Low Sugar Pork Soup Dumplings (Xiao Long Bao)

Total time5 hr 45 min

Prep time1 hr 30 min

Cook time15 min

Low Sugar Pork Soup Dumplings (Xiao Long Bao)

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Ingredients

4 servings

For the aspic

1 lb pork trotters (or 1 lb pork neck bones), cut into pieces
½ lb skin-on pork belly
4 cups cold water
2 scallions, cut into 2-inch pieces (green tops only for low fodmap; whole scallion here)
3 slices fresh ginger (about ¼ inch thick each)
1 tbsp shaoxing rice wine
52USA Organic Shaoxing Rice Cooking Wine Shaoxing Cooking Wine
SOEOS SHAOXING COOKING WINE
NPG Premium Shaoxing Rice Cooking Wine
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1 tsp soy sauce
½ tsp salt

For the dough

2 cups all-purpose flour, plus more for dusting
¾ cup just-boiled water (about 200°f / 93°c), plus 1–2 tbsp more if needed
¼ tsp salt

For the filling

¾ lb ground pork (about 80% lean)
2 tsp soy sauce
1 tsp shaoxing rice wine
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp white pepper
¼ tsp salt
3 tbsp scallion, green tops only, finely sliced

For serving

¼ cup black vinegar (chinkiang)
2 tbsp fresh ginger, cut into fine matchsticks

Instructions

1
Make the aspic: Place the pork trotters and pork belly in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 3 minutes, then drain and rinse the bones and meat under cold running water until the water runs clear.
2
Return the blanched pork to the saucepan with 4 cups cold water, the scallion pieces, ginger slices, Shaoxing wine, soy sauce, and salt. Bring to a boil, then reduce heat to a gentle simmer and cook uncovered for 2 hours, until the liquid has reduced by about one-third and the pork belly is completely tender and pulls apart easily.

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