{"id":109768,"title":"Xiao Long Bao – Chinese Soup Dumplings \u5c0f\u7b3c\u6c64\u5305","modified":"2025-10-29T15:46:54+01:00","plain":"Xiaolongbao (\u5c0f\u7b3c\u5305), also known as Chinese soup dumplings, are a type of dim sum often hailed as the pinnacle of culinary perfection. This dish is a true gastronomic treasure that blends tradition and craftsmanship.\n\n\n\nThis specialty, which proudly symbolizes the cuisine of the Jiangnan region in China, has earned unmatched renown and popularity. Many consider it a must-try\u2014almost a spiritual culinary experience.\n\n\n\nNotably, Shanghai\u2014the region\u2019s most populous metropolis and the largest city in China\u2014is closely associated with xiao long bao. Hence, these dumplings are often referred to as \u201cShanghai soup dumplings\u201d because of this strong link to the city.\n\n\n\nCraving something with more European ingredients? Try Georgian khinkali\n\n\n\nShanghai is also known as a cultural and culinary melting pot, which adds depth and complexity to the flavors of these dumplings.\n\n\n\nWrapped in a light, tender dough, these exquisite bites are filled with a mixture of meat and vegetables, laced with an ultra-aromatic broth. The technique used to seal the broth inside the wrapper is an art in itself, requiring great skill and patience.\n\n\n\nXiao long bao have crossed borders and become beloved around the world. Many restaurants across cultures offer their own versions of this dish, and some Michelin-starred chefs have even incorporated fine-dining elements into their interpretations.\n\n\n\n\n\n\n\nIf you haven\u2019t yet had the chance to taste xiao long bao and, unfortunately, no authentic Chinese spot nearby serves them, here\u2019s some very good news: making xiao long bao in your own kitchen is perfectly doable.\n\n\n\nThe quest for profitability in some restaurants\n\n\n\nThat said, it\u2019s unfortunate that many restaurants opt for less satisfying alternatives. Instead of investing in traditional preparation, they often turn to frozen products or adopt shortcuts in the process\u2014all in a bid to maximize profits. Sometimes the broth is missing altogether\u2026\n\n\n\nThis approach deprives customers of the richness and authenticity that only xiao long bao prepared with care and dedication can offer.\n\n\n\nXiao Long Bao\u2014What are they?\n\n\n\nXiao long bao, or Chinese soup dumplings, also go by Shanghai dumplings, tang bao, or \u201clittle soup buns.\u201d They\u2019re renowned for their delicate, almost transparent wrappers that hold a succulent pork filling and a deftly seasoned broth.\n\n\n\nThese little marvels are meticulously pleated with fine folds, and when steamed, they transform into culinary jewels.\n\n\n\nTo enjoy them the traditional way, dip them in a sauce of Chinese black vinegar with thin slivers of ginger. The result is a harmonious balance of flavors and a memorable culinary experience.\n\n\n\nThe supple texture of these dumplings, combined with the aromatic broth inside, makes them irresistible to connoisseurs of Chinese cuisine.\n\n\n\n\n\n\n\nTraditionally, xiao long bao are made with an all-pork filling, but it\u2019s not uncommon to find variations incorporating crab, adding a touch of sophistication.\n\n\n\nAs tastes and culinary trends evolve, new interpretations continue to emerge. Modern versions include a range of fillings\u2014from various meats to seafood\u2014as well as vegetarian options to suit diverse palates.\n\n\n\nThese variations cater to different preferences and dietary needs while preserving the soul and authentic taste of traditional soup dumplings.\n\n\n\nThis blend of innovation and tradition allows xiao long bao enthusiasts to enjoy fresh twists while preserving the dish\u2019s iconic character. It plays a crucial role in the continued rise and global recognition of this treasure of Chinese cuisine.\n\n\n\nHow does the soup get inside the dumplings?\n\n\n\nThe secret relies on a clever process that turns broth into a rich, flavorful pork aspic. This crucial step uses pork skin and bones, which are naturally rich in collagen and gelatin.\n\n\n\nTo make the aspic, simmer the pork skin and bones in a fragrant broth for several hours to extract the collagen and gelatin. Once the broth cools, it solidifies and takes on the consistency of jelly.\n\n\n\nThis jelly\u2014essentially broth in solid form\u2014can then be folded into the pork filling or other ingredients used for the dumplings.