Xiaolongbao, also known as soup dumplings, is a popular Chinese dish that originated in Shanghai. These delicate steamed dumplings are filled with juicy pork and a savory broth, making them a tasty and comforting snack or meal. These dumplings have gained worldwide recognition for its unique flavor and texture, and it has become a staple in many Chinese restaurants worldwide.
Making xiaolongbao from scratch may seem intimidating, but with patience and practice, you can master the art of making these delicious dumplings. The key to making these perfect is in the dough, which needs to be rolled out thinly and precisely to ensure that the dumplings are delicate and not too thick.
To make xiaolongbao at home, you need critical ingredients such as pork, ginger, soy sauce, and vinegar. You can also add other seasonings or fillings to suit your taste preferences.
Homemade Juicy Xiaolongbao Recipe
Ingredients
- ¾ cup water
- ½ pound ground pork (minced pork)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon ginger - grated
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons cornstarch
- 2 sprigs green onions (scallions or green shallots) - chopped, for garnish
Instructions
- Mix flour and water in a bowl until it forms a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- Mix the ground pork, soy sauce, sesame oil, Shaoxing wine, sugar, grated ginger, salt, and white pepper in another bowl.
- Thinly roll out the dough on a floured surface and cut it into circles with a cookie cutter or a glass.
- Place a spoonful of the pork filling in the center of each dough circle and pleat the edges together to enclose the dumpling.
- Place the dumplings on a lightly oiled surface and steam in a large steamer for 8 to 10 minutes.
- Mix the chicken broth and cornstarch in a small bowl to make a slurry.
- Once the dumplings are cooked, carefully remove them from the steamer and place them on a serving dish. Garnish with chopped scallions.
- Serve the dumplings with black vinegar for dipping, and enjoy!