Homemade Xiao Long Bao
Homemade Xiao Long Bao, or soup dumplings, are delightful dumplings with a flavorful broth bursting in your mouth, perfect for impressing friends and family.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: None
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 lb ground pork
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon scallions, chopped
- 1 teaspoon sesame oil
- Salt to taste
- 1 tablespoon cornstarch
Instructions
- Make the Dough: In a bowl, combine the all-purpose flour with warm water. Mix until it starts to form a dough. Knead until smooth, about 5-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Prepare the Filling: In another bowl, mix together the ground pork, chicken broth, soy sauce, minced ginger, chopped scallions, sesame oil, salt, and cornstarch. Ensure everything is thoroughly combined to create a cohesive filling.
- Shape the Dumplings: Roll the rested dough into a log and cut it into small, evenly sized pieces, about 1 inch thick. Roll each piece into a thin circle using a rolling pin, keeping the edges thinner than the center.
- Fill and Seal the Dumplings: Place a spoonful of filling in the center of each circle. Carefully gather the edges and pinch them together to seal the dumpling. Make sure there are no gaps to prevent filling from leaking during cooking.
- Prepare for Steaming: Line a steamer basket with parchment paper, ensuring space between each dumpling to avoid sticking. Place the dumplings in the steamer.
- Steam the Dumplings: Steam the dumplings for about 8-10 minutes over boiling water or until the dough is translucent and the filling is cooked through. Serve hot alongside soy sauce or vinegar for dipping.
Notes
Knead the dough until smooth for the best texture. Allow dough to rest adequately, and ensure filling is not too wet.