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Xiaolongbao

Xiaolongbao

Xiaolongbao is a traditional delicacy from the Jiangnan region, originating from Nanjing, Jiangsu, with Shanghai's Nanxiang xiaolongbao being the most famous. It is characterized by thin skin, generous filling, and rich, savory broth. Making xiaolongbao requires exquisite craftsmanship, with each bun needing to have perfect 18 pleats. When eating, one should "gently lift, slowly move, open the window first, then drink the soup," this unique eating method makes the tasting of xiaolongbao full of ritual.

1Ingredients needed

Dough ingredients

  • All-purpose flour300g
  • Warm water150ml
  • Salt3g

Filling ingredients

  • Ground pork400g
  • Pork skin gelatin200g
  • Light soy sauce2 spoons
  • Dark soy sauce1 spoon
  • Cooking wine1 spoon
  • Sesame oil1 spoon
  • Saltappropriate amount
  • White peppera little
  • Ginger20g
  • Chopped green onionsappropriate amount

2Production steps

1

Make pork skin gelatin

Blanch pork skin, scrape off fat, and cut into small pieces. Add water, ginger slices, and green onion sections, cook for 1 hour, filter the broth and refrigerate until set into gelatin. Dice for later use. This is the secret to xiaolongbao broth.

2

Prepare filling

Add minced ginger, salt, light soy sauce, dark soy sauce, cooking wine, and white pepper to ground pork, stir clockwise until elastic. Add water or broth gradually, stirring until completely absorbed each time. Finally add pork skin gelatin cubes and sesame oil, mix well.

3

Make dough

Mix flour with salt, slowly add warm water and knead into smooth dough. Cover with damp cloth and rest for 30 minutes. The dough must be kneaded until very smooth for the rolled-out skins to have good elasticity.

4

Roll out wrapper skins

Roll the dough into a long rope, divide into small portions (about 10g each). Take one portion, roll with a rolling pin into a circular wrapper that is thick in the middle and thin at the edges, about 8cm in diameter.

5

Wrap xiaolongbao

Take a wrapper, place appropriate amount of filling, hold the edge with thumb and index finger, pinch clockwise to create 18 pleats, finally seal the top. Each xiaolongbao should have evenly distributed pleats.

6

Steam to finish

Line steamer with wet cheesecloth or parchment paper, arrange xiaolongbao with space between them. Steam over high heat for 8-10 minutes. Serve hot with ginger strips and aromatic vinegar for best taste.

💡Making Tips

  • •Pork skin gelatin is key to xiaolongbao broth, must be refrigerated until set before dicing.
  • •Roll wrapper skins thick in the middle and thin at the edges, preventing breaking during wrapping and creating beautiful pleats.
  • •Don't use too much filling when wrapping, otherwise the skin may break during steaming.
  • •Line steamer bottom with wet cheesecloth or parchment paper to prevent sticking.
  • •When eating xiaolongbao, follow "gently lift, slowly move, open the window first, then drink the soup" to avoid getting burned.