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Perfect Soup Dumplings Xiao Long Bao Recipe

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This recipe guides you through making authentic and delicious soup dumplings from scratch, featuring a tender dough and rich broth jelly filling that melts in your mouth.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (180 ml) boiling water
  • 2 tbsp (30 ml) cold water
  • A pinch of salt
  • 1 pound (450 g) ground pork (80% lean preferred)
  • 1 tbsp finely grated ginger
  • 3 stalks scallions, finely chopped
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp Shao Xing wine or dry sherry
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1 tsp salt (adjust to taste)
  • 1 tsp granulated sugar
  • 1 cup (240 ml) chicken stock jelly (aspic), cubed
  • 2 cups (400 g) pork skin or pork bones
  • 4 cups (950 ml) chicken stock
  • 3 pieces ginger slices
  • 2 stalks scallion whites
  • 1 tbsp soy sauce
  • Salt to taste

Instructions

  1. Make the Broth Jelly (Aspic): Simmer pork skin or bones with chicken stock, ginger slices, and scallion whites on low heat for about 3 hours to extract collagen.
  2. Strain the broth, season with soy sauce and salt, pour into a shallow dish, and refrigerate until firm (about 4 hours or overnight). Dice into small cubes once set.
  3. Prepare the Dough: Mix flour and salt in a large bowl. Slowly pour in boiling water while stirring to partially cook the flour.
  4. Add cold water and knead on a floured surface until smooth and elastic (8-10 minutes). Cover with a damp towel and rest for at least 30 minutes.
  5. Make the Filling: Combine ground pork, grated ginger, chopped scallions, soy sauce, Shao Xing wine, sesame oil, white pepper, salt, and sugar in a bowl.
  6. Fold in the diced broth jelly cubes gently. Chill the filling while rolling out the dough.
  7. Form the Dumplings: Divide dough into 20-24 pieces. Roll each into a thin 3-inch (7.5 cm) circle.
  8. Place about 1 tablespoon of filling in the center of each wrapper. Pleat edges carefully and pinch to seal with a twist at the top.
  9. Steam the Dumplings: Line steamer basket with parchment paper with holes or cabbage leaves.
  10. Place dumplings spaced apart and steam over boiling water for 8-10 minutes until dough is translucent and filling cooked.
  11. Serve immediately with black vinegar and ginger slices for dipping.

Notes

Keep a wet cloth over dumplings while working to prevent drying. If dough tears, moisten edges to reseal. Dough thickness should be about 1-2 mm. Avoid overfilling to prevent leaks. Broth jelly can be made a day ahead. Freeze uncooked dumplings on a tray before storing in a bag for longer storage.

Nutrition

Keywords: soup dumplings, xiao long bao, dim sum, Chinese dumplings, broth dumplings, homemade dumplings, pork dumplings

Find it online: https://prismtaste.com/perfect-soup-dumplings-xiao-long-bao-recipe-5-easy-steps-from-scratch/