xiao long bao recipe (小笼包)

I can make 32 Xiao Long Bao with this recipe. For those who have a moderate amount of food, it can be eaten for six breakfasts. If you can’t finish it, you can freeze it in the refrigerator. When you want to eat it, take it out and steam it, it will still be fresh and hot.

The recipe is long, so if you love dumplings and are determined to make good dumplings, please read it carefully.

Believe me, if you follow this recipe to make soup dumpling, it will absolutely kill most of the Xiaolongbao stores on the market.

What is xiao long bao

Xiao Long Bao (Chinese: 小笼包) is a type of soup dumpling originating from China. The name literally means “small package”. In Chinese cuisine, it refers to steamed or boiled dumplings filled with meat, seafood, vegetables, or other ingredients.

Xiao Long Bao has become very popular in the United States since its introduction in the 1980s. Many restaurants offer them as appetizers, entrées, or even desserts. They are also served at banquets and special events.

xiao long bao Recipe

Ingredients:

Tips & Variations

1. It is important to note: the water added to different brands of flour is not the same, here to give you a reference, you may not use so much water when adding water, or may be a little more than this.

So, when we add water, do not pour the water in all at once, to add water in stages.

2. When you roll the dough, you turn the dough with your left hand and roll it with a rolling pin with your right hand. When rolling, you should roll more around and less in the middle. The final rolled out dough should be thick in the middle and thin around, so that the dumpling will not break easily.

I usually start to mix the filling in the two hours of the development of the noodles, usually fill the filling and then play a game to watch the variety show, the noodles will be developed.

3. Step 13 must be to pour half of the meat filling Oh! Do not pour the meat filling all in.

Why is half of the meat filling? I once asked the chef who taught me how to make dumplings on this issue. He said, if the meat is fried, the steamed xiao long bao are scattered. If the meat is not fried, the steamed dumplings will not have the same aroma. So neutralize it by frying half and leaving half. This way the filling of the dumplings that can form a dough, but also have a fragrance.

I personally feel that this is the key point of the small dumplings delicious, too good.

I have since tried, all fried or not fried at all, are not as good as this approach.

4. Step 18 Why put the green onion leaves last? This will ensure the freshness of the green onion, so that the small dumplings made, fresh and full of flavor.

How to make xiao long bao

1. First, we have to make the bun crust for the small dumplings.
Put 500g of flour, 2g of yeast, 2g of baking powder, 5g of sugar, into a bowl.

2. Add 270g of warm water and stir the flour into a dough with chopsticks. When the flour appears as the picture below, you can knead it by hand.

3. knead the dough together and form a large dough.

4. Then, put it on the counter and knead the dough until it is smooth. Turn the dough with your left hand while kneading, and knead with your right hand using your palm.

5. After the dough is kneaded, put it in a warm place, cover it and let it rest for two hours.

After two hours, come over and check that the dough has developed to twice its previous size and there are many small holes, which means the dough has developed well.

6. knead the dough again and empty the air inside. This time, you can hear the sound of many small bubbles breaking when kneading.

7. Divide the dough into 25g dough balls. This time, I divided the dough into about 32 small doughs.

8. Flatten the dough into small dough pieces and roll them out into a round shape.

9. Prepare 300 grams of pancetta, 150 grams of green onion and 5 grams of ginger.

10. Put the meat, white onion (no need to grind the leaves first, keep them aside), and all the ginger slices prepared together in a cooking machine and beat them into a meat mixture. Do not beat the meat filling too fine.

11. beat the meat filling into a bowl and set aside.

12. Heat a pan and turn down the heat. Pour oil, two tablespoons of soy sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, two tablespoons of sweet sauce, two grams of five spice powder and five grams of white pepper into the pot in turn.

13. The next step is very critical, when the pot of seasonings boil, pour half of the meat filling, turn on the medium heat to stir-fry the meat filling. Pour half of the meat mixture and leave half of the meat mixture in the bowl, as shown in the picture.

14. Stir-fry the meat filling and serve, put the stir-fried meat filling to warm. Do not need to completely cool, as long as it is not hot, warm can be.

As shown in the picture, now the remaining ingredients are, green onion leaves, fried meat, and the other half of the fried meat.

15. Pour the fried meat filling into the unfried meat filling in three batches.

16. Stir well and then add part of the meat mixture, stir well again, and then add the last meat mixture. The final state the meat filling presents is that it sticks together, but there is no excess water.

17. next, is to add the green onion leaves. Finely chop the green onion leaves.

18. When you are about to wrap the dumplings, put the green onion leaves, salt and the seasoned meat filling together.

19. stir well, this is the final meat filling we do.

20. Finally, the meat is ready and the dough is rolled out, so we’ll start wrapping and steaming the dumplings.

Put the pastry in the palm of your left hand, and scoop an appropriate amount of meat filling onto the pastry with your right hand.

21. Wrap it into a small dumpling.

22. Fill the steamer with enough water. Line the steamer with greaseproof paper and place the buns in the steamer.

Do not fire at this time, cover the pot and let the dumplings rise for another fifteen minutes.

23. Once the dumplings are ready, bring them to a boil over high heat. Then steam over medium heat for 13 minutes, time to turn off the heat, cover the pot and wait three minutes to open the lid.

A steaming, fragrant dumpling is ready.

24. pick up, the sauce inside the white crust are dyed such brown sauce color.

This is the sign of a good bao, thin but not leaky, transparent but not broken.

