ReceptnaptárXiaolongbao (soup dumplings)
Xiaolongbao (小籠包, “little basket buns”) is the masterpiece of the Shanghai and Jiangsu dim sum: a thin dough wrapper around minced pork and hot, savoury soup. The trick is the gelatinous stock: solid jelly when cold, which melts into soup when steamed inside the dumpling.
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Ingredients
Method
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- Heat the stock with the gelatine (if using) until just hot, cool, then chill for at least 4 hours (or overnight) until it sets into a firm jelly; dice it finely.
- Mix the minced pork with the ginger, soy sauce, wine, sesame oil, sugar, salt, pepper and spring onion, stirring in one direction until sticky; mix in the jelly cubes and keep chilled.
- Mix the flour with the boiling water, knead for 5 minutes, then rest, covered, for 30 minutes.
- Divide the dough into small pieces (about 15 g) and roll each into an 8 cm round with thin edges.
- Put a tablespoon of filling in each round and pleat the edges into 14–18 pleats, pinching at the top to seal.
- Steam on cabbage leaves or baking paper, spaced apart, over boiling water for 8–10 minutes; serve carefully with black vinegar and ginger, on a spoon so the soup does not spill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Without gelatinous stock there is no soup: stock made from bones sets naturally.
- The pleating needs practice; the first few will not be perfect.
- Roll the dough thin at the edge and thicker in the middle.
- On the first bite, nibble a small hole so the hot soup does not burn your mouth.
Frequently asked questions
How do I eat it?
Place it on a spoon, bite a small hole, sip the soup, then eat the dumpling with vinegar and ginger.
Can it be frozen?
Yes, shaped and frozen raw; steam from frozen for 2 minutes longer.
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