Xiao Long Bao
Xiao Long Bao
Ingredients
For the Soup Jelly
- 17 grams gelatin powder
- 85 ml water
- 2 cups chicken stock
- 1 tablespoon Chinese cooking wine
- 1 tablespoon soy sauce
- 1 spring onion
- 1 bay leaf
- 1/2 teaspoon Sichuan peppercorn
- as needed salt
- as needed ginger, sliced
For the Filling
- 2 tablespoons ginger, minced
- 1 tablespoon green onion, minced
- 1/2 teaspoon Sichuan peppercorn, ground
- 1/2 cup boiling water
- 250 grams pork mince
- 200 grams soup jelly, diced
- 1 tablespoon shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 teaspoons light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon spring onion, chopped
For Assembly
- 30 dumpling wrappers, store bought
- as needed water
Instructions
- 1
To make the soup jelly: Mix the gelatin powder with 85ml water in a small bowl and let it sit for 5 minutes to bloom.
⏱️ 5 min
- 2
In a pot, combine the chicken stock, Chinese cooking wine, 1 tablespoon soy sauce, 1 spring onion, 1 bay leaf, 1/2 teaspoon Sichuan peppercorn, ginger slices, and salt to taste. Bring the mixture to a boil.
⏱️ 5 min
- 3
Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 4
Remove the pot from the heat and stir in the bloomed gelatin until it is completely dissolved.
⏱️ 2 min
- 5
Strain the broth through a fine-mesh sieve to remove all solids (spring onion, bay leaf, peppercorns, ginger).
⏱️ 3 min
- 6
Pour the strained broth into a shallow baking tray. Refrigerate for at least 3 hours, or until the jelly is completely set and firm.
⏱️ 180 min
- 7
To make the filling: In a large bowl, combine 1 tablespoon minced ginger, 1 tablespoon minced green onion, 1/2 teaspoon ground Sichuan peppercorn, and 1/2 cup boiling water. Let this mixture rest for 5 minutes.
⏱️ 5 min
- 8
Add the 250 grams pork mince to the bowl. Use your hands or a spoon to break up the mince and mix it thoroughly with the ginger-green onion mixture.
⏱️ 5 min
- 9
Add the shaoxing wine, oyster sauce, 1 teaspoon salt, 1 teaspoon sugar, 3 teaspoons light soy sauce, and 1/2 teaspoon white pepper to the pork mixture. Mix well to combine all the seasonings.
⏱️ 3 min
- 10
Stir in the remaining 1 tablespoon minced ginger and 1 tablespoon chopped spring onion.
⏱️ 2 min
- 11
Take the set soup jelly from the refrigerator and dice it into small pieces. Add the diced soup jelly to the pork filling mixture and gently mix until just combined. Be careful not to overmix, as you want the jelly pieces to remain distinct.
⏱️ 5 min
- 12
To assemble the dumplings: Lay out a store-bought dumpling wrapper on a clean surface.
⏱️ 1 min
- 13
Place approximately 1 tablespoon of the filling in the center of the wrapper.
⏱️ 15 min
- 14
Moisten the edge of the dumpling wrapper with a little water using your finger.
⏱️ 1 min
- 15
Carefully pleat and seal the edges of the wrapper to form a small pouch, ensuring there are no gaps for the soup to escape. Repeat this process for all 30 dumplings.
⏱️ 20 min
- 16
To cook: Line a steamer basket with holed baking paper (parchment paper with holes) to prevent sticking.
⏱️ 1 min
- 17
Arrange the assembled dumplings in the steamer basket, ensuring they are spaced apart so they do not touch each other.
⏱️ 2 min
- 18
Steam the dumplings for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. Serve immediately and enjoy the soupy goodness!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Xiao Long Bao
For the Soup Jelly
- 17 grams gelatin powder
- 85 ml water
- 2 cups chicken stock
- 1 tablespoon Chinese cooking wine
- 1 tablespoon soy sauce
- 1 spring onion
- 1 bay leaf
- 1/2 teaspoon Sichuan peppercorn
- as needed salt
- as needed ginger, sliced
For the Filling
- 2 tablespoons ginger, minced
- 1 tablespoon green onion, minced
- 1/2 teaspoon Sichuan peppercorn, ground
- 1/2 cup boiling water
- 250 grams pork mince
- 200 grams soup jelly, diced
- 1 tablespoon shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 teaspoons light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon spring onion, chopped
For Assembly
- 30 dumpling wrappers, store bought
- as needed water
Instructions
- 1
To make the soup jelly: Mix the gelatin powder with 85ml water in a small bowl and let it sit for 5 minutes to bloom.
⏱️ 5 min - 2
In a pot, combine the chicken stock, Chinese cooking wine, 1 tablespoon soy sauce, 1 spring onion, 1 bay leaf, 1/2 teaspoon Sichuan peppercorn, ginger slices, and salt to taste. Bring the mixture to a boil.
⏱️ 5 min - 3
Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 4
Remove the pot from the heat and stir in the bloomed gelatin until it is completely dissolved.
⏱️ 2 min - 5
Strain the broth through a fine-mesh sieve to remove all solids (spring onion, bay leaf, peppercorns, ginger).
⏱️ 3 min - 6
Pour the strained broth into a shallow baking tray. Refrigerate for at least 3 hours, or until the jelly is completely set and firm.
⏱️ 180 min - 7
To make the filling: In a large bowl, combine 1 tablespoon minced ginger, 1 tablespoon minced green onion, 1/2 teaspoon ground Sichuan peppercorn, and 1/2 cup boiling water. Let this mixture rest for 5 minutes.
⏱️ 5 min - 8
Add the 250 grams pork mince to the bowl. Use your hands or a spoon to break up the mince and mix it thoroughly with the ginger-green onion mixture.
⏱️ 5 min - 9
Add the shaoxing wine, oyster sauce, 1 teaspoon salt, 1 teaspoon sugar, 3 teaspoons light soy sauce, and 1/2 teaspoon white pepper to the pork mixture. Mix well to combine all the seasonings.
⏱️ 3 min - 10
Stir in the remaining 1 tablespoon minced ginger and 1 tablespoon chopped spring onion.
⏱️ 2 min - 11
Take the set soup jelly from the refrigerator and dice it into small pieces. Add the diced soup jelly to the pork filling mixture and gently mix until just combined. Be careful not to overmix, as you want the jelly pieces to remain distinct.
⏱️ 5 min - 12
To assemble the dumplings: Lay out a store-bought dumpling wrapper on a clean surface.
⏱️ 1 min - 13
Place approximately 1 tablespoon of the filling in the center of the wrapper.
⏱️ 15 min - 14
Moisten the edge of the dumpling wrapper with a little water using your finger.
⏱️ 1 min - 15
Carefully pleat and seal the edges of the wrapper to form a small pouch, ensuring there are no gaps for the soup to escape. Repeat this process for all 30 dumplings.
⏱️ 20 min - 16
To cook: Line a steamer basket with holed baking paper (parchment paper with holes) to prevent sticking.
⏱️ 1 min - 17
Arrange the assembled dumplings in the steamer basket, ensuring they are spaced apart so they do not touch each other.
⏱️ 2 min - 18
Steam the dumplings for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. Serve immediately and enjoy the soupy goodness!
⏱️ 10 min