Xiao Long Bao
also called XLB · xiaolongbao · siu lung bao · 小籠包 · soup dumplings · Shanghai soup dumplings
- Dim Sum Counter
- serves 4
- recipe says 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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 6 hr 8 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — the aspic is the soup and it melts: a filling that warms before the wrapper closes leaks out and steams into a dry dumpling
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
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
>> slack: unforgiving — the aspic is the soup and it melts: a filling that warms before the wrapper closes leaks out and steams into a dry dumpling
>> step: simmer the skin stock 2 hr, strain, chill 4 hr
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.
>> step: knead to a stiff dough, rest 30 min
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.
>> step: stir one way until sticky, fold the diced aspic through
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.
>> step: roll thin-rimmed rounds, pleat, twist the top shut
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.
>> step: steam 8 min, and leave them to settle
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.