Xiao Long Bao

Xiaolongbao (Chinese Soup Dumplings) – Detailed Ingredients and Instructions

Ingredients:

Dough:
500g all-purpose flour
5g yeast
3g baking powder
10g sugar
250g water

Filling:
300g ground pork
50g scallions, chopped
20g ginger, minced
15ml Shaoxing wine
10ml soy sauce
5g salt
200ml chicken broth

Instructions:

1. Prepare the Dough:
   In a large bowl, combine flour, yeast, baking powder, and sugar.
   Gradually add water, mixing until a smooth dough forms.
   Cover the dough with plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
   Chop the pork into fine ground meat.
   Mince the scallions and ginger.
   In a bowl, combine ground pork, scallions, ginger, Shaoxing wine, soy sauce, salt, and chicken broth. Mix well until evenly distributed.
3. Assemble the Xiaolongbao:
   Divide the rested dough into small pieces and roll them into thin wrappers.
   Place a spoonful of filling in the center of each wrapper.
   Pleat the edges of the wrapper to form a tight seal, leaving a small opening at the top.
4. Steam the Xiaolongbao:
   Arrange the xiaolongbao in a bamboo steamer basket.
   Fill a pot with water and bring it to a boil.
   Place the steamer basket over the boiling water and steam for 10-15 minutes, or until the dumplings are cooked through.

Tips:

Knead the dough until smooth to achieve thin and delicate wrappers.
Avoid overfilling the dumplings to prevent the filling from bursting during steaming.
Pinch the pleats tightly to prevent the soup from leaking out.
Don’t oversteam the dumplings to avoid drying them out.

Additional Notes:

Enjoy xiaolongbao hot for the best flavor and texture.
If you don’t consume all the dumplings at once, freeze the leftovers for later.

Variations:

For a richer flavor, choose pork with a higher fat content.
Customize the filling by adding other ingredients like mushrooms or shrimp.
Prevent sticking by placing a cabbage leaf or cloth liner at the bottom of the steamer basket.