Xiaolongbao, literally "Little Basket Buns",are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi / dumplings.
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- Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.
- Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to rest for at least half an hour.
- Half the dough lengthwise. On a floured surface roll each dough with palms back and forth to form a long rope of dough of even thickness. Portion the roll into 10-gram pieces and flatten each piece with the bottom of your palm. Use a rolling pin to roll the dough out forming a disk of 7cm with the edges thinner than the center. Hold a wrapper in your left hand and raise fingers up to form a recess. Place 2 teaspoons of filling in the middle of the wrapper. Carefully fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to close the wrapper.
- Soak cheese cloth in hot water, wring out water and lay in a steamer. Besides cheesecloth, cabbages, carrot slices, and parchment paper are a good source of lining the steamers too. Put in the dumplings and set the steamer over a pan filled with boiling water. Close the lid and steam for 8 minutes over strong heat. Serve with a sauce dish of thinly shredded ginger and black rice vinegar.
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68 comments:
YUM! I love these but have never made them myself. Thanks for posting such detailed instructions! I'll definitely be giving them a try.
+Jessie
a.k.a. The Hungry Mouse
I am always *always* craving xiao long bao...I'll have to try this recipe! Is there a reasonable substitute for Maggi sauce?? I have never seen this here in Chicago...
thanks!
emily (MyricaRubra)
Great post! So, is Maggi sauce like soy sauce?? This recipe looks great and I'd like to try it, but I need to find a substitute for Maggi sauce. Thanks!!
hi emily
Yes, Maggi sauce tastes very much like light soya sauce (don't use dark soya sauce). After discovering Maggi, I gave up using light soya sauce, which can be only found in Asian stores in Cologne.
Angie, I made these tonight and they turned out perfectly!! Thanks for the great recipe and step-by-step instructions :)
-emily
Emily, I am so happy to hear that. Pan-fry the leftover, they are even better!
Hi Angie, I really need to make Xiao long bao myself. I love them, but don't really dare to make them myself. It's good that you write 'German 1050 flour', because in here (Germany) I always wonder what kind of flour I need to use when I want to make dumplings, because the flour here somehow always tastes like bread.
So delicious :) great recipe :)
OMG ! Thank you Angie; now I can try to make these beauties at home, from scratch !Beautiful !
Always a great recipe Angie. Truly could devour these by the dozen.
Terrific dish! I LOVE dumplings. Have made many Asian-style dumplings, but never this particular one. I have that to look forward to! :-) Good recipe -- thanks.
My favorite!!!! Great job--they look beautiful and so delicious.
Delicious!!.... I posted your ribbon tart....Thanks!!.....Abrazotes, Marcela
Wow,they look so perfect! I don't know, if I am able to make something so pretty, you are very talented. That must be delicious!☺
Hi Angie how are you doing (I was sick) Im happy to visit you again, I love dumplings and these look beautiful! xo
Dang! You've done a brilliant job of forming those pleated dumplings with the little 'spout' in the middle. I've got the 'crescent moon' dumplings down pat, but I can't seem to get the hang of doing your shapes. Oh well, practice makes perfect!
Great recipe, love the detailed instruction, will surely try
delicious dumplings
I like this buns. Thanks for the recipe.
These looks so good! also it reminds me of Nepali MoMos !
https://villemo20.blogspot.com
Angie, your little dumplings are perfect! I love making dishes like this and your instructions are so helpful, including the link to make the gelatin.
This looks amazing. What genius figured out how to put soup in a dumpling? I have got to try this.
Using jelly to make liquid filling is such a neat idea — I always wondered how they did it.
best... mae at maefood.blogspot.com
I have had these dumplings many times at restaurants. I had no idea the clever way that the soup gets inside. Yours look absolutely beautiful!
I love any kind of dumplings and when you say soup filled, it sounds so perfect for the season!
I saw a cooking show a couple of years ago that showed how to make soup-filled dumplings. I just wanted to pop a few in my mouth they looked so good, but I must say that yours look better. What gorgeous little dumplings and something I've never had before.
I have not eaten such a dish, it looks tasty
These look so beautiful and I would love to try one (or several!!). Love the idea of the filling too.
its fantastic! It looks so pretty, soft and delicious. Well done!
these are beautifully made! i've never tried to make dumplings myself, but i can imagine what a cathartic task it must be!
I love xiao long bao, but never made them...I love your tutorial with all the pictures showing step-by-step...one of these days I will have the courage to tray to make...thank you so much for the recipe...they look delicious...and yes, very soupy.
I hope you have a wonderful week ahead!
Hats off to you, making Xiao Long Bao from scratch - dough, broth jelly ...everything!
Beautiful dumplings, and yummy!
Angie, your Xiaolongbao look so perfect! They're such a favorite of mine! Thanks so much for sharing your recipe!
You put any famous Restaurant to shame with your artistic creative talent! When are you opening your own place to eat! wow gorgeous work here! this is 5 star quality!
Angie, these look so amazing. I've had these at my favorite Dim Sum restaurant but have never attempted to make them. Looks like such a fun kitchen project. What a beautiful dough that is, too. So light! And the flavors in the filling are mouth-watering. :-) ~Valentina
You have great pastry skills, making the dumpling wrappers from scratch and pleating the xlb so professionally :O Love your step-by-step photos.
Gosh, so many beautiful recipes on your blog that I've missed Angie. Sorry for leaving it so long. These dumplings look exquisite.
wow these look amazing, you have a lot of skill to make these.
Angie, I wouldn't share these :0) I love to eat them, and now I will try to make them! Wonderful recipe!!
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