上海小笼包
Delicate steamed dumplings filled with seasoned pork and a rich, savory broth, wrapped in a thin, translucent dough. These iconic Shanghai dumplings are a summer favorite, often served with a side of black vinegar and ginger slivers.
准备时间 Prep
90 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
105 分钟 min
all-purpose flour
warm water
vegetable oil
ground pork
finely chopped scallions
grated ginger
soy sauce
Shaoxing wine
sugar
salt
white pepper
chicken or pork stock
chilled and jelled
minced ginger
black vinegar
Make the dough: In a bowl, mix flour and warm water until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth. Cover and rest for 30 minutes.
Prepare the filling: Combine ground pork, scallions, grated ginger, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Mix well. Fold in the chilled jelled stock (cut into small cubes). Refrigerate for 20 minutes.
Divide the dough into 24 small pieces. Roll each into a thin circle about 3 inches in diameter, keeping the center slightly thicker than the edges.
Place a generous tablespoon of filling in the center of each wrapper. Pleat the edges to seal, creating a small pouch. Ensure the top is twisted tightly.
Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings with space between them (they expand slightly). Steam over boiling water for 8-10 minutes until the dough is translucent and the filling is cooked.
Serve immediately with a dipping sauce of black vinegar and minced ginger.
Cooking Tips