Kurobuta Pork Xiao Long Bao (10 Each) Recipe
Kurobuta Pork Xiao Long Bao are delicate soup dumplings filled with flavorful ground Kurobuta pork and a savory broth encased in a thin, elastic dough. These dumplings feature a tender texture and rich taste, enhanced by the addition of ginger and green onions, setting them apart as a luxurious treat. Here's how to make these savory dumplings at home.
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Ingredients
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Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Gradually add water, stirring until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 2
Prepare the Filling
In a mixing bowl, combine the ground Kurobuta pork, grated ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, and white pepper. Mix thoroughly until well combined.
- 3
Form the Dumplings
Divide the rested dough into small pieces, about the size of a golf ball. Roll each piece into a circle about 3 inches in diameter. Place a tablespoon of filling in the center. Fold the edges of the dough over the filling, pleating and pinching to create 18 folds, sealing the dumpling tightly.
- 4
Steam the Dumplings
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the Xiao Long Bao in the steamer basket, leaving space in between. Steam over boiling water for 8-10 minutes until cooked through.
