Xiao long bao

These soup dumplings, a speciality of Shanghai, are named after their bamboo steaming baskets

, 31 January 2018

(9 votes)

Xiao long bao
  • 1 Hour 20 Mins

  • Serves: 16

  • Price: 13p per serving

Nutritional Info
Each 46g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
  • For the 'soup'
  • 150ml fresh chicken stock
  • 1 spring onion, finely chopped
  • 1 sheet leaf gelatine, soaked in cold water
  • For the dough
  • 150g plain flour, plus extra for dusting
  • For the filling
  • 250g Butcher’s Selection Pork Mince
  • 1tbsp rice wine
  • ¼tsp ground white pepper
  • ½tsp sugar
  • 2tsp reduced-salt soy sauce
  • 1tsp finely grated fresh ginger
  • For the dipping sauce
  • 2tbsp reduced-salt soy sauce
  • 1tbsp rice wine vinegar
  • 2cm piece ginger, shredded
  • To steam
  • Cabbage leaves (optional)
  • 1 clove garlic, 1 red chilli and shredded ginger, to garnish
  • You’ll also need a steamer (use a bamboo one if you have one)
  • In a pan, bring the stock to the boil. Add the onion, simmer until reduced by half; remove from heat. Remove the leaf gelatine from the water, add to the pan and stir until dissolved. Transfer to a bowl, cool then refrigerate until set.

  • For the dough, put the flour in a bowl and add 80ml warm water while stirring with a fork. Tip onto a clean surface and knead for 7-8 mins or until smooth. If sticky, dust with flour. Wrap in clingfilm and set aside for 20 mins.

  • When the stock has set, use a spoon to chop into small pieces.

  • For the filling, mix together the pork, rice wine, pepper, sugar, soy sauce and ginger. Add the chopped stock and stir until well combined.

  • For the dipping sauce, stir the soy sauce, rice wine vinegar and ginger in a small bowl and set aside.

  • Line the steamer with a few overlapping cabbage leaves or 3 layers of baking paper that has been punched with holes.

  • Dust a clean surface with flour and roll the dough into a long cylinder. Cut into 16 equal pieces and shape into balls. Roll each ball into a circle 12-13cm in diameter with a rolling pin. Put under damp kitchen paper.

  • To assemble the dumplings, put a spoonful of filling in the centre of each circle, brush the edges with water and bring into the centre, pleating and squeezing as you go. Transfer to a tray lined with baking paper, and cover with damp kitchen paper while making the others.

  • Put the dumplings in the steamer; garnish with a garlic clove, chilli and ginger. Set over boiling water, cover and steam for 10 mins, then serve with the dipping sauce on the side.