\n\n\n\nOnce steamed, the jelly melts back to liquid, creating that hot, delicious broth you can sip from the side of the dumpling after a small poke. Just writing this is making me hungry.\n\n\n\nIngredients for Xiao Long Bao\n\n\n\nShaoxing wine: A timeless classic that lends authentic flavor to the recipe\n\n\n\nSesame oil: Essential\u2014use sparingly or it will overpower other flavors\n\n\n\nLight soy sauce: This is the standard light (salty) soy sauce you find everywhere\n\n\n\n \n\n\n\n\n\n\tXiao Long Bao\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\tFor the pork aspic:260 g pork skin (cut into 2 cm strips)450 g pork bones (ideally with a little meat still on them)950 ml water2 slices ginger3 scallions (each cut into 3 pieces)1 tablespoon Shaoxing wine0.5 teaspoon saltFor the dough:130 g all-purpose flour90 ml warm waterFor the filling:450 g ground pork (70% lean, 30% fat)2 tablespoons Shaoxing wine1 teaspoon salt0.5 teaspoon sesame oil2 teaspoons sugar3 teaspoons light soy sauce3 tablespoons water1 pinch white pepper0.5 tablespoon ginger (minced)1 large handful aspic, cut into piecesDipping sauce:black rice vinegarfresh ginger (julienned)\t\n\t\n\t\tAspic:Combine the pork skin and pork bones in a small pot, then cover with cold water.Bring to a boil, drain, and immediately rinse the bones and skin to remove impurities. Rinse the pot and return everything to it. Add the water, ginger, scallions, and wine. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours.After 2 hours, turn off the heat, let the broth cool, and strain the liquid into a bowl. Once completely cool, cover and refrigerate overnight.Optional: Blend half of the boiled pork skin with the broth until very smooth. Strain again if needed.Dough:In a mixing bowl, add the flour, then gradually stir in the warm water, 1 tablespoon at a time.Knead the dough for 15 to 20 minutes until very pliable and smooth. Cover with a towel and let rest for 30 minutes.Filling:Place the ground pork in a food processor. Process for 30 to 60 seconds until it forms a paste.In a mixing bowl, combine the pork with the remaining ingredients except the aspic. Whisk vigorously for about 2 minutes until extremely well combined and light and airy. Gently fold in the diced aspic; do not overmix.Cover and refrigerate the filling until ready to assemble. If working right away, freeze for 15 minutes to firm up for easier assembly.Folding:Lightly dust a clean work surface with cornstarch. Roll the dough into a long cylinder about 1 inch in diameter.Cut into equal pieces weighing about 11 grams each (about the size of gnocchi). Roll each piece into a round disc about 7.5 cm in diameter. Keep the wrappers covered with a damp cloth.Prepare your bamboo steamer. Line with cheesecloth, napa cabbage leaves, or bamboo steamer liners (available at some Chinese restaurant supply stores). If using liners, brush them lightly with oil first.Remove the filling. Working one at a time, place about 1 tablespoon of filling in the center of a wrapper. Pleat to form 12 to 20 folds and seal firmly at the top. If the filling becomes too soft or wet, freeze for an additional 15 minutes and continue.Place the dumplings in the lined steamer basket, spaced about 5 cm apart.Steaming:In a metal steamer pot or wok, bring water to a boil.Once boiling, set the bamboo steamer in the wok or steamer, cover, and steam over high heat for 8 minutes. Remove immediately and serve.\t\n\t\n\t\tYou can freeze the dumplings before cooking and steam them straight from frozen (about 15 minutes).\n\t\n\t\n\t\tChinoiseraviolis \u00e0 soupe, raviolis vapeur, xiao long bao\t\n\n\n\n\n\nCulinary sources\n\n\n\nThis recipe is directly inspired by the English-language blog \u201cThe Woks of Life.\u201d The process is identical (I didn\u2019t reinvent the wheel), but the amounts of condiments and spices have been adjusted. I also added pork skin and the blender technique because the broth wasn\u2019t satisfying in terms of overall texture compared with what I\u2019m used to at my favorite restaurant.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109768"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109768\/revisions"}],"predecessor-version":[{"id":110058,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109768\/revisions\/110058"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/5844"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}