Xiâolóngbāo (小籠包)

The recipe for Xiao long man tou dough is the standard dough recipe save the oil or pork fat added to increase the dough’s malleability and flavor. When the Xiao long man tou were first made the level of refinement of the flour used to make them was relatively low compared to today’s standard flour. This less refined flour had a much higher level of protein in it than bleached white flour and resulted in the dough being incredible elastic and durable- this is essential to making sure that the dumplings do not break when consumers pick them up with their chopsticks. This being said, the best and most authentic recipes make sure to combine bread flour, which is less refined, with all-purpose flour, which is highly refined and low in protein. The two flours are combined in a bowl and then mixed slowly while the water and either pork fat or oil is added. Once the dough feels soft and warm to the touch, it is adequately mixed. The dough can then be transferred to a lightly floured surface where it should be hand kneaded for about five minutes or until it is smooth and slightly elastic. At this point you should be able to press your finger into the dough and it should bounce back fairly fast, leaving only a small indentation. The dough should then rest at room temperature for at least one hour, but can be refrigerated overnight as long as it returns to room temperature before being manipulated.  The use of bread flour also points to the antecedent of Xiao long man tou, mantou, which is made entirely of high protein bread flour.