Xiao Long Bao Little Buns

Delight your taste buds with the irresistible charm of Xiao Long Bao, also known as "Little Soup Buns," a beloved Chinese delicacy that captures the art of steamed perfection. These delicate dumplings feature a silky, handmade wrapper encasing a juicy filling of seasoned ground pork and savory gelatin-infused chicken broth, which transforms into luscious soup as the buns steam. Perfectly pleated by hand, these tender dumplings boast a rich burst of flavor in every bite, with hints of sesame oil, Shaoxing wine, garlic, and ginger. Served piping hot and paired with tangy black vinegar or soy sauce, this recipe guides you through crafting these iconic soup-filled pockets from scratch, ensuring your kitchen becomes the heart of authentic Chinese cuisine. Whether you're impressing guests or savoring them solo, these gourmet treasures are worth every moment in the kitchen!

Nutriscore Rating: 72/100

Prep Time:120 mins

Cook Time:10 mins

Total Time:130 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 200 ml Water
• 350 grams Pork shoulder (ground)
• 10 grams Gelatin powder
• 250 ml Chicken stock (unsalted)
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon Sesame oil
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 teaspoon White pepper

Directions

Step 1

Prepare the soup gelatin the night before: Heat the chicken stock in a saucepan until warm (not boiling) and dissolve the gelatin powder. Pour the mixture into a shallow dish and allow it to cool to room temperature before refrigerating overnight until firm.

Step 2

To make the dough: In a large bowl, combine the flour with water gradually, mixing until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 1 hour.

Step 3

Prepare the filling: In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, garlic, ginger, sugar, salt, and white pepper. Mix well until the filling becomes sticky and cohesive.

Step 4

Chop the chilled soup gelatin into small cubes (about 1/4 inch) and gently fold it into the pork filling. Cover and refrigerate the filling while you roll out the dough.

Step 5

Divide the dough into small portions and roll each portion into a thin circle (about 2 1/2 - 3 inches in diameter). Keep the edges thinner than the center.

Step 6

Place about 1 tablespoon of filling into the center of each circle. Carefully pleat and pinch the edges of the dough to seal the dumpling at the top, ensuring no holes so the soup stays inside while steaming.

Step 7

Place the finished dumplings on parchment paper or cabbage leaves to avoid sticking. Repeat until all the dough and filling are used.

Step 8

Prepare a steamer with boiling water. Steam the dumplings over medium heat for 8-10 minutes.

Step 9

Carefully remove the dumplings and serve hot with black vinegar dipping sauce or soy sauce as desired.

Nutrition Facts

Serving size	1278.2 grams (1278.2g)

Amount per serving	% Daily Value*
Calories	2554

Total Fat 88.60g	114%
Saturated Fat 27.20g	136%
Polyunsaturated Fat 5.90g
Cholesterol 245mg	82%
Sodium 2125mg	92%
Total Carbohydrate 315.10g	115%
Dietary Fiber 11.40g	41%
Total Sugars 5.80g
Protein 113.00g	226%

Vitamin D 0IU	0%
Calcium 121mg	9%
Iron 22mg	122%
Potassium 1553mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 18.0%

Carbs: 50.2%