It looks like you’ve shared a description of Xiaolongbao (Soup Dumplings) along with a partial ingredient list. Would you like me to provide a complete, step-by-step recipe for making these delicious dumplings at home?
Here’s what’s missing from your current list:
- Gelatinous broth (aspic) – The key to the “soup” inside the dumplings.
- Additional filling ingredients (ginger, scallions, sugar, etc.).
- Folding and steaming instructions.
Complete Xiaolongbao (Soup Dumplings) Recipe
Makes about 30 dumplings
Ingredients:
For the Dough:
- 3 cups (360g) all-purpose flour
- 1 cup (240ml) warm water
- ¼ tsp salt
For the Filling:
- 1 lb (450g) ground pork (30% fat for juiciness)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 2 scallions, finely chopped
- ½ tsp sugar
- ¼ tsp white pepper
For the Aspic (Broth Gelatin):
- 2 cups (480ml) pork or chicken stock (high gelatin content)
- 1 tbsp unflavored gelatin (or 1½ cups reduced collagen-rich broth, chilled)
Instructions:
1. Make the Aspic (1 day ahead):
- Heat stock until warm, then dissolve gelatin in it. Pour into a container and refrigerate overnight until solid.
- Before filling, chop the aspic into small cubes.
2. Prepare the Dough:
- Mix flour, salt, and warm water until a shaggy dough forms. Knead for 10 minutes until smooth. Rest for 30 minutes.
3. Make the Filling:
- Combine pork, soy sauce, wine, sesame oil, ginger, scallions, sugar, and pepper. Mix vigorously until sticky.
- Gently fold in cubed aspic (don’t overmix). Chill for 30 minutes.
4. Assemble the Dumplings:
- Roll dough into a long rope, then cut into 30 pieces. Roll each into a 3-inch circle, edges thinner than the center.
- Add 1 tbsp filling to each wrapper. Pleat edges into folds (18–22 pleats per dumpling), sealing tightly.
5. Steam:
- Line a bamboo steamer with parchment or cabbage leaves. Arrange dumplings 1 inch apart (they expand!).
- Steam over boiling water for 8–10 minutes until translucent and juicy.
6. Serve Immediately:
- Enjoy with black vinegar and ginger shreds. Poke a small hole to release steam before biting!
Tips for Success:
✅ Use high-fat pork for a juicier filling.
✅ Freeze aspic cubes briefly before mixing to prevent melting.
✅ Don’t over-steam, or the broth will evaporate.
Would you like a simplified version or tips on troubleshooting common issues (like torn wrappers)? 😊