Shiitake Xiao Long Bao Recipe

In a mixing bowl, combine the flour and salt. Whisk to distribute salt evenly.

Make a well in the flour and pour in the warm water and vegetable oil. Using chopsticks or a fork, stir from the center to incorporate until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly; if too dry, add up to 1 tbs warm water.

Shape dough into a ball, coat lightly with oil, cover with plastic wrap or a damp towel, and rest at room temperature for 30 minutes to 1 hour. This relaxes the gluten for easier rolling.

Rehydrate the dried porcini: place in 3/4 cup warm water for 20 minutes. Once softened, reserve the soaking liquid, strain through a fine sieve or paper towel to remove grit, and chop the porcini finely. Reserve 2 tbs of the soaking liquid (cooled) to use in the filling; discard the rest or save for another use.

Heat neutral oil in a skillet over medium heat. Add chopped fresh shiitake and rehydrated porcini and sauté 3–4 minutes until soft and any released liquid mostly evaporates. Remove from heat and let cool slightly.

In a large bowl, add the ground pork. Add the sautéed mushrooms, minced ginger, minced garlic, chopped scallions, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, and 2 tbs reserved porcini soaking liquid. Mix gently to combine.

To develop a smooth, cohesive filling (the proper texture for xiao long bao), use the chopping method: repeatedly chop and press the mixture with a cleaver or the back of a spoon for 2–3 minutes, turning the bowl, until the mixture becomes pasty and sticky and holds together. Alternatively, beat with a hand mixer on low for 30–45 seconds.

Dissolve 1 tsp cornstarch into the diced cold gelatinized stock (aspic) so it binds slightly, then fold the aspic into the meat mixture evenly. The aspic will melt during steaming, producing the characteristic soup inside the dumpling.

Taste a small piece by frying a teaspoonful briefly and adjust seasoning if necessary. Chill the filling for at least 15 minutes (or up to 1 hour) to firm it, which makes wrapping easier.

Prepare your steamer: line bamboo or metal steamer trays with cabbage leaves or parchment rounds brushed lightly with 1 tsp vegetable oil to prevent sticking. Bring 6 cups of water to a gentle boil in your wok or steamer pot.

Divide the rested dough into two portions. Roll each portion into a log about 1-inch in diameter and cut into 12 equal pieces (for about 24 total small wrappers) — this recipe yields about 24 xiao long bao (servings adjusted below).

Working with one piece at a time, flatten each dough piece with your palm and roll into a thin round about 3 inches (7–8 cm) across, keeping the center slightly thicker than the edges. Aim for about 18–22 wrappers per log if you want thinner skins; adjust to size preference.

Place about 1 to 1.5 tbs of filling into the center of each wrapper (enough to include some aspic). To pleat: hold wrapper in your left hand, use right thumb and forefinger to fold and pleat the edge, making 14–18 small pleats, gathering them toward the center and twisting gently to seal. Ensure the top is well sealed to trap the soup.

Set each finished xiao long bao on the prepared lined steamer, leaving space between dumplings to prevent sticking.

When ready to steam, place the steamer basket over the boiling water, cover, and steam for 7–9 minutes over medium-high heat. For larger or thicker-skinned xiao long bao, steam 9–11 minutes. Do not lift the lid while steaming.

After steaming, turn off the heat and let the dumplings rest covered for 1 minute to prevent sudden collapse. Carefully remove dumplings with a spatula or chopsticks to serving plates.

Serve hot with a dipping sauce of black vinegar and julienned ginger, or soy-vinegar mixture to taste.