Authentic Xiaolongbao Recipe
Shanghai, China
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Shanghai's signature dish, xiaolongbao is a steamed, soup-filled dumpling, characterized by its distinct purse-like shape, with a pinched top and with ripples coming down its sides, a design specifically chosen with the filling in mind, as that way it is less likely the liquid will pour out. The dough is made with just flour, salt, and hot water, making the wrappers elastic and able to hold the filling better. The trick to filling the dumplings with soup is making the soup in the form of a meat broth jelly, which is mixed with the filling, traditionally pork, but today, the fillings have further diversified to include other kinds of meats and seafood, such as shrimp, crab, and roe and even vegetables. However, unlike the Shanghai-style dumplings, there is also another version, the one from Wuxi, which has sugar as part of the filling and is made with thinner dough. The assembled dumplings, which can have up to 20 pleats, are steamed in a bamboo steaming basket lined with either dried ... Read more
Cooking tips
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wrappers
Unlike other kinds of dumpling wrappers which can be store-bought, the wrappers for xiaolongbao made from scratch, since store-bought ones simply are not elastic enough to hold the liquid filling. Also, when making the dough for the wrappers, it is a good idea to use only 90% of the flour that the recipe calls for, as that way you will not run the risk of using too much flour. Why is that? Well, as ... Read more -
meat jelly
When making meat jelly, or aspic, you should choose cuts with lots of cartilaginous tissue, like pig’s feet for example. However, often just pork rind is used which should be first blanched to remove any impurities, and any fat should be trimmed off before you proceed to make the stock. Also, using aromatics like ginger, green onions and sometimes cooking wine is also a must. Although meat jelly is ... Read more -
equipment
For making xiaolongbao, there is some equipment you will need that does not necessarily is not part of everyone’s kitchen — a wok, a dowel, and bamboo steaming baskets. Chinese spoon and chopstick can also come in handy. You can surely purchase these in Asian stores, if necessary or order those online. -
how to eat xiaolongbao
Pick the dumpling carefully with chopsticks and dip it into the dipping sauce, then place it in a duck spoon — you can use a small bowl instead. Next, pinch open the dumpling, and allow the soup to pour out. Carefully slurp the hot soup, then eat the dumpling in one go. Additionally, you can add the sauce to the spoon or into the dumpling for a more intense flavor.
Recipe variations
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Shanghai-style Xiaolongbao
Ready in 50minThe following is the recipe for traditional Shanghai-style xiaolongbao dumplings. It gives instructions on how to make the wrappers and the pork and jelly filling from scratch. The recipe comes from Clarissa Wei, a freelance journalist and expert on Taiwanese and Chinese cuisine. Made in Taiwan is her first cookbook. We suggest using two wrappers to practice forming a dumpling then use the remaining eight for making the dumplings.
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Wuxi-style Xiaolongbao
Ready in 55minThe following is the recipe for Wuxi-style xiaolongbao dumplings, which are sweeter and have thinner skin than those from Shanghai. In this variant, the filling is seasoned with oyster sauce, which is both salty and sweet, and sugar, thus resulting in sweeter-tasting dumplings. The recipe gives instructions on how to prepare the wrappers, the pork jelly for the filling, and the filling from scratch. For even more sweet flavor, it's best to pair these dumplings with Chinese black vinegar, which has a slightly sweet and acidic taste.
Shanghai-style Xiaolongbao
PREP 40min
COOK 10min
READY IN 50min
The following is the recipe for traditional Shanghai-style xiaolongbao dumplings. It gives instructions on how to make the wrappers and the pork and jelly filling from scratch. The recipe comes from Clarissa Wei, a freelance journalist and expert on Taiwanese and Chinese cuisine. Made in Taiwan is her first cookbook. We suggest using two wrappers to practice forming a dumpling then use the remaining eight for making the dumplings.
Ingredients
Shanghai-style Xiaolongbao
WRAPPERS
2/3 cup all-purpose flour
40 mL (1/8 cup) water
MEAT JELLY
2.2 pounds pork skin without fat
17 cups water
2 cups green onion
2 cups ginger
2 cups cooking wine
FILLING
1/2 cup of minced pork
1 tsp salt
1 tsp sugar
1 tsp white pepper powder
2 tsp rice wine
2 tsp light soy sauce
2 tsp green onion
2 tsp ginger
a splash of sesame oil
Preparation
Shanghai-style Xiaolongbao
Mix the flour and the water until combined, then knead until you have a smooth dough. Cover with cling film and let the dough rest for 30 minutes. Shape the dough into a long roll, then divide into 10 same-sized pieces. Flatten each piece with the heel of your palm, then roll them out into a circle.
For the pork jelly, first, cut out all the fat from the pork skin, then blanch it. Add all the ingredients for the pork jelly into a large pot and cook over high heat until boiling, then lover the heat until simmering. Simmer for 2-3 hours, then filter, and throw away all the solids. Pour the stock into a wide shallow pan, and wait until it cools and solidifies.
Once solidified, cube the pork jelly, and mix 2/3 cup of the jelly with the rest of the ingredient to make the filling.
To assemble the dumpling, first, place the wrapper on your left palm and put the filling in the middle of the wrapper, then pinch the wrapper with your right hand. Make creases with your left hand, and pinch with your right one, rotating the wrapper as you go. Do the same to make the rest of the dumplings, and remember to seal the top of each dumpling.
Place the dumplings in a parchment paper-lined bamboo basket, place it over a wok of boiling water, cover with a lid and steam for about 10 minutes.
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