China
Xiaolongbao
Shanghai soup dumplings from the bamboo steamer
Xiaolongbao originate in Nanxiang near Shanghai and have been famous since the 19th century. Their secret is a jellied broth that melts into soup as they steam.
Paper-thin dough encloses pork and hot broth – served with ginger and vinegar, they are among China's finest dumplings.
Ingredients
- Wheat flour250 g
- Minced pork300 g
- Jellied pork broth200 g
- Ginger & spring onionsome of each
- Shaoxing wine1 tbsp
- Soy sauce & sesame oil1 tbsp each
- Black rice vinegarfor dipping
★ = available authentic in the Asia Boutique
Preparation
Set the broth into jelly, chop finely and fold into the seasoned pork.
Knead flour with hot water into a smooth dough, let it rest.
Roll the dough into small discs, thin at the edges.
Place filling in the centre and pleat closed into little purses.
Steam for 8–10 minutes; serve with ginger-vinegar.
Make it original
Shaoxing wine, black rice vinegar and bamboo steamers for real xiaolongbao are in the Asia Boutique.