Nanxiang Soup Dumplings (Xiaolongbao)
Delicate Shanghai dumplings with thin skin and savory broth, bursting with hot soup when bitten, a nostalgic taste from the lane.
Ingredients
16 items- All-purpose flour 250g
- Warm water 130ml
- Pork shoulder (30% fat) 300g
- Pork aspic (jelly) 150g
- Ginger 10g
- Scallions 2 stalks
- Salt 1 tsp
- Sugar 1 tsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- White pepper ½ tsp
- Sesame oil 1 tbsp
- Pork skin 200g
- Ginger (for aspic) 3 slices
- Scallions (for aspic) 2 stalks
Nutrition
Steps （9 steps）
Clean pork skin, boil with ginger, scallions and wine; skim foam. Simmer 1 hour until tender. Dice skin, return to broth, reduce until thick. Strain, chill 4 hours to set.
Mix flour and warm water into a smooth dough. Cover with damp cloth and rest 20 minutes.
Combine pork, salt, sugar, light & dark soy, wine, ginger, scallions, pepper, sesame oil. Stir in one direction until firm. Fold in aspic cubes and chill.
Knead dough, roll into a log. Divide into 10g pieces. Dust with flour.
Flatten each piece and roll into 8cm wrappers, thicker in the center.
Place 15g filling on a wrapper. Pleat the edges (16-18 folds) and seal tightly.
Line steamer with parchment or cabbage leaves. Arrange dumplings with space.
Steam over high heat for 8-10 minutes until wrapper becomes translucent.
Remove lid immediately. Serve hot with ginger and vinegar dip.
Tips
The aspic is crucial — make it a day ahead. Use warm water for a tender dough. Always steam over high heat once the water is boiling.
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