Shiitake Xiao Long Bao Recipe

In a large bowl, whisk together the flour, instant yeast, sugar, and salt.

Make a well in the center and add warm water and vegetable oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (Alternatively knead in a stand mixer with a dough hook on medium for 6–8 minutes.)

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest at room temperature until puffy and slightly risen, about 45–60 minutes.

Punch down, then turn out and knead briefly for 1 minute. Cover again and let rest 10 minutes before rolling.

Place the dried porcini in a small bowl and pour 1/2 cup hot water over them. Let soak 20 minutes until softened. Reserve soaking liquid, strain through a fine mesh sieve or coffee filter to remove grit, and mince the porcini. Measure and reserve 2 tablespoons of the strained soaking liquid for flavor; discard the rest or reserve for stock.

If using chilled liquid stock (preferably homemade pork or chicken stock), ensure it is slightly gelled. If using liquid stock that is not gelled, sprinkle 1 tsp unflavored gelatin over 1–2 tbsp cold stock to bloom, then heat gently until dissolved and mix into the remaining stock, then chill until firm and diced into small gelatin cubes. These cubes will become the 'soup' inside the xiao long bao.

In a medium bowl, combine the ground pork, chopped fresh shiitake, minced soaked porcini, minced garlic, minced ginger, and sliced scallions.

Add light soy sauce, Shaoxing wine, sesame oil, white pepper, kosher salt, and 2 tablespoons of the reserved porcini soaking liquid (if available). Mix with a spoon or spatula until ingredients are evenly distributed.

To build filling texture and help it bind, fold and press the mixture repeatedly against the side of the bowl for about 1–2 minutes until slightly tacky and cohesive. Taste a small cooked bit (steam or pan-fry a teaspoon) and adjust seasoning if necessary.

Fold in the cold, diced gelatinized stock (or chilled clarified cold stock) until evenly distributed through the filling. Keep filling chilled until ready to assemble.

Divide the rested dough into 12 equal portions (about 30–35 g each). Roll each portion into a ball and cover with a damp towel to prevent drying.

Working with one ball at a time, flatten on a lightly floured surface and roll into a 3–3.5 inch round wrapper about 2–3 mm thick, thinner at the edges and slightly thicker in the center. Keep finished wrappers covered.

Place about 1 tablespoon of filling (including 1–2 small pieces of the chilled gelatin stock) into the center of each wrapper. Do not overfill.

Brush the edge of the wrapper lightly with water. Pleat and pinch to seal the bun at the top, forming at least 12 pleats if possible; ensure there are no holes. The typical xiao long bao closure should be tight to hold soup inside.

Place each finished xiao long bao seam-side up on an oiled parchment round or cabbage leaf to prevent sticking.

Prepare a steamer: fill a wok or pot with about 3 cups of water and bring to a gentle boil. Arrange a steamer basket lined with parchment or cabbage over the boiling water.

Place up to 6 buns in the steamer basket without overcrowding (they will expand slightly). Cover and steam over medium-high heat for 7–8 minutes, until the dough becomes translucent and filling is cooked through. Avoid opening the lid frequently.

After steaming, turn off heat and let the buns rest covered for 1 minute to settle. Remove carefully with a spatula to a serving plate.

Serve immediately with a dipping sauce of black vinegar and julienned ginger or soy-vinegar blend.