Xiaolongbao is a type of steamed dumpling originating in China, specifically the Jiangnan region, which includes Shanghai and surrounding provinces such as Jiangsu. It is famous for being a “soup dumpling,” as its filling contains not only meat (such as pork) but also a tasty broth inside.
The most distinctive feature of xiaolongbao is its preparation technique. It is made with a thin dough and filled with meat and broth gelatin. During steam cooking, the gelatin melts, giving rise to that delicious broth inside the dumpling. Its name comes from the container in which it is traditionally cooked: a bamboo basket called xiaolong.
This food is served hot in a steamed bamboo basket, with several pieces (usually 6-10) and is accompanied by a small plate with soy sauce, Chinese black vinegar and, in some cases, thin strips of fresh ginger. To handle the dumpling, use chopsticks and a small spoon to collect any broth that may come out.
Additionally, it is often served with a light accompaniment, such as a steamed vegetable dish or soup to complement.
Eating xiaolongbao requires a bit of technique, as it can break easily and the hot broth can burn your mouth if you’re not careful: use chopsticks to pick up a dumpling from the base (where the dough is most resilient) and gently place it on the small spoon You can poke a small hole with the chopsticks to release some steam or let it cool briefly.
Sip the broth first from the hole you made, or directly from the spoon and once the broth is at a manageable level, eat it whole or in two bites. If you are eating with vinegar and ginger, you can lightly dip the dumpling before putting it in your mouth to add flavor.
Although traditional xiaolongbao is usually filled with pork, there are also variants with crab meat and pork (a specialty in Shanghai), vegetables and mushrooms (for vegetarian options) or with shrimp. In some modern restaurants, they have even created colorful versions or with innovative flavors, such as black truffle or cheese.
How to prepare xiaolongbao at home
Yield: 20-25 dumplings
Estimated time: 2 hours (between preparation and cooking)
Ingredients
The dough:
-
- 2 cups all-purpose flour (250 g)
- ¾ cup hot water (175 ml)
- a pinch of salt
The filling:
- 300 g ground pork
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped chives
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
The gelatinous broth (soup):
- 2 cups concentrated chicken or pork broth (500 ml)
- 1 sachet of unflavored gelatin (approximately 7 g)
To serve:
- Chinese black vinegar
- Thin strips of fresh ginger
- Soy sauce (optional)
Prepare the gelatinous broth
- Heat the concentrated broth until it is lukewarm (not boiling).
- Dissolve the gelatin packet in the broth, mix well and transfer to a container.
- Let cool and refrigerate until solid (approximately 1 hour).
- Once firm, cut it into small 1cm cubes. This will be the “broth” inside the dumplings.
Make the dough
- Mix the flour, hot water and a pinch of salt in a bowl until a dough forms.
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Prepare the filling
- In a bowl, combine the ground pork, grated ginger, garlic, scallion, soy sauce, sesame oil, sugar, salt and pepper.
- Mix well until the filling is homogeneous and slightly sticky.
- Add the gelatinous broth cubes to the filling and mix gently.
Form the dumplings
- Divide the dough into 20-25 small balls.
- Roll out each ball with a rolling pin until you obtain a disk of dough approximately 8-10 cm in diameter.
- Place a tablespoon of filling in the center of the disk.
- To close them, make folds in the dough towards the center, turning it to seal the dumpling (it should look like a small closed bag).
Steam
- Place napa cabbage leaves or perforated baking paper in a steamer basket (so the dumplings don’t stick).
- Place the dumplings with enough space between them to prevent them from touching as they cook.
- Steam for 8-10 minutes over boiling water.
How to serve and eat
- Serve hot xiaolongbao directly in the steamer basket.
- Serve with Chinese black vinegar mixed with strips of fresh ginger.
- Use a small spoon to scoop up each dumpling, pierce the dough lightly to drink up the broth, and then enjoy the rest.
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