Xiao Long Bao

Xiao Long Bao, or Shanghai Soup Dumplings, are a delightful dim sum treat that bursts with savory broth and tender pork filling. These delicate dumplings are an experience in themselves—gently slurp the flavorful soup before savoring the juicy pork and thin wrapper. Traditionally served with a tangy ginger-vinegar dipping sauce, Xiao Long Bao makes for an impressive appetizer or main course that embodies the essence of Shanghai cuisine.

Crafting these dumplings at home is a labor of love that pays off with every bite. The paper-thin wrappers, encasing the rich aspic-infused pork filling, transform into a magical burst of flavor when steamed. Whether you’re hosting a dinner party or seeking an authentic culinary experience, Xiao Long Bao is sure to impress your guests and satisfy your craving for authentic Chinese flavors.

Full Recipe:

Jelly Broth:

• 2.5 to 3 lbs chicken backs and necks
• 1 tablespoon vegetable oil
• 2.5 cm ginger, sliced
• 4 green onions, chopped into 8 cm pieces

Wrappers:

• 120 g all-purpose flour (2/3 cup plus 2 tablespoons)
• Pinch of salt
• 35 g hot water (2 tablespoons plus 1 teaspoon)
• 25 to 30 g cold water (about 2 tablespoons)

Filling:

• 1 tablespoon grated ginger
• 8 oz fatty ground pork
• 1 tablespoon light soy sauce
• 4 teaspoons Shaoxing wine (or dry sherry)
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon white pepper
• 4 green onions, finely minced

Dipping Sauce:

• Chinkiang vinegar
• Ginger, very thinly sliced

Directions:

1. Prepare the Jelly Broth (1 day ahead): Preheat the oven to 400°F (200°C). Add oil to a Dutch oven and place it in the oven to heat for 5-10 minutes. Add chicken backs, ginger, and green onions. Add 1/4 cup of water, cover, and roast for about 50 minutes to collect chicken broth. Strain the broth and refrigerate overnight until congealed. Dice the gelatin into small bits for the filling.
2. Prepare the Wrappers: Combine flour and salt in a large bowl. Gradually add hot water while stirring, followed by cold water to form a dough. Knead until smooth and elastic, rest for 45 minutes.
3. Prepare the Filling: Mix grated ginger with hot water. Combine ground pork, ginger water, soy sauce, wine, salt, sugar, and white pepper. Beat until the filling becomes sticky. Add diced chicken jelly and green onions, mix well.
4. Assemble the Dumplings: Roll the dough into a log and divide into small pieces. Roll each piece into a thin wrapper. Place filling in the center and pleat the wrapper to seal, leaving a small opening at the top.
5. Steam the Dumplings: Line a steamer with cabbage leaves or parchment paper. Steam dumplings over boiling water for 8-10 minutes.
6. Serve: Serve hot with the dipping sauce made of Chinkiang vinegar and ginger slices.

Prep Time: 3 hours | Cooking Time: 10 minutes | Total Time: 3 hours 10 minutes
Kcal: 43 kcal per dumpling | Servings: 20 dumplings (4 to 6 servings)

History and Origin of Xiao Long Bao

Xiao Long Bao, or Shanghai Soup Dumplings, originated in the Jiangsu province of China, with Shanghai being the most famous city for this delicacy. The term “Xiao Long Bao” translates to “small basket buns,” referring to how these dumplings are traditionally steamed in bamboo baskets. They were originally created in the 19th century as a variant of traditional steamed buns. Over time, they became a celebrated dim sum dish, known for their delicate, paper-thin wrappers and the burst of savory soup encased within.

The Art of Making Xiao Long Bao

Crafting Xiao Long Bao is an art that requires skill and patience. The key element is the gelatinous broth, or aspic, which is made by simmering chicken bones until they release their collagen, resulting in a rich, gelatin-like broth. This broth is then chilled until it solidifies, allowing it to be folded into the dumpling filling. As the dumplings steam, the gelatin melts, creating a pocket of hot, flavorful soup inside each dumpling.

The dough for the wrappers is also crucial. It must be rolled thinly and evenly to ensure that it can hold the soup without breaking while remaining delicate enough to melt in your mouth. The wrapping process involves skillfully pleating the dough around the filling to create a sealed pouch that allows the steam to cook the filling thoroughly without causing the dumplings to burst.

