Xiaolongbao, or soup dumplings, are a beloved Chinese delicacy known for their thin wrappers and savory broth-filled filling. Here’s a simple guide to making them at home.
Ingredients: For the dough, mix 200g all-purpose flour with 100ml warm water and a pinch of salt. Knead until smooth, then let rest for 30 minutes. For the filling, combine 300g ground pork (with a fat ratio of 70:30), 4 tbsp chicken stock (chilled), 2 tbsp soy sauce, 1 tsp sesame oil, 1 grated ginger, 1 minced clove garlic, salt, and white pepper to taste. Stir vigorously until the mixture becomes sticky.
Assembly: Roll the dough into a log, cut into 20 small pieces, and flatten each into a 8cm wrapper. Place 1 tbsp filling in the center, then pleat the wrapper upwards, pinching to seal completely (ensure no leaks!).
Steaming: Line a steamer with cabbage leaves to prevent sticking. Arrange Xiaolongbao 2cm apart. Steam over high heat for 12-15 minutes until translucent. Serve immediately with black vinegar and shredded ginger.
Tips: Chill the filling and dough before assembly for easier pleating. Squeeze the broth into the filling gradually for a juicy texture. Enjoy these tender dumplings fresh from the steamer!
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