Xiao Long Bao Recipe

Make the Soup Filling

In a small saucepan, bring the chicken broth to a boil. Let it reduce slightly, then remove from heat and allow to cool. This will be used later for the soup inside the dumplings.

Prepare the Filling

In a mixing bowl, combine the ground pork, crab meat, minced ginger, minced garlic, soy sauce, sesame oil, chopped green onions, salt, and white pepper. Mix well until fully combined.

Add Soup to Filling

Stir in the cooled chicken broth gradually into the filling mixture until well incorporated. This will create the soup that will be inside the dumplings.

Make the Dumpling Wrapper

On a clean surface, roll out dough into circles (about 3 inches in diameter). You can use store-bought dumpling wrappers or make your own with flour and water.

Fill the Dumplings

Place a tablespoon of the filling in the center of each wrapper. Carefully fold the wrapper over the filling and pleat the edges to seal. Ensure that the dumpling is tightly sealed to keep the soup inside.

Steaming

Line a bamboo steamer with parchment paper. Place the dumplings inside the steamer, leaving some space between them. Steam over boiling water for 8-10 minutes until cooked through.

Serve

Serve hot with soy sauce or vinegar on the side for dipping.