Chinese
Soup Dumplings
Xiao long bao with delicate pleated wrappers, savory pork filling, and hot broth sealed inside each dumpling.
6 servings · 120 minutes prep · 150 minutes cook
Ingredients
Aspic
- 1 1/2 lb pork skin and bones
- 4 cups water
- 3 whole scallions, cut into 2-inch lengths
- 4 whole ginger, sliced
- 1 tbsp shaoxing wine
Filling and Dough
- 1 lb pork shoulder, finely ground
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 tsp ginger, finely grated
- 1/2 tsp white pepper
- 2 tsp sesame oil
- 2 1/2 cups aspic, firmly set and finely minced
- 2 cups all-purpose flour
- 3/4 cup water, hot
Directions
Make and Set the Aspic
- In a large stockpot, simmer the pork skin and bones with the water, scallions, 4 pieces of ginger, and Shaoxing wine for 2 hours. Use the time as a guide; the liquid should taste full and extracted without a harsh, overcooked finish.
- Strain the stock through a fine-mesh sieve, return it to the pot, and reduce to about 2 1/2 cups. Chill until firmly set, then mince the aspic.
Mix the Filling and Dough
- Mix the pork shoulder, light soy sauce, Shaoxing wine, sugar, salt, ginger, white pepper, and sesame oil until sticky. Fold in the minced aspic and chill for 1 hour.
- Knead the all-purpose flour with the hot water until smooth. Cover and rest for 30 minutes.
Roll, Fill, and Pleat
- Divide the dough into 36 pieces. Roll each into a thin 3 1/2-inch wrapper with the center slightly thicker than the edge.
- Fill each wrapper with about 1 tbsp filling, pleat tightly with 18-20 folds, and pinch the top fully closed. Chill the shaped dumplings for 15 minutes if they feel soft.
Steam and Serve
- Steam on lined bamboo steamer trays until the wrappers are tender and the pork filling reaches {{temperature:160°F}}, 9-11 minutes. Serve immediately while the soup inside is hot.
