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Fried Shanghai Xiao Long Bao Recipe History
Xiao long bao are a Shanghai specialty – juicy pork dumplings served in delicate dough wrappers. While typically steamed, a popular local variation is to pan fry the dumplings for a crispy texture contrasting the savoury, piping hot broth within.
Originating in the 1920s, Shanghai fried xiao long bao quickly became a street food staple. Vendors would prepare the dumplings fresh to order, frying them in large flat pans over high heat. The high temperatures imparted a toasted bottom and chewy wrapper encasing the flavourful soup and meat filling. Later, restaurants refined the recipe while retaining its comforting flavours.
Fried xiao long bao are enjoyed year-round, but are especially popular during the colder months. The hot dumplings provide warmth along with a tantalizing taste of home. They are best served freshly fried, accompanied by black vinegar and chili sauce for dipping.
Shanghai Fried Xiao Long Bao Recipe Ingredients:
- 300g ground pork
- 100g shrimp, minced
- 6 cups soup stock (chicken or pork)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp ginger, minced
- 2 tsp salt
- 50 dumpling wrappers
- Oil for frying
For Chili Dipping Sauce:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp chili oil
- 2 tsp sugar
- 2 cloves garlic, minced
- 1 tsp dried red chili flakes
To make the dipping sauce, combine all ingredients in a small bowl. Mix well and set aside.
Black Vinegar on the side!
Shanghai Fried Xiao Long Bao Recipe Instructions:
- Combine ground pork, shrimp, 2 cups soup stock, soy sauce, wine, sugar, oil, ginger and salt in a large bowl. Mix well to evenly distribute ingredients.
- Place a tablespoon of filling in the center of a dumpling wrapper. Dip a finger in water and moisten the edge of the wrapper. Fold over to form a half moon shape and pinch in pleats to seal.
- Repeat with remaining filling and wrappers. Place finished dumplings on a parchment lined tray, making sure they do not touch.
- Heat 2 tbsp oil in a large non-stick frying pan over medium high heat. Place 6-8 dumplings in the pan and fry for 2 minutes until bottoms are golden brown.
- Add 1/4 cup soup stock to the pan. Cover and cook for 5 minutes until wrappers are translucent and filling is cooked through.
- Uncover, increase heat to high and continue frying uncovered for 1-2 minutes to crisp bottoms.
- Transfer fried dumplings to serving plate. Repeat steps 4-6 for remaining dumplings.
Alternative Fillings for the Shanghai Fried Xiao Long Bao Recipe
Can I use a different type of meat instead of ground pork for the filling?
Yes, you can substitute different types of ground meat in the filling for the Shanghai Fried Xiao Long Bao besides pork:
Ground Chicken – Use ground chicken thigh meat. It has more fat and flavour than breast meat. The filling may end up slightly drier, so add 1-2 teaspoons more stock.
Ground Turkey – Opt for a fattier ground turkey blend to keep the filling moist. Add extra ginger, white pepper and sesame oil to boost flavour.
Ground Beef – Choose at least 80% lean ground beef so the filling doesn’t end up too greasy. Season with some additional soy sauce and Shaoxing wine.
Ground Lamb – The rich taste of lamb complements the other filling ingredients nicely. Use 85% lean lamb to balance moisture and fat content.
Ground Veal – Very tender and mild in flavour. Add a pinch more salt and sugar to enhance the taste. Skim any excess fat after cooking the filling.
Mixed Meats – You can do a 50/50 blend of pork and another meat like chicken, beef or turkey for a meatier texture. Maintain the same total amount of ground meat.
Just keep in mind the cooking time and moisture level of the substitute meat when making adjustments to seasonings or stock. The key is to achieve a cohesive, well-seasoned filling that combines with the soup stock into a flavourful broth inside the dumpling.
