Chinese
Xiaolongbao
Delicate Shanghai-style soup dumplings filled with seasoned pork and a clear, savory aspic that melts into broth as they steam. Serve them hot with black vinegar and fine ginger so each bite is juicy, fragrant, and balanced.
Watch it madeJoshua Weissman · 9:51
Ingredients
- Pork skin, well scraped and rinsed200g
- Chicken feet or pork bones150g
- Water750ml
- Ginger slices4
- Scallion1, cut into lengths
- Shaoxing wine1 tbsp
- All-purpose flour180g
- Warm water90ml
- Fine salt1/4 tsp
- Fatty ground pork, preferably shoulder180g
- Light soy sauce2 tsp
- Sugar1/2 tsp
- Ground white pepper1/4 tsp
- Sesame oil1 tsp
- Ginger-scallion water2 tbsp
- Prepared pork aspic, finely diced120g
- Napa cabbage leaves or perforated parchmentfor lining the steamer
- Zhenjiang black vinegar2 tbsp
- Fresh ginger, finely julienned1 tbsp
Method
- Blanch the pork skin and chicken feet or bones in boiling water for 3 minutes, then rinse thoroughly to remove scum.
- Place the blanched pork skin, chicken feet or bones, 750ml water, ginger slices, scallion, and Shaoxing wine in a pot and simmer gently for 1 hour, skimming as needed.
- Strain the stock, discard the solids, and chill the liquid until fully set into a firm aspic, at least 2 hours or overnight.
- Knead the flour, warm water, and salt into a smooth dough, cover, and rest for 30 minutes.
- Mix the ground pork with light soy sauce, sugar, white pepper, sesame oil, and ginger-scallion water, stirring firmly in one direction until the filling becomes sticky and elastic.
- Finely dice 120g of the chilled aspic and fold it gently into the pork filling without crushing it.
- Roll the rested dough into a rope, divide it into 12 equal pieces, and keep them covered so they do not dry out.
- Roll each piece into a thin round about 9cm wide, keeping the center slightly thicker than the edges.
- Place about 1 tablespoon filling in the center of each wrapper, then pleat tightly around the top with 16 to 20 small folds and pinch to seal.
- Line a bamboo steamer with napa cabbage leaves or perforated parchment and arrange the dumplings with space between them.
- Bring water in a wok or steamer pot to a strong boil, set the steamer over it, and steam the xiaolongbao for 7 to 8 minutes.
- Serve immediately with Zhenjiang black vinegar and julienned ginger, lifting each dumpling carefully so the soup stays inside.
Common questions
Can I substitute gelatin for the pork skin and chicken feet aspic in xiaolongbao?
Yes. Use unflavored gelatin if you can’t make stock jelly, but the texture is less savory. Bloom and melt it into cooled stock, then chill until set. Keep the filling cold so the gelatin stays firm while shaping.
How far ahead can I make the aspic and dough for xiaolongbao?
The aspic can be made 1–2 days ahead and kept refrigerated. The dough is best made the same day, but it can rest covered for a few hours. Assemble shortly before steaming so the wrappers don’t get soggy.
Why does my xiaolongbao filling leak or burst during steaming?
Usually the wrapper is too thin, the pleats weren’t sealed tightly, or the filling warmed up and the aspic melted before steaming. Work fast, keep the filling chilled, and seal without trapping air pockets.
How should I store leftover xiaolongbao, uncooked or cooked?
Uncooked dumplings can be frozen on a tray, then bagged airtight for up to 1 month. Steam from frozen, adding a few extra minutes. Cooked xiaolongbao are best eaten immediately, but can be refrigerated and gently re-steamed.
What should I serve with xiaolongbao, and how do I eat them without burning myself?
Serve with black vinegar and thin ginger strips, plus a light soup or greens. Let each dumpling rest a minute, bite a small hole, sip the broth first, then eat the rest with vinegar and ginger.