Soup Dumplings (Xiaolongbao - 小笼包)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shanghai soup dumplings with paper-thin wrappers encasing seasoned pork filling and aspic gelatin that becomes hot broth when steamed. A labor-intensive but rewarding delicacy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ pound pork skin ((cut into 1-inch strips))
- 1 pound pork neck bones ((you want neck bones that still have meat on them!))
- water
- 2 slices ginger
- 1 scallion ((cut into 3 pieces))
- 1 tablespoon shaoxing wine ((or dry cooking sherry))
- 1 cup all-purpose flour
- 6 tablespoons warm water
- 1 pound ground pork ((70% lean 30% fat))
- 2 tablespoons shaoxing wine ((or dry cooking sherry))
- 3/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 3/4 teaspoon sugar
- 3 teaspoons soy sauce
- 3 tablespoons water
- 1/8 teaspoon white-pepper
- 1 tablespoon ginger ((minced))
- 1 heaping cup aspic ((diced into ½-inch/1cm pieces))
- Chinese black vinegar
- fresh ginger ((julienned))
At a glance
PER SERVING · TIME 1470M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 30m
- Sodium
- 884mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.