Soup Dumplings (Xiao Long Bao)

Why You’ll Love This Recipe

Soup Dumplings, or Xiao Long Bao, are delicate steamed buns filled with seasoned pork and a rich, savory broth. Originating from the Jiangnan region of China, these dumplings offer a burst of warm soup and meaty flavor in each bite. They’re a favorite in dim sum restaurants and make an impressive homemade treat for any special occasion or cozy dinner.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
hot water
ground pork
ginger
scallions
soy sauce
Shaoxing wine
sesame oil
sugar
salt
white pepper
unflavored gelatin
chicken stock

directions

Prepare the aspic: In a small saucepan, heat chicken stock with gelatin until dissolved. Pour into a shallow dish and refrigerate until firm. Dice into small cubes.

Make the dough: Combine flour and hot water in a bowl. Knead into a smooth dough, cover, and let it rest for 30 minutes.

Prepare the filling: Mix ground pork with grated ginger, minced scallions, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Fold in the aspic cubes.

Divide and roll the dough into small wrappers. Keep them covered to avoid drying out.

Place a spoonful of filling in the center of each wrapper. Carefully pleat and pinch the edges to seal, ensuring the dumplings are closed tightly.

Steam over high heat for 8-10 minutes using parchment-lined bamboo steamers.

Serve hot, ideally with black vinegar and julienned ginger for dipping.

Servings and timing

This recipe yields approximately 30 dumplings.
Preparation time: 1 hour (including dough rest and aspic chilling)
Cooking time: 10 minutes
Total time: 1 hour 10 minutes

Variations

Substitute ground chicken or shrimp for pork for a lighter filling.
Add minced mushrooms or cabbage for extra texture.
Infuse the aspic with herbs like star anise or green onion for added depth.
Use store-bought dumpling wrappers for a quicker version.

storage/reheating

Store uncooked dumplings in a single layer in the freezer for up to 2 months.
Steam from frozen, adding an extra 2-3 minutes to the cooking time.
Reheat steamed dumplings in a steamer for best results—avoid microwaving to prevent bursting.

FAQs

What is the soup inside Xiao Long Bao made of?
The soup comes from aspic (gelatinized broth) that melts during steaming.

Can I make them ahead of time?
Yes, freeze them uncooked and steam when ready to serve.

Do I need special equipment?
A bamboo steamer is traditional, but any steamer will work.

Can I use store-bought wrappers?
Yes, but handmade wrappers are more tender and elastic for pleating.

Why is my filling dry?
Ensure the aspic is well-incorporated and the pork has enough fat.

How do I eat them without burning myself?
Let them cool slightly, then gently bite the top to sip the soup before eating the rest.

Are Xiao Long Bao gluten-free?
No, they use wheat-based wrappers. Gluten-free versions require alternative flours.

What kind of vinegar should I serve with them?
Chinkiang black vinegar with ginger is traditional.

Can I steam them without parchment?
Use cabbage leaves or lightly oiled foil as an alternative.

Do I need to refrigerate the aspic overnight?
No, chilling for 1-2 hours until firm is sufficient.

Conclusion

Soup Dumplings (Xiao Long Bao) are a culinary masterpiece that combine craftsmanship and flavor in every bite. With their tender wrappers, juicy filling, and rich soup core, they deliver a unique and satisfying experience. Perfect for gatherings or indulging yourself, mastering these dumplings is a rewarding kitchen adventure.

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