Homemade Soup Dumplings (Xiao Long Bao):
Delicate steamed dumplings filled with savory pork and a burst of flavorful hot soup inside thin, tender wrappers. These iconic Shanghai-style dumplings are a culinary experience, perfect as an appetizer or main course. Enjoy with classic ginger vinegar dipping sauce for authentic flavor.
Ingredients
- 2.5 to 3 lbs chicken backs and necks
- 1 tbsp vegetable oil
- 2 ” ginger sliced
- 4 green onions cut into 3” pieces
Instructions
- Make the aspic: simmer chicken backs, ginger, green onions, and vegetable oil in water to create a rich broth. Strain and chill until gelatinized, then dice into small cubes.
- Prepare wrappers: mix flour and salt, add hot water and knead into a smooth dough. Let rest.
- Combine ground pork, Shaoxing wine, soy sauce, ginger, salt, sugar, pepper, and green onions. Mix well until sticky. Fold in diced aspic.
- Roll dough into a thin sheet and cut into 3-inch circles.
- Fill each wrapper with a tablespoon of filling, pleat edges to seal with about 12-18 folds.
- Steam dumplings over boiling water for about 8-10 minutes until cooked through.
- Serve hot with vinegar and ginger dipping sauce.
Notes
- Use fatty pork for juicy filling.
- The aspic melts during steaming, creating delicious soup inside each dumpling.
- Keep dumplings covered with a damp cloth before steaming to prevent drying.
- Practice pleating for perfect seals
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