Shanghai Xiao Long Bao in a Bamboo Steamer

Tiny, translucent soup dumplings with a gingery pork filling and a spoonful of hot broth hidden inside. The trick is a firmly set savory jelly stirred into the meat, which melts in the steamer. They take patience and nimble fingers, but lifting the bamboo lid on a tray of them is a proper weekend project payoff.

Prep

4 hr 30 min

Cook

25 min

Total

4 hr 55 min

Serves

6

Level

Hard

Cuisine

Chinese