Kurobuta Pork Xiao Long Bao (10 Each) Recipe
Each of our Xiao Long Bao is carefully weighed and folded by hand to achieve our signature Golden Ratio of 18 folds and stuffed with top-quality Kurobuta pork marinated in a blend of carefully-selected seasonings. Paired with the piquant aromas of fresh ginger and green onion, every bite is the perfect bite.
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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.
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