Originating from the Jiangnan region of China, this tiny little parcel of delight is part of the “must-eat” list in every Asian’s dim sum session. With this recipe, you can now have the pleasure of handcrafting your own Xiao Long Bao, and the even greater pleasure of indulging in its soupy burst of flavours.
Servings: 40 pieces
Superior Pork Stock Jelly
- 300g Water
- 100g Chicken
- 100g Pork
300g Pig Skin
20g Chicken Powder
140g Old Ginger
- Firstly, add the pig skin into boiling water to soften it.
- After which, mix all the ingredients together with the soup and simmer for 3 hours.
- Refrigerate the premium soup stock overnight to form jelly like consistency.
Premium Xiao Long Bao Pork Filling
500g Pork Belly
37 g Light Soya Sauce
50 g Dark Soya Sauce
70 g Oil
10 g Salt
18g Chicken Powder
20g Corn Starch Powder
40g Sliced Spring Onion
50g Diced Ginger
Suitable Amount White Pepper Powder
Suitable Amount Sesame Oil
- Mince the pork belly into minced meat.
- Add salt, corn starch powder and water into the mixing bowl and mix the ingredients thoroughly until it becomes viscous.
- Add light and dark soya sauce, white pepper powder, sugar and chicken powder; and mix them thoroughly.
- After which, combine with sesame oil and oil; and continue to mix them thoroughly.
- Refrigerate the filling for at least 30 minutes before use.
- Lastly, mix the superior pork stock jelly, sliced spring onion and diced ginger with the filling.
Xiao Long Bao Dough
500g Rice Flour
80 g Dough Fat
1 Egg Yolk
Half Teaspoon Salt
- Form an opening in the center of the rice flour and add all the ingredients in. Knead the mixture till it is thin yet strong enough to hold its content.
- Leave the dough aside at room temperature for 15 minutes.
- The dough is then hand pressed and cut into similar pieces.
- Each piece is then rolled out into thin sheets with similar diameter.
- Premium quality pork with premium stock is used to fill the dumplings.
- Folding the dumpling is the hardest and most important step in making a Xiao Long Bao. Each dumpling has multiple folds and needs to be folded evenly and with consistency.
- The top is pinched together at the top to seal the dumpling.
- The Xiao Long Bao is then steamed for 5 minutes or until cooked through.
Credits to: Senior Dim Sum Chef, Chef Loh Kah Poh