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Xiao Long Bao (小笼包) – Steamed Dumplings with Soup Filling
More recipes: Chinese recipes · All Asian recipes
Xiao Long Bao (小笼包) – Steamed Dumplings with Soup Filling
Laura Chen
4
120 Minuten
10 Minuten
50
Chinese
Appetizer
Xiao long bao, also known as Chinese soup dumplings, are a specialty from Shanghai. These small, delicate dumplings are filled with juicy meat and a rich, flavorful broth that sets into jelly and melts again as the dumplings steam.
Ingredients
For the gelatin:
- 500 ml chicken broth
- 10 g powdered gelatin
For the dough:
- 300 g all-purpose flour
- 160 ml water
- 1 pinch salt
For the filling:
- 300 g ground pork
- 100 g finely chopped shrimp
- 2 scallions, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- black pepper to taste
Instructions
- For the gelatin, warm the chicken broth, stir in the gelatin until it dissolves, then let it cool until the mixture sets.
- For the dough, knead the flour, water and salt into a smooth dough. Cover the dough and let it rest for 30 minutes.
- Roll the dough out thin and cut out circles about 6 cm in diameter.
- For the filling, mix all the ingredients well in a bowl.
- Cut the set gelatin into small cubes and mix it into the meat filling.
- Put a tablespoon of filling in the center of each dough circle, pull up the edges and pinch the top closed carefully.
- Place the dumplings in a steamer basket lined with parchment paper and steam them for 10 minutes in a steamer or over a pot of boiling water.
- Serve immediately so you can enjoy the liquid soup inside.
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More recipes: Chinese recipes · All Asian recipes