Xiao Long Bao Recipe

Rinse pork skin (or bones) and place in a large pot. Cover with 8 cups cold water, add smashed ginger and 1 green onion stalk. Bring to a boil, skim foam, then reduce to a gentle simmer.

Simmer gently, partially covered, for 2–3 hours until the liquid is rich and the collagen has released. Add 1 tsp salt in the last 15 minutes.

Strain stock through a fine-mesh sieve into a bowl. Let cool slightly, then refrigerate until fully set and firm (4–6 hours or overnight). Reserve clear stock for other use if desired.

When set, remove the aspic from the container and dice into small 1/4-inch (6 mm) cubes. Measure 2 cups for the filling.

In a bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well and pour in 1 cup warm water and 1 tbs vegetable oil.

Mix with chopsticks or a fork until shaggy, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Dough should be soft but not sticky; adjust with a little more flour or water if needed.

Cover the dough with a damp towel or plastic wrap and rest at room temperature for 30–45 minutes to relax the gluten.

Divide rested dough into four portions. Roll each portion into a log about 1-inch diameter and cut into 18–20 pieces (total ~70–80 dumplings). Keep pieces covered to prevent drying.

Working with one piece at a time, flatten with your palm, then use a small rolling pin to roll into a thin wrapper about 3-inches (7–8 cm) diameter. Make the center slightly thicker than the edges. Use immediately or cover with plastic.

In a large bowl place 1 lb ground pork. Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1 tsp white pepper, 1 tsp fine sea salt, 1 tsp grated ginger and 2 finely chopped green onion stalks.

Mix the pork and seasonings together by pressing and folding with a spatula or spoon until mixture becomes sticky and cohesive (about 1–2 minutes). This ensures a fine texture that will hold the aspic.

Fold in 2 cups diced aspic gently until evenly distributed. Keep mixture chilled while you assemble to prevent melting the aspic.

Place a wrapper in your palm. Add about 1 tablespoon (15 ml) of filling into the center — enough so the wrapper can be pleated without overfilling. If using larger wrappers, increase filling to 1.5 tbsp.

Pleat and seal: use your other hand to fold small pleats around the edge, pinching to form 12–18 pleats and fully seal the top. Turn the sealed dumpling upright and gently press the bottom so it sits flat. Repeat with remaining wrappers and filling.

Place finished xiao long bao on a tray dusted with flour or lined with parchment, spacing them so they don't touch. Keep covered with a damp towel while you finish assembling to prevent skin drying.

Prepare a bamboo steamer by lining the base with cabbage leaves or perforated parchment rounds to prevent sticking.

Bring a wok or wide pot with 1–2 inches of water to a rolling simmer. Place the steamer over the simmering water, making sure steam circulates but water doesn't touch the dumplings.

Arrange dumplings in the steamer with 1/2-inch spacing. Cover and steam over high heat for 6–8 minutes (for fresh dumplings). If steaming from chilled, add 1–2 minutes. Do not uncover during steaming.

Once steamed, remove the steamer from heat. Let rest, covered, 1 minute to set. Carefully lift dumplings with a spatula or chopsticks and transfer to serving plates (or serve directly in the steamer).

Serve immediately with small bowls of black vinegar and julienned ginger, and optional chili oil. To eat: lift dumpling gently, nip a small hole on the side to slurp the hot soup, then eat with vinegar and ginger.