Vermicular | Grilled Xiaolongbao (Grilled Soup Dumplings)

Grilled Xiaolongbao (Grilled Soup Dumplings)

Tailored for: Vermicular Frying Pan 26cm
Oven-Safe Skillet 26cm
Cooking Time
22 min

1 ⅓ cups (150 g) all-purpose flour
1 teaspoon baking powder
1 tablespoon granulated sugar
⅓ cup (75 ml) water

½ lbs thinly sliced pork belly, finely chopped
1 pinch of kosher salt
¼ Japanese leek, finely chopped
2” piece fresh ginger, peeled and grated
1 teaspoon soy sauce
1 teaspoon sake
1 teaspoon mirin
Freshly ground black pepper

1 tablespoon of sesame oil

2 green onions, finely chopped
Sesame seeds

Glass or Stainless Steel Lid

  1. To prepare Dough, combine flour, baking powder, and sugar in a bowl and mix well. Gradually add water and combine using a spatula until the mixture begins to form a dough. Once it comes together, knead well with hands, cover with plastic wrap, and let rest for about 15 minutes.

  2. For Filling, in a separate bowl, combine the pork belly and salt, mixing until it becomes sticky. Add in the rest of the ingredients for Filling and mix until well combined.

  3. Roll out the dough into a long strip and cut it into 12 equal portions. Dust each portion with flour and roll them into circular wrappers, about 4” in diameter. Lay the wrapper on a work surface and add a spoonful of Filling to the center. With one hand holding the wrapper, use the other hand to fold the wrapper over, gently pinching it as you fold. Continue creating pleats all around and then pinch to seal. When sealing the pleats, leave a small opening on top to prevent the xiaolongbao from bursting during steaming.

  4. Preheat the pan over medium-high heat for about 90 seconds. Add 1 tablespoon of sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When the smoke clears, arrange the xiaolongbao in the pan with the sealed side facing up. Sear over medium heat for about 2 minutes until the bottom becomes light brown.

  5. Add 100 ml of water (not included in ingredients) to the pan, cover, and steam over low heat for 5 minutes.

  6. Transfer the grilled xiaolongbao to a dish, then garnish with green onions and sesame seeds and serve.

  • Refrigerating the Filling for about 2 hours before use will help it stay intact when placing it into the wrappers.

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