Pork Xiao Long Bao (soup Dumplings) Recipe

Place 2 1/2 cups flour and 1/2 tsp salt in a large bowl and mix to combine.

Pour 3.5 fl oz boiling water into the flour while stirring with a chopstick or fork until shaggy clumps form.

Add 2 tbs cold water gradually and mix until a rough dough forms. When cool enough to handle, knead on a lightly oiled surface for 6–8 minutes until smooth and elastic.

Cover the dough with plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

Rinse pork skin/bones and place in a large pot. Cover with 8 cups cold water and bring to a simmer over medium-high heat. Skim any scum for clearer stock.

Add 2 slices ginger, 1 stalk white parts of green onion, 1 tbs Shaoxing wine (if using), and 1 tsp salt. Reduce heat to low and simmer gently for 2 to 3 hours until the collagen has broken down and the liquid is richly flavored.

Strain the stock through a fine sieve, pressing solids to extract liquid. Discard solids. Cool the stock slightly, then refrigerate uncovered until set into a firm gel (4 hours or overnight).

Once gelled, dice the aspic into small 1/4-inch cubes and keep chilled until filling assembly.

Place 1 lb ground pork in a large bowl. Add 1 1/2 tbs soy sauce, 1 tbs Shaoxing wine, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, 1/2 tsp salt, 1 tsp grated ginger, and the finely minced 2 green onions.

Mix thoroughly by hand or with a spatula, turning the mixture in one direction for 2–3 minutes until sticky and cohesive. This helps the filling hold and creates a smoother texture.

Fold in 1 cup diced chilled aspic gently so pieces remain intact. Cover and refrigerate the filling for 15–30 minutes to firm up (this keeps the aspic from melting prematurely when wrapping).

Divide rested dough into two portions. Roll each portion into a log and cut into 20 equal pieces total (about 40–45 g each). Keep covered to prevent drying.

Roll each piece into a small ball, then flatten with your palm. Using a rolling pin, roll each into a thin round wrapper about 3 inches (7–8 cm) in diameter; the center should be slightly thicker than the edges.

Place about 1 to 1 1/2 tablespoons of filling (including some aspic cubes) into the center of each wrapper. Pleat the edges and gather into a sealed pouch at the top (aim for 12–18 pleats). Pinch tightly so there are no gaps for soup to escape.

Place each finished xiao long bao onto a square of parchment or cabbage leaf to prevent sticking.

Bring water in the steamer pot to a rolling simmer. Line the steamer basket with parchment or cabbage leaves and arrange dumplings about 1/2 inch apart.

Steam over high heat for 7–9 minutes (for fresh dumplings). Do not lift the lid during the first 6 minutes. Timing: 7 minutes for smaller dumplings, up to 9 minutes for larger or colder filling.

Carefully remove dumplings using tongs or a spatula. Serve immediately with dipping sauce made from 2 tbs soy sauce, 1/4 cup rice vinegar, and julienned ginger to taste.

To eat: pick up a dumpling with chopsticks, place on a spoon, nip the top to let steam escape and sip the soup, then eat with the wrapper and filling.