Jung Ji-sun's Spinach Steamed Dumplings
Shanghai-style dumplings filled with juicy pork and quail eggs, made with soft fermented dough dyed green using spinach juice.
Ingredients needed 4 servings
Recipe
Cooking tips
- During winter or in cool environments, the dough may not rise properly; use water or juice at a warm temperature (40–50°C) that feels slightly warm to the touch for better fermentation.
- Vegetables in the filling must be blanched or soaked and squeezed dry completely before mixing, as excess moisture can ruin the pork’s flavor during cooking.
- The unique cooking method—crisping the bottom in oil and steaming the top with steam—creates the signature crispy exterior and tender, moist interior, defining the essence of this xiaolongbao.
Recommended for
- Home cooks who want to make authentic Shanghai-style xiaolongbao from scratch.
- Those seeking a unique snack that combines the soft texture of bread with the satisfying crunch of dumplings.
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