Learn how to make Shanghainese Xiao Long Bao, or soup dumplings, from scratch, including the aspic and dumpling dough. When Jellied beef consomme is not cooking, he is thinking about cooking.
When he is not thinking about cooking, he is thinking about eating. Young Sun is a freelance recipe developer, tester, and food stylist with over 15 years of experience in the food industry. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
11th century in Kaifeng, located in the east-central province of Henan. The core ingredients, pork and wheat, have a strong agricultural history in Henan and Anhui respectively, and thus informed the development of Tang Bao in Kaifeng. Conventional dumplings derive their juiciness from the natural moisture content in the meat and vegetable filling, but Xiao Long Bao goes the extra mile with a gelatinized consommé, or aspic, which is mixed into the filling. There it becomes a luscious, aromatic broth that spills out of the dumpling as it’s consumed.