Xiaolongbao (Shanghai Soup Dumplings)
Local name: 小笼包
In short: Delicate pleated dumplings from the Jiangnan region filled with seasoned pork and a savory broth that melts out of gelled stock when steamed. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 1 h
- Cook
- 20 min
- Resting
- 2 h 30 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 430 kcal
Xiaolongbao are the small steamed dumplings of Shanghai and the nearby city of Wuxi, filled with seasoned pork and a hot, savory broth. The trick is a stock that is set into jelly, diced and folded into the filling. It melts as the dumplings steam and fills each one with soup. They take practice to pleat but are worth the effort. Lift each one gently, nibble a hole in the wrapper and sip the broth first.
Instructions
- Sprinkle the gelatin over the cold stock in a small pan and let it soften for 5 minutes. Warm gently until dissolved, pour into a shallow dish and chill for at least 2 hours until firm.
- Mix the flour with the hot water using chopsticks, then knead for 5 minutes, adding cold water by the teaspoon if it is dry. The dough should be smooth and soft. Cover and rest for 30 minutes.
- Mix the pork with the soy sauce, wine, sugar, salt, ginger and sesame oil. Add the cold stock a spoonful at a time, stirring firmly in one direction until the mixture is sticky. Dice the aspic finely, fold it in and chill.
- Roll the dough into a log and cut it into 24 pieces. Roll each into a circle 8 cm (3 in) wide, keeping the edges thinner than the center. Keep the pieces you are not using covered.
- Place a heaped tablespoon of filling in the center of a wrapper. Pleat the edge in 14 to 18 small folds, turning as you go, and pinch the top closed with a twist.
- Line a steamer with perforated parchment or cabbage leaves. Arrange the dumplings 3 cm (1 in) apart and steam over boiling water for 8 to 9 minutes, until the filling reaches 71°C (160°F). Serve hot with the vinegar and ginger.
Tips
- Make the aspic the day before so it is very firm and easy to dice. The cold jelly keeps the filling from melting while you pleat.
- If the pleats feel hard at first, pinch the wrapper into a simple purse shape. The soup is what matters, and shaping improves quickly.
Questions and answers
How do you eat xiaolongbao without burning your mouth?
Place one on a spoon, bite a small hole and let the steam out, then sip the broth before eating the rest with some vinegar and ginger.
Why did my soup dumplings leak?
The wrapper may have been too thin at the base, the pleats were not sealed tightly, or the dumplings were steamed too long. Steam for 8 to 9 minutes and lift them gently.
Can I freeze xiaolongbao?
Yes. Freeze them uncooked on a tray until solid, then bag them. Steam from frozen for 12 to 14 minutes without thawing.
How long does it take to make Xiaolongbao (Shanghai Soup Dumplings)?
About 1 h 20 min in total: 1 h of preparation and 20 min of cooking.
How many calories are in Xiaolongbao (Shanghai Soup Dumplings)?
About 430 kcal per serving, with 21 g of protein, 47 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
