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Xiao Long Bao, also known as soup dumplings, are a beloved Taiwanese delicacy. These tender dumplings are filled with a savory mixture of ground pork and a rich, flavorful broth, making them a must-try when visiting Taiwan. Often enjoyed during family gatherings or at dim sum restaurants, they symbolize warmth and togetherness in Taiwanese culture.
In a small saucepan, bring the broth to a boil.
Sprinkle the unflavored gelatin over the broth and stir until dissolved.
Pour the mixture into a shallow dish and refrigerate until set, about 2-3 hours.
Once set, cut the aspic into small cubes.
In a large mixing bowl, combine the all-purpose flour and warm water.
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
In a large bowl, combine the ground pork, soy sauce, sugar, rice wine, sesame oil, ground white pepper, salt, finely chopped green onions, and grated ginger.
Mix well until all ingredients are thoroughly combined.
Gently fold in the chilled aspic cubes into the pork mixture.
Divide the rested dough into small, equal-sized pieces (about 1 inch in diameter).
Roll each piece into a thin circle about 3 inches in diameter.
Place about 1 tablespoon of the filling in the center of each dough circle.
Carefully pleat the edges of the dough circle to form a small purse, pinching the top to seal the dumpling.
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Place the dumplings in the steamer basket, making sure they are not touching each other.
Steam the dumplings over boiling water for about 8-10 minutes, or until the dough is translucent and the filling is cooked through.
Serve the Xiao Long Bao hot with a dipping sauce made of Chinese black vinegar and julienned fresh ginger.
Enjoy your meal!
Xiao Long Bao are delicate dumplings filled with seasoned pork and a hot, flavorful broth. They are typically steamed and served in a bamboo basket.
Xiao Long Bao originated in the Jiangnan region of China, but they have become a staple dish in Taiwan, particularly in Taipei.
The key ingredients include all-purpose flour for the dough, ground pork for the filling, soy sauce, sugar, and rice wine.
The total time to make Xiao Long Bao is approximately 188-220 minutes.
Xiao Long Bao are often served with a dipping sauce of soy sauce and vinegar, and can be accompanied by pickled ginger.