Xiaolongbao

Ingredients

• 40gall-purposeflourAs needed
• 20mlwaterAs needed
• 50ggroundporkAs needed
• 10gfreshgingerAs needed
• 5mlsoy sauceAs needed
• 3mlsesame oilAs needed
• 30mlpork broth (gelatinized)As needed
• 5mlblack vinegar (for dipping)As needed
• 2gsliced ginger (for dipping)As needed

Instructions

1. 1

   Step 1

   Prepare the dough by mixing flour and water until smooth, then let it rest for 30 minutes.

2. 2

   Step 2

   Make the filling by combining ground pork, ginger, soy sauce, sesame oil, and a gelatinized pork broth to create the soup inside the dumplings.

3. 3

   Step 3

   Roll the dough into thin circles about 3 inches in diameter.

4. 4

   Step 4

   Place a spoonful of filling in the center of each dough circle, then carefully pleat and seal the edges to form a small pouch.

5. 5

   Step 5

   Place the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking.

6. 6

   Step 6

   Steam the dumplings over boiling water for 8-10 minutes until the dough is translucent and the filling is cooked through.

7. 7

   Step 7

   Serve hot with a dipping sauce made from black vinegar and thinly sliced ginger.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Xiaolongbao can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.