Xiaolongbao is a type of Chinese dim sum originating in Shanghai, with a thin casing and meat filling containing aspic, which dissolves into the broth during cooking. The dough is made from a hot water slurry and requires precise pleating. It is served hot with a ginger and vinegar sauce.
Xiaolongbao is a type of Chinese dim sum, or “small plate,” originating in Shanghai. It is often called a soup dumpling because the filling contains aspic, a salty gelatin that dissolves into the broth during the cooking process. The Chinese name is pronounced “sow-long-branch” and can be translated as “basket dumpling” or “small steamed bun”. Both are suitable, as xiaolongbao are steamed and then served in the steamer basket in sets of four, six or eight. The best xiaolongbao have thin, almost translucent casings surrounding a filling of meat, usually minced pork, in a richly flavored broth.
The wrappers for xiaolongbao are made from a hot water slurry, a simple mix of all-purpose flour and hot water, with just enough cold water added to make the dough cool enough to handle. The dough is briefly kneaded and then allowed to rest long enough for the gluten to relax. This makes it easier to roll the dough into very thin sheets for the wrappers. Small portions of dough are rolled out into the thinnest possible circles.
Assembling xiaolongbao requires patience and skill. A spoonful of filling is placed in the center of each circle. The edges of the circle are brought up into a cup shape, then pleated to shape the dough around the filling. Precise pleating is considered the mark of good xiaolongbao. When the pleating is complete, the top of the wrap is twisted to hold it in place.
The most common filling is cured ground pork, but other varieties of meat or seafood can also be used. The meat is minced or minced and mixed with aspic cubes. Aspic is a meat or fish broth that contains enough gelatin to become solid when refrigerated. Gelatin can be added as an unflavored commercial powder, but the most intensely flavored aspic comes from broth made with enough meat to have large amounts of naturally occurring gelatin.
After cooking, the broth is strained and allowed to cool and freeze, then the aspic is cut into cubes and mixed with the ground pork or other meat. The assembled dumplings are placed in a steamer basket lined with the large outer leaves of napa cabbage or other suitable leaves and steamed for 7 to 10 minutes. Xiaolongbao is served hot, usually still in the steamer basket, with a diced ginger and vinegar sauce.
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