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A plate of savory soup dumplings, fresh from the steamer

Classic Pork Soup Dumplings (Xiao Long Bao)

A classic Shanghainese delicacy, these soup dumplings are filled with savory pork and a rich, gelatinous broth that melts into a flavorful soup upon steaming. Perfect for a delicious and impressive meal.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • small saucepan
  • small bowl
  • shallow dish
  • large bowl
  • chopsticks
  • rolling pin
  • bamboo steamer basket
  • wok or pot
  • spatula or spoon

Ingredients
  

For the Aspic (Soup Jelly):

  • 1.5 cups homemade or low-sodium chicken broth
  • 1 packet unflavored gelatin powder about 2.5 teaspoons
  • 1 tablespoon soy sauce
  • 1 teaspoon Shaoxing wine (Chinese rice wine)
  • 0.5 inch ginger, sliced

For the Pork Filling:

  • 1 lb ground pork preferably 80/20 fat ratio for succulence
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 0.5 teaspoon white pepper
  • 0.5 teaspoon sugar
  • salt to taste

For the Dumpling Wrappers:

  • 2 cups all-purpose flour
  • 0.75 cup hot water around 180-190°F / 82-88°C
  • extra flour for dusting

Instructions
 

Prepare the Aspic (Soup Jelly)

  • Simmer chicken broth with soy sauce, Shaoxing wine, and ginger slices. Bloom gelatin in cold water, then stir into the hot broth until dissolved.
  • Pour into a shallow dish, cover, and refrigerate for 3-4 hours until set. Once firm, finely dice the aspic into small pieces.

Make the Pork Filling

  • Combine ground pork with green onions, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and salt. Mix thoroughly until sticky and cohesive.
  • Gently fold in the diced aspic, being careful not to mash, and refrigerate for at least 30 minutes to firm up.

Prepare the Dumpling Wrappers

  • Gradually add hot water to flour, stirring until shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, then rest for 30 minutes under a damp cloth.
  • Divide dough, roll into logs, and cut into 10-12g pieces. Flatten each, then roll into thin 3-3.5 inch circles, keeping edges thinner. Cover unused wrappers.

Assemble the Dumplings

  • Hold a wrapper in your palm, place 1-1.5 tablespoons of chilled filling in the center, and pleat the edges tightly to seal.
  • Aim for 15-18 pleats to create the classic xiao long bao look and ensure no soup escapes.

Steam the Dumplings

  • Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings 1 inch apart.
  • Steam over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.

Serve Immediately

  • Carefully remove dumplings from the steamer and serve immediately.

Notes

For extra flavor, you can add a touch of dried shrimp powder to the pork filling. Serving with a dipping sauce of black vinegar and ginger strips is highly recommended. To prevent sticking, ensure the steamer liner is well-greased or use cabbage leaves.