Xiaolongbao
Xiaolongbao emerged in the 19th century in Nanxiang, a small town near Shanghai, from a simple innovation: adding jellied bone broth to the meat filling, which melts during steaming and turns the dumplings into an edible soup. The name literally means 'small basket bun,' referring to the small bamboo baskets they were traditionally steamed in at street stalls. What separates successful xiaolongbao from mediocre ones comes down to two things: the bone broth jelly has to be diced very finely, otherwise large chunks tear the thin dough from the inside before it steams through; and the dough has to be rolled thinner at the edge than in the centre, so the multiple layers from at least 18 pleats don't thicken the top too much. Serving them immediately isn't just formality — left too long, the steam keeps heating the soup inside, and the dough at the base softens and tears when lifted with chopsticks.
Jellied bone broth, diced small
Melts during steaming and becomes the soup inside
At least 18 pleats at the top
The number of pleats shows the maker's skill
Steamed on perforated parchment paper
Keeps them from sticking to the bamboo basket without leaking the broth
Eaten with a spoon underneath
Lifted carefully so the hot soup doesn't spill
Ingredients 4 servings
- 500g pork bones (trotters or backbone)
- 2 litres water
- 1 piece ginger, sliced
- 2 spring onions
- 300g minced pork
- 1 tbsp soy sauce
- 1 tsp sesame oil
- A pinch of sugar
- 300g flour
- 150ml hot water
- Rice vinegar and julienned ginger, to serve
How to make it
- 1SIMMER THE BONE BROTH: put the pork bones in a large pot with water, ginger and spring onion, bring to a boil, then lower the heat and simmer gently for 3-4 hours, until the broth turns rich and slightly sticky.
- 2Strain and refrigerate overnight, until fully set into a jelly.
- 3DICE THE JELLY: cut the set broth jelly into very small cubes.
- 4PREPARE THE FILLING: mix the minced pork with the soy sauce, sesame oil and sugar, then gently fold in the jellied broth cubes without crushing them.
- 5KNEAD THE DOUGH: combine the flour with the hot water gradually, knead until smooth, cover and let rest for 20 minutes.
- 6ROLL AND CUT: shape into a long roll, cut into equal pieces and roll each into a thin 7cm disc, thinner at the edges than in the centre.
- 7FILL AND PLEAT: place a tablespoon of filling in the centre, lift the edges and pleat around the disc with your fingers, making at least 18 pleats, then twist the top to close completely.
- 8STEAM: place the dumplings on perforated parchment paper in a bamboo steamer, leaving space between them, and steam over medium-high heat for 8-10 minutes, until the dough turns translucent.
- 9SERVE AT ONCE: transfer carefully onto a spoon, serve hot with rice vinegar mixed with julienned ginger — the soup inside is scalding, so pierce the side with chopsticks before biting in.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
