Soup Dumplings (Xiao Long Bao) Recipe
If you’ve never experienced the gleeful burst of savory broth hidden inside a delicate dumpling, Soup Dumplings (Xiao Long Bao) are about to become your absolute favorite bite-sized indulgence. These jewels of Shanghai cuisine Appetizer, Main Course. Making Soup Dumplings (Xiao Long Bao) at home is a rewarding culinary adventure, and while they’re a labor of love, the first steamy, fragrant bite makes every step worthwhile.
Ingredients You’ll Need
The magic of Soup Dumplings (Xiao Long Bao) is that they use such simple ingredients, yet each one is absolutely essential to the final flavor and texture. Each component plays a unique role, giving you that unforgettable balance of savory filling, luscious soup, and tender wrapper.
- Ground pork: Choose pork with a bit of fat—this makes the filling juicy and flavorful.
- Soy sauce: Adds depth and signature umami notes to the pork.
- Shaoxing wine: A classic Chinese rice wine that boosts aroma and authenticity.
- Sesame oil: Just a small amount delivers a toasty, nutty finish.
- Sugar: Balances the salty savoriness and enhances overall harmony.
- Grated ginger: Wakes up the filling with subtle warmth and brightness.
- White pepper: A pinch brings gentle heat and classic Chinese flavor.
- Salt: Necessary for bringing out all those rich pork flavors.
- Pork or chicken stock: This is the backbone of your soup—choose a full-flavored stock for the best results.
- Unflavored gelatin: Essential for transforming broth into the wobbly aspic that melts inside the dumplings.
- All-purpose flour: Provides the base for your dumpling wrappers, sturdy yet tender after steaming.
- Warm water: Makes your dough pliable and easy to roll fine and thin.
How to Make Soup Dumplings (Xiao Long Bao)
Step 1: Prepare the Savory Aspic
The aspic is what gives Soup Dumplings (Xiao Long Bao) their celebrated soup-filled center. Begin by gently heating pork (or chicken) stock in a saucepan until warm. Sprinkle in the unflavored gelatin, stirring briskly until completely dissolved. Pour this mixture into a shallow dish and refrigerate for at least two hours until set—you’re looking for a firm, wobbly jelly. Once it’s ready, carefully chop the aspic into small cubes so it can melt into sumptuous broth when the dumplings steam.
Step 2: Mix the Juicy Pork Filling
In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, grated ginger, white pepper, and salt. Mix until just combined (overmixing can make the filling tough). Next, gently fold in the chilled aspic cubes. This step is key—the cubes must be evenly distributed, but not broken up too much. Place the filling in the refrigerator while you prepare the dough, keeping everything chilled so the aspic doesn’t melt prematurely.
Step 3: Make the Silky Dumpling Dough
To make the wrapper dough, blend all-purpose flour and warm water in a mixing bowl. Stir until you see a shaggy, slightly sticky dough forming. Turn it out onto a clean surface and knead for 8–10 minutes until the dough feels smooth and elastic. Cover it with a damp towel and let it rest for 30 minutes—this rest relaxes the gluten so the wrappers become ultra-tender after steaming.
Step 4: Shape and Fill the Dumplings
After resting, divide your dough into small pieces (about 30) and roll each one into a ball. Using a rolling pin, flatten each ball into a round about 3 inches in diameter. They should be thin at the edges but a bit thicker in the middle to hold all that delicious soup. Place a spoonful of your filling in the center of each wrapper, then carefully pleat and pinch the edges together at the top, fully sealing in the treasure inside. This classic shape is what sets Soup Dumplings (Xiao Long Bao) apart from other dumplings.
Step 5: Steam and Serve Hot
Line your steamer basket with parchment or cabbage leaves to prevent sticking. Arrange the sealed dumplings about an inch apart to ensure steam circulates and they cook evenly. Bring a pot of water to a rolling boil, set the steamer on top, and steam for 8–10 minutes, or until the wrappers turn glossy and slightly translucent. Carefully remove and serve these beauties piping hot, making them impossible to resist.
How to Serve Soup Dumplings (Xiao Long Bao)
Garnishes
For the most authentic experience, serve your Soup Dumplings (Xiao Long Bao) with slivers of fresh ginger and a drizzle of Chinese black vinegar. These sharp, aromatic toppings cut through the richness and bring the dish’s flavors to life. If you like a little heat, a drop of chili oil on the side is perfection.
Side Dishes
Pair your Soup Dumplings (Xiao Long Bao) with crisp-tender Chinese greens—think garlic sautéed bok choy or blanched gai lan—for a refreshing contrast. A light cucumber salad or cold tofu appetizer can also provide cooling notes alongside your steamy dumplings. A simple bowl of hot tea is all you need to round out the experience.
