Juicy Homemade Xiaolongbao: A Taste of Nostalgia
Juicy Homemade Xiaolongbao: A Taste of Nostalgia
Authentic Shanghai-Style Xiaolongbao Recipe You Can Make at Home
This recipe brings back cherished memories from my time in Shanghai, recreating the delicious xiaolongbao sold near my school. I’ve even sought them out in Beijing during my travels when they were harder to find! Inspired by understanding the principle behind these delicate dumplings, much like grasping how smartphones work, I finally decided to make them myself after days of contemplation. These bite-sized steamed buns, smaller than typical mantou, burst with warm, flavorful soup. Let’s embark on this culinary journey together and recreate these delightful xiaolongbao!
Xiaolongbao Ingredients- Ground pork or chicken (your preference) – 200g
- Rice paper wrappers (thin, for shabu-shabu) – 10-12 sheets
- Finely chopped vegetables (e.g., onion, mushrooms, scallions) – 50g
- Store-bought chicken broth – 500ml
- Sheet gelatin or powdered gelatin – 10g (enough to set the broth)
Xiaolongbao Seasoning- Soy sauce – 1 Tbsp
- Mirin or cooking sake – 1 Tbsp
- Minced garlic – 1/2 Tbsp
- Minced ginger – 1/4 Tbsp
- Sesame oil (optional) – a drizzle
- Soy sauce – 1 Tbsp
- Mirin or cooking sake – 1 Tbsp
- Minced garlic – 1/2 Tbsp
- Minced ginger – 1/4 Tbsp
- Sesame oil (optional) – a drizzle
Cooking Instructions
Step 1
Gently warm 500ml of chicken broth. Add 10g of gelatin and microwave for 30 seconds to 1 minute, or until fully dissolved. (It’s best to follow the instructions on your gelatin packaging.) Chill this broth in the refrigerator until it sets into a firm jelly. Using chicken broth adds a wonderful umami flavor, but you can substitute with vegetable broth or other stocks if needed.
Step 2
In a large bowl, combine the ground meat, chopped vegetables, soy sauce, mirin (or sake), minced garlic, minced ginger, and optional sesame oil. Mix everything thoroughly using your hands, gently kneading until the mixture becomes cohesive. Developing a sticky texture in the meat filling is key. (Turkey is a lean and economical choice. If using frozen mixed vegetables, finely chop any large pieces like bean sprouts.)
Step 3
Adding finely diced bell peppers (or ‘pimientos’ as they might be understood locally) can enhance the color and flavor of the filling.
Step 4
Be careful when using rice paper wrappers, especially thin and inexpensive ones, as they can tear easily. Lightly dampen both sides of the rice paper with water, wait a few seconds, and then cut it with scissors. This makes it easier to handle and cut without breaking.
Step 5
Cut the set chicken jelly into small cubes (about 1cm). Lightly dampen a rice paper wrapper in cool water until it becomes pliable. Place a portion of the meat filling in the center, then carefully add a few cubes of the jelly. Gently gather the edges of the rice paper upwards and pleat them to seal the filling inside. (Using rice paper offers a delightful chewy texture. I used to think rice paper could only be eaten after soaking in warm water, before Thai cuisine became widely popular in Korea.)
Step 6
Steam the xiaolongbao over high heat for 5-7 minutes. (If using a microwave, 1 minute for 10 dumplings might not be enough; try 1 minute for 5 dumplings for better results.) Enjoying freshly steamed xiaolongbao, with their burst of hot, flavorful soup, is a truly satisfying experience. If any soup escapes during steaming, gently pierce it with a chopstick before eating for an extra burst of flavor.
