How to make SOUP DUMPLINGS | Xiao Long Bao Recipe

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often less expensive and still provides a rich flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil can provide a healthier fat option.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth can be a lighter option, while water with seasoning is cost-effective.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper for dumpling wrappers.

Mix all-purpose flour and water in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Combine pork shoulder, pork fat, ginger, garlic, soy sauce, sesame oil, green onions, sugar, salt, and black pepper in a bowl.

Chill the filling mixture in the refrigerator for 30 minutes.

Dissolve gelatin in hot chicken stock and let cool slightly.

Add the cooled stock to the filling mixture and mix well.

Roll out the rested dough into thin circles, about 3 inches in diameter.

Place a spoonful of filling in the center of each circle.

Gather the edges of the dough and pleat to seal the dumplings tightly.

Prepare a steamer lined with parchment paper and arrange the dumplings inside.

Steam the dumplings over boiling water for 8-10 minutes until cooked through.

Serve hot with vinegar and chili oil for dipping.

Cooking Techniques

Spice Level:

Allergens