Xiaolongbao

Name: Xiaolongbao
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: China
Ingredients: 300g plain flour; 150ml boiling water; 300g pork mince; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 piece ginger, grated; 300ml pork stock reduced with gelatine and set cold

China

A Shanghai treasure. Perfected at Din Tai Fung, which has lines hours long every day.

Shanghai soup dumplings — thin dough parcels filled with minced pork and a cube of set pork stock gelatin that melts during steaming into hot soup.

Prep

60 mins

Cook

15 mins

Difficulty

Hard

Calories

405 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

300gplain flour

150mlboiling water

300gpork mince

3 tbspsoy sauce

1 tbspsesame oil

1 pieceginger, grated

300mlpork stock reduced with gelatine and set cold

Method

Make dough with flour and boiling water. Rest 30 minutes.

Mix mince with soy, sesame oil and ginger. Dice set pork stock jelly. Mix in.

Roll dough thin. Fill with 1 tsp filling. Pleat to close with 18 folds.

Steam on cabbage leaves for 8 minutes. Eat carefully — the soup inside is very hot.

Chef's Tip

Bite a small hole first and sip the soup before eating — biting straight in spills the soup.

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Xiaolongbao

Ingredients

Method

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