Xiaolongbao
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Prep Time
1 hr 30 mins
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Cook Time
2 hrs 30 mins
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Resting Time
12 hrs
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Total Time
4 hrs
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Servings
25 pieces
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Calories
75 kcal
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Course
Main Course
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Cuisine
Chinese
Xiaolongbao
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Xiaolongbao is a steamed Chinese bun prepared in a bamboo basket and traditionally filled with pork.
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Ingredients
For the dough
- 2¼ cups flour , sifted
- ½ cup lukewarm water , at 97 F / 36°C
- 1 pinch salt
- For the pork jelly
- 10 oz. clean pork rind
- 6 oz. pork bones
- 1 quart water , more or less
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon Shaoxing wine
- 4 scallions
- 3 tablespoons chopped fresh ginger
For the stuffing
- 8 oz. pork , loin or blade, cut into pieces
- 6 oz. pork jelly
- 1 tablespoon oyster sauce
- 3 tablespoons light soy sauce
- ¼ teaspoon Sichuan pepper
- 2 teaspoons fine salt
- 1 tablespoon caster sugar
- 1 tablespoon sesame oil
- 1 Scallion stalk , chopped
- For the stuffing sauce
- 1 large piece of fresh ginger , finely chopped
- 1 scallion , chopped
- ½ teaspoon Sichuan pepper
- ½ cup hot water
- For the dip
- 1 tablespoon black rice vinegar
- 2 teaspoons soy sauce
- 10 thin slices fresh ginger
Equipment
- Bamboo steamer , xiaolong
- Stand mixer
- food processor
- parchment paper
Instructions
Pork jelly
- The day before, prepare the pork jelly.
- In a small saucepan, add the pork rind and bones and cover with cold water.
- Bring to a boil, drain and immediately rinse the bones and pork rind to remove any impurities.
- Rinse the pan and put everything back in. Add 1 quart (1 liter) of water and the ginger, scallion, pepper and wine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours.
- After 2 hours, turn off the heat. Then add the baking soda, mix well with a whisk and filter everything into a bowl.
- Cover with plastic wrap and let cool completely.
- Once the liquid has completely cooled, refrigerate it overnight.
- The next day, a meat jelly will be formed.
Filling
- In a bowl, soak the chopped ginger, scallion and Sichuan pepper in hot water for 10 minutes to make ginger and green onion water.
- In a food processor, mix 6 oz. (200 g) of pork jelly for 1 minute. Set aside.
- Place the pork pieces in the food processor. Add salt, sugar, pepper, soy sauce and oyster sauce.
- Mix with 15 second pauses.
- Then add the ginger and scallion water. Continue mixing, taking two one-minute breaks. Add the mixed pork jelly, the scallion stem and the sesame oil.
- Transfer to a bowl, mix for 2 minutes. Cover with plastic wrap and place in the refrigerator.
For the dough
- Combine the salt and flour in the bowl of a stand mixer
- Add the water and, using the dough hook, knead the dough at medium speed until it is smooth and stretchy and pulls away from the sides of the bowl.
- If the dough is too wet, add a little flour. If, on the contrary, it is too dry, add a little water very gradually.
- Cover the bowl with a damp cloth and leave to rest for 1 hour at room temperature and away from drafts.
- Divide the dough into pieces of approximately ⅓ oz. (12 g) each and form balls.
- On a floured work surface, roll out each ball of dough into a disk approximately 4 inches (10 cm) in diameter. It should be rolled out quite thinly and the edge should be thinner than the center.
- Place a disk of dough in the palm of one hand.
- Place 1 tablespoon of filling in the center of the dough.
- Close the dough with the thumb and index finger of the other right hand, pinching.
- Pinch in as many folds as possible: 12 to 20 folds should be enough. Make sure the top is well sealed.
- Repeat the process until running out of dough balls and filling.
Steam cooking
- Place the xiaolongbao in a steamer lined with parchment paper.
- Steam covered for about 8 to 10 minutes after reaching boiling point.
- Serve directly with mixed black rice vinegar, soy sauce and ginger slices.
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