Easy Authentic Soup Dumplings (Xiaolongbao)

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

In a medium sauce pot, add enough oil to coat the bottom and heat to medium high.

Add 2-3 green onions sliced into one inch pieces and sear for 2-3 minutes until lightly charred.

Remove green onions and add 0.5 pounds boneless pork Boston butt cut into chunks, searing for 2-3 minutes per side.

Remove pork and add 1.5 pounds pork neck bones rinsed with cold water.

Add 0.75 pounds pork skin, 3 green onions, and 1 knob of ginger sliced.

Cover with 5 cups of water, bring to a boil, then reduce to a simmer for 2-2.5 hours.

Strain the broth and cool it, then chill in the fridge for at least 4 hours or overnight.

In a medium bowl, combine 1.25 cups all-purpose flour and 3.5 tablespoons hot water, stirring with a fork.

Add 3 tablespoons room temperature water and knead for 5-8 minutes until smooth.

Wrap dough in plastic wrap and let rest for 45 minutes at room temperature.

In a bowl, add 1 pound ground pork and knead until emulsified.

Add 3 minced green onions, a pinch of ground white pepper, 0.5 teaspoon sugar, 0.5 teaspoon salt, 2 tablespoons soy sauce, 1.5 tablespoons Shaoxing wine, and 0.5 teaspoon sesame oil, mixing until combined.

Cut the chilled broth gel into half inch cubes and fold into the pork mixture.

Roll the dough into long rods, cut into segments weighing 10-15 grams each.

Roll each segment into a disc about 3.5 inches in diameter.

Add a heaping tablespoon of filling to the center, pleat the edges to seal, and twist the top to close.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens