Step 1 of 3
Xiaolongbao
Jelly: simmer stock with ginger and spring onion 15 minutes. Dissolve 1.5 tsp powdered gelatine (or reduce hard and chill). Chill until set, 3 hours. Dice small.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Xiaolongbao take?
5 hr 15 min all in โ 1 hr prep, 15 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people (about 20 dumplings). Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan.
How much salt do I put in?
The recipe lists Salt at ยพ tsp.
How much soy sauce?
1 tbsp of Soy sauce.
How much toasted sesame oil?
1 tsp of Toasted sesame oil.
How much vinegar?
2 tbsp (black vinegar, to serve) of Vinegar.
What can I use instead?
Gelatine jelly โ Finely chopped set aspic from leftover roast juices. The original method. Better flavour.
What should I watch for?
The soup is lava. Wait 30 seconds.
Any tips from this recipe?
Shop gyoza skins work if you roll them a little thinner. They are not Shanghainese. They still soup. A leaky dumpling is still dinner. Call it a steamed bun and move on.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.