BETTER THAN TAKEOUT - Soup Dumplings Recipe (Xiao Long Bao)

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Xiao Long Bao is Shanghai's most famous style of soup dumplings. Learn how to make this delicious recipe!
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS*
*FOR THE JELLY:*
400 g of pork skin [400克猪皮]
a bunch of spring onion [1小把香葱]
Some slices of ginger [几片姜片]
1 tbsp of Chinese cooking wine [1汤匙料酒] [geni.us/3hdHAM]
2 tsp of sugar
1 tsp of white pepper [1茶匙白胡椒粉] [Amazon Link: geni.us/93Id0E]
1 tsp of salt or to taste [1茶匙盐]
*FOR THE FILLING:*
200 g ground pork
1/4 cup of green part of spring onion
1/4 cup of minced carrot [1/4杯胡萝卜末]
1/4 cup of minced cabbage [1/4杯白菜碎]
1 tsp of dark soy sauce [1茶匙老抽]
1 tsp of white sugar [1茶匙白糖]
1 tsp of sesame oil [1茶匙芝麻油]
1/2 tsp of salt or to taste [1/2茶匙盐] [Amazon Link: geni.us/xXaSpE]
*Sauce:*
1/8 cup of white part of spring onion [1/ 8杯葱白]
4 slices of ginger [4片姜]
3 tbsp of water [3汤匙水]
*FOR THE WRAPS:*
1/2 tsp of salt [1/2茶匙盐]
200 g high protein flour [200克高筋粉]
85 - 100 ml warm water [85 - 100 毫升水]
*FOR THE DIPPING SAUCE:*
some shredded fresh ginger [适量姜丝]
1 tablespoons of white vinegar [1汤匙白醋]
1 teaspoon of soy sauce [1茶匙生抽]
**MAKING THE JELLY **
Blanch the skin for 5 minutes to remove the bad smell. Remove the attaching fat. Cut it into thin strips.
Prepare a pot of water (1.8 L of water). Put in the pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour.
After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsp of salt. Keep stewing on low heat for another hour.
Strain the broth into a container. You should have about 400 ml broth left. Put it in the fridge for at least 6 hours. The skin has a lot of collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly.
Carefully mince the jelly. Make sure there are not big chunks.
Set it aside.
*MAKING THE FILLING (enough to make 25-30 dumplings)*
Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
Pour the sauce into the ground pork.
Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish.
Last step is to mix it with the minced jelly.
*MAKE THE DUMPLING WRAPS*
mix 200 g of high protein flour with 1/2 teaspoon of salt. Pour warm water in 3 parts and mix the flour. Knead it into a smooth dough. Cover and let it sit for 30 minutes.
Knead the dough again for 5-10 minutes. Cover it; let it sit for another 30 minutes.
Cut the dough in half. Roll it into a long even strip.
Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
Sprinkle some flour in case they stick to each other.
Flatten them with your hand.
Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.
*CLOSE THE DUMPLINGS*
This is the most important step to make them look great.
Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp.
Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
At the end, pinch it together to close the dumpling.
Normally, each dumpling should have 10-12 pleats in total. Don’t worry too much about this your first time- it will take some practice to make it look perfect.
*STEAM*
Put parchment paper in the steamer
Leave some space between the xiao long bao,
Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.
*DIPPING SAUCE*
Some shredded fresh ginger
1 tablespoons of white vinegar
1 teaspoon of soy sauce