Go Back
A plate of savory soup dumplings, fresh from the steamer

Classic Shanghai Soup Dumplings (Xiao Long Bao)

Master the art of making delicious Xiao Long Bao at home with this comprehensive recipe. These delicate soup dumplings, filled with savory pork and a burst of flavorful broth, are a culinary delight.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • pot
  • shallow dish
  • large bowl
  • rolling pin
  • bamboo steamer basket
  • wok

Ingredients
  

For the Aspic (Soup Jelly):

  • 1 lb pork bones (knuckles or trotters a good source of collagen) or chicken feet
  • 4 cups water
  • 1 inch ginger, sliced
  • 2 scallions, roughly chopped
  • 1 tbsp Shaoxing wine
  • 0.5 tsp salt

For the Filling:

  • 1 lb ground pork (preferably with 20-30% fat)
  • 1 cup finely diced aspic (from above)
  • 2 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp white pepper
  • 1 tsp sugar
  • 2 inches fresh ginger, grated
  • 2 scallions, finely chopped

For the Dough:

  • 2 cups all-purpose flour
  • 0.5 cup warm water
  • Pinch of salt

For Serving (optional):

  • Chinkiang vinegar
  • Thinly sliced ginger

Instructions
 

Make the Aspic

  • Simmer pork bones/chicken feet, water, sliced ginger, and scallions for 2-3 hours until rich in collagen.
  • Strain the broth, stir in Shaoxing wine and salt, then refrigerate until solid (at least 4 hours).
  • Dice the solid aspic into small pieces.

Prepare the Dough

  • Combine flour and salt, then gradually add warm water to form a shaggy dough.
  • Knead for 8-10 minutes until smooth and elastic, then rest for at least 30 minutes under a damp cloth.

Make the Filling

  • Mix ground pork, diced aspic, Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, grated ginger, and chopped scallions in one direction until sticky.
  • Refrigerate the filling while you prepare the wrappers.

Form the Wrappers

  • Divide dough into 4 portions; roll one portion into a log and cut into 1/2 inch thick pieces.
  • Flatten each piece and roll into a 3-4 inch round wrapper with slightly thinner edges.

Assemble the Dumplings

  • Place a spoonful of filling in the center of a wrapper, then pinch and pleat the edges to seal, creating a top knot.
  • Place formed dumplings on parchment paper, ensuring they do not touch, and repeat until all filling and wrappers are used.

Steam the Dumplings

  • Line a bamboo steamer with parchment paper and arrange dumplings, leaving space between each.
  • Steam over boiling water for 8-10 minutes, or until wrappers are translucent and filling is cooked.

Serve

  • Carefully remove and serve immediately with Chinkiang vinegar and thinly sliced ginger.

Notes

For extra flavor, roast the pork bones before simmering for the aspic. Ensure your aspic is completely solid before dicing; this is key to the soup in your dumplings!