How to make Xiaolongbao

Why cooks start here

Xiaolongbao is cooked the way Shanghai cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.