Shanghai Soup Dumplings (Xiao Long Bao)
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Meat grinder
- Bamboo steamer
- Fine-mesh sieve
- Pot
- Mixing bowl
- Dipping bowl
- Plastic wrap
- Wok
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Freezer
- Refrigerator
- Stove
- Colander
- Rolling pin
- Kitchen towel
- Serving platter
- Spoon
- Ladle
- Plate
Ingredients
- 4 oz. pork skin, rinsed and finely diced
- 2 scallions, trimmed and chopped
- 1 (3") piece ginger, peeled, cut into matchsticks
- 8 large napa cabbage leaves, trimmed and blanched
- 4 tbsp. Chinese black vinegar
- 5 oz. pork belly, cubed
- 1 tsp. sugar
- 1 tsp. Chinese soybean paste
- 1 tsp. dark soy sauce
- 1 tsp. Asian sesame oil
- 1 tsp. kosher salt
- 1⁄4 tsp. freshly ground white pepper
- 1⁄2 cup flour
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