Xiaolongbao — the Shanghainese steamed soup dumpling containing both a filling and a liquid broth within the sealed wrapper — achieves the liquid interior through a technique of extraordinary ingenuity: the broth is made into a gelatin (aspic) that is solid at room temperature, mixed into the filling, and melts to liquid during steaming. The wrapper encases a solid filling; service reveals a liquid soup.
- **The aspic:** Made from pork skin (or a pig's foot + whole chicken braise) — the collagen produces an extremely high-gelatin stock. Reduced to concentrate further, then chilled until very firm. [VERIFY] Chan's aspic technique. - **The aspic dice:** The chilled aspic is cut into very small dice (4–5mm) and mixed with the meat filling. - **The wrapper:** Thin, made from all-purpose flour and boiling water — thin enough to see the filling but strong enough to hold during steaming. - **The pleat count:** 18 pleats is the benchmark for a handmade xiaolongbao — each pleat sealed and gathered to the top. - **The steam:** 8 minutes in a bamboo steamer — during steaming, the aspic melts completely into broth. - **Eating technique:** The xiaolongbao is placed in a spoon, a small hole bitten at the top, the broth sipped, then the dumpling eaten. The broth first — always.
China: The Cookbook