Mt. Rainier Xiao Long Bao (pork Soup Dumplings) Recipe

Make dough

In a mixing bowl combine the flour and salt. Pour the boiling water in gradually while stirring with a chopstick or fork until shaggy clumps form. Add the cold water and vegetable oil, then mix until a rough dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and rest for 30 minutes to relax the gluten.

Divide and roll

After resting, divide dough into 12 equal pieces (about 30–35 g each). Roll each piece into a ball, then flatten slightly and roll into a 3–3.5 inch (7–9 cm) round wrapper, making edges thinner than the center. Keep wrapped/wet towel over unused wrappers to prevent drying.

Simmer stock for aspic

Place pork skin and bones in a large pot with 8 cups cold water. Add smashed ginger, white part of the green onion, and Shaoxing wine. Bring to a boil, skim any scum, then reduce to a gentle simmer and cook, uncovered, for 2–3 hours until liquid is rich and gelatinous. Add 1 tsp salt in the last 15 minutes.

Strain and set

Strain the stock through a fine sieve into a measuring cup. While hot, taste and adjust seasoning slightly. Pour into a shallow container and refrigerate until fully set (4 hours or overnight). Once set, dice into small 1/4-inch cubes and keep chilled.

Prepare filling mixture

Place ground pork in a large bowl. Add finely minced ginger and green onion. Pour in light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt. Mix in one direction (push and fold) for about 2–3 minutes until mixture is sticky and the proteins start to bind; this helps hold soup later.

Incorporate aspic

Gently fold the chilled, diced pork aspic into the seasoned ground pork mixture until evenly distributed. Keep the filling cold; refrigerate briefly if it becomes too soft.

Fill dumplings

Place a wrapper on your palm. Put about 1.5 tablespoons of filling (including several aspic cubes) into the center — enough to form a small mound but not so much you cannot pleat cleanly. Moisten the edge of the wrapper with a little water. Pleat and pinch at the top to seal, forming 12 dumplings. Aim for 12–18 small pleats; ensure a tight seal so soup doesn't leak.

Prepare steamer

Line a bamboo steamer with cabbage leaves or parchment squares (cut with small holes for steam). Bring a wok or pot with about 2 cups water to a rolling simmer.

Steam

Place dumplings in the steamer with some space between them. Set the steamer over simmering water, cover, and steam for 8–10 minutes over medium-high heat. Do not open the lid during the first 7–8 minutes. The dough should be translucent and filling cooked through; the aspic will melt back into soup inside the dumplings.

Rest briefly

Turn off the heat and let dumplings rest for 1 minute before removing the lid to avoid sudden temperature drop that can tear wrappers.

Combine black vinegar and julienned ginger in a small bowl. Add soy sauce to taste if you like a saltier dip. Serve alongside hot xiao long bao.

Gently transfer dumplings to individual serving plates using chopsticks or a spatula, trying not to puncture wrappers. Serve immediately with dipping sauce. To eat: lift dumpling, nip a small hole, sip the broth, then eat with sauce and ginger.