The benchmark. Berkshire pork, fresh ginger, and 18 hours of reduced broth β wrapped in a 1mm hand-stretched skin. Everything else on our menu exists in service of this dumpling.
The Classic Pork XLB is Ugly Dumpling's founding dish β the one item that has been on the menu since day one and has never changed. XLB stands for Xiao Long Bao (ε°η¬Όε ), a style of soup dumpling that originated in Jiangnan, China, in the 19th century.
What sets XLB apart from other dumplings is the broth inside the dumpling β not served on the side, but sealed within the wrapper. When you bite in (carefully), a rush of rich, deeply flavoured pork broth is released. That broth is the product of an 18-hour reduction process that begins every morning before our kitchens open.
Pork knuckles and trotters are blanched, then simmered at a bare blip for 18 hours with ginger, scallion, and rice wine. The resulting stock is clarified, seasoned, and cooled until it sets into a firm aspic. This aspic is then cut into small cubes and folded into the raw filling β so when the dumpling steams, it melts back into silky broth.
Ground pork shoulder is seasoned with soy sauce, rice wine, sesame oil, white pepper, fresh ginger, and scallion. The mixture is beaten by hand until sticky and cohesive. Aspic cubes are folded in just before wrapping β never in advance, as the heat from mixing would begin to melt the gel prematurely.
Hot water dough is made fresh each morning. Small balls are pressed and rolled into circles by hand β thinner at the edges, slightly thicker in the centre. This ensures the base can hold the broth weight without tearing, while the edges pleat easily.
Our kitchen staff pleat each XLB with 18 folds β the traditional standard. A skilled dumpling maker can complete one XLB in under 10 seconds. Each fold seals the broth and filling inside completely, leaving the characteristic topknot at the crown.
XLB are steamed over high heat in bamboo baskets lined with perforated paper for exactly 7 minutes. Any longer and the skin toughens. Any shorter and the aspic hasn't fully melted. Timing is everything.
Use chopsticks and a spoon. Gently lift one XLB with your chopsticks and place it in your ceramic spoon.
Add a little ginger and black vinegar to the spoon if you like β they cut the richness perfectly.
Nibble a small hole in the side of the skin. Don't bite all the way through β let the broth flow out safely into your spoon.
Sip the broth from the spoon first. Let the steam escape and let it cool slightly so you don't burn your tongue.
Eat the dumpling whole in one or two bites. Savour the filling and the remaining broth together.
β οΈ The broth inside is very hot. Never bite straight through the whole dumpling β the pressurised broth can burn your mouth. Always nibble a small hole first and let steam escape.