Saturday, August 15 2020


Xiao Long Bao

Update: May, 21/2017 - 09:00
Xiao long bao
Viet Nam News

with executive chef Wong Chi Ming from JW Marriott Hanoi Hotel

Xiao Long Bao is a type of steamed bun from the Jiangnan region of China. It is traditionally prepared in xiao long, small bamboo steaming baskets, which gives them their name. Chef Ming explains how they’re made!

Ingredients: serves 1

–        1kg chicken feet

–        500g pork bones

–        2 slices of ginger

–        Green onion, chopped

–        1 tsp shaoxing wine

–        30g flour

–        40ml water

–        100g pork mince

–        30g flour

–        40ml water

For condiment:

–        ½ tsp sugar

–        ½ tsp chicken powder

–        ½ tsp salt

–        ½ tsp sesame oil

–        Ground white pepper

–        Chinese black vinegar, thin matchsticks of ginger


To make the broth:

–        Put all chicken feet and pork bones in a pot and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This helps get rid of impurities. Rinse out the pot and put everything back in. Add 4 cups of water, ginger, green onion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 5 hours.

–        After 5 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight. The broth should become aspic.

To make the dough:

–        In a mixing bowl, add the flour and the water, 1 spoon at a time. Work and knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 15 minutes.

To make the filling:

–        In a bowl, add the pork mince and all the condiments. Whip everything together thoroughly. To create pieces of filling, gently fold in the aspic and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings.

For assembly:

–        Lightly dust a clean work surface with flour and roll the dough into a long cylinder. Cut the dough into small equal pieces. Roll out each piece into a round, flat piece.

–        Take out the filling. You’ll be making each bun one at a time. Place about 1 spoon of filling in the middle of your dumpling skin. Pleat the dumpling. It should have as many folds as you can muster. Make sure the top is sealed.

–        Place the buns in the lined steamer basket, about 2 inches apart.

For steaming:

–        In a metal steamer pot or wok, boil water. Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 7-8 minutes. Immediately remove the bamboo steamer from the pot and serve.


–        Xiao Long Bao is best served with Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.

You can sample the dish at JW Marriott Hanoi Hotel, 8 Đỗ Đức Dục Road, Mễ Trì Dist, South Từ Liêm, Hà Nội. Tel: (04) 38335588. Website:, – grill.

Chef Wong Chi Ming


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