PORK XLB
- 1h 0mPrep Time
- 10m Cook Time
- 1h 10mReady In
Classic Chinese soup dumplings filled with seasoned ground pork and a savory broth that becomes gelatinous when chilled. Steamed until tender, they are traditionally served with black vinegar and ginger.
Ingredients
- 680 g All-Purpose Eggless Dough or All-Purpose Egg Dough
- 591 ml agar-agar broth
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine, sake, or dry sherry
- 22.2 ml toasted sesame oil
- 9.86 ml sugar
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 567 g finely chopped or ground pork
- 4 scallions thinly sliced
- 14.8 ml minced or finely grated peeled fresh ginger
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 342 mg
- Iron: 12.7 mg
- Magnesium: 255 mg
- Phosphorus: 1587 mg
- Potassium: 3459 mg
- Zinc: 12.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g All-Purpose Eggless Dough or All-Purpose Egg Dough
- 591 ml agar-agar broth
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine, sake, or dry sherry
- 22.2 ml toasted sesame oil
- 9.86 ml sugar
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 567 g finely chopped or ground pork
- 14.8 ml minced or finely grated peeled fresh ginger
Prepare
- 4 scallions, thinly sliced
Let's Cook
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Step 1.
Prepare the dough according to the instructions for All-Purpose Eggless Dough or All-Purpose Egg Dough. Do not use store-bought dumpling skins. Let the dough rest as directed.
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Step 2.
Prepare the agar-agar broth according to the instructions on the referenced page. Allow it to set into a firm gel, then cut into small cubes and chill until ready to use.
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Step 3.
In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine (or sake or dry sherry), 1½ tablespoons toasted sesame oil, 2 to 3 teaspoons sugar, 1 to 3 teaspoons kosher salt, and ½ to 1 teaspoon freshly ground black pepper. Stir until the salt and sugar have fully dissolved.
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Step 4.
Add 1¼ pounds finely chopped or ground pork, 4 to 5 thinly sliced scallions (white and green parts), and 1 tablespoon minced or grated fresh ginger. Mix by hand or with a wooden spoon until fully incorporated. Cover and refrigerate for at least 30 minutes.
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Step 5.
While the filling chills, if any liquid has sweated out of the broth cubes, transfer them to a fine-mesh sieve and let drain for 30 seconds. After the filling has chilled, add the drained broth cubes to the pork mixture and stir with a wooden spoon until evenly distributed.
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Step 6.
Form the dumplings according to the instructions on the referenced page, placing each finished dumpling on a lightly floured surface or parchment-lined tray. Keep covered with a damp cloth to prevent drying.
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Step 7.
Steam the dumplings according to the instructions on the referenced page, typically in a bamboo steamer lined with parchment or cabbage leaves over boiling water, for about 8 to 10 minutes until the skins are translucent and the filling is cooked through. Serve immediately with black vinegar and julienned ginger or your choice of dipping sauce.