Home » Chinese Cuisine » Xiao Long Bao Xiao Long Bao or soup dumpling is a popular Chinese cuisine that is made from buns steamed in baskets made from bamboo. The main ingredient required to prepare Xiao Long Bao is buns made of wheat flour that are then steamed. The buns are filled with meat or soup and then placed on bamboo baskets for steaming. Gelatin is put inside the Xiao Long Bao before steaming to produce the soup. However you can also use fresh vegetables and seafood as staffing in your Xiao Long Bao.

Serving Xiao Long Bao: Xiao Long Bao are dipped in Chinkiang vinegar and ginger silvers before serving. Xiao Long Bao is served hot with clear and a light chicken soup. The Xiao Long Bao are of 2 types usually. The Shanghai variety of Xiao Long Bao is less sweet and have a thick dough skin. It is also less juicier. Wuxi variety is more sweeter with a thin dough skin. It is also more juicy.

For making the skin of Xiao Long Bao you need:

• 3/4 cup of high gluten flour
• 1/4 cup of boiling water
• 1/3 cup of less 1 tablespoon water
• 2 of teaspoons oil
• 1/3 of cup of plain flour
• Some flour for dusting

To prepare the fillings you require:

• 285 grams minced meat
• 2 teaspoons of Chinese rice wine
• 2 tablespoons of light soy sauce
• 2 teaspoons of sesame oil
• Salt to taste
• sugar as per taste
• 1 tablespoon ginger and scallion water
• Pepper according to taste

To make the soup you will need:

• 180 grams skin of pork or chicken
• Salt according to taste
• 225 grams chicken breast
• 60 grams Chinese ham
• 140 grams pork
• Chinese rice wine
• 1 scallion
• 2 slices ginger

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