Xiao long bao are delicate Chinese soup dumplings featuring a thin, elastic wrapper encasing savory broth and tender pork filling. When bitten into, a mouthful of rich soup bursts out. Although challenging to prepare, this iconic dish can be made to restaurant standards at home with proper technique and detailed instructions.
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1
Prepare the broth jelly: Add pork skin and bones to a large pot with water, cover partially, and bring to a boil over high heat.
2
Drain and rinse the ingredients to remove impurities. Trim excess fat from the pork skin and cut into smaller pieces with scissors to encourage gelatin release.
3
Place the cleaned pork skin and bones in a fresh pot with ginger slices, scallions, and water. Cover and bring to a boil.
4
Add Jinhua ham (or Italian prosciutto as a substitute) and simmer on the lowest heat for 3 hours without seasoning.
5
After 3 hours, strain the broth through a sieve into a measuring cup and measure about 300g (1¼ cups). Cover and chill in the refrigerator overnight until completely set.
6
Once set, cut the jelly into slabs and then mince finely. Return to the refrigerator immediately to prevent warming.
7
Make the wrapper dough: Dissolve salt in water and pour gradually into the bread flour, stirring to combine. Knead by hand or machine for 10 minutes until smooth and elastic.
8
Shape the dough into a log, cover, and let rest for 1 hour to allow the starches and gluten to fully hydrate.
9
Prepare the filling: Combine minced scallions, garlic, ginger, white pepper, Sichuan peppercorn powder, and roasted sesame seeds. Heat oil until smoking and pour over the aromatics to release flavors.
10
Grind the pork in a food processor and transfer to a large bowl. Season with salt, sugar, soy sauce, and the prepared aromatics; mix well.
11
Add water in batches, stirring the meat in one direction to develop the proper texture until all liquid is absorbed.
12
Combine the minced broth jelly with the meat mixture and continue stirring until well combined. Cover and refrigerate.
13
After resting, roll the dough into an even long strip and divide into 32 equal pieces of approximately 14 grams each.
14
Wrap the dumplings: Take one piece of dough, flour lightly, and use a rolling pin to roll the edges back and forth while rotating the dough to create a wrapper with thick center and thin edges.
15
Place filling in the center and hold with one hand while pinching and folding pleats around the edge with the other, gently pulling the wrapper between folds to create a tight, neat appearance.
16
When reaching the opening, twist and pinch to close the dumpling.
17
Fold parchment paper in half twice, then fold along the angular bisector twice. Trim to steamer size and cut holes for steam circulation. Place dumplings on the parchment with space between each to prevent sticking.
18
Place the steamer over boiling water and steam on high heat for 15 minutes until the dumplings are cooked through.
19
Make the dipping sauce by combining apple cider vinegar, soy sauce, and julienned ginger.
20
To eat: Pick up the dumpling by its topknot, carefully transfer to a dish, make a small opening to release broth, blow to cool, take a sip, add dipping sauce and ginger, and eat in one bite.
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