Pan-Seared Xiaolongbao with Smoky Dipping Sauce
A classic Chinese Xiaolongbao recipe with a smoky twist. The smoky dipping sauce adds a rich and savory flavor to the delicate pork dumplings.
Ingredients
- ●20 pieces Xiaolongbao wrappers
- ●1 pound Ground porkMake sure to handle the pork safely and cook it to an internal temperature of 160°F (71°C)
- ●2 small ShallotsFinely chop the shallots before adding them to the pork mixture
- ●1 small GingerGrate the ginger and add it to the pork mixture
- ●2 tablespoons Soy sauceUse a gluten-free soy sauce if necessary
- ●as needed Smoky dipping sauce (see below for recipe)
- ●1 tablespoon Vegetable oil
Instructions
- 1
Combine ground pork, shallots, ginger, and soy sauce in a bowl. Mix well until just combined.
- 2
Place a Xiaolongbao wrapper on a flat surface. Place a tablespoon of the pork mixture in the center of the wrapper.
- 3
Dip your finger in a small amount of water and run it along the edges of the wrapper.
- 4
Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
- 5
Repeat with the remaining wrappers and pork mixture.
- 6
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- 7
Add the Xiaolongbao to the skillet and cook for 2-3 minutes on each side, or until the bottoms are golden brown.
- 8
Add 1/2 cup of water to the skillet and cover with a lid.
- 9
Steam the Xiaolongbao for 5-7 minutes, or until they are cooked through.
- 10
Serve the Xiaolongbao with the smoky dipping sauce.