Steamed Shanghai Pork Dumpling Recipe

1. Mix aromatics

In a large bowl combine finely grated ginger, minced garlic and chopped scallions. Mix briefly to distribute evenly.

2. Season pork

Add the ground pork to the aromatics. Pour in Shaoxing wine, light soy sauce, oyster sauce, sesame oil, salt, white pepper, and sugar. Use a wooden spoon or spatula to combine until the mixture is cohesive.

3. Bind and create juiciness

Beat the egg white lightly and add to the pork along with the cornstarch. While stirring in one direction, slowly pour in the chicken stock (or water) a little at a time until fully incorporated. Continue mixing vigorously (folding and pressing the meat) for 2–3 minutes until the filling becomes slightly sticky and holds together — this creates a tender, juicy texture typical of Shanghai soup dumplings.

4. Rest filling

Cover the bowl and refrigerate for at least 20 minutes (or up to 2 hours) to allow flavors to meld and filling to firm slightly, making wrapping easier.

5. Lightly oil a clean work surface or platter to prevent wrappers from sticking. Keep unused wrappers covered with a damp towel to prevent them from drying out.

6. If your wrappers are cold from the fridge, let them come to room temperature about 10 minutes before wrapping so they are pliable.

7. Portion filling

Scoop about 1 to 1.5 tablespoons (roughly 15–20 g) of filling per wrapper. If you want an extra 'soup' burst, make small gelatinized pork stock cubes and place 1 cube in the center with the filling (optional).

8. Shape xiao long bao

Place the wrapper in your non-dominant hand. Put the filling in the center. Using your dominant hand, pleat the edge of the wrapper with small folds, pinching each pleat together at the top to seal. Aim for 12 pleats if possible but ensure a tight seal. The base should be slightly wider than the top so the dumpling can stand upright.

9. Place on steamer liner

Arrange each finished dumpling on a lightly oiled steamer basket or on parchment paper (cut into rounds) so they do not touch. Leave about 2 cm between dumplings.

10. Bring about 1 liter of water to a rolling boil in a wok or pot that fits your steamer basket. Add ginger slices to the water if desired to impart aroma.

11. Place the steamer basket over the boiling water, cover, and steam over high heat. Steam 8–10 minutes for fresh dumplings and 10–12 minutes if filling was made cold from the refrigerator. Do not lift the lid during the first 6–8 minutes; this helps build steam and prevents collapse.

12. After steaming time is complete, turn off the heat and let dumplings sit covered for 1 minute before carefully opening the lid to avoid hot steam rush.

13. Transfer dumplings gently to a serving plate. Serve immediately with dipping sauce made from Chinese black vinegar and julienned fresh ginger; provide chili oil on the side if desired.

14. To eat: use chopsticks to lift a dumpling, nibble a small hole, sip the hot broth, then eat the rest.