Xiao Long Bao (Soup Dumplings)

Delicate, savory, and bursting with flavor, Xiao Long Bao (Soup Dumplings) are a beloved Chinese delicacy known for their thin, handmade wrappers encasing a juicy pork filling and luscious soup. This recipe guides you through crafting these delightful dumplings from scratch, starting with a supple dough and a rich gelatin-infused chicken stock that melts into a fragrant broth during steaming. The perfectly seasoned pork filling, flavored with ginger, soy sauce, sesame oil, and more, creates an irresistible bite. Steamed to perfection atop cabbage or bok choy leaves, these little pockets of joy are served hot with zingy black vinegar and julienned ginger for dipping. Whether you're a dumpling enthusiast or a home cook seeking a rewarding challenge, this Xiao Long Bao recipe delivers restaurant-quality results right at your table.

Nutriscore Rating: 72/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 4

Ingredients

• 250 grams All-purpose flour
• 150 milliliters Hot water
• 300 grams Ground pork
• 1 tablespoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Shaoxing wine
• 0.5 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 0.5 teaspoon White pepper
• 1 packet Gelatin
• 500 milliliters Chicken stock
• 2 tablespoons Green onion, finely chopped
• 5 leaves Bok choy leaves or napa cabbage (for steaming)

Directions

Step 1

To prepare the dough, place the flour in a large mixing bowl. Slowly pour the hot water into the flour, stirring with a spoon or chopsticks until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 1 hour.

Step 2

For the soup gelatin, dissolve the gelatin in a few tablespoons of cold water and let it bloom for a few minutes. Warm the chicken stock in a saucepan over medium heat, then stir in the gelatin until fully dissolved. Pour the gelatin mixture into a shallow container and refrigerate until firm, about 1-2 hours.

Step 3

In a large bowl, combine the ground pork, minced ginger, soy sauce, oyster sauce, Shaoxing wine, salt, sugar, sesame oil, and white pepper. Mix vigorously in one direction until the mixture becomes sticky and well combined. Finely chop the set chicken gelatin and fold into the pork mixture along with the green onions.

Step 4

Once the dough has rested, divide it into four equal pieces. Take one piece and roll it into a long log about 1-inch thick. Cut the log into 12 equal pieces. Roll each piece into a small ball.

Step 5

Using a small rolling pin, roll each ball into a thin round wrapper about 3 inches in diameter, keeping the center slightly thicker than the edges.

Step 6

Place about 1 tablespoon of the pork mixture in the center of a wrapper. Carefully pleat the edges of the wrapper by pinching, twisting, and rotating the dumpling until fully closed. Ensure the dumpling is sealed tightly to prevent leakage.

Step 7

Line a bamboo steamer with bok choy or napa cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between each dumpling.

Step 8

Bring a pot of water to a boil and place the bamboo steamer over the pot, ensuring the water does not touch the bottom of the steamer. Steam the dumplings for about 10-12 minutes until cooked through.

Step 9

Serve the xiao long bao hot, ideally with a side of black vinegar and julienned ginger for dipping.

Nutrition Facts

Serving size	(1471.0g)

Amount per serving	% Daily Value*
Calories	2145.5

Total Fat 84.2g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 300mg	0%
Sodium 3226.8mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 8.3g	0%
Total Sugars 8.5g
Protein 126.4g	0%

Vitamin D 0IU	0%
Calcium 239.9mg	0%
Iron 17.5mg	0%
Potassium 567.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 24.0%

Carbs: 39.9%