Soup Dumplings (Xiao Long Bao)

Soup Dumplings, or Xiao Long Bao, are a beloved Chinese delicacy known for their thin, tender wrappers filled with savory ground pork and rich, flavorful broth. Steamed to perfection in bamboo baskets, these dumplings deliver an explosion of soup and meat in every bite. Making them at home may take a bit of time, but the results are incredibly rewarding and deeply satisfying.

Why You’ll Love This Recipe

Xiao Long Bao are unlike any other dumpling—each one is a pocket of warmth, comfort, and umami. The soup inside melts from a gelatin-rich filling during steaming, creating a juicy bite wrapped in delicate dough. This recipe walks you through the process step by step so you can recreate your favorite dim sum treat in your own kitchen. Perfect for a weekend cooking project or impressing guests with handmade dumplings.

ingredients

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

For the dough:

• All-purpose flour
• Hot water

For the filling:

• Ground pork
• Ginger (grated or minced)
• Garlic (minced)
• Soy sauce
• Shaoxing wine (or dry sherry)
• Sesame oil
• Sugar
• Salt
• White pepper
• Green onions (optional)

For the aspic (soup gelatin):

• Pork bones or skin
• Water
• Ginger
• Scallions
• Shaoxing wine
• Salt

directions

1. Make the soup gelatin (aspic):
   Simmer pork bones or skin with water, ginger, scallions, wine, and salt for several hours until thick and gelatinous. Strain and chill until solid. Dice into small cubes.
2. Make the dough:
   Mix flour with hot water and knead until smooth and elastic. Cover and let rest for 30–60 minutes.
3. Make the filling:
   Combine ground pork with soy sauce, sesame oil, ginger, garlic, sugar, wine, and seasonings. Mix until smooth and slightly sticky. Fold in diced aspic cubes. Chill until ready to use.
4. Assemble the dumplings:
   Roll dough into a log, cut into small pieces, and roll each into a thin circle (about 3 inches wide). Place a spoonful of filling in the center, then pleat and pinch the dough to seal the top tightly.
5. Steam the dumplings:
   Place dumplings on parchment-lined steamer baskets. Steam over high heat for 8–10 minutes until the wrappers are translucent and slightly puffed.
6. Serve:
   Serve hot with black vinegar and julienned ginger for dipping.

Servings and timing

Prep time: 1 hour 30 minutes (includes aspic and dough rest)
Cook time: 10 minutes
Total time: About 2 hours
Servings: About 20–24 dumplings

Variations

• Chicken version: Use ground chicken and chicken stock for a lighter dumpling.
• Seafood mix: Add minced shrimp to the pork for extra flavor.
• Vegetarian: Use mushrooms and vegetable aspic made with agar agar.
• Spicy twist: Add chili oil or spicy broth cubes to the filling for heat.
• Shortcut: Use store-bought gyoza wrappers and pre-made broth gelatin.

storage/reheating

Uncooked dumplings can be frozen on a tray, then transferred to a bag and stored for up to 2 months. Steam directly from frozen, adding a couple of minutes to the cook time.

Cooked dumplings are best enjoyed fresh, but can be refrigerated and steamed again for 3–4 minutes to reheat.

FAQs

What makes the soup inside the dumpling?

The soup comes from the aspic (gelatin broth) added to the filling. It melts during steaming to create the signature liquid center.

Can I use store-bought wrappers?

You can, but traditional wrappers for Xiao Long Bao are thinner and stretchier than most commercial dumpling skins.

Do I have to make the aspic from scratch?

For the best flavor, yes. However, you can use store-bought pork broth and add unflavored gelatin as a shortcut.

Why is my dough tearing when I fold?

The dough may be too dry or not rested enough. Let it rest and roll gently for elasticity.

How do I keep the dumplings from sticking?

Use parchment paper or cabbage leaves in your steamer basket to prevent sticking.

What’s the best way to eat Xiao Long Bao?

Carefully pick one up with chopsticks, place it on a spoon, bite a small hole to release steam, sip the broth, then eat the rest.

Can I make these in advance?

Yes, assemble and freeze them raw. Do not refrigerate raw dumplings as the moisture can cause the dough to break down.

How thin should the wrappers be?

Aim for about 1/16 inch—thin enough to be delicate, but not so thin they tear when filled.

Is it okay to use a stand mixer for the dough?

Yes, a stand mixer with a dough hook can make kneading easier and more consistent.

Can I make them gluten-free?

It’s difficult, as traditional wrappers rely on gluten for stretch. Look for specialty recipes using rice flour or starch blends.

Conclusion

Soup Dumplings (Xiao Long Bao) are a rewarding homemade project that delivers an impressive result: delicate wrappers filled with rich, flavorful pork and molten broth. With a little patience and practice, you can bring the magic of a dim sum classic into your own kitchen. Serve them fresh from the steamer with a side of black vinegar and ginger, and enjoy the comfort of soup and dumpling in one perfect bite.

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