Make Shanghai dumplings like these, filled with meat and soup, in your own kitchen.

This weekend, I visited Shanghai with my mother for Easter. It was fabulous — the Bund had just opened, Spring had just sprung, and we were ready to see China!  With the help of my friends who lived in the city, we saw wet markets, met with tea experts, and tried new amazing treats.

I had arranged for a special event. At a friend’s apartment, a professional chef came to give us a tutorial on Shanghai specialities. Here I will share the best one with you — Shanghai-style dumplings, filled with tender meat, and best of all — surrounded by a rich meaty broth. They are called xiao long bao. Traditionally, when you cook the pork, the gelatinous fat renders and creates the addictive “soup” that fills the dumpling.  Some are so large that you suck out the broth with a straw.

Larger soup dumplings, in the steamer, waiting for straws.

To make this more healthy, but to replicate the rush of hot broth, I’ve used spicy beef saturated with water. When the meat cooks, the juices and the water combine to make a soup.

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Shanghai-style Dumplings

Steam your dumplings or pan fry them for ease.

INGREDIENTS:

8 ounces freshly ground beef

1 tablespoon dark mushroom soy sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 tablespoon salt

1/2 tablespoon sugar

1/2 tablespoon chicken boullion powder

1/2 tablespoon MSG (may be omitted, but adds depth)

2 tablespoons wuxiang fen, also known as Chinese Five-Spice powder

3 tablespoons cold water

1 egg

1/2 small red onion, minced

1/2 green onion, whites and greens, minced

1 peeled stalk of ginger, minced

1/3 cup cilantro, minced

1 package dumpling skins (Note: wonton skins will be too thin, do so not substitute.)

1/3 cup vegetable oil for frying

Black sesame seeds and minced chives for garnish

1 bottle “mature vinegar” for dipping.

1 bottle Thai sweet chili sauce for dipping

INSTRUCTIONS:

1.) Combine the beef, the soy sauces, the sesame oil, and the spices by stirring with a chopstick.

2.) Slowly integrate the water, adding  it in bit-by-bit, and stirring until it is absorbed by the meat mixture. The meat should be visibly moist, but not waterlogged. The color should turn bright red and the consistency should get smoother.

3.) Add one egg to the mixture and mix well.

4.) Fold in the red onion, green onion, ginger, and cilantro.

5.)  Place 1 rounded tablespoon of meat into the center of your dumpling skin. Drip your finger in the remaining 1/4 cup of water and rub it around the rim of the dumpling skin. Fold the dumplling in half and pinch the ends shut. You can get creative and make more advanced shapes, as long as you make sure to pinch the dumpling completely shut.

4.) Place the dumplings in a hot skillet with your vegetable oil in the bottom. Fry the dumplings until they are browned on the bottom and cooked through entirely. Alternatively, you can put them in a bamboo steamer and steam the dumplings. Using a steamer, bring 1/2 inch of water to a simmer over medium heat. Lightly oil the steamer’s surface to prevent sticking. Place the dumplings into the steamer, placing as many as will fit without them touching each other. Cover and steam for 10 to 12 minutes over medium heat.

5.) Serve immediately. Garnish with your sesame seeds and chives, and serve with the vinegar and chili dips. If you cannot find “mature” vinegar, try substituting a malt vinegar slightly diluted with water.