Delicious Xiaolongbao (Soup Dumplings) Recipe to Satisfy Your Cravings: A Step-by-Step Guide

Xiaolongbao, also known as soup dumplings, is a traditional Chinese dish that is famous all around the world. These dumplings are filled with a savory broth and meat filling and have a thin wrapper that encases the filling. When cooked, the broth inside the dumpling becomes hot and steaming, creating a delicious and flavorful bite. Xiaolongbao is a dish that requires a bit of patience and practice, but the end result is always worth it.

In this recipe, we will be making a classic pork Xiaolongbao. These dumplings are filled with a mixture of ground pork, seasonings, and a homemade broth. The recipe makes around 40 dumplings and takes approximately 2 hours to prepare.

Ingredients:

For the dumpling wrappers:

1. 2 cups of all-purpose flour

2. 1/2 cup of hot water

3. 1/4 cup of cold water

For the filling:

1. 1 pound of ground pork

2. 2 tablespoons of soy sauce

3. 2 tablespoons of Shaoxing wine

4. 2 teaspoons of sesame oil

5. 1 teaspoon of sugar

6. 1 teaspoon of salt

7. 1 teaspoon of grated ginger

8. 1 teaspoon of minced garlic

9. 1/4 cup of chopped scallions

10. 1/4 cup of chicken broth

For the broth:

1. 2 cups of chicken bones

2. 2 cups of water

3. 1 tablespoon of soy sauce

4. 1 tablespoon of Shaoxing wine

5. 1 teaspoon of sugar

6. 1/2 teaspoon of salt

For the dipping sauce:

1. 2 tablespoons of soy sauce

2. 1 tablespoon of Chinkiang vinegar

3. 1 tablespoon of shredded ginger

Instructions:

1. Start by making the dumpling wrappers. In a mixing bowl, combine the flour and hot water. Mix until the flour comes together to form a dough. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. While the dough is resting, make the broth. In a pot, combine the chicken bones, water, soy sauce, Shaoxing wine, sugar, and salt. Bring to a boil, then reduce the heat and let it simmer for 1 hour. Strain the broth and set it aside.

3. In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, salt, grated ginger, minced garlic, chopped scallions, and chicken broth. Mix well until all the ingredients are fully combined.

4. Roll the dough into a long cylinder and cut it into small pieces about the size of a walnut. Roll each piece into a small circle with a rolling pin. Make sure the edges are thinner than the center of the wrapper.

5. Place a tablespoon of filling in the center of the wrapper. Fold the wrapper in half and pinch the edges together to seal the dumpling. Make sure the top of the dumpling is pleated and sealed tightly.

6. Place the dumplings on a lightly floured surface or parchment paper to prevent them from sticking.

7. In a pot, bring water to a boil. Place a steamer basket in the pot and line it with cabbage leaves or parchment paper. Place the dumplings in the steamer basket, leaving a bit of space between them. Steam the dumplings for 8-10 minutes.

8. While the dumplings are steaming, make the dipping sauce. In a small bowl, mix together the soy sauce, Chinkiang vinegar, and shredded ginger.

9. Once the dumplings are cooked, serve them hot with

 Provide more details about the Xiaolongbao recipe.

1. First, let's talk about the dough. The dough is made with all-purpose flour and hot water. The hot water helps to activate the gluten in the flour, making it more elastic and easier to work with. The dough is then kneaded for about 10 minutes until it becomes smooth and elastic. The dough is then allowed to rest for 30 minutes to relax the gluten and make it easier to roll out.

2. Next, we move on to the filling. The filling is made with ground pork, seasonings, and a homemade broth. The seasonings include soy sauce, Shaoxing wine, sesame oil, sugar, salt, grated ginger, minced garlic, and chopped scallions. These seasonings give the filling a savory and aromatic flavor. The broth is made with chicken bones, water, soy sauce, Shaoxing wine, sugar, and salt. The broth is simmered for an hour to infuse the flavors and then strained. The chicken broth is then added to the filling to give it a moist and flavorful texture.

3. To assemble the Xiaolongbao, the dough is rolled out into small circles, and a tablespoon of filling is placed in the center. The edges of the wrapper are then pinched together to seal the dumpling, making sure to leave a pleat at the top to allow steam to escape during cooking. The dumplings are then placed in a steamer basket and steamed for 8-10 minutes.

4. Finally, we have the dipping sauce. The dipping sauce is made with soy sauce, Chinkiang vinegar, and shredded ginger. This sauce provides a tangy and slightly spicy flavor that complements the savory dumplings.

Xiaolongbao is a dish that requires a bit of practice to master, but with patience and attention to detail, you can create a delicious and flavorful dish that is sure to impress your guests. Enjoy!

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