小笼包，是中国人最爱的点心之一。薄薄的皮里包裹着鲜美的肉馅和浓郁的汤汁，咬开一个小口，先吸汤汁，再吃包子，鲜香四溢，超级满足。虽然做法有点讲究，但只要掌握了诀窍，在家也能做出爆汁的小笼包。
Soup Dumplings are one of the most beloved dim sum dishes in China. The thin wrapper holds a juicy meat filling and a rich, savory broth. Bite a small hole, sip the soup, then enjoy the dumpling—it’s an explosion of flavor. It takes a bit of technique, but with the right tricks, you can make them at home.
🌴食材 | Ingredients：
中筋面粉，250g。/ All-purpose flour, 250g.
温水，130ml（约40度）。/ Warm water, 130ml (about 40°C).
猪肉末，250g（肥瘦相间）。/ Minced pork, 250g (fatty and lean).
猪皮冻，150g（切碎，爆汁的灵魂！）。/ Pork skin jelly, 150g (chopped, the soul of the soup!).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
蒜末，2瓣（可选）。/ Minced garlic, 2 cloves (optional).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，和面 | Make the Dough
面粉放入大碗，慢慢加入温水，用筷子搅成絮状，再揉成光滑的面团。盖上湿布，醒面30分钟。⚠️ 温水能让面团更柔软，醒面时间要够，面团才容易擀开。我试过没醒够，结果面皮一擀就回缩。
Place the flour in a large bowl. Gradually add warm water and stir with chopsticks until it forms a shaggy dough. Knead into a smooth ball, cover with a damp cloth, and let it rest for 30 minutes. ⚠️ Warm water makes the dough softer, and resting is key for easy rolling. I’ve tried it without resting, and the dough kept shrinking.
2，调肉馅 | Make the Filling
猪肉末放入碗中，加入姜末、葱花、2勺生抽、1勺蚝油、1勺香油、少许白糖、白胡椒粉和盐。用筷子顺着一个方向搅拌，直到肉馅变得粘稠上劲。加入切碎的猪皮冻，拌匀。⚠️ 搅拌一定要顺着一个方向，肉馅才会抱团多汁。猪皮冻是爆汁的关键，千万别省。我试过不放猪皮冻，结果蒸出来全是干肉，一点汤汁都没有。
In a bowl, combine the minced pork, ginger, scallion, light soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Stir in one direction until sticky and cohesive. Add the chopped pork skin jelly and mix well. ⚠️ Always stir in one direction for a juicy filling. The pork skin jelly is the key to the soup—never skip it. I’ve tried it without, and the dumplings were dry.
3，擀皮包包子 | Roll and Wrap
把醒好的面团搓成长条，切成小剂子。取一个小剂子，擀成中间厚、边缘薄的圆皮。放入适量肉馅，捏出褶子，收口捏紧。⚠️ 皮要中间厚边缘薄，这样底部不容易破，顶部又不会太厚。我试过擀得太薄，结果蒸的时候底破了，汤汁全漏了。
Roll the rested dough into a long log and cut it into small pieces. Take one piece and roll it into a round wrapper, thicker in the center and thinner at the edges. Add the filling, pleat the edges, and seal tightly. ⚠️ The wrapper should be thicker in the center to prevent the bottom from breaking. I’ve tried rolling it too thin, and the bottom broke during steaming, leaking all the soup.
4，蒸包子 | Steam the Dumplings
蒸笼里铺上烘焙纸或白菜叶，放入小笼包，留出间隙。水开后放入蒸锅，大火蒸8分钟。⚠️ 千万别蒸太久，8分钟足够，蒸久了皮会塌，汤汁也会流失。
Line the steamer with parchment paper or cabbage leaves. Place the dumplings with space between them. Once the water is boiling, steam over high heat for 8 minutes. ⚠️ Never steam for too long; 8 minutes is enough. Over-steaming makes the wrappers collapse and lose the soup.
5，蘸料 | Make the Dipping Sauce
取一个小碗，放入1勺生抽、1勺香醋、少许姜丝和辣椒油，搅拌均匀。蘸着吃，绝了。⚠️ 姜丝是灵魂，能中和肉馅的油腻感。
Mix light soy sauce, vinegar, shredded ginger, and chili oil in a small bowl. Serve as a dipping sauce. ⚠️ The ginger is the soul; it balances the richness of the meat.
宝宝们，小笼包的精髓在于“皮薄馅大，一口爆汁”。猪皮冻是爆汁的关键，千万别省。肉馅顺着一个方向搅拌上劲，才会抱团。擀皮要中间厚边缘薄，蒸的时候底部才不容易破。大火蒸8分钟就够了，千万别蒸太久。
Tips: The key to Soup Dumplings is “thin wrapper, generous filling, and a juicy burst.” The pork skin jelly is essential for the soup—never skip it. Stir the filling in one direction for a cohesive texture. Roll the wrapper thicker in the center to prevent breaking. Steam over high heat for exactly 8 minutes.
这道【小笼包 | Soup Dumplings】是中国人最爱的点心之一。如果你喜欢这种面食，还可以试试我之前写的【饺子 | Dumplings】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this dim sum, you should also try my Dumplings. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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