Creative Ways to Present
For a heartfelt dinner party, arrange these dumplings in bamboo baskets lined with banana leaves for a stunning, natural presentation. You can also nestle them in deep Asian-style soup spoons so each guest can pick up a dumpling without worrying about losing any precious broth. Swirl extra ginger and vinegar together in pretty dipping dishes for that memorable restaurant feel.
Make Ahead and Storage
Storing Leftovers
Soup Dumplings (Xiao Long Bao) are at their best steaming fresh, but if you have leftovers, store cooled dumplings in an airtight container in the refrigerator for up to three days. To prevent sticking, place a parchment sheet between layers.
Freezing
Want Soup Dumplings (Xiao Long Bao) on hand for anytime cravings? Arrange uncooked dumplings on a tray so they don’t touch, freeze until firm, then transfer to a freezer bag. They’ll keep beautifully for up to two months, letting you steam a fresh batch in minutes.
Reheating
For refrigerated leftovers, gently steam the dumplings for 3–5 minutes to reheat. If starting from frozen, pop them directly into the steamer and give them an extra 2–3 minutes on top of the usual steaming time. Avoid microwaving, which can toughen the dough and risk losing that magical soup inside.
FAQs
Can I use store-bought dumpling wrappers for Soup Dumplings (Xiao Long Bao)?
While pre-made wrappers are handy, they’re usually a bit too thick and stiff for authentic Soup Dumplings (Xiao Long Bao). Homemade dough creates the perfect delicate, stretchy wrapper that allows the soup to shine—well worth the (minimal!) extra effort.
How do I keep the dumplings from sticking to the steamer?
Line your steamer with parchment paper (poke holes to allow steam through) or use napa cabbage leaves. This prevents sticking and also imparts a lovely subtle fragrance to your Soup Dumplings (Xiao Long Bao).
What’s the secret to getting lots of soup inside each dumpling?
The gelatin-rich aspic is the key! Make sure it’s fully set and diced before mixing into the filling, and keep the filling cold as you work. A generous amount of aspic ensures every dumpling packs a delightful, brothy surprise.
Can I make a vegetarian version?
Absolutely! Swap the pork for a mix of finely chopped mushrooms or tofu, and use a rich vegetable broth for the aspic. The method is the same, and you’ll be amazed at the umami flavor you can create with plant-based ingredients.
What’s the best way to eat Soup Dumplings (Xiao Long Bao)?
For the ultimate experience, gently lift the dumpling with chopsticks or a spoon, nibble a small hole, sip out the steaming broth, then enjoy the rest with ginger vinegar—just like a seasoned Shanghai street food fan!
Final Thoughts
Homemade Soup Dumplings (Xiao Long Bao) are a real treat, and every bite bursts with warmth, comfort, and irresistible flavor. Once you taste the results, you’ll wonder why you didn’t dive into making these at home sooner. Gather your favorite people, roll up your sleeves, and get ready to share this unforgettable dish—it’s pure joy in every bite!
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Soup Dumplings (Xiao Long Bao) Recipe
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 30 dumplings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Soup Dumplings (Xiao Long Bao) with this simple recipe. These Chinese dumplings are filled with a flavorful pork mixture and a savory gelatin broth, all wrapped in a delicate dough and steamed to perfection.
Ingredients
For the filling:
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
For the aspic (gelatin broth):
- 1 1/2 cups pork or chicken stock
- 1 tablespoon unflavored gelatin
For the dough:
- 2 cups all-purpose flour
- 3/4 cup warm water
Instructions
- Start by making the aspic: In a small saucepan, heat the stock until warm, then sprinkle in the gelatin and stir until completely dissolved. Pour into a shallow dish and refrigerate for at least 2 hours until set. Once firm, chop the aspic into small cubes.
- In a bowl, mix together the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, ginger, white pepper, and salt. Gently fold in the aspic cubes and refrigerate until ready to use.
- To make the dough, combine flour and warm water in a mixing bowl. Stir until a shaggy dough forms, then knead for 8–10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
- Divide the dough into small portions and roll each into a thin, round wrapper about 3 inches in diameter. Place a spoonful of filling in the center of each wrapper. Carefully pleat the edges and pinch to seal the top.
- Place dumplings on parchment-lined steamer baskets. Bring a pot of water to a boil and steam the dumplings for 8–10 minutes. Serve hot with a dipping sauce of black vinegar and julienned ginger.
Notes
- Keep the dough and wrappers covered while working to prevent drying.
- For a richer broth, make your own pork stock with bones.
- These freeze well—freeze uncooked and steam straight from frozen, adding a couple of extra minutes.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 3 dumplings
- Calories: 180
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg
