Soup Dumplings (Xiao Long Bao) are one of those legendary dishes that instantly transport you to a bustling Shanghai teahouse with every delicate, brothy bite. These tender steamed dumplings are filled with juicy pork and a magical pocket of savory soup, all wrapped up in a beautifully pleated dough. The combination is a masterpiece for the senses, bringing together comforting flavors, stunning texture, and a hit of umami warmth. Once you try making Soup Dumplings (Xiao Long Bao) at home, your kitchen might just become everyone’s favorite dumpling spot!
Ingredients You’ll Need
Even though Soup Dumplings (Xiao Long Bao) taste incredibly complex, each ingredient plays a simple but essential role in building up that signature burst of flavor and melt-in-your-mouth texture. Here’s what you’ll need and why you shouldn’t skip a single component!
- Low-sodium chicken stock (2 cups): The backbone of your soup’s flavor; rich stock ensures a deep-tasting aspic.
- Unflavored gelatin powder (1/4 cup): This sets the broth into a jelly, so your dumplings are perfectly soupy but not soggy when steamed.
- Soy sauce (2 tablespoons for aspic, 2 tablespoons for filling): Adds savory, salty depth to both your soup and pork mixture.
- Shaoxing wine (1 tablespoon for aspic, 1 tablespoon for filling): A splash of this Chinese cooking wine gives warmth and a lift to the aromatic profile.
- Sesame oil (1 teaspoon for aspic, 1 teaspoon for filling): Just a hint brings that signature nutty aroma that makes these dumplings irresistible.
- Sugar (1/2 teaspoon for aspic, 1 teaspoon for filling): Balances out the saltiness and sharpness in the mix.
- White pepper (1/4 teaspoon for aspic, 1/4 teaspoon for filling): Adds gentle heat and brightness without overwhelming the other flavors.
- Ground pork, about 20% fat (1 pound): Choose pork with a little extra fat for the juiciest, most flavorful filling.
- Green onions, finely chopped (2): For a touch of freshness and mild oniony flavor.
- Ginger, grated (1 tablespoon): Brings zesty lift and pungency that cuts through the richness.
- Salt (1/2 teaspoon): Essential for enhancing all the savory notes in your dumplings.
- All-purpose flour (2 cups): The base for your dumpling wrappers—go with unbleached for a little extra chew.
- Hot water (3/4 cup): Using hot water helps create a more elastic dough that’s easier to pleat thinly.
- Salt (1/4 teaspoon for dough): Adds a whisper of savory flavor and helps strengthen the dough structure.
- Chinese black vinegar (for serving): Sharp, fragrant vinegar is a classic dipping sauce.
- Fresh ginger matchsticks (for serving): Bright and spicy, they add the finishing touch to the dipping sauce.
How to Make Soup Dumplings (Xiao Long Bao)
Step 1: Make the Savory Aspic (Gelatinized Soup)
This is the secret ingredient that transforms dumplings into the legendary Soup Dumplings (Xiao Long Bao). Gently heat your chicken stock along with soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper until it’s steaming but not boiling. Sprinkle in the gelatin powder and whisk constantly to dissolve it completely. Transfer your flavored stock to a shallow dish, let it cool down, and set it in the fridge for at least three hours until beautifully firm. Once set, cut into tiny cubes—the aspic will melt inside the dumpling as it steams and become a luscious soup.
Step 2: Prepare the Dough
In a large bowl, stir the flour and a pinch of salt together, then gradually add your hot water while stirring continuously. Knead for 8 to 10 minutes until the dough becomes smooth and elastic—it’s a workout, but the texture is totally worth it. Cover with a damp towel and let rest for an hour, which helps relax the gluten and makes rolling out thin wrappers much easier.
Step 3: Mix the Pork Filling
While the aspic chills and the dough rests, combine your ground pork with finely chopped green onions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. The mix should be fragrant and sticky. Right before wrapping, gently fold in the aspic cubes, keeping the mixture cold so the jelly doesn’t start melting. Every cube will become a burst of soup inside each dumpling.
Step 4: Shape and Fill the Dumplings
Divide your dough into 20 equal pieces and roll each one into a ball. Using a small rolling pin, roll each dough ball into a circle about 3 to 3.5 inches wide, keeping the center slightly thicker so the soup doesn’t break through. Spoon about a tablespoon of filling in the center, then fold the edges up and pleat as you go—aim for 12–15 little folds, and don’t stress if they’re not perfect! Pinch at the top to seal the dumpling tightly.
Step 5: Steam to Perfection
Line your steamer baskets with parchment paper (poke a few holes so steam circulates), and arrange the dumplings at least an inch apart, so they don’t stick together as they expand. Bring a pot of water to a roaring boil, place the steamer baskets on top, and steam for about 8 minutes. The dough should turn slightly translucent, and the pork filling will be cooked just right—don’t oversteam, or you’ll risk losing all that precious soup!
How to Serve Soup Dumplings (Xiao Long Bao)
Garnishes
It’s traditional—and honestly magical—to serve Soup Dumplings (Xiao Long Bao) with matchstick-cut fresh ginger and a dish of Chinese black vinegar for dipping. The zippy ginger soothes the richness of the pork, and the vinegar’s tang cuts through each bite, making every mouthful pop.
