Why You’ll Love This Recipe

Soup Dumplings, or Xiao Long Bao, are delicate Chinese steamed dumplings filled with a savory meat filling and rich, flavorful soup that bursts in your mouth with every bite. Originally from Shanghai, these dumplings are a favorite in dim sum cuisine and make an impressive homemade dish that’s both comforting and exciting.

ingredients

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

all-purpose flourhot waterunflavored gelatinchicken stockground porksoy sauceshaoxing winegingerscallionssugarwhite peppertoasted sesame oil

directions

Start by preparing the soup gelatin. Heat the chicken stock and dissolve the unflavored gelatin in it. Pour into a shallow dish and refrigerate until set.

In a mixing bowl, combine ground pork, soy sauce, Shaoxing wine, grated ginger, minced scallions, sugar, white pepper, and sesame oil. Mix until well incorporated. Once the soup gelatin is firm, dice it into small cubes and fold into the pork mixture. Chill.

To make the dough, slowly add hot water to the flour and knead until smooth. Let it rest covered for 30 minutes.

Divide the dough into small balls and roll each one into a thin circle.

Place a spoonful of filling in the center of each wrapper. Carefully pleat and pinch the edges to seal the dumpling, creating a small pouch.

Place the dumplings in a bamboo steamer lined with parchment or cabbage leaves.

Steam over boiling water for 8-10 minutes, until the dumplings are translucent and fully cooked.

Serve immediately with black vinegar and ginger dipping sauce.

Servings and timing

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

Variations

Use ground chicken or a pork-shrimp blend for different flavor profiles.

Add finely chopped mushrooms for a more earthy filling.

Mix in chili oil to the dipping sauce for extra heat.

Use pre-made dumpling wrappers for convenience.

storage/reheating

Store uncooked dumplings in a single layer on a tray in the freezer, then transfer to a bag for up to 1 month.Steam frozen dumplings for 10-12 minutes without thawing.Leftover cooked dumplings can be refrigerated for up to 2 days and reheated by steaming again for 5-6 minutes.

FAQs

What is the soup inside Xiao Long Bao?

The soup comes from gelatinized broth that melts during steaming.

Can I use store-bought wrappers?

Yes, though homemade wrappers provide the best texture and elasticity.

How do I prevent dumplings from breaking?

Seal tightly and avoid overfilling. Steam gently without overcrowding.

What’s the best way to eat them?

Place the dumpling on a spoon, nibble the top, sip the soup, then eat the rest.

Can I make the soup gelatin in advance?

Yes, it can be made and refrigerated up to 3 days ahead.

Is Xiao Long Bao hard to make?

It requires some technique but is very doable with practice and patience.

Can I use beef instead of pork?

Yes, but pork provides the most traditional flavor and texture.

Do I need a bamboo steamer?

It’s recommended, but a metal steamer with parchment works too.

Are they gluten-free?

Not traditionally—use gluten-free flour and tamari for a GF version.

What dipping sauce goes best?

Black vinegar with julienned ginger is the classic choice.

Conclusion

Soup Dumplings (Xiao Long Bao) are a delicious, hands-on culinary experience that brings restaurant-quality flavor into your kitchen. With their rich filling and signature soup burst, they’re a standout dish that impresses every time. Mastering them at home is a rewarding journey into traditional Chinese cuisine that’s well worth the effort.