Xiaolongbao (Chinese Soup Dumplings) Recipe

Name: Xiaolongbao (Chinese Soup Dumplings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Plain white flour; 80 ml Lukewarm water; 2 grams Powdered gelatin; 100 ml Water; 1 tsp Chicken soup stock granules; 3 to 4 leaves Chinese cabbage; 100 grams Ground pork; 5 cm Green onions or scallions; 1/3 knob Ginger; 1 tbsp Sake; 1/2 tbsp Sesame oil; 1/2 tbsp Vegetable oil; 1 dash Soy sauce; 1 dash Salt

Servings: persons

150 grams Plain white flour
80 ml Lukewarm water
2 grams Powdered gelatin
100 ml Water
1 tsp Chicken soup stock granules
3 to 4 leaves Chinese cabbage
100 grams Ground pork
5 cm Green onions or scallions
1/3 knob Ginger
1 tbsp Sake
1/2 tbsp Sesame oil
1/2 tbsp Vegetable oil
1 dash Soy sauce
1 dash Salt

1
Add a tablespoon of hot water (not listed) to the gelatin and dissolve.
2
Combine the ingredients in a bowl, add the gelatin, and mix well.
3
Chill in the refrigerator for an hour.
4
In another bowl, add flour and gradually mix in the lukewarm water while stirring with 3-4 cooking chopsticks held together.
5
When the dough comes together, knead well with your hands.
6
Cover the bowl with a moistened and wrung out towel and let rest for 15 minutes.
7
Divide the dough into 10 portions.
8
Flatten with a rolling pin as if they are gyoza dumpling skins, dusting the surface with flour as you work.
9
Put the filling ingredients in a bowl and knead well together.
10
Break up the chicken jelly from Step 1 with a spoon.
11
Wrap the skins with the meat filling and gelatin centered in the middle and gather the edges at the top to form the dumplings.
12
Lay the dumpling on top of the cabbage leaves, and steam for about 10 minutes.
13
Done!!
14
Serve with a dipping sauce made of vinegar, soy sauce, and finely julienned ginger.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 grams Plain white flour, 80 ml Lukewarm water, 2 grams Powdered gelatin, 100 ml Water, and more.

Yes, Xiaolongbao (Chinese Soup Dumplings) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Xiaolongbao (Chinese Soup Dumplings)

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