Xiao Long Bao Soup Dumplings
A step-by-step recipe for making perfect homemade Xiao Long Bao soup dumplings featuring delicate dough, rich broth gelatin, and juicy pork filling.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 24 dumplings (about 4 servings)
- Category: Main Course
- Cuisine: Chinese
Ingredients
- All-purpose flour – about 2 cups (240g)
- Boiling water – ¾ cup (180ml)
- Cold water – ¼ cup (60ml)
- Pinch of salt (optional)
- Pork skin or pork bones – about 1 lb (450g)
- Water – 6 cups (1.4 liters)
- Ginger slices – 3-4 pieces
- Green onions – 2 stalks
- Soy sauce – 1 tablespoon (for broth)
- Shaoxing wine (optional) – 1 tablespoon
- Salt – to taste
- Ground pork – 1 lb (450g), preferably 20% fat
- Ginger – 1 tablespoon, finely grated
- Green onions – 2 stalks, finely chopped
- Soy sauce – 2 tablespoons
- Sugar – 1 teaspoon
- Sesame oil – 1 teaspoon (toasted)
- White pepper – ¼ teaspoon
- Salt – ½ teaspoon or to taste
Instructions
- Make the Soup Gelatin (Aspic): Rinse pork bones or skin under cold water. Place in a large pot with 6 cups water, ginger slices, and green onions. Bring to a boil, then simmer for 3-4 hours, skimming foam. Strain broth and season with soy sauce, Shaoxing wine, and salt. Pour into shallow container and refrigerate until firm, about 4 hours or overnight.
- Prepare the Dough: In a large bowl, add flour and slowly pour in boiling water, stirring until combined. Gradually add cold water and knead into a smooth, elastic dough for 8-10 minutes. Cover with damp towel and rest for at least 30 minutes.
- Prepare the Filling: Dice chilled aspic into small cubes. In a bowl, combine ground pork, grated ginger, chopped green onions, soy sauce, sugar, sesame oil, white pepper, and salt. Mix well until sticky. Fold in aspic cubes gently.
- Shape the Dumpling Wrappers: Divide dough into 1-inch pieces. Roll each into thin, round wrappers about 3 inches in diameter, thinner at edges.
- Fill and Fold Dumplings: Place a tablespoon of filling in center of each wrapper. Pleat edges with 15-20 folds to seal completely.
- Steam Dumplings: Line steamer basket with parchment paper or cabbage leaves. Place dumplings 1 inch apart. Steam over boiling water for 8-10 minutes until translucent and slightly puffed.
- Serve Hot: Serve immediately with dipping sauce made from black vinegar, soy sauce, and thinly sliced ginger.
Notes
If dough feels tough after resting, let it rest longer. Avoid overfilling dumplings and ensure pleats are tight but gentle to prevent bursting. Use parchment paper or cabbage leaves to prevent sticking in steamer. Freeze dumplings before steaming for storage. Reheat by steaming, avoid microwaving.
Nutrition
- Serving Size: 6 dumplings
- Calories: 80
- Sugar: 1
- Sodium: 300
- Fat: 5
- Saturated Fat: 1.5
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 5
Keywords: Xiao Long Bao, soup dumplings, Chinese dumplings, homemade dumplings, steamed dumplings, pork dumplings, soup gelatin, aspic