Soup Dumplings (Xiao Long Bao) Recipe

If you’ve ever experienced the sheer delight of biting into a delicate dumpling and discovering a savory, aromatic broth hidden inside, you’ll know why Soup Dumplings (Xiao Long Bao) are truly legendary. These little bundles of joy are filled with rich pork and a savory aspic that magically transforms into soup as they steam, wrapping you in comfort with every bite. Whether you’re new to Chinese dim sum or a longtime fan, making Soup Dumplings (Xiao Long Bao) at home is a deeply satisfying project—it’s a recipe that brings you straight into the heart of Shanghai right from your own kitchen.

this Recipe

Ingredients You’ll Need

With a handful of staple ingredients and a few special touches, you’ll craft dumplings that rival your dim sum dreams. Each item here plays a crucial role, from the velvety dough to that molten soup center. Get your shopping list together and let’s break down what you’ll need!

• All-purpose flour: Provides the foundation for soft yet sturdy dumpling skin that holds in the flavorful soup.
• Hot water: Hot, not boiling, water is key for creating a supple, easy-to-roll dough with a tender bite.
• Ground pork: The classic, juicy filling—be sure to use pork with a bit of fat for richness and flavor.
• Soy sauce: Adds deep, savory notes and color to the filling.
• Shaoxing wine: This Chinese rice wine brings delightful complexity and a touch of fragrance.
• Sesame oil: For that unmistakable nutty aroma—it’s just not the same without it!
• Sugar: A pinch of sweetness rounds out and balances the savory flavors.
• White pepper: Lighter and more floral than black pepper, giving the filling a gentle heat.
• Salt: Just a bit enhances every other flavor in the dumpling.
• Ginger (grated): Brings warmth and a fresh zing to the pork filling.
• Garlic (minced): For depth and that irresistible aroma when you open a steamer full of dumplings.
• Green onion (finely chopped): Adds color and a mild onion crunch within the juicy filling.
• Chicken stock (preferably homemade): Basis of the aspic—the more flavorful your stock, the better your soup dumplings will be.
• Unflavored gelatin: This is your secret to the soupy surprise inside—don’t skip it!

How to Make Soup Dumplings (Xiao Long Bao)

Step 1: Prepare the Aspic (Soup Gelatin)

This is the soulful heart of Soup Dumplings (Xiao Long Bao). Warm your chicken stock gently, being careful not to let it boil—that keeps the flavors fresh and clean. Sprinkle the gelatin evenly, then whisk until it dissolves completely. Pour this into a shallow dish; it’ll need at least 2 hours in the fridge to firm up. Don’t rush—this step is what gives you the luscious soup inside your dumplings. Once set, dice the aspic into small cubes so they’ll nestle right into your filling.

Step 2: Make the Dough

Ready for a bit of kitchen therapy? Mixing hot water with flour yields a pliable, silky dough that’s easy to work with. Combine both until a shaggy dough forms, then knead on a lightly floured surface for about 8 to 10 minutes, until you feel the dough smooth out beneath your hands. Cover it with a damp towel and let it rest—this relaxes the gluten and makes rolling much easier later on.

Step 3: Prepare the Filling

Now, for flavor central! Combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, pepper, salt, grated ginger, garlic, and green onion in a mixing bowl. Stir everything together well—using chopsticks makes it feel authentic, but a sturdy spoon works just fine. The mixture should look sticky, not loose. Right before you’re ready to assemble, gently fold in those golden cubes of aspic; keeping them cold helps prevent melting, so work briskly from here.

Step 4: Shape the Dumplings

This is when your kitchen starts to feel like a bustling dim sum house! Divide the rested dough into 1-inch balls. Roll each into a 3 to 4 inch round—you want them thin at the edges and just a bit thicker in the center to hold all that soup. Drop a heaping teaspoon of filling, including a few aspic cubes, into the center. Pleat and pinch to seal; don’t worry if your pleats aren’t perfect, your homemade effort makes them beautiful!

