Pleated xiao long bao filled with seasoned pork and a hot broth that bursts when you bite in. A signature of Squirrel Hill's Taiwanese kitchens, made fresh to order behind glass.

Squirrel Hill's growing Taiwanese and Chinese community brought soup dumplings to Pittsburgh in force in the 2010s. Everyday Noodles on Forbes Avenue put a glass-walled dumpling team out front, pleating xiao long bao to order, and the dish became a Squirrel Hill draw. It sits alongside hand-pulled noodles and beef rolls as part of the neighbourhood's East Asian food identity.

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Make it at home

Serves 244 hrAdvanced

Ingredients

  • 300g all-purpose flour
  • 150ml hot water
  • 300g ground pork
  • 200ml rich pork or chicken stock, set with gelatin and chilled until firm
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • Sliced ginger and black vinegar to serve

Method

  1. Make the dough with flour and hot water; knead until smooth and rest 30 minutes.
  2. Dice the chilled, set stock into small cubes (this becomes the soup).
  3. Mix the pork with soy, wine, ginger and sesame oil, then fold in the stock cubes.
  4. Roll the dough into thin rounds, thicker in the centre.
  5. Place filling in each round and pleat the edges up into a sealed purse.
  6. Steam on parchment or cabbage leaves for 8 to 9 minutes.
  7. Serve at once with sliced ginger in black vinegar; bite a small hole first and sip the broth.

Editor tip. The gelatin-set stock is the trick; it melts into broth as the dumpling steams. Seal the pleats tightly so it does not leak.

Common allergens: Gluten.