Name: Authentic Shanghai Xiao Long Tang Bao Recipe
Prep time: 60 min
Cook time: 180 min
Yield: 4
Cuisine: China
Ingredients: *For the Wrappers:**; 2 cups all-purpose flour (250g); ¾ cup warm water (180ml, approximately 110°F/45°C); ½ teaspoon salt; *For the Aspic Soup Base (Broth):**; 1 lb pork skin (450g); 1 lb pork bones (450g); 4 cups water (1 liter); 2 slices ginger; 1 scallion, tied in a knot; 1 tablespoon Shaoxing wine; 1 teaspoon salt; *For the Pork Filling:**; 1 lb ground pork (shoulder or belly, 450g, 20-30% fat); 1 tablespoon ginger, finely minced; 2 scallions, finely chopped; 1 tablespoon Shaoxing wine; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; ½ teaspoon white pepper; 1 teaspoon salt; *For Assembly and Cooking:**; 1 tablespoon black vinegar (for dipping); 1 thin slice ginger (julienned, for dipping)

Xiao Long Tang Bao 🇨🇳 China

A type of steamed bun filled with soup and meat, often enjoyed as a snack or appetizer in Chinese cuisine.

steamed bun soup

Made with

Dough soup meat

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