Xiao Long Recipe

Combine the flour and salt in a large bowl. Make a well and add the warm water and vegetable oil. Mix with chopsticks or a fork to incorporate until shaggy dough forms.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. The dough should be soft but not sticky. If too dry, add 1 tsp warm water at a time; if too sticky, dust with a little flour.

Cover the dough with plastic wrap or a damp towel and let rest for at least 30 minutes at room temperature to relax the gluten (up to 1 hour is fine).

After resting, roll dough into a log about 1.5 inches in diameter and cut into 18 equal pieces. Keep pieces covered so they do not dry out. Working with one piece at a time, flatten and roll each into a thin round wrapper about 3–3.5 inches across, slightly thinner at the edges and a bit thicker in the center. Stack separated with a light brush of oil between wrappers to avoid sticking.

Bloom gelatin: sprinkle the gelatin over the 3 tablespoons cold water in a small bowl and let sit 5 minutes until it blooms.

Heat the chicken stock to a simmer, then remove from heat and stir in the bloomed gelatin until fully dissolved (this creates a stock-gel). Chill the stock-gel in the refrigerator until set, about 1–2 hours, then cut into small cubes. Alternatively, chill until slightly thickened and very cold (easier to mix).

Place the ground pork in a mixing bowl. Add grated ginger, chopped scallions, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and 1 teaspoon of the listed salt. Using a spatula or stand mixer on low, mix until the mixture becomes sticky and emulsified, about 2–3 minutes — this traps air and creates a springy filling.

Fold the cold diced stock-gel into the seasoned pork mixture gently but thoroughly so the broth is distributed in pieces through the meat. Taste a small bit (briefly cook a tiny piece in the microwave or pan) and adjust salt if necessary. If the filling tastes bland, add the remaining salt a little at a time until flavorful — the soup should be tasty on its own.

Prepare your steamer: add the water to the steamer pot and bring to a rolling simmer. Line the steamer basket with cabbage leaves or parchment round and brush lightly with oil so dumplings do not stick.

To shape each xiao long bao: place a wrapper in the palm of your hand. Spoon about 1.5 tablespoons of filling into the center (enough so there will be soup but not overfill). Optionally add a drop or two of sesame oil over the filling for aroma.

Gather the wrapper edge and form tight pleats, pinching to seal at the top. Aim for 12 or more small pleats and ensure the top is well sealed to keep the broth inside. Place the finished dumpling onto the lined steamer, pleat-side up, spaced about 1 inch apart.

When the steamer water is simmering, place the basket over the pot, cover, and steam the dumplings for 8–10 minutes. Check one: the wrapper should be translucent and the filling cooked through. Avoid opening the lid frequently; maintain steady steam.

Carefully remove dumplings from the steamer with a spatula or chopsticks to a serving plate. Serve immediately with dipping sauce. To eat: lift dumpling gently, nibble a small hole to sip the hot broth, then eat the dumpling.

Combine black vinegar, julienned ginger, and soy sauce in a small bowl. Adjust proportions to taste. Serve alongside the hot xiao long bao.