These Xiao Long Tang Bao, often called soup dumplings, are a masterpiece of texture and flavor. The delicate, pillowy dough encases a savory pork filling topped with a cube of aspic that melts into a hot, flavorful broth when steamed. Each bite releases a warm, savory juice that complements the seasoned meat perfectly. This dish is a staple of Chinese dim sum culture, offering a delightful contrast between the soft bun and the liquid center. Ideal for a special dinner party or a weekend cooking project, these buns showcase precision and care. They pair beautifully with a dipping sauce of vinegar and ginger, enhancing the umami richness. Mastering the folding technique makes the effort worthwhile for the incredible reward of fresh, homemade dumplings.
Xiao Long Tang Bao*
Description
These Xiao Long Tang Bao, often called soup dumplings, are a masterpiece of texture and flavor. The delicate, pillowy dough encases a savory pork filling topped with a cube of aspic that melts into a hot, flavorful broth when steamed. Each bite releases a warm, savory juice that complements the seasoned meat perfectly. This dish is a staple of Chinese dim sum culture, offering a delightful contrast between the soft bun and the liquid center. Ideal for a special dinner party or a weekend cooking project, these buns showcase precision and care. They pair beautifully with a dipping sauce of vinegar and ginger, enhancing the umami richness. Mastering the folding technique makes the effort worthwhile for the incredible reward of fresh, homemade dumplings.Ingredients
Directions
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In a mixing bowl, combine the chopped pork, soy sauce, sesame oil, scallions, ginger, and water. Mix thoroughly until well incorporated.
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Divide the pork filling mixture into 24 equal portions, roughly 1/2 ounce each. Set aside.
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Cut the stiff aspic into 24 small cubes or portions.
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Prepare the basic yeast dough. Knead for 5 minutes until smooth, then roll out into a thin baguette shape.
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Cut the dough baguette into 24 equal pieces.
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Flatten each dough piece into a 2-inch round. Use your fingers to squeeze the edges, creating a medium-thin center with thinner outer edges.
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Place one portion of the pork filling in the center of each dough round. Top the meat with one portion of the aspic.
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Gather the edges of the dough round and twist them up in a decorative pleated pattern, ensuring the top is completely sealed to enclose the filling and aspic.
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Inspect each bun for holes; if any appear, patch them immediately with a small piece of dough to prevent leaking during steaming.
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Place each dumpling on a square of waxed paper or a piece of bok choy leaf. Arrange them in a bamboo steamer or steamer basket.
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Steam the dumplings over boiling water for 8 minutes.
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Serve immediately while hot.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 393.2kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 3.3g17%
- Cholesterol 198.0mg66%
- Sodium 170.5mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 71.5g143%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
