Shanghai Steamed Soup Dumplings (Xiaolongbao)

Shanghai Steamed Soup Dumplings (Xiaolongbao)

Embark on a culinary journey to the bustling streets of Shanghai with these exquisite steamed soup dumplings, known as xiaolongbao. Renowned for their delicate, thin wrappers that cradle a savory blend of ground pork and a rich, fragrant broth, each bite bursts with flavor, delighting your senses. The secret lies in the gelatin that transforms into a luscious soup during steaming, offering a unique experience that perfectly balances taste and texture. These dumplings are not just a meal; they are a celebration of Chinese culinary artistry, perfect for family gatherings or a special treat at home. As you savor these delightful dumplings, you'll appreciate the meticulous craftsmanship that has made them a beloved staple in Chinese cuisine for centuries.

Servings: 4

Ingredients

  • Ground pork (1 pound)
  • Chicken broth (1 1/4 cups, divided)
  • Gelatin powder (1 tablespoon)
  • Soy sauce (2 tablespoons)
  • Sugar (1 teaspoon)
  • Fresh ginger (1 tablespoon, minced)
  • Dumpling wrappers (30-40, round)
  • Cabbage leaves (4-5 leaves, for lining the steamer)
  • Rice vinegar (1/4 cup, for dipping sauce)

Instructions

  1. In a small bowl, dissolve the gelatin in 1/4 cup of warm chicken broth and let it sit for about 5 minutes to bloom.
  2. In a large bowl, combine the ground pork, bloomed gelatin mixture, the remaining chicken broth, soy sauce, sugar, and minced ginger. Mix well until the mixture is evenly combined and the flavors meld together.
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture solidifies slightly.
  4. Once the filling is ready, take a dumpling wrapper and place a generous teaspoon of the pork mixture in the center.
  5. Carefully fold the edges of the wrapper over the filling, pinching and pleating to seal the dumpling tightly. Aim for about 8-10 pleats for a traditional look. Repeat this process with the remaining wrappers and filling.
  6. Line a steamer basket with cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they are not touching each other to allow for even cooking.
  7. Bring water to a boil in a pot, then place the steamer basket over the pot and cover. Steam the dumplings for about 10 minutes, or until the filling is cooked through and the wrappers are translucent.
  8. Serve the dumplings hot, accompanied by rice vinegar for dipping. For an extra zing, mix in some minced ginger or chili oil with the vinegar.

Dietary Information

Servings: 4 • Dish Type: Appetizer • Prep Time: 30 minutes • Cook Time: 10 minutes • Calories: 250 • Fat: 15g • Carbs: 20g • Protein: 12g • Sodium: 800mg • Sugar: 1g