How to Make Xiao Long Bao (Chinese Soup Dumpling)

Name: How to Make Xiao Long Bao (Chinese Soup Dumpling)
Total time: 300 min
Ingredients: 1 lb Pork; 1 Pig’s foot; 3–5 + 3 Scallion; 2 + ¾ tsp Ginger, grated; 7 ¼ tsp Shaoxing wine; 2 ¾ tsp Salt; 3 cups Flour; 2 tbsp Vegetable oil; 1 ¼ lb Ground pork; 1 tbsp Soy sauce; 1 ¼ tsp Sugar; 1 ¼ tsp Sesame oil; 1 Garlic; ¾ tsp White pepper

By Vicky Pham · 300 min

Ingredients

Pork1 lb
Pig’s foot1
Scallion3–5 + 3
Ginger · grated2 + ¾ tsp
Shaoxing wine7 ¼ tsp
Salt2 ¾ tsp
Flour3 cups
Vegetable oil2 tbsp
Ground pork1 ¼ lb
Soy sauce1 tbsp
Sugar1 ¼ tsp
Sesame oil1 ¼ tsp
Garlic1
White pepper¾ tsp

Instructions

Make the pork stock: put the pork bones in a stockpot, cover with cold water and bring to a boil. Cook about 2 minutes, until foam rises. Drain into a colander, rinse the bones well under cold water, then clean the pot.
Return the bones to the pot with the scallions, ginger, wine and water. Bring to a boil, then reduce to a low simmer. Skim foam from the surface now and then. Simmer about 1.5 hours, until the liquid has reduced by half.
Season the stock with salt. Strain it into a 13×9-inch baking dish and discard the solids. Cover and chill at least 2 hours until set. Then cut a crosshatch pattern into the jelly.
Make the dough: in a stand mixer with a hook, mix the flour, water and vegetable oil. Knead on low until a soft, smooth ball forms that pulls cleanly from the bowl sides. Cover and rest 1 hour.
Make the filling: in a small bowl, mix the pork shoulder, salt, soy sauce, sugar, wine, sesame oil, scallions, garlic, ginger and pepper into a uniform paste. Cube the set stock jelly, add it to the filling and mix until combined.
Divide the dough into four equal pieces, keeping unused pieces covered. Roll each piece into a foot-long rope and cut into 12 equal segments. Roll each segment into a ball.
Dust one ball and your work surface lightly with flour. Flatten into a disk, then roll so the center is a little thick and the edges very thin.
Scoop about 1 tablespoon of filling, including jelly, into the center of each wrapper. Pull up the edges and pleat as many times as you can around the filling.
Place the pleated dumpling in your palm, pull the pleats together with your other hand, then twist and pinch to seal.
Spray the steamer bottom with nonstick oil, or line it with Napa cabbage leaves or parchment. Arrange dumplings with 1 inch of space between them. Set the steamer in a large skillet of boiling water, keeping water off the dumplings. Steam each batch about 10 minutes.
Serve hot from the steamer with the dipping sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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