Shanghai
Xiaolongbao
Soup inside a dumpling. Bite, sip, then eat. Burnt tongues are a rite of passage.
120 minTime
22 gProtein each
mildSpice
Make it your way
Grandma's wayThin skinned soup dumplings with pork and jellied stock.
The original461kcalsame
22 gproteinsame
2 gfibresame
120minutessame
Xiaolongbao, the Shanghai original.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat 250 ml water or stock with a little soy, stir in the gelatin until dissolved, and chill until firm. Dice finely.
- 2Knead the flour with 130 ml water and a pinch of salt into a smooth dough. Rest 30 minutes.
- 3Mix the pork with soy, sugar, minced ginger, spring onion, sesame oil, pepper and salt. Stir in one direction until sticky, then fold in the jelly.
- 4Divide dough into 24, roll thin circles with thinner edges, fill and pleat into closed purses with 14 to 18 folds.
- 5Steam on a lined basket over rolling boiling water for 8 minutes.
- 6Serve with black vinegar and ginger shreds. Lift onto a spoon, nibble a hole, sip, then eat.
Serve it like this
Serve in the bamboo steamer on a plate, with small dishes of black vinegar and ginger shreds and a soup spoon for each person.