Xiaolongbao (Chinese Soup Dumplings)
A rich chicken-stock jelly is mixed into the pork filling, then wrapped and steamed so the jelly melts inside the wrapper into hot, savory broth. Take a bite and the soup bursts out - that's the magic of xiaolongbao.
Ingredients
Main
- Dumpling wrappers10 wrappers
- Minced pork200g
- Chives2 stalks
- Mirin2 tbsp
- Minced ginger1/2 tbsp
- Minced garlic1 tbsp
- Oyster sauce2 tbsp
- Salt1 tsp
- Black pepper1 tsp
Broth Jelly
- Chicken stock1
- Agar powder1/4 tsp
- Water100ml
Directions
- 1
First make the broth jelly with 1 chicken stock cube, 1/4 tsp agar powder, and 100ml water.
- 2
Dissolve the agar powder and chicken stock in 100ml water, bring to a boil, then pour into a container and chill in the fridge until set.
- 3
Mix the minced pork with chives, salt, pepper, minced ginger, minced garlic, oyster sauce, and mirin to make the filling.
- 4
Finely chop the chilled broth jelly and mix it evenly into the filling.
- 5
Fill the wrappers with the filling and pleat them closed, leaving a tiny opening at the top - that's the signature xiaolongbao touch.
- 6
Line the steamer with thin carrot slices under the dumplings so the wrappers don't stick.
- 7
Steam for 10 to 15 minutes.
- 8
Your juicy xiaolongbao are ready!
Tips
Don't add too much agar powder or the jelly will turn out too firm. The wrappers are done once they turn translucent and glossy. Mirin tames the pork's gaminess and adds savory depth to the filling.