Xiao Long Bao 小笼包

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Xiao Long Bao 小笼包

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Adjust Servings:
Meat Gelatine
250 g Pork Skin; 1-inch strips
450 g Pork Bone Marrow
2 slices Ginger
1 stalk Scallion; cut to 3 pcs
1 Tbsp. Shaoxing Wine
1 Cup Flour
6 Tbsp. Warm Water
450 g Ground pork belly
2 Tbsp. Shaoxing Wine
3/4 Tsp. Salt
1/2 Tsp. Sesame Oil
3/4 Tsp. Sugar
3 Tsp. Light Soy Sauce
3 Tbsp. Water
Pinch of Ground white pepper
1 Tbsp. Garlic; minced
1 Cup Meat Gelatine


  • Meat Gelatine

  • Dough

  • Filling





Meat Gelatin (made a day earlier)

In a small pot, add the pork skin and pork bones and cover with enough water. Bring to a rolling boil. Immediately drain and rinse off the bones and the skin to get rid of any impurities.

Rinse the pot and put everything back in. Add 4 cups of water, ginger, scallion and shaoxing wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hrs.

After 2 hours, allow the soup to cool and strain into a bowl. Once the soup is completely cooled, cover and refrigerate overnight. It will be jello like the next day.


Make Dough

To prepare the dough, add the flour and the warm water 1 tablespoon at a time into a mixing bowl. Work and knead the dough for 15-20 mins.

The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 mins.


Make Filling

Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. Or use the back of a chinese cleaver to further mince the pork till it becomes paste.

Take the meat gelatine out from freezer. Dice them into ½ inch pieces.

In a big bowl, add pork and all the rest of the ingredients except meat gelatine. Mix well with a pair of chopsticks. The pork mixture will be light and airy looking.

Add in the meat gelatine. Gently fold in gelatine to the pork paste. Do not over-mix.

Cover and refrigerate till ready to assemble. Chilled pork paste are much easier to to handle when wrapping.


Wrapping Xiao Long Bao

To assemble, roll out the dough into a long cylinder on a flour dusted pastry board. Cut them into equal pieces of about 11 grams each.

Roll out each piece into a round piece of bout 3 inches diameter. Always cover dough with a damp cloth to prevent them from drying out.

Take fillings out from the refrigerator. Place 1 tablespoon of filling in the middle of the dumpling skin rolled out earlier. Pleat the edge of the skin together in about 15 to 20 folds. Meanwhile making a bag shape in the center where they hold the meat together. Make sure to seal the top nicely so the juicy goodness will stay in.


Steam prepared Xiao Long Bao

Line bamboo steamers with cheese cloths or napa cabbage leaves.

Place the dumpling in the prepared bamboo steamer. Space the dumplings about 2 inches apart from each other. Cover with a bamboo steamer lid.

Once water in the steamer is boiling, place bamboo steamer inside and steam on high heat for 8 mins.

Serve immediately with slivers of ginger or chili oil. Best enjoyed piping hot!


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