Xiao Long Bao Recipe (Authentic Shanghai Soup Dumplings)
Xiao Long Bao is a famous Chinese delicacy originating from Shanghai, known for its thin wrapper and flavorful pork filling with rich, savory soup inside. These delicate dumplings are carefully pleated and steamed to perfection, creating a burst of broth in every bite.
Menu: Xiao Long Bao (Soup Dumplings)
Prep Time, Cook Time, Servings
- Prep Time: 1 hour
- Cook Time: 10–12 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Servings: 20 dumplings
Ingredients
For the Soup Gelatin (Aspic)
- 1 cup pork skin or pork bones
- 2 cups water
- 1 slice ginger
- 1 tablespoon soy sauce
For the Filling
- 250 grams ground pork (with fat)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon minced ginger
- 2 tablespoons chopped green onions
- 1/2 cup chilled soup gelatin, diced
For the Dough
- 2 cups all-purpose flour
- 3/4 cup warm water
Step-by-Step Instructions
Step 1: Make the Soup Gelatin
In a pot, simmer pork skin or bones with water and ginger for 1–2 hours until rich and gelatinous. Strain the broth, season with soy sauce, and refrigerate until it sets into a firm jelly. Dice into small cubes.
Step 2: Prepare the Filling
In a bowl, mix ground pork with soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, ginger, and green onions. Gently fold in the diced soup gelatin.
Step 3: Make the Dough
Mix flour and warm water to form a dough. Knead until smooth, then cover and let rest for 20–30 minutes.
Step 4: Shape the Wrappers
Divide dough into small pieces and roll into thin circles (about 3 inches). Keep edges thinner than the center.
Step 5: Fill and Pleat
Place filling in the center of each wrapper. Carefully pleat and pinch the top to seal, forming a small pouch with multiple folds.
Step 6: Prepare the Steamer
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Step 7: Steam the Dumplings
Arrange dumplings with space between them. Steam over high heat for 10–12 minutes until fully cooked and juicy inside.
Step 8: Serve
Serve hot with black vinegar and thin ginger slices. Be careful when eating as the soup inside is very hot.
Tips for Perfect Xiao Long Bao
- Use pork with fat for a rich and juicy filling.
- Keep the soup gelatin cold to maintain its shape while wrapping.
- Roll wrappers thin but strong enough to hold the soup.
- Practice pleating for the classic look and proper sealing.
Common Mistakes to Avoid
- Wrapper too thick – affects texture and cooking.
- Leaking dumplings – caused by poor sealing.
- Too much filling – dumplings may burst.
- Not enough gelatin – results in less soup inside.
Extra Info / Insights
Xiao Long Bao is often considered a benchmark of dumpling-making skill. Traditionally served in bamboo steamers, they are eaten by carefully lifting the dumpling, nibbling a small hole, and sipping the soup before eating the rest. This technique prevents burns and enhances the tasting experience.
Nutrition Information (Approximate per serving)
- Calories: 220 kcal
- Protein: 12g
- Carbohydrates: 25g
- Fat: 8g
- Sodium: 500mg
FAQ
- Why is there soup inside? – It comes from gelatinized broth that melts أثناء steaming.
- Can I use chicken instead of pork? – Yes, but flavor will be lighter.
- Can I freeze Xiao Long Bao? – Yes, freeze before steaming.
- How to eat it properly? – Bite, sip the soup, then eat.
- What dipping sauce is best? – Black vinegar with ginger.
Internal Links
Related recipes: Har Gow, Siu Mai
Conclusion
This Xiao Long Bao Recipe brings the authentic taste of Shanghai into your home with juicy pork filling and rich soup inside delicate dumplings. A true dim sum masterpiece worth mastering.