Serving and Eating Xiao Long Bao

Xiao Long Bao is traditionally served with a gingery vinegar dipping sauce, which complements the savory, rich filling. To eat a soup dumpling, carefully lift it with chopsticks onto a soup spoon. The most common way to enjoy it is to nibble a small hole in the skin, slurp out the hot soup, then dip the dumpling in the sauce before eating the rest.

Variations of Xiao Long Bao

While the classic version of Xiao Long Bao features a pork filling with a light broth, variations abound. Some versions use a combination of pork and crab meat, adding a sweet and briny flavor to the dumplings. Vegetarian versions use a mix of mushrooms and vegetable broth to create a similar soupy effect. Some innovative chefs even experiment with different flavors of aspic, using ingredients like truffle or spicy broth to add unique twists to this traditional dish.

Tips for Perfect Xiao Long Bao

1. Jelly Broth: The quality of the aspic is crucial for a flavorful soup. Use high-quality chicken backs and necks to create a rich, gelatinous broth.
2. Dough: Kneading the dough until it’s smooth and elastic is essential for creating thin, pliable wrappers that won’t break during steaming.
3. Pleating: Practice pleating the dumplings to create a tight seal, which ensures that the soup remains inside as it steams.
4. Steaming: Use a bamboo steamer lined with cabbage leaves or parchment paper to prevent the dumplings from sticking and to allow for even steaming.

Nutritional Information

Xiao Long Bao is a relatively low-calorie dish, with each dumpling containing about 43 kcal. However, they are a source of protein from the pork filling and can be a part of a balanced diet when paired with a variety of other dishes.

Xiao Long Bao in Modern Cuisine

Today, Xiao Long Bao has gained international popularity, often found in dim sum restaurants around the world. Many chefs put their own spin on this classic dish, experimenting with different fillings, broths, and even colors for the dumpling wrappers. Despite these variations, the essence of Xiao Long Bao—a thin wrapper enclosing a burst of flavorful soup—remains the same, offering a taste of traditional Shanghai cuisine with each bite.

Cooking Xiao Long Bao at Home

Making Xiao Long Bao at home can be a rewarding experience. While it requires time and precision, the process is part of the enjoyment. It’s an excellent way to learn more about Chinese culinary techniques and brings a piece of Shanghai’s vibrant food culture into your kitchen. With practice, you’ll be able to perfect your dumpling-making skills and impress your family and friends with this iconic dish.

Culinary Techniques Behind Xiao Long Bao

1. Creating the Aspic:

• Traditional Method: The traditional method involves simmering pork skin, trotters, or chicken backs to extract natural gelatin. This is a time-consuming process but results in a rich and flavorful broth. The key is to simmer the bones slowly to release the collagen, which turns into gelatin as it cools. This gelatinous broth is the essence of Xiao Long Bao’s soupy filling.
• Modern Approach: In the modern kitchen, the aspic can also be prepared using powdered gelatin as a shortcut. This method is less time-consuming but may not capture the depth of flavor found in the traditional preparation.

2. Making the Dough:

• Hot and Cold Water Dough: Xiao Long Bao dough requires a combination of hot and cold water to achieve the right texture. The hot water helps to partially gelatinize the flour, making the dough more elastic and easier to roll thin. The cold water helps to create structure, allowing the dumplings to hold their shape during steaming.
• Kneading: Proper kneading is essential. The dough must be kneaded until it’s smooth and pliable but not overly sticky. This ensures the dough can be rolled out thinly without tearing, allowing it to enclose the filling and soup.

3. Folding and Pleating:

• Technique: Pleating the dumplings is an art form in itself. Traditional Xiao Long Bao should have at least 18 folds, creating a beautiful, spiral pattern on top. This technique not only gives the dumplings their signature look but also helps to seal in the soup.
• Practice: This step requires practice to master. It’s about folding the wrapper in a circular motion, pinching and pleating as you go. Each fold should be small and tight to ensure the dumpling is sealed properly.

Pairing Xiao Long Bao with Beverages and Side Dishes

1. Tea Pairing:

• Jasmine Tea: A light, fragrant jasmine tea is an excellent pairing for Xiao Long Bao. Its floral notes complement the delicate flavors of the dumplings without overpowering them.
• Oolong Tea: If you prefer a more robust tea, oolong offers a slightly roasted flavor that can enhance the savory elements of the pork filling and broth.

