Shanghai xiaolongbao

Shanghai xiaolongbao are steamed dumplings with thin wheat wrappers enclosing meat and broth. They are associated with Shanghai and the surrounding Jiangnan region. Pork is a common filling, while pork with crab and other variations also appear. The wrappers are gathered into pleats and the dumplings cooked in a steaming basket. Black vinegar with fine strips of ginger accompanies the version described by Judy Leung.^[1]

The broth is enclosed while solid, rather than poured into a finished dumpling. In Leung’s preparation, pork skin and bones are simmered with ginger, spring onion and wine to make a stock that sets when chilled. Pieces of this aspic are folded into seasoned minced pork. A dough of wheat flour and water is rolled into thin wrappers around the filling; steaming melts the aspic back into liquid inside each dumpling.^[1]