🇨🇳 Chinese Cuisine

小笼包 (Xiao Long Bao) - 蟹粉

Crab Roe Xiao Long Bao

Prep Time 180 minutes

Servings 4

Difficulty Hard

The premium version of Shanghai soup dumplings, filled with a mixture of crab roe, crab meat, and pork in a rich golden soup. Each bite releases an intensely savory burst.

Ingredients

200g crab roe and meat
200g ground pork
Pork skin aspic
1 tablespoon ginger juice
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
Dumpling wrapper dough
Black vinegar and ginger for dipping

Instructions

1 Make aspic from pork skin, chill until set, then dice.
2 Mix crab roe, crab meat, pork, aspic, ginger juice, wine, and soy sauce.
3 Make thin dumpling wrappers and fill each, pleating at least 18 folds.
4 Steam in bamboo baskets for eight minutes.
5 Serve with a dip of black vinegar and julienned ginger.

Did You Know?

Master xiao long bao pleaters at Din Tai Fung must achieve exactly 18 folds per dumpling to pass their test.