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Best Easy Shanghai Xiao Long Bao Recipe

Name: Best Easy Shanghai Xiao Long Bao Recipe
Total time: 90 min
Yield: 80 g
Ingredients: all-purpose flour 2 cups; hot water 3 oz; cold water 4 oz; ground pork 14 oz; gelatin-rich pork stock 1 cup; green onion 2 tbsp; ginger 1 tbsp; soy sauce 2 tbsp; shaoxing wine 1 tbsp; sesame oil 2 tsp; sugar 1 tsp; salt 1 tsp; white pepper 1 tsp

Delicate Shanghai xiao long bao burst with hot, savory pork soup in every bite. A high protein, fresh dumpling perfect for family dim sum outings.

Cook 90 min Difficulty HARD 210 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

all-purpose flour 2 cups
hot water 3 oz
cold water 4 oz
ground pork 14 oz
gelatin-rich pork stock 1 cup
green onion 2 tbsp
ginger 1 tbsp

Seasonings/Sauce

soy sauce 2 tbsp
shaoxing wine 1 tbsp
sesame oil 2 tsp
sugar 1 tsp
salt 1 tsp
white pepper 1 tsp

Nutrition summary

Carbohydrates 22 g 42%

Protein 13 g 25%

Fat 8 g 33%

Serving size 80g

Cooking steps

1

Combine all-purpose flour with hot water in a bowl, mixing gently by hand, then add cold water and knead until a smooth, soft dough forms. Cover and let rest for 45 minutes.
2

Prepare the filling by mixing ground pork, pork stock, green onion, and ginger in a large bowl. Stir in soy sauce, shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix vigorously to activate protein for a sticky texture.
3

Divide rested dough into small balls (about 1 oz each), then roll into thin wrappers, aiming for even thickness all around.
4

Place 1 tbsp of pork filling in the center of each wrapper. Carefully pleat the edges, pinching tightly to seal, ensuring soup remains inside during steaming.
5

Line a bamboo steamer with parchment or cabbage leaves. Arrange xiao long bao with space between dumplings. Steam over high heat for 8 minutes, monitoring steam level to avoid drying out wrappers.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is gelatin-rich pork stock, which transforms these dumplings by creating the famous soup burst inside each Xiao Long Bao. Combined with flavorful ground pork and wrapped in delicate homemade dough, it defines the dish's savory richness and signature texture.

Q. How do I prevent Xiao Long Bao from leaking during steaming?

Careful pleating and tight sealing of each wrapper are crucial, as described in step 4 of the recipe. Pinch each pleat firmly, ensuring the filling is fully enclosed to prevent soup leakage. Monitoring steam levels in step 5 also helps maintain the wrapper's integrity, avoiding both dryness and overcooking.

Q. What cooking technique ensures juicy, tender dumplings without overcooking?

Maintaining high heat in the steamer for precisely 8 minutes allows the soup to liquefy and the pork to cook through without toughening. The wrapper should remain slightly translucent, and the filling juicy—avoid over-steaming, which can dry out the dough or lead to ruptured dumplings.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving is approximately 80 grams and provides about 210 kcal. Protein content is 13 g (25% of calories), carbs are 22 g (42% of calories), and fat is 8 g (33% of calories), making this recipe especially high in protein and balanced in macronutrients.

Q. Which seasoning adds the most depth to the filling?

Soy sauce and shaoxing wine contribute the most complex savory notes to the filling, with sesame oil adding a fragrant finish. These flavors, combined with ginger and green onion, form the harmonious base that makes Shanghai Xiao Long Bao distinctive.

Best Easy Shanghai Xiao Long Bao Recipe

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