🇨🇳 China recipe
Xiaolongbao (Soup Dumplings)
Shanghai's most famous contribution to Chinese cuisine, these intricately pleated steamed dumplings conceal a juicy pork filling surrounded by a rich, collagen-laden broth that liquefies during steaming. Each delicate bite delivers a burst of hot, savoury soup followed by tender seasoned pork.
Prep1 hour
Cook10 mins
Serves4
Difficultyhard
Ingredients
- 300g all-purpose flour
- 120ml boiling water
- 60ml cold water
- 300g pork mince (not too lean, about 20% fat)
- 250ml rich pork or chicken stock, chilled until set to jelly
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp fresh ginger, finely grated
- 2 spring onions, finely minced
- 1/4 tsp white pepper
- Chinkiang black vinegar for dipping
- Fresh ginger, julienned, for dipping
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 18 g
- Carbs
- 38 g
- Fat
- 14 g
