Xiao Long Bao
also called XLB · xiaolongbao · siu lung bao · 小籠包 · soup dumplings · Shanghai soup dumplings
- Dim Sum Counter
- serves 4
- about 8 hr
- Dumplings & Rolls
Three ways to read this recipe
The table
| 8 oz(225 g; blanched and scraped clean)pork skin | simmer the skin stock 2 hr, strain, chill 4 hr | stir one way until sticky, fold the diced aspic through | roll thin-rimmed rounds, pleat, twist the top shut | steam 8 min, and leave them to settle |
| 2chicken wings | ||||
| 4 cups(950 mL)water | ||||
| 3 slices(coin-sized)fresh ginger | ||||
| 2scallions | ||||
| 1 TbsShaoxing wine | ||||
| 12 oz(340 g; not lean)ground pork | ||||
| 1 Tbslight soy sauce | ||||
| 2 tspShaoxing wine | ||||
| 1 tsptoasted sesame oil | ||||
| 1 tspsugar | ||||
| 1 Tbs(grated)fresh ginger | ||||
| 1/2 tspkosher salt | ||||
| 1/4 tspwhite pepper | ||||
| 2 cups(240 g)all-purpose flour | knead to a stiff dough, rest 30 min | |||
| 1/2 cup(120 mL; just off the boil)hot water | ||||
| 1/4 cup(60 mL)cold water | ||||
| 4(or squares of parchment)napa cabbage leaves | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.20 things to get out.
Pans and tools
1simmer the skin stock 2 hr, strain, chill 4 hr
2knead to a stiff dough, rest 30 min
3stir one way until sticky, fold the diced aspic through
goes in with what step 1 made
5steam 8 min, and leave them to settle
goes in with what step 4 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 6 hr 8 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 8 hr.
simmer the skin stock 2 hr, strain, chill 4 hr
6 hrwalk awayfrom the start
knead to a stiff dough, rest 30 min
30 minwalk awayfrom the start
stir one way until sticky, fold the diced aspic through
not timed6 hr in
roll thin-rimmed rounds, pleat, twist the top shut
not timed6 hr in
steam 8 min, and leave them to settle
8 minwalk away6 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.
You'll need bamboo steamer · pot
See how it is written
>> title: Xiao Long Bao
>> category: Dumplings & Rolls
>> tags: pork, dumpling, shanghainese, steamed, aspic
>> counters: Dim Sum Counter
>> aka: XLB, xiaolongbao, siu lung bao, 小籠包, soup dumplings, Shanghai soup dumplings
>> servings: 4
>> time: 8 hr
>> step.1: simmer the skin stock 2 hr, strain, chill 4 hr
>> step.2: knead to a stiff dough, rest 30 min
>> step.3: stir one way until sticky, fold the diced aspic through
>> step.4: roll thin-rimmed rounds, pleat, twist the top shut
>> step.5: steam 8 min, and leave them to settle
Simmer @pork skin{8%oz}(225 g; blanched and scraped clean) and @chicken wings{2} in @water{4%cups}(950 mL) with @fresh ginger{3%slices}(coin-sized), @scallions{2} and @Shaoxing wine{1%Tbs} in a #pot{} for ~simmer{2%hr}, strain it into a shallow tray, and ~chill{4%hr} until it sets to a firm jelly. This jelly is the soup — without it the dish is a pork dumpling with a famous name.
Knead @all-purpose flour{2%cups}(240 g) with @hot water{1/2%cup}(120 mL; just off the boil) and @cold water{1/4%cup}(60 mL) to a stiff, smooth dough, then ~rest{30%min} under a cloth.
Stir @ground pork{12%oz}(340 g; not lean) with @light soy sauce{1%Tbs}, @Shaoxing wine{2%tsp}, @toasted sesame oil{1%tsp}, @sugar{1%tsp}, @fresh ginger{1%Tbs}(grated), @kosher salt{1/2%tsp} and @white pepper{1/4%tsp} in one direction until it is sticky, then cut @&(~2)aspic{} into small dice and fold it through cold.
Roll @&(~2)dough{} into 24 rounds, thick in the middle and paper-thin at the rim, and close @&(~1)filling{} in each one with a ring of pleats, twisting the top shut.
Steam @&(~1)dumplings{} on @napa cabbage leaves{4}(or squares of parchment) in a #bamboo steamer{} over boiling water for ~steam{8%min}, then leave them a minute before moving them. Lifted straight off the heat, a skin tears and the soup is on the tray instead of in the spoon.