China · East Asia
Xiaolongbao
Shanghai soup dumplings with pork and molten aspic, a dim sum and morning favorite.
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Xiaolongbao
240 minTotal
6Servings
5/5Effort
5/5Wow factor
Ingredients
- 300 g flour
- 150 ml warm water
- 300 g pork
- 200 g pork-skin aspic, diced
- ginger
- soy sauce
- Shaoxing wine
- black vinegar and ginger to serve
Instructions
- Make aspic ahead and chill until set.
- Mix pork with seasonings, fold in aspic.
- Knead dough and roll 36 thin wrappers.
- Fill and pleat with 18 folds.
- Steam on cabbage leaves 8 min.