Xiaolongbao
Elegant hand-pleated dumplings that surprise you with a rich, savory soup inside—truly a masterclass in texture and flavor.
70 min
Hard
China (Shanghái)
4 servings
The story behind
I remember my first time in a busy dim sum parlor, watching the chefs pleat these with lightning speed. It’s an art form. The magic happens when the solid broth gelatin melts inside the steamer, turning into a hot, flavorful soup trapped within the dough. I think these are best enjoyed during a lazy brunch or as a special afternoon treat. Serve them with plenty of julienned ginger and black vinegar. To drink? A pot of hot Pu-erh tea perfectly balances the richness of the pork and broth.
Instructions
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1Mix the pork with ginger, scallions, and soy sauce, then gently fold in the finely chopped broth jelly.
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2Knead your dough until smooth and elastic; let it rest so it's easier to roll out paper-thin.
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3Roll small dough circles, keeping the edges thinner than the center to hold the weight of the soup.
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4Place a spoonful of filling in the center and create tight pleats to seal the dumpling completely.
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5Steam in a bamboo basket over high heat for about 10 minutes until the skin is delicate and the soup inside is bubbling.
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