(活動)小籠包undefined Max 4 Pcs Per Order Recipe

Make dough

In a bowl, mix the flour and salt. Gradually add warm water while stirring with a fork until the dough just comes together. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

Cover the dough with plastic wrap or a damp cloth and rest at room temperature for 30 minutes to relax the gluten (makes wrappers easier to roll).

After resting, divide the dough into 4 equal pieces (one piece per final serving, or divide further if making more than 4). Roll each piece into a log about 1/2 inch in diameter, cut each log into 4 equal portions, and keep covered to prevent drying.

Roll each small dough piece with a rolling pin into a thin round wrapper about 3 inches (7–8 cm) diameter; center thicker and edges slightly thinner to help pleating.

Prepare gelatin broth

Warm the chicken stock in a small saucepan until hot but not boiling. Stir in the gelatin powder and the 1/8 tsp salt until fully dissolved. Remove from heat and transfer to a shallow container. Chill in the refrigerator until the stock sets into a firm gelatin (about 1–2 hours). Once set, dice the gelatin into small cubes (about 1/4 cm). Keep chilled until assembling filling.

Mix filling

In a chilled bowl, combine the ground pork, light soy sauce, Shaoxing wine, sesame oil, white pepper, 1/8 tsp salt, grated ginger, and minced scallion. Mix in one direction (folding and pressing) until the mixture becomes slightly sticky and emulsified, about 1–2 minutes. Fold in the chilled diced gelatin broth gently so pieces remain intact in the filling. Keep the filling cold until wrapping.

Wrap xiaolongbao

Lightly oil your palm. Place one wrapper on your hand, add about 1.5 tablespoons of filling (enough to include several gelatin cubes) into the center. Using your other hand and thumb, pleat the wrapper edge while rotating the dumpling to form 12 small pleats (fewer is fine for beginners), pressing to seal at the top. Ensure the top is sealed tightly so soup doesn't leak. Repeat for up to 4 dumplings.

Prepare steamer

Line a bamboo or metal steamer basket with blanched cabbage leaves or parchment with holes. Brush lightly with oil to prevent sticking. Bring a pot of water to a rapid simmer (not a rolling boil).

Steam dumplings

Place up to 4 xiaolongbao in the steamer with some space between them. Steam over simmering water, covered, for 8–10 minutes until wrappers become translucent and filling is cooked through and soup has melted. Avoid opening the lid frequently. If you chilled the filling longer or used thicker wrappers, steam up to 11 minutes.

When done, remove steamer from heat. Allow dumplings to sit covered for 1 minute before serving to let soup settle.

Serve each xiaolongbao on a piece of cabbage leaf. Provide a small dish of black vinegar with julienned ginger. To eat safely: lift dumpling with chopsticks to a spoon, bite the top to vent and sip the hot soup, then eat the rest with dipping sauce.