BETTER THAN TAKEOUT - Soup Dumplings Recipe (Xiao Long Bao)

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.

Blanch the pork skin for 5 minutes to remove the bad smell. Remove the attaching fat and cut it into thin strips.

Prepare a pot of 1.8 L of water, add the pork skin, bring to a boil, then reduce to low heat and stew for 1 hour.

After 1 hour, add a bunch of spring onion, some slices of ginger, Chinese cooking wine, sugar, white pepper, and salt. Continue stewing on low heat for another hour.

Strain the broth into a container, leaving about 400 ml. Refrigerate for at least 6 hours until it turns into jelly.

Mince the jelly carefully, ensuring no large chunks remain.

For the filling, blend the white part of spring onion and ginger with 3 tablespoons of water, then strain.

Pour the sauce into the ground pork, add white sugar, dark soy sauce, sesame oil, and salt. Stir until absorbed, then mix in the vegetables and minced jelly.

For the dumpling wraps, mix high protein flour with salt, gradually add warm water, and knead into a smooth dough. Let it rest for 30 minutes, then knead again for 5-10 minutes and rest for another 30 minutes.

Cut the dough into small pieces (about 12 grams each), flatten, and roll into small round wrappers with thick middle and thin edges (8-10 cm across).

To close the dumplings, place a tablespoon of filling in the center of a wrapper, pinch the edges to create pleats, and seal the dumpling.

Place parchment paper in the steamer, leaving space between dumplings, bring water to a boil, and steam for 5 minutes on high heat.

Prepare the dipping sauce with shredded ginger, white vinegar, and soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens