Description
Xiaolongbao are delicious Chinese dumplings known for their soup-filled interiors, offering a burst of flavor with every bite.
Ingredients
- 500g pork shoulder, minced
- 250ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp white pepper
- 500g all-purpose flour
- 250ml water
Instructions
- In a bowl, mix minced pork with soy sauce, sesame oil, rice wine, sugar, salt, and white pepper. Stir until well combined.
- Gradually add chicken stock to the pork mixture, stirring continuously until the liquid is fully absorbed. Refrigerate for at least 1 hour.
- In another bowl, combine flour and water to form a dough. Knead until smooth and let it rest for 30 minutes.
- Roll the dough into a long cylinder and cut into small pieces. Roll each piece into a thin circle.
- Place a spoonful of the pork mixture in the center of each dough circle. Carefully pleat the edges to seal the dumpling.
- Steam the dumplings in a bamboo steamer for 8-10 minutes until cooked through.
- Serve hot with a side of soy sauce and vinegar for dipping.
Notes
- Ensure the pork mixture is well-chilled before filling the dumplings to prevent leakage.
- Use a bamboo steamer for the best results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 4 dumplings
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg