Xiao Long Bao, or “little basket buns,” are a beloved staple of Chinese cuisine, specifically originating from the Jiangnan region, particularly the city of Shanghai. These delicate, steamed dumplings are filled with seasoned pork and a savory broth that is trapped within the dough, offering a burst of flavor with every bite. The experience of savoring Xiao Long Bao is unlike any other, as the soup inside the dumplings adds a unique texture and richness to the dish. This article will take you on a journey through the art of preparing and enjoying Xiao Long Bao, from its history and origins to its meticulous preparation methods and best ways to savor these delicious dumplings.

The Origins and History of Xiao Long Bao

Xiao Long Bao is widely considered to be one of the quintessential dishes of Shanghai cuisine. However, it is believed to have originated in Jiangsu Province, specifically in Nanxiang, a town near Shanghai. The story goes that Xiao Long Bao was first created by a skilled chef in the late 19th century. The chef’s goal was to create a dumpling that was not only flavorful but also contained a rich, savory soup that would burst in the mouth. This concept of soup-filled dumplings was a novel idea at the time and quickly gained popularity.

The name Xiao Long Bao comes from the traditional method of steaming these dumplings in small bamboo baskets (xiao long). These baskets are essential in ensuring the dumplings are cooked evenly and maintain their structure while also allowing the steam to circulate. Over time, the dish spread to other regions in China and beyond, becoming a worldwide favorite for its irresistible combination of flavor, texture, and visual appeal.

Today, Xiao Long Bao is not just a dish enjoyed in China but is a popular offering in Chinese restaurants around the globe, especially in cities with large Chinese communities like San Francisco, New York, London, and Sydney.

What Makes Xiao Long Bao Special?

What sets Xiao Long Bao apart from other dumplings is the soup inside. While other dumplings are typically filled with ground meat or vegetables, Xiao Long Bao is filled with a gelatinous broth that, when steamed, melts into a piping hot liquid, creating the signature burst of flavor in each bite.

This broth is made from a mixture of pork skin gelatin, broth, and seasonings, and it solidifies when chilled, allowing it to be placed inside the dumplings. When the dumplings are steamed, the gelatin turns back into liquid, creating the soupy interior that is the hallmark of Xiao Long Bao.

In addition to the broth, the filling itself typically consists of ground pork mixed with ginger, soy sauce, and other seasonings. The dough, which is incredibly thin but strong enough to hold the filling and broth, is what brings the entire dumpling together. The thinness of the dough and the technique of wrapping it into delicate folds are key to achieving the perfect Xiao Long Bao.

The Ingredients You’ll Need

To create Xiao Long Bao at home, you will need the following ingredients:

For the Soup Filling (Gelatinous Broth):

• Pork skin: This provides the gelatin needed to create the soup inside the dumplings. You can find pork skin at Asian grocery stores or substitute it with other animal skins or bones, though pork is traditionally preferred.
• Pork bones: These are used to make the broth, which will form the base of the gelatinous filling.
• Ginger: Fresh ginger is used to add flavor to both the broth and the filling.
• Soy sauce: For seasoning and color.
• Shaoxing wine: This Chinese rice wine is commonly used in many Chinese dishes to enhance flavor.
• Chicken stock or water: This is used to simmer the pork bones and other ingredients to make the broth.

For the Dumpling Filling:

• Ground pork: This is the main protein in the dumpling. A mix of fatty and lean pork works best for a juicy filling.
• Ginger: Fresh ginger is used to season the pork mixture.
• Soy sauce: Adds salt and depth of flavor to the filling.
• Sesame oil: This oil adds a rich, aromatic flavor.
• Sugar: A small amount of sugar balances out the savory flavors in the filling.
• Salt: For seasoning the pork mixture.

For the Dumpling Dough:

• All-purpose flour: The dough for Xiao Long Bao is typically made with just flour and water, with no need for any rising agents.
• Boiling water: This helps create a smooth and elastic dough.

How to Prepare Xiao Long Bao

Making Xiao Long Bao from scratch is a labor-intensive but rewarding process. The following steps outline how to prepare both the broth and the dumplings:

Step 1: Making the Soup Filling (Broth)

1. Prepare the pork skin and bones: In a large pot, combine pork skin, pork bones, and ginger. Add enough water to cover the ingredients, and bring to a boil. Skim off any impurities that float to the top.
2. Simmer the broth: Once the impurities have been skimmed, reduce the heat and let the broth simmer for about 2-3 hours. You want to extract as much flavor as possible from the bones and pork skin.
3. Strain the broth: After simmering, strain the broth to remove any solid ingredients. You should have a clear, rich broth.
4. Create the gelatinous soup: To turn the broth into a gelatinous filling, pour it into a shallow container and refrigerate it for several hours or overnight. The pork skin collagen will solidify into a jelly-like texture.
5. Cut the gelatin into cubes: Once the broth has solidified, cut it into small cubes, ready to be placed inside the dumplings.

Step 2: Making the Filling

1. Prepare the pork mixture: In a bowl, combine ground pork, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, and a pinch of salt. Mix everything together until well combined and smooth.
2. Incorporate the soup: Gently fold the gelatinous soup cubes into the pork mixture, ensuring they are evenly distributed throughout. This will create the signature juicy filling of Xiao Long Bao.

Step 3: Making the Dough

1. Prepare the dough: In a bowl, combine all-purpose flour with boiling water, stirring continuously until the dough begins to come together. Knead the dough for about 10 minutes until it’s smooth and elastic. Let the dough rest, covered, for 30 minutes to an hour.
2. Roll out the dough: Once rested, roll the dough into a long cylinder and cut it into small portions. Roll each portion into a small ball and then flatten it into a disc shape. The dough should be thin, but strong enough to hold the filling without tearing.

Step 4: Assembling the Xiao Long Bao

1. Stuff the dumplings: Place a spoonful of the pork mixture into the center of each dough disc. Carefully fold the edges of the dough upwards, pleating it to form a pouch. Seal the dumpling by twisting the top.
2. Place the dumplings in a steamer: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Place the Xiao Long Bao inside, making sure they aren’t touching each other.

Step 5: Steaming the Dumplings

1. Steam the dumplings: Fill a large pot with water and bring it to a boil. Carefully place the bamboo steamer with the dumplings over the pot, cover, and steam for 8-10 minutes, or until the dumplings are cooked through and the broth inside has turned into a liquid.

How to Enjoy Xiao Long Bao

Once your Xiao Long Bao is ready, it’s time to enjoy the fruits of your labor. Eating Xiao Long Bao is an experience in itself, and there’s a right way to savor these dumplings to get the full flavor and texture:

1. Be cautious of the hot soup: The soup inside the dumplings can be extremely hot, so it’s important to handle the dumplings gently. Many people use chopsticks to lift the dumpling, being careful not to puncture it.
2. Use a spoon: Place the dumpling on a spoon to catch any soup that may leak out during handling. You can also use the spoon as a resting place to allow the dumpling to cool slightly.
3. Dip in sauce: Xiao Long Bao is typically enjoyed with a simple dipping sauce made from soy sauce, vinegar, and shredded ginger. The acidity of the vinegar complements the richness of the broth and filling.
4. Take a bite: Gently bite into the dumpling to release the hot broth. Be careful not to burn yourself! Once you’ve tasted the broth, you can eat the rest of the dumpling.

Conclusion

Xiao Long Bao is a true culinary masterpiece that requires patience, precision, and a love for food. From making the broth to wrapping the dumplings, every step in the process is essential to creating the perfect soup dumpling. Once you’ve mastered the preparation, enjoying Xiao Long Bao is an experience in itself, bringing together flavors, textures, and techniques in a way that few other dishes can match. Whether you’re savoring it at a restaurant or making it at home, Xiao Long Bao is a dish that always delights and brings joy to those who indulge in it.