Chinese 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.

Mix 250 g of high gluten wheat flour with a small amount of tapioca starch in a bowl.

Gradually add hot water to the flour mixture until it reaches a Play-Doh consistency.

Add about 1 teaspoon of oil to the dough mixture and knead it until smooth and elastic.

Cover the dough with a dab of oil and a wet cloth or cling film and let it rest for about 5 minutes.

Prepare the soup filling by mixing homemade chicken stock with agar-agar, using 1.5 times the amount recommended on the pack, and let it set in the fridge.

Once set, cut the jelly into small cubes.

Take a piece of rested dough and roll it into a Frankfurter shape, then cut it into small pieces.

Shape each piece of dough into a round pastry using your fingers and a rolling pin, ensuring the middle is slightly thicker.

Prepare the filling by mixing the chopped jelly with garlic, Chinese chives, prawns, tofu, and a little corn flour, seasoned with salt, white pepper, and sesame oil.

Place a small amount of filling in the center of each pastry and fold the edges to seal, ensuring not to overfill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens