Din Tai Fung Style Pork Soup Dumplings (XiaoLongBao) 小笼包

Xiaolongbao, also known as soup dumplings, is a delectable and iconic Chinese dish that is revered for its delicate and flavorful nature. These little steamed dumplings originated in the Jiangnan region of China, particularly in Shanghai, and have gained popularity worldwide. Xiaolongbao is not only a culinary delight but also a testament to the artistry and skill required in dumpling-making.

The name "xiaolongbao" translates to "small steamer bun," highlighting the unique preparation and presentation of these dumplings. Xiaolongbao are traditionally made with a thin, translucent dough wrapper that encases a rich and savory filling, along with a delicious broth. What sets xiaolongbao apart is the inclusion of a hot and flavorful soup or broth inside the dumpling.

These irresistible soup dumplings are a true indulgence and definitely worth the time and effort! For optimal results, it's recommended to prepare the bone broth and dipping sauce a day ahead. It's best to serve them immediately after cooking. While it's possible to freeze them, it's important to note that the taste of frozen dumplings may not match the exceptional quality found in renowned establishments like Din Tai Fung.

Steam time:
5g wrapper + 15g filling: 6 minutes
8g wrapper + 20g filling: 8 minutes

Makes 60-80 dumplings

Ingredients:
Pork and Chicken Bone Soup:
Pork feet 2 lbs
Chicken feet 1 lbs
Ginger 4 slices
Green onions white part only 2 pcs
Shaoxing rice wine ¼ cup
White pepper ¼ tsp
Water 2 Quart

Dumpling Wrapper:
All Purpose flour 450g
Potato starch 30g
Salt 4g
Egg white 1 large, 30g
Water 240g, room temperature (add 10g more if dough is dry)
2 tbsp potato starch for dusting the wrapper

Pork Filling:
Ground Pork 1 lb (½ lb pork belly & ½ lb boneless pork ribs or pork shoulder)
Soy sauce 1 tsp
White pepper ¼ tsp
Salt 1 tsp
Chicken bouillon powder 1 tbsp
Sesame oil 2 tsp
Ginger, grated ¼ cup (30g)
Green onions ½ cup (50g)
Corn starch 1 tbsp
Sugar ½ tsp
Shaoxing rice wine 1 ½ tbsp
Msg ½ tsp (optional, substitute salt)
Egg 1

Dipping sauces:
Vinegar Sauce:
Black (Chinkiang or Zhenjiang) vinegar 1 tbsp
Cold water 6 tbsp
Dark soy sauce 1 ½ tbsp
Sugar 2 tsp
Finely sliced ginger, 3 tbsp

Soy sauce:
Soy sauce ¼ cup
Water ¼ cup
Sugar 2 tsp
Chili oil ¼ tsp

Chapters:
0:00 - Intro
1:00 - Make bone broth
2:53 - Make the dipping sauce
3:34 - Chill bone broth in fridge until gelatinized
3:57 - Make the dumpling wrapper dough
5:18 - Make the pork filling
7:45 - Diced up chilled bone broth and add to pork filling
8:53 - Make dumpling wrapper
12:30 - Wrap the dumplings
13:35 - Steam the dumplings
13:50 - Enjoy!

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****LINKS MENTIONED****
Joshua Weissman:    • Easy Authentic Soup Dumplings (Xiaolongbao)  
Munchies:    • How To Make Soup Dumplings  
Maangchi:    • Dumpling soup (Mandu-guk: 만두국)  
Marion's Kitchen:    • My ULTIMATE dumpling recipe 🥟Shrimp Dumpli...  
Mark Wiens:    • Din Tai Fung at Taipei 101: How to Eat Tai...  
Tasty:    • How Soup Dumplings Are Made