25. Can’t wait to eat one. Without exaggeration, restore the Xiaolongbao restaurant that I always go to.

26. So happy! I don’t have to go back to my hometown to eat my favorite xiaolongbao.

Xiao Long Bao Recipe (小笼包)

Believe me, if you follow this recipe to make Xiao Long Bao, it will absolutely kill most of the Xiaolongbao stores on the market.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 1 hr 30 mins

Cook Time 30 mins

Total Time 4 hrs

Course Appetizer, Breakfast, Main Course

Cuisine Chinese

Servings 6

Calories 296 kcal

Ingredients

  

• 500 g Flour
• 2 g Yeast
• 2 g Baking powder
• 5 g Caster sugar
• 270 g Warm water
• 300 Pork Belly without skin
• 150 g Shallots
• 5 g Ginger
• 2 tablespoons Old soy sauce
• 1 tablespoons Soy sauce
• 2 tablespoons Sweet sauce
• 2 g Five spice powder
• 5 g White pepper
• 1 tablespoons Cooking wine

Instructions

 

• First, we have to make the bun crust for the small dumplings.
• Put 500g of flour, 2g of yeast, 2g of baking powder, 5g of sugar, into a bowl.
• Add 270g of warm water and stir the flour into a dough with chopsticks. When the flour appears as the picture below, you can knead it by hand.
• knead the dough together and form a large dough.
• Then, put it on the counter and knead the dough until it is smooth. Turn the dough with your left hand while kneading, and knead with your right hand using your palm.
• After the dough is kneaded, put it in a warm place, cover it and let it rest for two hours.
• After two hours, come over and check that the dough has developed to twice its previous size and there are many small holes, which means the dough has developed well.
• knead the dough again and empty the air inside. This time, you can hear the sound of many small bubbles breaking when kneading.
• Divide the dough into 25g dough balls. This time, I divided the dough into about 32 small doughs.
• Flatten the dough into small dough pieces and roll them out into a round shape.
• Prepare 300 grams of pancetta, 150 grams of green onion and 5 grams of ginger.
• Put the meat, white onion (no need to grind the leaves first, keep them aside), and all the ginger slices prepared together in a cooking machine and beat them into a meat mixture. Do not beat the meat filling too fine.
• beat the meat filling into a bowl and set aside.
• Heat a pan and turn down the heat. Pour oil, two tablespoons of soy sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, two tablespoons of sweet sauce, two grams of five spice powder and five grams of white pepper into the pot in turn.
• The next step is very critical, when the pot of seasonings boil, pour half of the meat filling, turn on the medium heat to stir-fry the meat filling. Pour half of the meat mixture and leave half of the meat mixture in the bowl, as shown in the picture.
• Stir-fry the meat filling and serve, put the stir-fried meat filling to warm. Do not need to completely cool, as long as it is not hot, warm can be.
• As shown in the picture, now the remaining ingredients are, green onion leaves, fried meat, and the other half of the fried meat.
• Pour the fried meat filling into the unfried meat filling in three batches.
• Stir well and then add part of the meat mixture, stir well again, and then add the last meat mixture. The final state the meat filling presents is that it sticks together, but there is no excess water.
• next, is to add the green onion leaves. Finely chop the green onion leaves.
• When you are about to wrap the dumplings, put the green onion leaves, salt and the seasoned meat filling together.
• stir well, this is the final meat filling we do.
• Finally, the meat is ready and the dough is rolled out, so we'll start wrapping and steaming the dumplings.
• Put the pastry in the palm of your left hand, and scoop an appropriate amount of meat filling onto the pastry with your right hand.
• Wrap it into a small dumpling.
• Fill the steamer with enough water. Line the steamer with greaseproof paper and place the buns in the steamer.
• Do not fire at this time, cover the pot and let the dumplings rise for another fifteen minutes.
• Once the dumplings are ready, bring them to a boil over high heat. Then steam over medium heat for 13 minutes, time to turn off the heat, cover the pot and wait three minutes to open the lid.
• A steaming, fragrant dumpling is ready.
• pick up, the sauce inside the white crust are dyed such brown sauce color.
• This is the sign of a good bao, thin but not leaky, transparent but not broken.
• Can't wait to eat one. Without exaggeration, restore the Xiaolongbao restaurant that I always go to.
• So happy! I don't have to go back to my hometown to eat my favorite xiaolongbao.

Notes

1. It is important to note: the water added to different brands of flour is not the same, here to give you a reference, you may not use so much water when adding water, or may be a little more than this.

So, when we add water, do not pour the water in all at once, to add water in stages.

2. When you roll the dough, you turn the dough with your left hand and roll it with a rolling pin with your right hand. When rolling, you should roll more around and less in the middle. The final rolled out dough should be thick in the middle and thin around, so that the dumpling will not break easily.

I usually start to mix the filling in the two hours of the development of the noodles, usually fill the filling and then play a game to watch the variety show, the noodles will be developed.

3. Step 13 must be to pour half of the meat filling Oh! Do not pour the meat filling all in.

Why is half of the meat filling? I once asked the chef who taught me how to make dumplings on this issue. He said, if the meat is fried, the steamed xiao long bao are scattered. If the meat is not fried, the steamed dumplings will not have the same aroma. So neutralize it by frying half and leaving half. This way the filling of the dumplings that can form a dough, but also have a fragrance.

I personally feel that this is the key point of the small dumplings delicious, too good.

I have since tried, all fried or not fried at all, are not as good as this approach.

4. Step 18 Why put the green onion leaves last? This will ensure the freshness of the green onion, so that the small dumplings made, fresh and full of flavor.

Keyword Xiao Long Bao Recipe