Xiaolongbao Recipe

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.

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Prep Time 1

Cook Time 10

Chilling time 20

Total Time 1 30

Course Appetizer, Main Course

Cuisine Chinese

Servings 20 dumplings

Calories 180 kcal

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 Dough
In 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 Filling
In 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 Dumplings
Divide 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 Xiaolongbao
Line 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. Serve
Serve 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.