Jung Ji-sun's Xiao Long Bao
Authentic xiao long bao with a rich, savory broth made by mixing gelatin-based stock (fei dong) into the meat filling. Each bite bursts with deep umami and luxurious meat juice.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making dumpling dough in summer, use cold or ice water to prevent the dough from becoming sticky and maintain its chewy texture.
- Always beat the meat filling in one consistent direction to trap moisture and seasoning between the meat particles.
- For the fei dong, use purified water instead of meat stock to achieve a cleaner taste and consistent quality in your xiao long bao.
- When storing the filling, press the plastic wrap tightly against the surface to prevent air exposure and preserve freshness.
Recommended for
- Those who want to recreate authentic restaurant-quality xiao long bao at home.
- Cooking enthusiasts curious about how to lock in rich broth inside Chinese-style dim sum.
- Experienced cooks eager to follow Chef Jung Ji-sun's signature dim sum recipe.
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