No-Wrap Xiao Long Bao
No-Wrap Xiao Long Bao
Ingredients
For the Ginger Water
- 1 ounce fresh ginger, julienned
- 1/2 cup water
For the Pork Filling
- 1 pound ground pork, finely minced
- 1/2 teaspoon salt, or to taste
- 1 tablespoon dark soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 tablespoon fresh ginger, grated
For Assembly
- 16 square wonton wrappers
For Garnish and Serving
- 1 tablespoon fresh ginger, julienned
- 2 tablespoons green onions, chopped
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce
Instructions
- 1
Prepare the ginger water: In a small bowl, combine the julienned ginger (for ginger water) and 1/2 cup of water. Let it steep for at least 10 minutes to infuse the water with ginger flavor. Strain the ginger, reserving the infused water and discarding the solids.
⏱️ 10 min
- 2
Prepare the pork filling: In a large bowl, combine the ground pork, salt, dark soy sauce, granulated sugar, white pepper, and grated fresh ginger. Mix thoroughly with a spoon until all ingredients are well incorporated.
⏱️ 5 min
- 3
Gradually add the ginger-infused water to the pork mixture, a tablespoon at a time, mixing vigorously after each addition until the water is fully absorbed and the mixture becomes slightly sticky and emulsified. This helps create the 'soup' inside the dumplings.
⏱️ 5 min
- 4
Assemble the 'dumplings': Take a small, heat-proof bowl or ramekin (about 3-4 inches in diameter). Press one square wonton wrapper into the bottom of the bowl, allowing the edges to come up the sides. Ensure there are no large air pockets.
⏱️ 5 min
- 5
Place a generous spoonful (about 2 tablespoons) of the seasoned pork filling on top of the first wrapper in the bowl. Gently flatten the filling slightly.
⏱️ 2 min
- 6
Cover the pork filling with a second square wonton wrapper, pressing gently around the edges to seal it against the bottom wrapper and the sides of the bowl. This creates a sealed pocket for the filling.
⏱️ 3 min
- 7
Repeat steps 4-6 for the remaining wonton wrappers and pork filling, preparing as many 'dumplings' as your steamer can accommodate at once.
⏱️ 5 min
- 8
Steam the 'dumplings': Place the assembled bowls into a steamer basket. Cover the steamer and steam over boiling water for 12-15 minutes, or until the pork is cooked through and the wrappers are translucent and soft. The internal temperature of the pork should reach 160°F.
⏱️ 15 min•🌡️ 160
- 9
While the dumplings are steaming, prepare the serving sauce: In a small bowl, combine Chinkiang vinegar and light soy sauce.
⏱️ 2 min
- 10
Garnish and serve: Carefully remove the steamed bowls from the steamer. Garnish each cooked 'dumpling' with fresh julienned ginger and chopped green onions. Drizzle with the prepared serving sauce. Serve immediately and enjoy the delicious broth that has formed inside!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Wrap Xiao Long Bao
Ingredients
For the Ginger Water
- 1 ounce fresh ginger, julienned
- 1/2 cup water
For the Pork Filling
- 1 pound ground pork, finely minced
- 1/2 teaspoon salt, or to taste
- 1 tablespoon dark soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 tablespoon fresh ginger, grated
For Assembly
- 16 square wonton wrappers
For Garnish and Serving
- 1 tablespoon fresh ginger, julienned
- 2 tablespoons green onions, chopped
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce
Instructions
- 1
Prepare the ginger water: In a small bowl, combine the julienned ginger (for ginger water) and 1/2 cup of water. Let it steep for at least 10 minutes to infuse the water with ginger flavor. Strain the ginger, reserving the infused water and discarding the solids.
⏱️ 10 min - 2
Prepare the pork filling: In a large bowl, combine the ground pork, salt, dark soy sauce, granulated sugar, white pepper, and grated fresh ginger. Mix thoroughly with a spoon until all ingredients are well incorporated.
⏱️ 5 min - 3
Gradually add the ginger-infused water to the pork mixture, a tablespoon at a time, mixing vigorously after each addition until the water is fully absorbed and the mixture becomes slightly sticky and emulsified. This helps create the 'soup' inside the dumplings.
⏱️ 5 min - 4
Assemble the 'dumplings': Take a small, heat-proof bowl or ramekin (about 3-4 inches in diameter). Press one square wonton wrapper into the bottom of the bowl, allowing the edges to come up the sides. Ensure there are no large air pockets.
⏱️ 5 min - 5
Place a generous spoonful (about 2 tablespoons) of the seasoned pork filling on top of the first wrapper in the bowl. Gently flatten the filling slightly.
⏱️ 2 min - 6
Cover the pork filling with a second square wonton wrapper, pressing gently around the edges to seal it against the bottom wrapper and the sides of the bowl. This creates a sealed pocket for the filling.
⏱️ 3 min - 7
Repeat steps 4-6 for the remaining wonton wrappers and pork filling, preparing as many 'dumplings' as your steamer can accommodate at once.
⏱️ 5 min - 8
Steam the 'dumplings': Place the assembled bowls into a steamer basket. Cover the steamer and steam over boiling water for 12-15 minutes, or until the pork is cooked through and the wrappers are translucent and soft. The internal temperature of the pork should reach 160°F.
⏱️ 15 min•🌡️ 160 - 9
While the dumplings are steaming, prepare the serving sauce: In a small bowl, combine Chinkiang vinegar and light soy sauce.
⏱️ 2 min - 10
Garnish and serve: Carefully remove the steamed bowls from the steamer. Garnish each cooked 'dumpling' with fresh julienned ginger and chopped green onions. Drizzle with the prepared serving sauce. Serve immediately and enjoy the delicious broth that has formed inside!
⏱️ 3 min