Xiao Long Ba Recipe

Combine flour and salt in a bowl. Make a well and gradually pour in the hot water while stirring with a chopstick or fork until shaggy clumps form.

Add cold water and 1 tablespoon vegetable oil. Mix until a rough dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Cover the dough with plastic wrap or a damp towel and let rest for 30 minutes at room temperature. This relaxes the gluten and makes the dough easier to roll thin.

Make gelatinous stock (aspic)

Place pork skin/trotters (or bones) in a medium saucepan with 3 cups cold water, smashed ginger, and spring onion whites. Bring to a gentle simmer, skimming any foam. Simmer gently 45–60 minutes until broth is rich and slightly reduced. Strain the stock into a bowl and discard solids. If using prepared stock, continue to next step.

If the stock yields a naturally gelatinous liquid when chilled, cool slightly then refrigerate until set (3–4 hours). If using gelatin powder: bloom 1 tablespoon gelatin in 0.25 cup cold water for 5 minutes, then warm gently and stir into the warm strained stock until dissolved. Chill until set.

Once set, chop the aspic into small cubes (about 3–5 mm). Measure approximately 3/4 cup aspic cubes to fold into the filling. Reserve several tablespoons of the liquid stock to add to the filling mix if needed.

In a mixing bowl, combine ground pork (and ground chicken if using) with Shaoxing wine, soy sauce, salt, sugar, white pepper, sesame oil, and 1/4 cup cold water. Stir vigorously in one direction for 1–2 minutes until mixture becomes sticky and cohesive. This creates a bouncy filling that traps soup when steamed.

Fold the aspic cubes gently into the seasoned meat mixture until evenly distributed. Keep the filling cold in the refrigerator until ready to assemble.

Divide rested dough into two logs. Roll each log into a long cylinder and cut into 18 equal pieces total (for about 18–24 dumplings depending on size). Keep cut pieces covered to prevent drying.

Working with one piece at a time, flatten into a small disk with your palm, then roll into a thin round wrapper about 8 cm (3.25 in) across. Aim for a slightly thicker center and thinner edges.

Place about 1.5 tablespoons of filling into the center of each wrapper. Hold the wrapper in your non-dominant hand, pleat the edge with the other hand and twist to seal at the top to form the characteristic little pouch. Make 15–20 small pleats for a good seal; ensure no gaps where soup could leak.

Line a bamboo steamer or heatproof steamer basket with parchment circles or cabbage leaves and brush lightly with vegetable oil to prevent sticking. Place dumplings at least 1 inch apart to allow expansion.

Bring water in a wok or wide pot to a rolling boil. Place steamer over the boiling water, cover, and steam on high for 8–10 minutes for standard size. If using larger dumplings, steam 10–12 minutes. Do not remove lid during steaming.

After steaming, turn off heat and allow dumplings to rest 1 minute before removing lid to avoid condensation dripping on the dumplings. Carefully transfer dumplings to a serving plate using a spatula or chopsticks.

Serve hot with dipping sauce: combine black vinegar and julienned ginger. Optionally add a few drops of chili oil or soy sauce to taste.