2. Side Dishes:

• Pickled Vegetables: Serve Xiao Long Bao with a side of pickled vegetables such as radishes or cucumbers. The tanginess of the pickles balances the richness of the soup dumplings.
• Stir-Fried Greens: Simple stir-fried bok choy or Chinese broccoli with garlic can add a fresh and healthy contrast to the meal.

The Cultural Significance of Xiao Long Bao

Xiao Long Bao holds a special place in Chinese culture, particularly in Shanghai. It is often enjoyed as part of a dim sum spread, a traditional Chinese brunch where a variety of small dishes are served with tea. In Shanghai, Xiao Long Bao is not just a dish but a culinary experience. It is a comfort food that brings back memories of family gatherings and street-side eateries.

1. Dim Sum Culture:

• Xiao Long Bao is a staple in dim sum culture, where it’s shared among friends and family. Dim sum represents the spirit of togetherness and is often enjoyed over long, leisurely meals.
• The ritual of eating Xiao Long Bao, from carefully lifting the dumpling to savoring the soup inside, embodies the appreciation of food’s intricacies in Chinese dining culture.

2. Festive Occasions:

• Xiao Long Bao is also associated with celebratory occasions. It’s often enjoyed during festivals or family reunions, symbolizing warmth and togetherness. The round shape of the dumplings is believed to represent harmony and completeness.

Xiao Long Bao in International Cuisine

With the rise of global food culture, Xiao Long Bao has found its way onto menus worldwide, from upscale restaurants to local eateries. Chefs around the globe have embraced this dish, often putting their own spin on it.

1. Fusion Variations:

• Truffle Xiao Long Bao: Some modern chefs incorporate luxurious ingredients like truffle into the filling, adding a new dimension of flavor to this classic dish.
• Seafood Xiao Long Bao: Variations with crab or shrimp have become popular, offering a lighter, seafood-infused version of the traditional pork dumplings.

2. Frozen Xiao Long Bao:

• Xiao Long Bao is also available as a frozen convenience food, allowing people to enjoy this delicacy at home without the labor-intensive process of making it from scratch. However, these frozen versions often lack the delicate texture and fresh flavor of homemade or restaurant-quality dumplings.

Tips for Enjoying Xiao Long Bao

For those new to Xiao Long Bao, here are a few tips to enhance the experience:

1. Use a Soup Spoon: Always use a soup spoon to catch any broth that may escape when you bite into the dumpling.
2. Cool Down: If the dumplings are steaming hot, wait a moment before taking your first bite to avoid burning your mouth.
3. Ginger-Vinegar Sauce: Prepare thin slices of ginger and mix them with Chinkiang vinegar. The tangy sauce cuts through the richness of the soup dumplings and enhances their flavor.

Nutritional Value and Dietary Considerations

While Xiao Long Bao is not typically considered a health food, it can be part of a balanced diet when enjoyed in moderation:

1. Caloric Content: Each dumpling contains around 43 kcal, making it a relatively low-calorie option when eaten in reasonable quantities.
2. Protein: The pork filling provides a good source of protein.
3. Customization: For a lighter version, you can experiment with using leaner cuts of meat or incorporating more vegetables into the filling. Some people also make a vegetarian version with a mixture of mushrooms and tofu.

Xiao Long Bao and Culinary Trends

With the increasing popularity of culinary exploration and food tourism, Xiao Long Bao has gained a following among food enthusiasts worldwide. Its unique combination of textures and flavors makes it a favorite among those seeking authentic and experiential dining.

1. Food Tourism: Many people travel to Shanghai specifically to try the city’s famous Xiao Long Bao, often visiting renowned establishments like Din Tai Fung.
2. Cooking Classes: Xiao Long Bao has become a popular dish in cooking classes, where participants can learn the intricate techniques of making these soup-filled dumplings from scratch.

Conclusion

Xiao Long Bao, or Shanghai Soup Dumplings, are a culinary masterpiece that encapsulates the rich traditions of Chinese cuisine. With their delicate wrappers, savory pork filling, and flavorful burst of soup, they offer a unique dining experience that is both comforting and impressive. Whether enjoyed at a bustling dim sum parlor or crafted at home with care, these dumplings symbolize the artistry and cultural significance of Chinese food. Their growing popularity worldwide reflects not only their deliciousness but also their timeless appeal as a dish that brings people together.