Ingredients for Xiao Long Bao Little Buns
- 3 1/2 cups white flour
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1 lb ground pork
- 1/2 lb shrimp, peeled, deveined and finely minced
- 2 tablespoons fresh gingerroot
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1/4 cup green onions, finely chopped
- Star Anise
- Chilies
- Szechuan Peppercorns
- Cooking Oil
- 5 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1 (10 3/4 ounce) can chicken broth
- 1 envelope unflavored gelatin
- 1 tablespoon rice vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Xiao Long Bao Little Buns? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Xiao Long Bao Little Buns
- In a large bowl, combine the warm water (110-115°F) and yeast. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together the flour, sugar, and salt.
- Gradually add the yeast mixture to the flour mixture, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the pork filling: In a large bowl, combine ground pork, ginger, scallions, soy sauce, sesame oil, and rice wine. Mix well.
- Once the dough has risen, punch it down and divide it into 24 equal pieces.
- Roll each piece of dough into a thin circle (about 3 inches in diameter).
- Place a teaspoon of the pork filling in the center of each circle.
- Carefully pleat and seal the edges of the dough to create the dumplings.
- Bring a pot of water to a boil. Gently place the dumplings in the boiling water, being careful not to overcrowd the pot.
- Cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
- Serve immediately with your favorite dipping sauce (e.g., ginger soy sauce or black vinegar).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
22g
Fat
16g
Carbs
18g
