Soup Dumplings (Xiao Long Bao) Recipe
Learn how to make delicious and authentic Soup Dumplings (Xiao Long Bao) at home with this step-by-step recipe. These dumplings are filled with a flavorful pork mixture and a savory aspic that melts into a delicious soup when steamed.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 20–24 dumplings 1x
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup hot water
For the Filling:
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon grated ginger
- 1 clove garlic (minced)
- 1 tablespoon green onion (finely chopped)
For the Aspic (Soup Gelatin):
- 1 1/2 cups chicken stock (preferably homemade)
- 1 tablespoon unflavored gelatin
Instructions
- Prepare the aspic: Warm the chicken stock, dissolve gelatin, refrigerate until firm, then dice.
- Make the dough: Combine flour and water, knead, rest.
- Prepare the filling: Mix pork, soy sauce, wine, oil, sugar, pepper, salt, ginger, garlic, green onion, and aspic cubes.
- Assemble the dumplings: Roll dough, add filling, pleat edges to seal.
- Steam the dumplings: Steam for 8–10 minutes until cooked through.
- Serve: Enjoy with black vinegar and julienned ginger.
Notes
- Work quickly when assembling to keep the aspic cold.
- Store uncooked dumplings in the freezer and steam directly from frozen when ready.
Nutrition
- Serving Size: 2 dumplings
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg
