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Flavorful Shanghai Soup Dumplings Recipe Easy Homemade Xiao Long Bao Guide

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This recipe guides you through making authentic Shanghai soup dumplings (xiao long bao) at home, featuring a delicate wrapper filled with savory pork and a rich broth gelée that melts into soup when steamed.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • Pinch of salt
  • 12 oz (340g) ground pork (medium-fat content)
  • 1 tbsp finely grated ginger
  • 2 stalks green onions, finely chopped
  • 2 tbsp soy sauce (naturally brewed)
  • 1 tbsp Shaoxing wine (optional)
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • Salt to taste
  • 2 lbs (900g) pork bones or chicken carcass
  • 6 cups (1.5 liters) water
  • 3–4 slices ginger
  • 2 stalks scallions
  • 2 tbsp gelatin powder (or agar agar for vegetarian option)
  • Salt to taste

Instructions

  1. Make the Soup Gelée (Broth): Place pork bones or chicken carcass in a large pot with water and bring to a boil. Skim off scum for a clear broth.
  2. Add ginger slices and scallions, reduce heat to low, and simmer gently for 3-4 hours.
  3. Strain the broth through a fine sieve into a clean container. Season with salt.
  4. While the broth is still warm, sprinkle gelatin powder evenly and stir until fully dissolved. Pour into a shallow dish and refrigerate for at least 4 hours or overnight until set firm.
  5. Prepare the Dough: In a bowl, mix flour and salt. Gradually pour in boiling water while stirring with chopsticks or a fork.
  6. When cool enough to handle, knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  7. Cover dough with a damp towel and let rest for 30 minutes.
  8. Make the Filling: Dice the set broth gelée into small ¼-inch (0.6 cm) cubes.
  9. In a bowl, combine ground pork, grated ginger, chopped green onions, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt.
  10. Fold in the broth cubes gently so they don’t break apart.
  11. Mix thoroughly until sticky and cohesive.
  12. Shape the Dumplings: Divide dough into small balls about 1 inch (2.5 cm) in diameter.
  13. Roll each ball into a thin circle about 3 inches (7.5 cm) wide, thinner at edges.
  14. Place about 1 tablespoon of filling in the center. Carefully pleat and pinch the edges to seal, aiming for 18-20 folds.
  15. Set dumplings on a parchment-lined tray, spacing them to avoid sticking.
  16. Steam the Dumplings: Bring water to a boil in your steamer pot.
  17. Line the steamer basket with parchment paper (poked with holes for steam).
  18. Place dumplings gently into the basket, leaving space between each.
  19. Steam over high heat for 8-10 minutes until wrappers look translucent and filling is cooked through.

Notes

For gluten-free dough, try rice flour blends but expect different texture. Keep filling cold to prevent broth gelée from melting during assembly. Practice pleating for a tight seal to avoid soup leakage. Freeze uncooked dumplings on a tray before storing in freezer bags; steam directly from frozen adding extra cooking time.

Nutrition

Keywords: Shanghai soup dumplings, xiao long bao, homemade dumplings, soup dumplings recipe, Chinese cuisine, pork dumplings, broth gelée, steamed dumplings

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