small steamed bun's recipe

How to Make Xiao Long Bao: A Step-by-Step Guide

Xiao Long Bao, or soup dumplings, are a beloved Chinese delicacy known for their juicy filling and thin, delicate wrappers. Here’s a simple guide to making them at home.

Step 1: Prepare the filling. Mix 300g ground pork with 2 tbsp soy sauce, 1 tsp sesame oil, 1 grated ginger, and chopped chives. For the soup, combine 200g pork jelly (made from boiled pork skin and stock) with cold broth until set, then dice into small cubes.

Step 2: Make the wrapper. Combine 250g all-purpose flour with 120ml warm water and a pinch of salt. Knead into a smooth dough, rest for 30 minutes, then roll into thin ropes and cut into small circles.

Step 3: Assemble. Place a wrapper in your palm, add a teaspoon of pork filling and a pork jelly cube. Pleat the wrapper tightly, pinching the top to seal. Ensure no leaks occur.

Step 4: Steam. Line a steamer with cabbage leaves to prevent sticking. Place dumplings 2cm apart. Steam over high heat for 12-15 minutes until translucent.

Step 5: Serve. Enjoy hot with black vinegar and shredded ginger. The key is patience—perfecting the wrapper and sealing takes practice, but the result is a burst of flavorful soup in every bite!