Recipe: Xiao Long Bao with Louis from Kitchen Republik

News| 31st May 2020
Recipe: Xiao Long Bao with Louis from Kitchen Republik
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Dumpling skin / Xiao Long Bao skin

600g plain flour

330ml water


  1. In a large bowl mix flour with water until it becomes dough.
  2. Knead the mix for 2 minutes.
  3. Cover with a wet towel and let the dough rest for 20mins.
  4. Knead the dough again for 2 minutes.
  5. Repeat steps 3 and 4.
  6. Set aside until required.

Xiao Long Bao filling

300g pork mince 300g

1 tsp. salt

½ tsp. pepper

2 tsp. sugar

300ml water

1/3 cup soy sauce

30 g diced spring onion

¼ cup sesame oil


  1. In a large bowl mix all ingredients together until combined.

How to make:

  • Using a knife cut the dough into small ball size (approximately 7g each).
  • Press the dough ball by hand into a flat round shape.
  • Using a rolling pin roll the dough so that edge is thinner than the center. The wrapper should be about less then 1 millimeter thick.
  • Scoop about 1 tablespoon (23g) of dumpling filling and place it in the center of the wrapper.
  • Hold the Bao with one hand and start sealing the edges with the other hand.
  • And place the Bao into a bamboo steamer, placing the lid back on.
  • Fill a wok with hot water and place it on the stove.
  • When the water has boiled place the steam basket on top of the wok.
  • Cook the Bao for 6 to 7 minutes.
  • Remove the steamer and serve.
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