Description

Soup dumplings, or Xiao Long Bao, are delicate Chinese steamed dumplings filled with seasoned pork and rich, savory broth that bursts in your mouth with each bite.

Ingredients

Units Scale

1 lb ground pork
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp white pepper
1 tbsp ginger, minced
2 green onions, finely chopped
1 pack round dumpling wrappers
1 cup pork or chicken broth (gelatinized)
1 tbsp cornstarch
1/2 tsp salt

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Instructions

Prepare the gelatinized broth by boiling the stock and mixing with gelatin or reducing it until thick. Chill until set and cut into small cubes.
In a bowl, mix ground pork with soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, ginger, green onions, salt, and cornstarch until well combined.
Fold the gelatinized broth cubes into the pork mixture gently.
Place about 1 tablespoon of filling into the center of each dumpling wrapper.
Carefully pleat the edges and seal the dumplings tightly at the top.
Line a steamer basket with parchment or cabbage leaves. Place dumplings inside, spaced apart.
Steam over boiling water for 8-10 minutes until dumplings are cooked through.
Serve hot with black vinegar and julienned ginger.

Notes

Use high-quality broth for the best flavor.
Make sure the broth is well gelatinized to avoid leakage.
Work quickly to keep wrappers from drying out.

Nutrition

Serving Size: 4 dumplings
Calories: 250
Sugar: 1g
Sodium: 450mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 10g
Cholesterol: 40mg