbsp Leek (minced); 1 tbsp Soy Sauce; 1 tsp Shaoxing Wine; 1 tsp Sesame Oil

Snack

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐⭐

Thin-skinned steamed dumplings full of hot soup — dim sum born in Shanghai.

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📖 The Story Behind This Dish

Xiaolongbao are said to come from Nanxiang near Shanghai. A pork filling is wrapped together with jellied stock, which melts as the dumplings steam so that they burst with soup. The thin wrappers take skill to make and to lift without tearing; connoisseurs set one on a spoon, nibble a hole, and sip the soup before eating.

🌆 Where it's eaten: In Shanghai, you dip a xiaolongbao fresh from the steamer in vinegar and ginger and eat it carefully so you don't burn your mouth.

🥕 Ingredients (serves 4)

Ground Pork 300g
Dumpling Wrappers 20
Chicken Stock 200ml
Gelatin 5g
Ginger (minced) 1 tsp
Leek (minced) 2 tbsp
Soy Sauce 1 tbsp
Shaoxing Wine 1 tsp
Sesame Oil 1 tsp

👩‍🍳 Instructions

Dissolve gelatin in chicken stock, chill until set, and chop finely.
Mix ground pork with ginger, leek, soy sauce, Shaoxing wine, and sesame oil to make the filling.
Fold the chopped jelly into the filling.
Wrap the filling in the wrappers, pleating and sealing tightly.
Steam over boiling water for about 10 minutes.
Serve with black vinegar and julienned ginger.

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