Line your bamboo steamer with parchment paper poked with small holes to allow steam circulation. Arrange your dumplings with at least an inch of space—they will expand, and touching dumplings will tear and weep their precious broth. Never let the water boil dry; keep it at a steady, vigorous simmer.
Steam them for exactly 8 minutes if they’re frozen, or 6 minutes if fresh. Watch the wrappers turn translucent, revealing that dark, juicy filling inside—it’s a visual cue that soup is ready to explode. While they steam, prepare your dipping sauce: black vinegar, julienned ginger, and a drop of chili oil if you like slow heat.
How to make Xiao Long Bao (小笼包, Soup Dumplings) - Red House Spice
