Name: Authentic Shanghai Xiaolongbao Recipe
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: China
Ingredients: *For the Aspic (Gelatinized Broth):**; 1 lb pork skin, cleaned and chopped; 1 lb pork bones (neck or trotters work well); 4 slices ginger; 2 scallions, tied in a knot; 1 tablespoon Shaoxing wine; 8 cups water; 1 packet (about 25g) unflavored gelatin powder (or use natural collagen from the pork skin/bones); *For the Filling:**; 1 lb (450g) ground pork (preferably 70% lean, 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 (for color); 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1/4 teaspoon white pepper; 1/2 teaspoon salt; *For the Dough:**; 2 cups (250g) all-purpose flour; 1/2 cup (120ml) warm water (approx. 60°C / 140°F); 1/4 teaspoon salt; *For Cooking & Serving:**; Vegetable oil (for brushing); Black vinegar (for dipping); Thinly sliced ginger (for dipping)

Xiaolongbao 🇨🇳 China

Steamed buns filled with meat or seafood and a flavorful broth, originating from Shanghai.

steamed buns meat

Made with

Dough meat/seafood broth

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