Five Guys Xiao Long Bao Recipe

Prepare ingredients: rinse pork skin or neck bones under cold water and blanch: place in pot, cover with cold water, bring to a boil for 3 minutes, then drain and discard that water to remove impurities.

Make stock: return blanched pork pieces to a clean pot, add 8 cups fresh water, smashed ginger, white part of green onion, 1 tablespoon Shaoxing wine and 1 teaspoon salt. Bring to a simmer, reduce heat to low and simmer gently, uncovered, for 2–3 hours until collagen has broken down and liquid is rich and flavorful.

Strain stock through a fine mesh sieve into a clean container. Discard solids. Cool slightly, then refrigerate uncovered until completely cold and set (at least 4 hours or overnight).

Once set, remove the gelée and cut into small 1/4-inch cubes. Keep refrigerated until ready to fold into filling.

Make the dough: in a mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Slowly pour 3/4 cup boiling water into the flour while stirring with a fork or chopsticks until shaggy. Add 2 tablespoons cold water and 1 tablespoon vegetable oil; continue to mix until a rough dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If the dough feels too sticky, dust lightly with flour; if too dry, add a teaspoon of water. Form into a ball and coat lightly with oil. Cover with plastic wrap or a damp towel and rest at room temperature for 30 minutes.

Divide dough into two portions. Roll each portion into a log about 1-inch in diameter and cut into 18 equal pieces total (makes ~36 if you cut smaller — adjust). Keep pieces covered with a damp towel to prevent drying.

Roll each piece into a small ball, then use a small rolling pin to roll each ball into a thin round wrapper about 3 inches (7–8 cm) in diameter. Make the center slightly thicker than the edges. Keep rolled wrappers under a damp towel until assembling.

Prepare pork: place 1 lb ground pork in a chilled bowl. To create a cohesive, slightly sticky filling, add 3 tablespoons cold water and mix briefly to loosen meat.

Season and bind: add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 tablespoon grated ginger, 2 chopped green onions, and 1 teaspoon sesame oil. Mix thoroughly by hand or with a spatula, folding in one direction for about 1–2 minutes until mixture becomes tacky and slightly pasty—this helps trap the aspic and produce juicy xiao long bao.

Incorporate aspic: fold in the chilled aspic cubes (about 1–1 1/2 cups total aspic, depending on how much set you made) gently so cubes remain distinct pieces in the filling. Keep the filling cold while assembling; set the bowl over ice if your kitchen is warm.

Prepare steamer: line a bamboo or metal steamer with parchment rounds punched with small holes or with a layer of cabbage leaves. Brush with a little sesame or vegetable oil to prevent sticking.

Fill wrappers: place a wrapper on your palm, add a heaping tablespoon of filling (including several aspic cubes) in the center. Using your other hand, pleat the edge of the wrapper, working in small folds around the top and pinching to seal. Aim for 12–18 pleats per bun and ensure a tight seal so aspic/soup does not leak.

Place each sealed xiao long bao seam-side up on the prepared steamer, leaving some space between dumplings. Repeat until all wrappers and filling are used.

Steam: bring water to a rolling boil in your wok or pot. Place the steamer over the boiling water, cover, and steam for 6–8 minutes for 1-ounce-size dumplings (adjust to 8–10 minutes for larger). Do not lift the lid during steaming. Steam until dough looks slightly translucent and pork is cooked through.

Finish: remove steamer from heat. Let rest covered for 1 minute. Carefully transfer dumplings to a serving plate (use a spatula to support the base) so the soup doesn’t spill. Serve immediately with black vinegar and julienned ginger for dipping.

Make the simple sauce: combine 3 tablespoons black vinegar with 1 tablespoon julienned fresh ginger in a small bowl. Serve alongside hot xiao long bao.