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Le Chaudron recipe
Xiao long bao soupe
Xiao long bao (soup dumplings)
⏱ 120 minServes 4Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)flour
150 ml (⅔ cup)hot water
250 g (9 oz)ground pork
200 g (7 oz)jellied pork stock
3scallions, sliced
2 tbspsoy sauce
1piece of ginger (3 cm / 1 in), grated
- 300 g (11 oz) flour
- 150 ml (⅔ cup) hot water
- 250 g (9 oz) ground pork
- 200 g (7 oz) jellied pork stock
- 3 scallions, sliced
- 2 tbsp soy sauce
- 1 piece of ginger (3 cm / 1 in), grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Knead the flour and hot water for 10 minutes and rest for 30 minutes.
- Mix the ground pork with the diced stock jelly, scallion, ginger and soy sauce.
- Roll out small disks, very thin in the center and thicker at the edges.
- Put a spoonful of filling in the center and pleat the edges around it to close.
- Steam on parchment for 8 minutes until translucent.
- Serve immediately while the soup inside is hot.
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