Xiao long bao

Xiao Long Bao are delicate soup dumplings originating from Shanghai, also known as “small basket buns” for their traditional bamboo steaming baskets. Each dumpling contains a rich, savoury broth and seasoned pork filling, all encased in a thin, soft dough. These dumplings are celebrated for their intricate pleats, flavourful filling, and the satisfying burst of hot soup when eaten.

Prep Time 1

Cook Time 20

Resting 30

Total Time 1 50

Servings Dumplings

Ingredients

The dough:

250 g plain flour
125 ml warm water

The filling:

300 g pork minced with some fat for juiciness
1 tbsp soy sauce
1 tbsp Shaoxing wine dry sherry
1 tsp sesame oil
1 tsp sugar
1/4 tsp white pepper
1 tbsp ginger finely grated
2 medium spring onions finely chopped
100 ml chicken stock cooled and gelled

Serving:

Black vinegar
ginger Finely shredded

Instructions

Prepare the dough:

Mix the flour with warm water and knead for 8–10 minutes until smooth.
250 g plain flour, 125 ml warm water
Cover and let it rest for 30 minutes.

Prepare the stock jelly:

Heat the stock until hot, pour into a shallow dish, and refrigerate until set.
100 ml chicken stock
Once firm, cut into small cubes.

Make the filling:

In a bowl, combine the minced pork with soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, ginger and spring onions.
300 g pork, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1/4 tsp white pepper, 1 tbsp ginger, 2 medium spring onions
Gently fold in the chilled stock jelly cubes. The gelatine will melt into the filling when steamed, creating the soup inside the dumplings.

Shape the dumplings:

Roll the rested dough into a long log and cut into 30 small portions.
Flatten each portion into a thin circle, slightly thicker at the edges.
Place a small spoonful of filling in the centre of each wrapper.
Pleat the edges carefully and pinch to seal at the top.

Steam the dumplings:

Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Place dumplings in the steamer with a small gap between them.
Steam over boiling water for 8–10 minutes until the dough is translucent and the filling is cooked.

Serve:

Serve the Xiao long Bao immediately with black vinegar and shredded ginger.
Black vinegar, ginger
Carefully pick up each dumpling with chopsticks, place it on a spoon, and make a small bite to enjoy the hot soup inside.

Nutrition