Side Dishes
Round out your dumpling feast with crisp quick-cured cucumber salad, sautéed garlicky greens like bok choy, or even a bowl of comforting egg drop soup. These sides keep the meal light and refreshing, letting the Soup Dumplings (Xiao Long Bao) shine while offering balance.
Creative Ways to Present
Try serving your soup dumplings in individual bamboo baskets for a restaurant-style experience, or arrange them on colorful ceramic plates lined with banana leaf for a festive touch. Garnish with edible flowers or finely sliced scallion greens for a pop of color—a little playful presentation makes this meal feel like a special celebration.
Make Ahead and Storage
Storing Leftovers
If you have leftover Soup Dumplings (Xiao Long Bao) — a rare miracle! — let them cool completely, then store them in a single layer (not stacked) in an airtight container in your refrigerator. Enjoy within two days for best texture and flavor.
Freezing
For longer storage, freeze uncooked, shaped dumplings on a parchment-lined baking sheet until solid, then transfer to a zipper-top bag for up to three months. This method ensures they don’t stick together, and you can steam them straight from the freezer—just add a couple extra minutes to the steaming time.
Reheating
Gently re-steam refrigerated or frozen dumplings (never microwave—they lose their texture and the soup may spill out!). Place them in a lined steamer basket and steam over boiling water until hot throughout: about 5 minutes for refrigerated, and 10 minutes from frozen.
FAQs
How do the soup dumplings get their soup inside?
It’s a bit of culinary magic using aspic, a rich, gelatin-set broth cut into cubes and stirred into the pork filling. While steaming, the aspic melts into delicious soup that fills the inside of each dumpling, creating the signature Soup Dumplings (Xiao Long Bao) effect.
What is the best way to eat Soup Dumplings (Xiao Long Bao) without making a mess?
Let the dumpling cool for a moment, then carefully lift it onto a soup spoon. Take a small bite from the top to let the steam escape, sip out some of the soup, then dip into the ginger-vinegar sauce and enjoy the rest in one or two bites.
Can I use store-bought wrappers?
While convenient, store-bought dumpling wrappers are often too thick and don’t have the stretchy texture needed for traditional Soup Dumplings (Xiao Long Bao). For best results, make the dough at home—you’ll notice the difference!
Why do my dumplings sometimes burst open while steaming?
This usually happens if the wrappers are rolled too thin, if overfilled, or if steamed for too long. Make sure to keep the center of each wrapper slightly thicker, and avoid overcrowding the steamer basket so each dumpling gets even heat.
Do I really need to pleat the dumplings?
While not strictly required, pleating helps seal in the soup and creates that classic look. Even simple pleats will do—a little practice and you’ll be a Soup Dumplings (Xiao Long Bao) pro, and the result is worth the effort!
Final Thoughts
There is nothing quite like sharing a freshly steamed basket of Soup Dumplings (Xiao Long Bao) with friends or family—especially when you’ve crafted each one by hand. Every bite is a celebration of flavor, warmth, and tradition. Give this recipe a try and let your kitchen be filled with joy (and possibly a bit of happy slurping!). You’ll be surprised at just how rewarding and fun making your own Soup Dumplings (Xiao Long Bao) at home can be!
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Soup Dumplings (Xiao Long Bao) Recipe
- Total Time: 4 hours 20 minutes
- Yield: 20 dumplings (4 servings) 1x
- Diet: Non-Vegetarian
Description
Learn how to make traditional Chinese soup dumplings, known as Xiao Long Bao, with a flavorful pork filling and a gelatinized soup center, all wrapped in a delicate dough. These steamed dumplings are a delightful treat for any occasion.
Ingredients
For the aspic (gelatinized soup):
- 2 cups low-sodium chicken stock
- 1/4 cup unflavored gelatin powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
For the filling:
- 1 pound ground pork (about 20% fat)
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the dough:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/4 teaspoon salt
- Chinese black vinegar and fresh ginger matchsticks
For serving:
Instructions
- Prepare the aspic: In a saucepan, bring chicken stock, soy sauce, Shaoxing wine, sesame oil, sugar, and pepper to a simmer. Whisk in gelatin until dissolved. Pour into a shallow dish and refrigerate until firm, at least 3 hours. Cut into small cubes.
- Prepare the dough: Mix flour and salt in a bowl. Slowly add hot water while stirring until a dough forms. Knead for 8 to 10 minutes until smooth. Cover and let rest for 1 hour.
- Prepare the filling: Mix ground pork with green onions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Fold in the aspic cubes.
- Assemble the dumplings: Roll rested dough into a log and divide into 20 equal pieces. Roll each piece into a thin circle, keeping the center slightly thicker. Place a spoonful of filling in the center, pleat edges together, and pinch at the top to seal.
- Steam the dumplings: Place dumplings on parchment-lined steamer baskets. Steam over boiling water for 8 minutes until cooked through.
- Serve: Serve hot with black vinegar and ginger matchsticks.
Notes
- Keep the filling cold while assembling to prevent aspic from melting.
- Pleating takes practice—aim for 12 to 15 folds per dumpling.
- Do not oversteam, as the dumplings may burst.
- Prep Time: 1 hour (plus 3 hours chilling for aspic)
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
- Calories: 310
- Sugar: 2g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
