How to Make Delicious Soft and Juicy Xiao Long Bao at Home?
Q: Can I use a different type of flour for the dough?
A: Yes, but using all-purpose (medium-gluten) flour as recommended will give the best texture.
Q: Is it necessary to refrigerate the filling before using?
A: Yes, refrigerating helps to firm up the filling, making it easier to handle and wrap.
Q: Can I steam the Xiao Long Bao using a regular steamer?
A: Absolutely, any steamer that fits the buns will work fine. Just ensure there’s enough space for steam circulation.
Mix ground pork with chicken bouillon for a juicy filling.
For the filling: In a hot pan, heat oil and cook ⅓ of the pork until crumbly. Add half of the green onions and mix well. Turn off heat and mix in soy sauce, dark soy sauce, oyster sauce, Chinese five-spice powder, ginger powder, chicken bouillon, and salt. Once cooled, add the remaining raw pork and mix well. Refrigerate.
Prepare dough by mixing flour, sugar, and yeast. Gradually add warm water, stirring until no dry flour remains. The dough will be soft and sticky. Firm up the dough with water, let it rise until doubled in size, then release the air and sprinkle with dry flour for use.
For assembling: Take the filling out of the fridge, add the remaining green onions, and mix. The cold filling is easier to wrap.
Pinch a small piece of dough, dip in dry flour, flatten, and fill with pork mixture. Seal the buns and place them in a steaming tray.
Prepare a pot with water and place the steaming tray inside. Let the buns rest for 20 minutes, especially in colder environments.
Steam on high heat until steam forms, then switch to standard mode and steam for 12 minutes. Turn off the heat and let sit for 5 minutes.
Observe the cooking process through the lid, as the right pot design ensures better steaming results.
Remove the buns from the steamer, and they're ready to serve!
Enjoy the adorable and delicious Xiao Long Bao with a soft, juicy filling.