Shanghai Soup Dumplings (Xiao Long Bao)

Shanghai Soup Dumplings (Xiao Long Bao)

Shanghai Soup Dumplings (Xiao Long Bao)
A collagen-rich pork stock is the key to making soup dumplings. It's solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup.Maxime Iattoni

The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004) See our step-by-step guide to forming the dumplings »