Food of the Day: Xiaolongbao Soup Dumplings

Xiaolongbao Soup Dumplings

Xiaolongbao, often referred to as little basket buns, are a celebrated variety of Chinese steamed dumplings originating from the Jiangnan region. These dumplings are distinguished by their thin, pleated dough and a flavorful, liquid broth that is released upon the first bite. While they are a staple of modern dim sum menus, their roots are deeply embedded in the culinary traditions of Shanghai and the surrounding provinces.

History

The origins of xiaolongbao are often traced back to the 19th century in the outskirts of Shanghai, though they share a lineage with the guantangbao of Kaifeng from the Northern Song Dynasty. According to historical accounts, the modern iteration of the dish evolved as chefs began incorporating gelatinous aspic into pork fillings to create a soup-filled center upon steaming. While the exact inventor remains a subject of local legend, the dish gained significant prominence throughout the Jiangnan region before achieving global recognition. In recent decades, international restaurant chains like Din Tai Fung have played a pivotal role in popularizing these dumplings, emphasizing the technical precision required to create their signature pleats.

Cultural traditions surrounding xiaolongbao emphasize both the skill of the chef and the etiquette of the diner. Traditionally served for breakfast in the bamboo baskets in which they are steamed, these dumplings are meant to be consumed while hot. Diners typically dip the buns in a mixture of Zhenjiang vinegar and chili crisp to balance the richness of the pork. Because the interior contains hot broth, the customary way to eat them involves biting a small hole in the skin to release the steam before consuming the rest of the dumpling.

Xiaolongbao Soup Dumplings

Delicate, pleated dumplings filled with a savory pork and gelatin-based broth that melts into a rich soup when steamed.

Prep time: 60 min | Cook time: 8 min | Total time: 130 min | Yield: 20 servings | Difficulty: Hard

Ingredients

For the Gelatinized Soup

• 250 ml chicken stock
• 5 g powdered gelatin

For the Filling

• 450 g ground pork
• 20 g fresh ginger, minced
• 15 ml soy sauce
• 15 ml sesame oil
• 5 g salt
• 5 g sugar

For the Dough

• 300 g all-purpose flour
• 150 ml hot water

Instructions

1. Dissolve the powdered gelatin into the chicken stock, chill in the refrigerator until it sets into a firm jelly, and then cut the jelly into small cubes.
2. Combine the ground pork, minced ginger, soy sauce, sesame oil, salt, and sugar in a bowl, mixing until the meat becomes sticky.
3. Gently fold the chilled gelatin cubes into the pork mixture and keep the filling refrigerated until ready to use.
4. Mix the flour and hot water to form a dough, knead until smooth, and let it rest for at least 30 minutes before rolling into thin, circular wrappers.
5. Place one tablespoon of the pork and gelatin filling in the center of a wrapper, then pleat the edges together at the top to seal the dumpling.
6. Steam the dumplings in a bamboo basket over boiling water for approximately 8 minutes until the dough is translucent and the filling is cooked through.

Notes

Serve the dumplings immediately while hot, accompanied by a side of Zhenjiang vinegar and thinly sliced ginger. To store, freeze uncooked dumplings on a parchment-lined tray before transferring them to a sealed bag; they can be steamed directly from frozen.