New Shanghai Xiao Long Bao
Shanghai xiaolongbao are delicate soup dumplings with thin, translucent wrappers filled with seasoned pork and hot broth. They are the most refined dumpling in Chinese cuisine.
Ingredients
- Flour 300 g
- Pork filling 300 g
- Pork aspic 150 g
Instructions
- 1. Add warm water to the flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
- 2. Prepare the stuffing: mince the meat, add seasonings and mix well, chop the vegetables, add salt and water and squeeze them dry.
- 3. Divide the dough into long strips and roll it into a dough with a thick middle and thin edges.
- 4. Put an appropriate amount of filling into the dough, pinch and fold to seal.
- 5. Boil water in a steamer, put in the wrapped green dough, and steam over high heat for 15-20 minutes.
- 6. Turn off the heat and simmer for 2 minutes, then open the lid, take it out and serve on a plate.
Cultural Notes
Xiaolongbao originated in the Shanghai area during the late Qing dynasty and are now considered one of the most iconic dishes of Chinese cuisine. The most famous version comes from Nanxiang in Shanghai. The art of making xiaolongbao is measured by the thinness of the wrapper (ideally translucent), the number of pleats (traditional masters aim for 18), and the richness of the soup inside. The soup is created by encasing solidified pork aspic that melts during steaming. In 2016, a Hong Kong restaurant earned a Michelin star for xiaolongbao. The dish represents the pinnacle of Shanghai culinary refinement.