Five Guys Xiao Long Bao Recipe
served w/ black vinegar pearls
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Ingredients
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Dough
Filling
Garnish: Black Vinegar Pearls
Method
Dough
- 1
Make the dough
In a large bowl, mix flour and salt. Add hot water gradually and stir to form a shaggy dough. Knead on a lightly floured surface 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest 30 minutes.
Filling prep
- 2
Bloom gelatin
Sprinkle unflavored gelatin over 2 tablespoons cold water and let bloom 5 minutes.
- 3
Prepare gelatin stock
Simmer pork bone broth to reduce to a rich, flavorful liquid. Remove from heat.
- 4
Dissolve gelatin in stock
Whisk bloomed gelatin into the warm stock until fully dissolved. Chill until the stock thickens to a gel.
- 5
Cube gelatin stock
Once gelled, cut the gelatin into 1/4-inch cubes.
- 6
Make pork filling
In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, minced ginger, minced green onions, and white pepper. Mix just until combined.
- 7
Incorporate gelatin cubes
Gently fold the gelatin cubes into the pork mixture so each portion will release broth when steamed.
Assemble
- 8
Shape wrappers
Roll dough into 40 small discs about 3 inches in diameter.
- 9
Fill and seal
Place a small spoonful of filling in the center of a wrapper. Pleat the edge around the filling to seal, pinching at the top to create a small closing nub.
- 10
Rest
Arrange on parchment-lined tray and cover with a clean towel to prevent drying.
Black vinegar pearls
- 11
Prepare alginate bath
Blend Chinese black vinegar with sodium alginate until fully combined and smooth.
- 12
Prepare calcium bath
Dissolve calcium chloride in water to make a 0.5% CaCl2 bath.
- 13
Form pearls
Slowly drop the alginate-vinegar mixture into the calcium bath using a dropper or spoon. Let sit 1-2 minutes until spheres form. Rinse pearls in fresh water and drain.
Steam and serve
- 14
Steam
Place dumplings in a single layer in a steamer lined with parchment rounds. Steam over boiling water for 8-10 minutes until dough is tender and filling is hot.
- 15
Plate and garnish
Serve dumplings with a small pile of black vinegar pearls on the side or scattered on top. Optional dipping sauce on the side.