Xiaolongbao, or soup dumplings, are delicate Chinese dumplings filled with minced pork and a flavorful broth. This Best Xiaolongbao Recipe guides you through creating these iconic dumplings with a rich soup inside and a perfectly thin dough. Serve with a soy-vinegar dipping sauce for an authentic taste of Shanghai cuisine.

Perfect Soup Dumplings from Scratch
Xiaolongbao, also known as soup dumplings, are a beloved Chinese delicacy originating from Shanghai. These dumplings are filled with tender pork and a rich, savory broth that bursts in your mouth with every bite. This Best Xiaolongbao Recipe will guide you through the process of making these delicious dumplings from scratch, with a focus on achieving the perfect balance of thin dough, flavorful filling, and the signature soup inside. Whether you’re a seasoned dumpling maker or a beginner, this recipe ensures success and authenticity.
What is Xiaolongbao?
Xiaolongbao are traditional Chinese steamed dumplings that are filled with a combination of minced pork and soup broth, encased in a thin dough wrapper. The soup inside is created by adding gelatin cubes to the filling, which melt during the steaming process. Originating from Shanghai, these dumplings are typically served as an appetizer or main course and are often enjoyed with a dipping sauce made from soy sauce, black vinegar, and ginger.

How Should Xiaolongbao Taste?
A perfect Xiaolongbao should have a delicate, thin wrapper that holds a rich, savory filling and a flavorful soup inside. The pork filling should be tender and well-seasoned with ginger, garlic, and soy sauce, while the soup should be hot and bursting with umami flavor. The combination of the tender meat and the rich broth makes Xiaolongbao one of the most satisfying dumplings in Chinese cuisine.
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Tips for Making the Best Xiaolongbao
To make the best Xiaolongbao, follow these key tips:
- Make the Soup Gelatin Ahead of Time: The gelatin is what creates the soup inside the dumplings. Make sure it’s fully set before folding it into the filling. This allows the broth to melt during steaming, creating the signature soupy center.
- Knead the Dough Properly: The dough needs to be smooth and elastic to create a thin yet sturdy wrapper. Knead it well and let it rest for at least 30 minutes before rolling it out.
- Pleat with Care: Pleating the dumplings is an essential step to ensuring the filling and soup stay inside. Gently fold and pleat the dough, pressing it closed at the top to create a secure seal.
- Steam Immediately: Xiaolongbao should be steamed right after shaping to prevent the dough from becoming soggy. Place them in a lined bamboo steamer to ensure they don’t stick and steam until the wrappers are translucent and fully cooked.

Xiaolongbao Recipe
Equipment
- Bamboo steamer or metal steamer
- Rolling Pin
- Large mixing bowl
- Small saucepan
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 3/4 cup warm water
- Pinch of salt
For the Filling:
- 250 gm ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp ginger
- 2 garlic cloves
- 1 green onion finely chopped
- salt and pepper to taste
For the Soup Gelatin (Aspic):
- 1 cup chicken broth
- 2 tsp unflavored gelatin
- 1 tbsp soy sauce
- 1 tbsp shaozing wine
- 1/2 tsp seasme oil
Instructions
- 1. Make the Soup Gelatin (Aspic)In a small saucepan, heat the chicken broth, soy sauce, Shaoxing wine, and sesame oil. Once simmering, stir in the unflavored gelatin until fully dissolved.Pour the mixture into a shallow dish and refrigerate for at least 1 hour, or until firm. Once set, cut the gelatin into small cubes and set aside.2. Prepare the DoughIn a large mixing bowl, combine the flour and a pinch of salt. Gradually add the warm water while stirring until a dough forms.Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.Cover the dough with a damp cloth and let it rest for 30 minutes.3. Make the FillingIn a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, ginger, garlic, and green onion. Mix well.Fold in the prepared soup gelatin cubes, ensuring they are evenly distributed throughout the filling.4. Shape the DumplingsDivide the dough into small balls (about 1 tablespoon each). Roll each ball into a thin circle (about 3 inches in diameter).Place 1 tablespoon of filling in the center of each dough circle. Carefully pleat the edges of the dough around the filling, sealing the dumpling at the top.5. Steam the XiaolongbaoLine a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.Place the dumplings in the steamer, leaving space between each.Steam over boiling water for 10-12 minutes, or until the dumplings are cooked through.6. ServeServe the Xiaolongbao hot with a dipping sauce made from soy sauce, black vinegar, and ginger. Enjoy carefully, as the soup inside can be hot!
Notes
- Soup Gelatin: The gelatin is key to creating the soup inside the dumplings. It melts during steaming, forming the delicious broth within each bite.
- Dough Thickness: The dough should be rolled thin but sturdy enough to hold the filling and soup without tearing. Practice makes perfect!
- Freeze for Later: You can freeze the uncooked dumplings for up to 1 month. Steam them directly from frozen, adding a couple of extra minutes to the cooking time.
Conclusion
Xiaolongbao, or soup dumplings, are a culinary treasure that requires a bit of patience but delivers extraordinary rewards. This Best Xiaolongbao Recipe offers a step-by-step guide to making these delicate dumplings from scratch, with tips on achieving the perfect balance of thin dough, flavorful filling, and the iconic soup inside. Whether served as a starter or main dish, Xiaolongbao is sure to impress. Pair with a soy-vinegar dipping sauce, and enjoy the rich, savory flavors of this iconic Chinese dish.