🥟 Xiaolongbao
Xiaolongbao are delicate Shanghai-style steamed dumplings with a thin, pleated wrapper enclosing seasoned pork and hot, savoury juices. The filling is flavoured with ginger, soy sauce and a touch of sesame oil. They are served in bamboo steamers and eaten from a spoon: nibble a small hole, sip the broth, then eat the dumpling.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g minced pork
- 24 dumpling wrappers (or a dough of 250 g flour and 130 ml warm water)
- 200 ml pork broth, chilled until set
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper
- Shredded ginger and vinegar to serve
Method
- Cut the set broth into small cubes.
- Mix the pork with ginger, soy sauce, sesame oil, salt and pepper, then gently fold in the broth cubes.
- Put a spoonful of filling in the centre of each wrapper and pleat the edges up into a closed purse.
- Steam in a lined bamboo steamer over boiling water for 8–10 minutes.
- Serve at once with shredded ginger and vinegar.
How to make it lighter
- A portion of 6 dumplings is a sensible light meal; add steamed vegetables for volume.
- Dip in vinegar with ginger rather than in extra oil-based sauces.
- Use a leaner mince for the filling if making them at home.
History
Xiaolongbao are generally credited to Nanxiang near Shanghai in the 19th century; the name refers to the small bamboo steaming baskets. They spread from Shanghai across China and Taiwan and are now served in dumpling houses 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 →