Classic Shanghai Xiao Long Bao (Soup Dumplings)

In a large bowl, mix the flour and salt. Gradually add the warm water, stirring with chopsticks or a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Cover and let rest for 30 minutes to relax the gluten for easier rolling.

In another bowl, combine the ground meat, soy sauce, sesame oil, ginger, green onions, and salt. Mix until well blended and slightly sticky.

Gently warm the gelatinous chicken broth just until it turns liquid. Carefully fold it into the meat mixture; it will re-solidify and create the soup inside the dumplings during steaming.

Divide the rested dough into small, even pieces. Roll each piece into a thin round wrapper, keeping the center slightly thicker than the edges for strength.

Place a spoonful of filling in the center of each wrapper. Pleat the edges upward, pinching and twisting gently to seal into a pouch.

Line a bamboo steamer with parchment paper. Arrange the dumplings inside with space between each to prevent sticking.

Steam over vigorously boiling water for 8–10 minutes, until the wrappers are slightly translucent and the filling is fully cooked.

Serve immediately while hot. Bite carefully to enjoy the flavorful soup inside.