Xiao Long Bao Recipe

Make stock

Combine bones, 6 cups water, smashed ginger, scallion greens and 1 tbsp Shaoxing wine in a pot. Bring to a simmer, skimming foam, then simmer gently for 1.5–2 hours to extract collagen and flavor.

Strain and reduce

Strain the stock through a fine mesh sieve into a clean pot or bowl. Measure out about 3 cups of strained stock. If stock is weak, reduce by simmering until concentrated to about 2–2.5 cups (strong stock yields better aspic).

Gelatinize

Warm 1 cup of the hot strained stock slightly and whisk in 2 tsp unflavored gelatin until dissolved. Combine with remaining stock and add 1 tsp salt. Taste and adjust seasoning (remember the filling will be seasoned). Pour into a shallow container and refrigerate until fully set, 3–4 hours or overnight.

Dice aspic

Once firm, cut the aspic into small 1/4" (6 mm) cubes. Keep chilled until assembly.

Place 2.5 cups all-purpose flour and 1 tsp salt in a mixing bowl and stir to combine.

Pour 1 cup boiling water into the flour while stirring with a chopstick or fork until a shaggy dough forms. Add 2 tbsp cold water and 1 tsp vegetable oil; mix until the dough comes together.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten.

Divide the dough into 24 equal pieces (about 28–30 g each). Keep pieces covered so they don't dry out. Roll each piece into a small ball and flatten into a disc with your palm.

Using a rolling pin, roll each disc into a thin wrapper about 3 inches (7–8 cm) across, slightly thicker at the center than the edges. Dust with cornstarch to prevent sticking and stack separated by a little cornstarch.

Put 1 lb ground pork into a large bowl. Add 3 tbsp minced spring onion (white and green), 1 tsp grated ginger, 1.5 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, 1/2 tsp salt and 1/2 tsp sugar.

Mix the pork vigorously in one direction for 2–3 minutes to develop a sticky, cohesive texture. Gradually add 3 tbsp cold water or light chicken stock while mixing to make the filling emulsified and tender.

Fold in the chilled aspic cubes into the meat mixture gently so aspic distributes evenly but does not melt. Keep the assembled filling cold in the refrigerator until ready to fill wrappers.

Prepare steamers: line bamboo steamer trays with parchment rounds, cabbage leaves, or lightly oil and dust with cornstarch to prevent sticking. Bring a wok or pot of water to a rolling simmer for steaming.

Work with one dough ball at a time. Place a wrapper on your palm (thicker center), hold with thumb and index finger, and spoon about 1 tablespoon (roughly 15 g) of filling into the center. Ensure each dumpling contains a few pieces of aspic for soupy interior.

Pleat and seal: using your other hand, pleat the edges with 12–14 small pleats, pinching firmly to seal at the top so there are no gaps. Aim for a tight top knot to keep soup inside. Repeat for remaining wrappers and filling.

Place each finished xiao long bao in the prepared steamer, leaving space between dumplings. Chill filled dumplings on a tray for 10–15 minutes if they became warm to help set the dough and reduce leakage.

Steam: once the water is boiling and producing steady steam, place the steamer over the wok/pot. Steam for 6–8 minutes for fresh dumplings (if chilled, steam 8–10 minutes). Do not remove the lid while steaming to avoid collapse.

Remove steamer from heat and let sit covered for 1 minute. Carefully transfer dumplings to a serving platter or keep in steamer to serve immediately.

Prepare dipping sauce by combining black vinegar and julienned ginger in small bowls. Serve xiao long bao hot with the dipping sauce and small soup spoons.

To eat: lift a bun gently with chopsticks to a spoon, nibble a small hole in the dough to sip the hot soup, then eat with sauce. Be cautious — the soup will be very hot.