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ChineseAuthentic Cuisine

Xiaolongbao

Serves 4 to 6 Appetizer meat, Appetizers

Xiaolongbao

Xiaolongbao, a beloved specialty from Shanghai, is a type of steamed dumpling known for its delicate skin and savory filling. The key to its unique character lies in the aspic, which melts into a rich broth as the dumplings steam, creating a delightful burst of flavor with each bite. Traditionally, these dumplings are crafted with a generous use of fat and a careful balance of seasonings like ginger, soy sauce, and sesame oil.

In Shanghai, Xiaolongbao is more than just a dish; it's a shared experience, often enjoyed with family and friends gathered around the table. The dumplings should have a thin, slightly chewy wrapper that holds the juicy pork filling and its flavorful broth. Each bite offers a harmonious blend of savory, umami-rich pork, aromatic ginger, and the subtle nuttiness of sesame oil, all enhanced by a touch of salt and pepper.

Ingredients

  • 300 gground pork
  • 150 gaspic — diced
  • 30dumpling wrappers
  • ginger — minced
  • 1 tbspsoy sauce
  • 1 tspsesame oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the filling. In a large mixing bowl, combine 300 g ground pork with 150 g aspic, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of fine sea salt and black pepper. Grate a small piece of ginger, about the size of your thumb, directly into the mixture. Mix everything thoroughly with your hands until the ingredients are well incorporated and the pork becomes slightly sticky.
  2. Lay out 30 dumpling wrappers on a clean surface. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gently gather the edges of the wrapper around the filling, pleating as you go, and twist to seal at the top, ensuring there are no gaps for the soup to escape during cooking.
  3. Prepare your steaming setup. Fill a large pot with water, ensuring it doesn't touch the bottom of your steamer basket. Bring the water to a boil over high heat. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking, and arrange the dumplings in a single layer, leaving space between each one.
  4. Once the water is boiling, carefully place the steamer basket over the pot and cover with a lid. Steam the Xiaolongbao for about 8-10 minutes, until the wrappers become translucent and slightly shiny. The filling should be firm to the touch and the aspic should have melted into a rich broth inside the dumpling.
  5. Remove the steamer basket from the pot and let the dumplings rest for a minute to cool slightly. This will help the soup settle inside. Serve the Xiaolongbao immediately with a side of black vinegar and thinly sliced ginger for dipping, allowing everyone to enjoy the burst of flavors and textures.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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