Xiaolongbao — Shanghai soup dumplings with a rich, savory broth inside

Shanghai's iconic soup dumplings enclose a burst of hot, savory broth inside a delicate pleated wrapper. The secret is chilled aspic (gelatinized stock) mixed into the pork filling, which melts into liquid soup during steaming.

Serves: 4 (about 24 dumplings) | Prep: 1 hr + 4 hrs chilling | Cook: 10 min

Ingredients

For the aspic:

• 500 ml rich pork or chicken stock
• 1 tbsp unflavoured gelatin (or use naturally gelatinous bone broth)

For the filling:

• 300 g ground pork
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp sugar
• 2 cm piece fresh ginger, finely grated
• 2 spring onions, finely minced
• Pinch of white pepper

For the dough:

• 250 g all-purpose flour
• 120 ml just-boiled water
• Pinch of salt

For the dipping sauce:

• 3 tbsp Chinkiang black vinegar
• Julienned fresh ginger

Instructions

1. Make the aspic: Heat 500 ml stock until simmering. Stir in 1 tbsp gelatin until dissolved. Pour into a shallow dish and refrigerate until firmly set, about 4 hours. Dice the set aspic into small cubes.
2. Mix the filling: Combine ground pork, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, ginger, spring onions, and white pepper. Gently fold in the diced aspic cubes. Refrigerate.
3. Make the dough: Mix 250 g flour and a pinch of salt. Pour in 120 ml just-boiled water, stirring with chopsticks. Knead 8-10 minutes until smooth and elastic. Cover and rest 30 minutes.
4. Form the dumplings: Divide dough into 24 pieces. Roll each into a thin round, thinner at the edges than the center. Place 1 tbsp filling in the center, then pleat the edges closed with 16-18 folds, twisting to seal at the top.
5. Steam and serve: Line a bamboo steamer with parchment or cabbage leaves. Place dumplings with space between them. Steam over rapidly boiling water for 8-10 minutes. Serve immediately with black vinegar and ginger dipping sauce.

Tips

• Eat carefully: bite a small hole in the wrapper, sip the soup, then eat the dumpling
• If the wrappers tear during steaming, the dough may be too thin at the base; keep the center slightly thicker
• Leftover xiaolongbao can be pan-fried the next day for a crispy-bottomed variation