Step 5: Steam to Perfection

Place the shaped dumplings into a parchment-lined steamer basket, giving each a little personal space so they won’t stick together. Steam over boiling water for 8 to 10 minutes. As they cook, the aspic melts into soup and the fragrant filling steams to juicy perfection. Serve them piping hot—they’re at their very best straight from the steamer!

How to Serve Soup Dumplings (Xiao Long Bao)

Garnishes

For the finishing touch, a little goes a long way. Traditionally, a dipping sauce of black vinegar with plenty of julienned fresh ginger is classic. You can also sprinkle a few sliced green onions or a dash of chili oil for a modern zing. The brightness and tang of these garnishes beautifully balance each rich, meaty bite.

Side Dishes

Soup Dumplings (Xiao Long Bao) pair wonderfully with crisp Chinese cucumber salad, garlicky sautéed greens, or a pot of jasmine tea. These sides add freshness and lightness, making your dumpling feast both varied and satisfying. For a complete dim sum vibe, include a few steamed buns or scallion pancakes to round out the meal.

Creative Ways to Present

Make your next gathering special by serving the dumplings in traditional bamboo steamers lined with fragrant banana leaves. For fun, individual porcelain Chinese soup spoons make for dramatic single servings—everyone gets their own perfect bite, soup and all! They’re also beautiful on a platter surrounded by an array of dipping sauces for guests to choose from.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Soup Dumplings (Xiao Long Bao), lucky you! Store any cooked leftovers in an airtight container in the refrigerator. They’ll keep for up to two days, though the wrappers may soften slightly as they absorb moisture.

Freezing

For make-ahead magic, shape your dumplings but don’t steam them yet. Arrange the raw dumplings on a parchment-lined tray so they aren’t touching, and freeze until solid. Then transfer to a zip-top bag or airtight container. This way, you always have a batch ready for a quick, impressive meal—just steam straight from frozen, adding an extra couple minutes to the cook time.

Reheating

The best way to revive cooked soup dumplings is to steam them for a few minutes until heated through, bringing the soup back to a delicious melt. Avoid microwaving, as it can turn the delicate skins gummy and cause the soup to leak. If reheating from frozen, always steam—this keeps your Soup Dumplings (Xiao Long Bao) fresh and juicy inside.

FAQs

How do I keep the soup inside from leaking out?

Seal your dumplings tightly by pleating and pinching the top securely. Be sure to keep the edges of your wrappers clean and dry as you work—any filling on the edge can make them harder to seal. Resting the filled dumplings in the fridge for a few minutes before steaming also helps the aspic stay solid.

Can I use store-bought wrappers instead of making my own?

For traditional Soup Dumplings (Xiao Long Bao), homemade wrappers are best, as they’re softer and stretchier, allowing them to hold the broth. If you’re short on time, round gyoza wrappers will work in a pinch—just handle them gently so they don’t tear under the weight of the filling and soup.

What’s the best way to eat Soup Dumplings (Xiao Long Bao) without burning my mouth?

Serve them hot, but let them cool for a minute before eating. The classic technique is to set a dumpling in your spoon, nibble a small hole to let some of the steam out, then sip the broth and eat the dumpling in one or two bites with a little dipping sauce—it’s pure pleasure!

Can I make Soup Dumplings (Xiao Long Bao) with other fillings?

Absolutely! While pork is most classic, you can also use ground chicken, shrimp, or even a vegetable mix. Just keep the aspic element so each dumpling has that iconic soupy center. Adjust seasoning and filling ingredients as you wish—soup dumplings are surprisingly adaptable!

Why use Shaoxing wine in the filling?

Shaoxing wine adds a subtle, savory depth that’s hard to achieve with any other ingredient. It’s a key part of the flavor profile for authentic Soup Dumplings (Xiao Long Bao), but if you can’t find it, a dry sherry or even a splash of sake can be a good substitute.

Final Thoughts

There’s nothing quite as satisfying as making your own Soup Dumplings (Xiao Long Bao) and sharing them with family and friends—each tender morsel is a true labor of love. Give this recipe a try, and let the magic of warm broth and tender pork uplift your next meal. Don’t be surprised if these little dumplings become one of your favorite kitchen traditions!

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