Soup Dumplings (Xiao Long Bao)

Why You’ll Love This Recipe

Soup Dumplings, or Xiao Long Bao, are delicate steamed dumplings filled with savory meat and rich, flavorful broth that turns into a warm soup when cooked. Each bite-sized dumpling delivers a burst of umami goodness, wrapped in a thin, tender dough. Though they take a bit of time to prepare, the result is a rewarding and authentic dim sum experience right at home.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

for the broth gelatin
pork bones or chicken wings
ginger slices
scallions
water
soy sauce
Shaoxing wine (or dry sherry)
salt

for the filling
ground pork (with fat)
soy sauce
Shaoxing wine
ginger (grated)
sugar
white pepper
sesame oil
salt
broth gelatin (chilled and finely chopped)

for the dough
all-purpose flour
hot water

for serving
black vinegar
julienned ginger

directions

make the broth gelatin:
Simmer pork bones with ginger, scallions, soy sauce, Shaoxing wine, and salt for 2–3 hours.
Strain and refrigerate the broth until fully set.
Once firm, finely chop the gelatin into small cubes to mix into the filling.

prepare the dough:
Mix flour and hot water until a dough forms. Knead until smooth and elastic, about 8–10 minutes.
Cover with a damp cloth and let rest for at least 30 minutes.

make the filling:
Combine ground pork with soy sauce, Shaoxing wine, grated ginger, sugar, white pepper, sesame oil, and salt. Mix well until sticky.
Fold in the finely chopped broth gelatin. Chill the mixture to firm up.

assemble the dumplings:
Divide the dough into small pieces and roll each into a thin circle (about 3 inches wide).
Place 1 tablespoon of filling in the center. Pleat the edges, pinching closed at the top to seal.
Repeat with remaining dough and filling.

cook the dumplings:
Line a bamboo steamer with parchment or cabbage leaves.
Steam over boiling water for 8–10 minutes, until the filling is cooked through and soup inside is hot.

serve:
Serve hot with a dipping sauce of black vinegar and julienned ginger.

Servings and timing

This recipe makes about 24 dumplings.
Preparation time: 1 hour (plus chilling and resting time)
Cooking time: 10 minutes
Total time: 2–3 hours

Variations

Use ground chicken or a pork-shrimp mix.
Add minced mushrooms to the filling for extra umami.
Use store-bought broth thickened with gelatin for a shortcut.
Add a pinch of chili oil to the dipping sauce for spice.
Try scallion oil as a dipping option.

storage/reheating

Uncooked dumplings can be frozen on a tray, then transferred to a bag for up to 1 month.
Steam frozen dumplings straight from the freezer for 10–12 minutes.
Cooked dumplings are best eaten fresh—reheating may cause soup loss.

FAQs

What makes the soup inside the dumplings?
The broth gelatin melts during steaming, creating a soup-filled center.

Can I buy pre-made wrappers?
You can, but they must be very thin—homemade wrappers are best for texture and strength.

How do I prevent them from leaking?
Seal the dumplings tightly and don’t overfill. Let the gelatin chill thoroughly.

Can I make the gelatin ahead of time?
Yes, it can be made up to 3 days in advance and stored in the fridge.

Do I need a bamboo steamer?
It gives the best results, but any steamer with a lid will work.

Are they hard to make?
They require time and practice, especially pleating, but the result is worth the effort.

Can I use beef instead of pork?
Yes, but use a higher fat content and adjust seasoning for flavor.

What type of flour is best?
All-purpose flour works well. High-gluten flour gives extra elasticity if desired.

Why rest the dough?
Resting relaxes the gluten, making it easier to roll and shape.

Is the dipping sauce necessary?
Not required, but it enhances the flavor with a perfect tangy balance.

Conclusion

Soup Dumplings (Xiao Long Bao) are a labor of love that reward you with delicate, flavorful bites full of hot, savory broth and tender pork. While they take time to master, each handmade dumpling offers a taste of authentic Chinese cuisine that’s deeply satisfying and worth the effort. Serve them fresh and steamy with a vinegar-ginger dip, and enjoy the magic in every bite.

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