Xiao Long Bao Soup Dumplings

Learn how to make delicate Xiao Long Bao with thin wrappers, savory pork filling, and rich hot broth in this authentic homemade recipe.

Xiao Long Bao are delicate Chinese soup dumplings filled with seasoned pork and a savory gel that turns into broth as they steam. This homemade version guides you through making the dough, filling, and pleating technique for tender wrappers and a juicy, flavorful bite. Perfect for a special meal or an impressive dim sum project at home.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 3/4 cup warm water
• 1/2 teaspoon salt
• 1 pound ground pork, preferably with some fat
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 green onions, finely chopped
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups rich chicken stock
• 2 tablespoons unflavored gelatin
• 1 tablespoon soy sauce, for the broth aspic
• 1 teaspoon grated ginger, for the broth aspic
• 24 small squares of parchment paper, optional

Instructions

1. Make the broth aspic first. Warm 1/2 cup of the chicken stock in a small saucepan, then whisk in the gelatin until fully dissolved. Stir in the remaining stock, 1 tablespoon soy sauce, and 1 teaspoon ginger. Pour into a shallow dish and refrigerate until fully set, about 1 hour.
2. Prepare the dough by mixing the flour and salt in a bowl. Add the warm water gradually and stir until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
3. Mix the filling in a large bowl with the pork, soy sauce, Shaoxing wine, sesame oil, ginger, green onions, white pepper, sugar, and salt. Fold in the chilled broth aspic cut into very small cubes. Keep the filling cold until ready to shape.
4. Roll the dough into a log and cut into 24 equal pieces. Keep the pieces covered so they do not dry out.
5. Roll each piece into a thin circle, leaving the center slightly thicker and the edges very thin, about 3 to 3 1/2 inches wide.
6. Place about 1 tablespoon of filling in the center of each wrapper. Pleat the edges around the filling and twist gently to seal the top.
7. Set each dumpling on a parchment square if using. Keep the finished dumplings covered with a damp towel.
8. Bring water to a boil in a steamer or pot fitted with a steaming rack. Arrange the dumplings with space between them and steam over medium-high heat for 10 to 12 minutes, until the wrappers are glossy and the filling is cooked through.
9. Carefully transfer the dumplings to a serving plate and serve immediately while hot and juicy.
10. Serve with black vinegar and thin ginger slices for dipping if desired.