上海小笼包
上海小笼包的灵魂是那一口汤汁。皮要薄、褶子要多、汤要鲜。咬开一个小口，先吸汤再吃皮和肉馅，烫到嘴才好吃。南翔镇是小笼包的发源地。
准备时间 Prep
90 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
105 分钟 min
pork shoulder
finely minced
pork skin
for broth gelatin
ginger
minced
scallions
finely chopped
Shaoxing wine
light soy sauce
sugar
white pepper
all-purpose flour
warm water
for dough
salt
for dough
cabbage leaves
for lining steamer
black vinegar
ginger strips
Prepare the broth gelatin: Simmer pork skin in water for 2 hours until soft, then blend and chill until set. Cut into small cubes.
Make the filling: Combine minced pork, ginger, scallions, Shaoxing wine, soy sauce, sugar, and white pepper. Mix well, then fold in the pork skin gelatin cubes until evenly distributed. Refrigerate for 30 minutes.
Prepare the dough: Mix flour, warm water, and salt to form a smooth dough. Knead for 10 minutes, cover, and rest for 30 minutes.
Assemble the dumplings: Roll dough into a long log and cut into 20 equal pieces. Roll each piece into a thin circle (about 8cm diameter). Place a spoonful of filling in the center, then pleat and twist the edges to seal tightly, forming a small pouch.
Steam the dumplings: Line a bamboo steamer with cabbage leaves. Arrange xiao long bao inside, leaving space between them. Steam over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.
Serve immediately with black vinegar and ginger strips for dipping. Enjoy hot, being careful of the hot broth inside.
Cooking Tips