🥟 Xiao long bao (soup dumplings)

Name: Xiao long bao (soup dumplings)
Total time: 120 min
Yield: 4
Cuisine: China · Shanghai
Ingredients: 300 g minced pork (not too lean); 250 ml strong pork or chicken broth, chilled until set; 1 tbsp grated ginger, plus shredded ginger to serve; 2 spring onions, finely chopped; 250 g plain flour and 130 ml warm water for the wrappers; Salt and white pepper; Black or rice vinegar to serve

Origin: China · Shanghai

225kcal

per serving · 180 g

125kcal

per 100 g

14 gProtein8 g / 100 g

11 gFat6 g / 100 g

18 gCarbs10 g / 100 g

Xiao long bao are small steamed dumplings with a thin, pleated wrapper around a pork filling and a spoonful of hot broth. The broth comes from jellied stock mixed into the filling, which melts during steaming. They are served straight from bamboo steamers, eaten carefully from a spoon, often with shredded ginger and vinegar.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: flour wrapper

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

porkgingerscallionflour wrapperbroth

Recipe

4 servings120 min

Ingredients

300 g minced pork (not too lean)
250 ml strong pork or chicken broth, chilled until set
1 tbsp grated ginger, plus shredded ginger to serve
2 spring onions, finely chopped
250 g plain flour and 130 ml warm water for the wrappers
Salt and white pepper
Black or rice vinegar to serve

Method

Mix the flour and warm water into a smooth dough, cover and rest for 30 minutes.
Chop the set broth into small cubes and mix with the pork, ginger, spring onion, salt and pepper.
Roll the dough into a log, cut into 24 pieces and roll each into a thin 8 cm circle.
Place a spoonful of filling in the centre and pleat the edges up and around, twisting to seal at the top.
Steam on a lined bamboo steamer over boiling water for 8–10 minutes.
Serve immediately with shredded ginger and vinegar.

How to make it lighter

Count dumplings rather than baskets: decide on 6–8 pieces as a portion.
Pair them with a plate of steamed greens to fill up.
Dip in vinegar and ginger, which add flavour without extra fat.

History

Xiao long bao are usually traced to Nanxiang, a town near Shanghai, in the 19th century. The name means "small basket buns", after the bamboo baskets they are steamed in. They are now a signature of Shanghai cuisine and of dumpling restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →