I teach How To Make Soup Dumplings using pantry staples and simple techniques to achieve restaurant quality xiao long bao at home.

Jump to Recipe

I never thought I’d nail xiao long bao at home, but after a few disasters I figured out how to coax real soup into a tiny dough pouch. I use simple things like all purpose flour and ground pork, nothing exotic, and the results surprised even me.

The wrappers get thin yet strong, the filling stays juicy, and if you poke one just right a little treasure of broth spills out. This is a hands on small triumph, equal parts patience and dumb luck, perfect for anyone curious about How To Make Soup Dumplings.

Try it, you might be hooked, or youll at least laugh at your first attempt.

Ingredients

Print Recipe (No Advertisments)

Main carb for wrappers gives chew and structure, low fiber modest protein.
Primary protein and fat source keeps soup dumplings juicy and savory.
Adds rich collagen it turns into savory soup boosts umami and minerals.
Solidifies broth into jelly melts when steamed to make hot soup burst.
Salty umami seasoning gives depth and a touch of savory sweetness.
Fresh heat and brightness cuts richness aids digestion slightly.
Oniony freshness mild crunch adds aroma and light vegetal notes.
Small amount adds nutty aroma and richness but strong so use sparingly.
Thickens filling slightly helps meat hold juices without being gluey.

Ingredient Quantities

2 cups (250 g) all-purpose flour

3/4 cup (180 ml) boiling water, plus 2 tbsp cold water

1 lb (450 g) ground pork, 20-30% fat, it makes them juicy

2-3 tbsp cold chicken stock or ice water (to loosen the filling)

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

3/4 tsp salt

1 tsp sugar

1 tsp sesame oil

1/4 tsp white pepper

2 scallions, finely chopped (about 2 tbsp)

1 tbsp fresh ginger, grated or minced

1 tbsp cornstarch

2 cups (480 ml) chicken or pork stock, preferably rich

2 1/4 tsp (one 7 g packet) unflavored gelatin, or 1/2 lb pork skin if you prefer homemade aspic

1 tbsp light soy sauce for the aspic (optional)

Vegetable oil for brushing

Chinese black vinegar (Chinkiang) or rice vinegar for dipping

Fresh ginger, peeled and julienned for the dipping sauce

Extra flour for dusting the work surface

How to Make this

Print Recipe (No Advertisments)

1. Make the aspic first so it has time to set: heat 2 cups (480 ml) chicken or pork stock, stir in 2 1/4 tsp (one 7 g packet) unflavored gelatin until dissolved and add 1 tbsp light soy sauce if you like. Chill in a shallow dish until firm, about 2 to 3 hours. If you prefer homemade, simmer pork skin in the stock until rich and gelatinous, strain and chill. Cube the set aspic into small 1/4 inch pieces.

2. Mix the filling: in a bowl combine 1 lb (450 g) ground pork (20 to 30 percent fat), 1 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry, 3/4 tsp salt, 1 tsp sugar, 1 tsp sesame oil, 1/4 tsp white pepper, 2 scallions finely chopped, 1 tbsp fresh ginger grated, and 1 tbsp cornstarch. Add 2 to 3 tbsp cold chicken stock or ice water and mix vigorously with your hands or a spatula until sticky and tacky. Fold in the aspic cubes gently, keep the filling cold.

3. Make the dough: put 2 cups (250 g) all purpose flour in a bowl, slowly pour in 3/4 cup (180 ml) boiling water while stirring with chopstick or fork, then add 2 tbsp cold water. When cool enough, knead into a smooth elastic dough about 5 to 8 minutes, wrap and rest 30 minutes.

4. Portion and roll wrappers: dust surface with extra flour. Roll dough into a log, cut into about 18 to 24 equal pieces depending how big you want them. Flatten each piece and roll into thin rounds about
2.5 to 3 inches wide, thinner at the edges and a little thicker in the center. Keep the rolled wrappers covered so they dont dry out.

5. Assemble dumplings: working with one wrapper at a time, put about 1 tablespoon (roughly 15 to 18 g) of filling in the center. Use your fingers to pleat the edge and pinch to seal at the top, make 12 to 18 small pleats if you can. Dont overfill or the dumpling will burst.

6. Optional chill: place finished dumplings on a lightly floured tray and chill 10 to 15 minutes to firm up the aspic and reduce leakage while steaming.

7. Prepare the steamer: line the steamer basket with parchment with small holes or cabbage leaves and brush lightly with vegetable oil so the dumplings wont stick. Place dumplings with space between them.

8. Steam: bring water to a rolling boil, place steamer over it, cover and steam for about 8 to 10 minutes for standard size until pork is cooked through and the aspic has melted into hot soup. Try to open the lid away from the dumplings so condensation doesnt drip onto them.

9. Serve and eat right away: transfer to plates, serve with Chinese black vinegar or rice vinegar and fresh julienned ginger. Tip: eat gently by lifting into a spoon, bite the side to let the soup out first then sip, then finish the dumpling. Keep hands and filling cold while working, and work fast so the aspic and fat dont melt before sealing.

Equipment Needed

1. Medium saucepan (for heating stock and dissolving gelatin)
2. Shallow dish or loaf pan (to chill the aspic until firm)
3. Large mixing bowl and a small bowl (mix filling and hold cold stock)
4. Measuring cups, spoons and kitchen scale if you have one
5. Whisk or chopstick/fork and a sturdy spatula or wooden spoon (for stirring and mixing)
6. Rolling pin (or a clean wine bottle in a pinch) and bench scraper or knife for portioning dough
7. Sharp knife and cutting board (for scallions, ginger and cubing the set aspic)
8. Steamer basket with lid (bamboo or metal) plus parchment with holes or cabbage leaves to line it
9. Pastry brush and a floured tray or sheet pan (brush oil so dumplings dont stick, hold finished dumplings while chilling)

FAQ

How do I get the soup inside the dumplings?

Make a rich stock, stir in the gelatin while hot, chill until it sets into aspic, then dice the aspic into small cubes and fold them into the pork filling. When steamed the aspic melts back into soup. If you used pork skin, simmer it down into a jelly, cool and dice the same way.

Gelatin or pork skin which is better?

Gelatin is fast and clean, consistent results. Pork skin is more traditional and gives extra flavor but takes much longer to make and is messier. Either works fine, just be sure the aspic is well chilled before you mix it with the meat.

My dumplings keep bursting while steaming, what am I doing wrong?

Most common problems: wrappers too thin or torn, overfilling, or the pleats not sealed tight. Keep the filling cold and the aspic firm, use a little water to moisten the wrapper edge, pleat and pinch firmly at the top. Don’t crowd the steamer and test one first.

How should I steam them and for how long?

Preheat the steamer until it’s producing steady steam. Arrange dumplings on cabbage leaves or parchment with holes, brush lightly with oil so they won’t stick. Steam over medium-high heat about 6 to 8 minutes for standard size, let sit 30 to 60 seconds after turning off heat before opening lid so the soup settles.

Can I freeze xiao long bao and reheat later?

Yes, freeze them on a tray until solid, then transfer to a bag. Steam from frozen about 10 to 12 minutes, do not thaw first or they’ll fall apart. If they were already cooked and chilled, steam 3 to 5 minutes to reheat.

Why do mine turn out dry with little or no soup?

Usually because the stock wasn’t rich enough, not enough aspic was added, the pork was too lean, or the aspic melted before you filled the wrappers. Use fattier pork (20 to 30% fat), make a strong stock, add the right amount of gelatin or chopped aspic and keep everything cold while you work.

Homemade Soup Dumplings (Xiao Long Bao) Recipe Substitutions and Variations

All purpose flour — try cake flour for a softer, more delicate wrapper (use a touch less water), or bread flour if you want a chewier, more elastic skin.
Ground pork (20 to 30 percent fat) — swap with ground pork shoulder, or mix lean pork with a couple tablespoons of pork belly or vegetable oil; chicken thigh mince also works if you add 1 tablespoon fat for juiciness.
Unflavored gelatin / aspic — use powdered agar agar for a vegetarian option, dissolve in boiling stock and chill (agar sets firmer so the jiaozi broth will be slightly different), or make traditional aspic from pork skin as an alternative.
Light soy sauce — use tamari for gluten free, or coconut aminos if you need a soy free swap; reduce slightly and taste since saltiness and sweetness can vary.

Pro Tips

1) Keep everything cold, seriously. Chill the pork, the mixing bowl and the aspic pieces, work with cold hands or put the filling bowl on ice while you fill. If the filling warms up the fat and gel will melt and youll get leakers, so work fast and pop finished dumplings in the fridge for 10 to 15 minutes before steaming.

2) Treat the aspic like a delicate ingredient. Cube it very small so it melts evenly in your mouth, if it feels too soft for handling chill or quick-freeze it for 10 minutes so it firms up, if its rock hard let it sit a little. If you make aspic from pork skin, strain it well so there are no stringy bits that tear the wrapper.

3) Roll and pleat smart, not hard. Roll the wrapper thinner at the edges and a bit thicker in the center, dust lightly with flour so they dont dry out, and always keep the stack covered. Use a little water on the edge for the final seal, pinch firmly and make a tight top seal so steam pressure wont force soup out.

4) Steaming and serving hacks. Steam over a vigorous boil and dont lift the lid until near the end, open the lid away from you so condensation doesnt drip on the dumplings. After steaming let them sit a minute, then transfer to a spoon, bite the side to release the soup first and sip slowly, that way you dont burn your mouth or lose the broth.