Name: Authentic Xiao Long Bao Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: China
Ingredients: *For the Aspic (Soup Gelatin):**; 1 pound pork bones (neck or trotters); 1 pound skin-on pork belly; 4 cups water; 2 scallions, cut into 2-inch pieces; 3 slices ginger; 1 tablespoon Shaoxing wine; 1 packet (about 0.5 oz / 14g) unflavored gelatin powder (or natural collagen from bones); *For the Pork Filling:**; 1 pound (450g) ground pork (preferably 70% lean, 30% fat); 1 tablespoon ginger, minced very finely; 2 scallions, white part only, minced very finely; 2 tablespoons light soy sauce; 1 tablespoon Shaoxing wine; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon white pepper; *For the Dough:**; 2 cups (250g) all-purpose flour; 3/4 cup (180ml) warm water (approx. 140°F/60°C); 1/4 teaspoon salt; *For Serving:**; 1 tablespoon black vinegar (Zhenjiang vinegar); 2 teaspoons ginger, julienned

Xiao Long Bao 🇨🇳 China

A type of steamed bun (baozi) from the Jiangnan region of China, filled with pork and hot soup.

filled steamed

Made with

Steamed bun pork hot soup

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