Xiaolongbao — Soup Dumplings
Experience the exquisite burst of flavor with homemade Xiaolongbao – delicate soup dumplings that are a true Shanghai specialty.
60 min active, minimal dishes
Xiaolongbao — Soup Dumplings
Experience the exquisite burst of flavor with homemade Xiaolongbao – delicate soup dumplings that are a true Shanghai specialty.
60 min active, minimal dishes
Key move
Achieving the right balance of gelatin in the broth is critical for the signature soup inside the dumplings.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Pot6-quart
- Fine-Mesh Sieve
- Large Bowl
- Bamboo Steamer
The Mise en Place
5 of 15Your prep station before cooking begins
Broth (0/5)
Broth is not solidifying.
Add more pork skin or chicken feet to increase gelatin content.
Dumpling skin is tearing.
The dough may be too dry. Add a little more water and knead until smooth. Also, ensure the dough is rolled thin enough.
Chef's Notes
Chill pork filling thoroughly before wrapping to make it easier to handle and prevent tearing.
Use a small ladle or spoon to carefully add broth to the filling. Don't overfill, or the dumplings will burst.
Serve immediately with black vinegar and slivers of fresh ginger for dipping.
Formed dumplings can be frozen on a baking sheet, then transferred to a freezer bag for later steaming.
The Method
MAKE
Prep aheadCombine pork skin (2 lb), chicken feet (½ lb) (if using), ginger (4 slices)ginger (1 tbsp), scallions (2 stalks)scallions (2 tbsp), and water (8 cups)water (¾ cups) in a large pot.
Cloudy broth: Failing to skim the grey foam/scum during the first boil will result in a cloudy, unappealing soup.
Pork skin, chicken feet, ginger, scallions, and water combined in a large pot.
BRING
Prep aheadBring to a boil, then reduce heat and simmer for 3-4 hours, or until the broth is rich and flavorful.
Cloudy broth: Avoid a rolling boil, as it emulsifies the fat and ruins the clarity of the soup.
Broth has simmered for 3-4 hours and is rich and flavorful.
STRAIN
Prep aheadStrain the broth through a fine-mesh sieve, discarding the solids. Let cool slightly, then refrigerate until completely solid.
Incomplete setting: If the broth remains liquid, it lacks sufficient gelatin; add more pork skin or chicken feet and simmer longer.
Broth is strained, cooled, and solidified in the refrigerator.
PREPARE
Prep aheadIn a bowl, combine ground pork (450 g), soy sauce (2 tbsp), Shaoxing wine (1 tbsp), sesame oil (1 tsp), ginger (4 slices)ginger (1 tbsp), scallions (2 stalks)scallions (2 tbsp), white pepper (¼ tsp), and salt (½ tsp).
Over-mixing: Do not over-process the meat or the texture will become rubbery rather than juicy.
Ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, scallions, white pepper, and salt combined in a bowl.
MIX
Prep aheadMix well until the filling is smooth and well combined.
Overworking the meat: Mixing too aggressively or for too long can make the meat texture tough rather than juicy.
Filling is smooth and well combined.
CUT
Prep aheadCut the solidified broth into small cubes and gently fold into the pork filling.
Melting gelatin: If the meat mixture is too warm, the gelatin will melt prematurely, ruining the soup pockets.
Solidified broth cubes are cut and folded into the pork filling.
COVER
Prep aheadCover the filling and refrigerate for at least 30 minutes to allow the flavors to meld.
Surface drying: If the surface of the meat dries out, the texture of the filling will become grainy rather than succulent.
Filling is covered and refrigerated for at least 30 minutes.
MAKE
Prep aheadIn a large bowl, combine flour and warm water (8 cups)water (¾ cups). Knead until a smooth, elastic dough forms.
Tough dough: Over-kneading or skipping the rest period will make the dough too elastic and difficult to pleat.
A smooth, elastic dough is formed from flour and warm water.
COVER
Prep aheadCover the dough and let it rest for at least 30 minutes.
Dough drying: Exposed dough will crack, making it impossible to pleat the dumplings without tearing.
Dough is covered and has rested for at least 30 minutes.
DIVIDE
Divide the dough into small portions (about 15g each).
Dough drying: Exposed dough forms a skin quickly, which prevents the pleats from sticking together during folding.
Dough is divided into small portions of approximately 15g each.
ROLL
Roll each portion into a thin circle (about 3-4 inches in diameter), making the center slightly thicker than the edges.
Breaking wrappers: If the center is too thin, the soup will leak out during the steaming process.
Each dough portion is rolled into a thin circle (3-4 inches diameter) with a thicker center.
PLACE
Place a spoonful of the pork filling in the center of each wrapper.
Broken seal: Moisture or grease on the wrapper edges prevents a tight seal, causing the soup to leak during steaming.
A spoonful of pork filling is placed in the center of each wrapper.
PLEAT
Pleat the edges of the wrapper to create a small pouch, leaving a small opening at the top. Twist the top to seal.
Leaking broth: If the pleats are not pinched tightly enough, the soup will leak during steaming.
Dough tearing: Over-stretching the wrapper will create holes, causing the soup to escape.
Dumpling wrapper edges are pleated to form a sealed pouch with a small opening at the top.
PLACE
Place the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves.
Sticking dumplings: Crowding the steamer causes dumplings to fuse together, leading to torn wrappers when separated.
Dumplings are arranged in a lined bamboo steamer.
STEAM
Time-sensitiveSteam over high heat for 12-15 minutes, or until the dumplings are cooked through and the skin is translucent.
Broken skins: Removing dumplings too soon or with improper tools can cause the delicate skin to tear, losing the soup.
Dumplings are steamed for 12-15 minutes and are cooked through with translucent skin.
SERVE
Serve immediately with black vinegar and ginger (4 slices)ginger (1 tbsp) slices.
Skin rupture: Handle gently with chopsticks; if the skin tears, the soup will leak out.
Dumplings are served immediately with black vinegar and ginger slices.
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