Xiao Long Bao, also known as soup dumplings, are a legendary dish within Chinese cuisine. These delicate dumplings are filled with a juicy pork mixture and savory soup encased in a thin wrapper, then steamed to perfection in a bamboo basket. The moment they hit your mouth, they release an explosion of flavors—savory, aromatic, and deeply satisfying. These dumplings, originally from Jiangnan cuisine, especially Shanghai, are a treasured highlight of dim sum culture and have gained worldwide admiration.
Despite their simple appearance, Xiao Long Bao require skill, patience, and a deep understanding of traditional techniques. This guide will take you through every step—from making the gelatinous soup filling, preparing the flavorful pork mixture, crafting the perfect dough wrappers, to folding and steaming them just right. Whether you’re a seasoned home cook or a curious food lover, this article will help you master one of the most iconic dishes in Chinese food.
What is Xiao Long Bao?
Xiao Long Bao literally translates to “little basket bun.” Unlike regular dumplings, they contain a delicious broth made from meat gelatin that melts during steaming, creating a soup-filled interior. Traditionally made with pork, they may also include crab, chicken, or vegetarian fillings in modern adaptations. The dumplings are usually steamed in small bamboo baskets and served with black vinegar and slivered ginger.
How To Make Chinese Xiao Long Bao?
Essential Ingredients for Xiao Long Bao
To achieve an authentic taste, high-quality ingredients are a must. Here’s what you need:
For the Soup Gelatin (Aspic):
2 pounds pork bones (preferably neck bones or trotters)
8 cups water
1 slice ginger
2 scallions
2 tablespoons Shaoxing wine
Salt to taste
For the Filling:
1 pound ground pork (20–30% fat)
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon grated ginger
1/4 cup cold water
Chilled soup gelatin (diced)
For the Dough Wrappers:
2 cups all-purpose flour
3/4 cup hot water
Making the Soup Gelatin
This is what gives Xiao Long Bao its soup center. You’ll make a rich pork stock and chill it until it forms a firm jelly. During steaming, this gelatin melts into soup.
Place pork bones in a pot and cover with cold water.
Bring to a boil and remove any scum.
Drain and rinse the bones, then place in a clean pot with 8 cups of fresh water, ginger, scallions, and wine.
Simmer on low heat for 4 hours, skimming occasionally.
Strain and reduce the liquid until you have about 2 cups of concentrated broth.
Season with salt and pour into a shallow dish. Chill overnight until set.
Preparing the Pork Filling
A good filling is juicy, flavorful, and smooth. The meat must be mixed thoroughly to develop a sticky texture that traps the soup.
Combine pork, soy sauce, wine, sesame oil, sugar, pepper, ginger, and cold water.
Mix in one direction until the mixture is sticky and smooth.
Fold in the diced soup gelatin carefully and refrigerate.
Making the Dough Wrappers
The wrapper must be thin but strong enough to hold the filling and soup. Hot water dough creates the perfect texture—soft and pliable.
Place flour in a bowl. Slowly pour in hot water while mixing with chopsticks.
Knead until a smooth dough forms (about 10 minutes).
Cover and rest for 1 hour at room temperature.
Rolling the Wrappers
Perfect wrappers are key to success. Keep the dough covered while working to prevent drying out.
Divide dough into 18–22 equal pieces.
Roll each piece into a ball, then flatten with a rolling pin into a 3-inch diameter circle.
Keep the center slightly thicker than the edges.
Folding Xiao Long Bao
The pleating technique may take practice but is worth mastering.
Place a wrapper in your palm. Add 1 tablespoon of filling in the center.
Use your fingers to pleat the edges in a circular motion, folding and pinching at the top to seal.
Aim for 12–18 pleats per dumpling for authenticity.
Steaming the Dumplings
Proper steaming ensures the soup melts, the wrapper stays intact, and the pork cooks through.
Line a bamboo steamer with parchment paper or cabbage leaves.
Place dumplings in the steamer, leaving space between each.
Bring water to a boil in a wok or large pan.
Place steamer over boiling water and steam for 8–10 minutes.
Serving Xiao Long Bao
Serve hot with a dipping sauce of black vinegar and shredded ginger. Caution: the inside is hot and filled with soup!
To eat:
Pick up the dumpling gently with chopsticks and place it on a spoon.
Pierce the skin slightly to release the soup and sip it.
Then dip the dumpling in vinegar and eat the rest.
Tips for Perfect Xiao Long Bao
Use fatty pork for a juicy filling.
Don’t overstuff—too much filling will break the wrapper.
Work quickly and keep dough covered to prevent drying.
Don’t skip the aspic—it’s what makes it a soup dumpling.
Modern Variations and Regional Twists
While pork is traditional, you’ll also find crab roe Xiao Long Bao in Shanghai or chicken-based versions elsewhere. Some modern interpretations include spicy broth or truffle oil fillings. Regardless of the twist, each version showcases the rich heritage of Chinese cuisine.
Xiao Long Bao in Chinese Culture
Xiao Long Bao is a staple in Shanghai and Suzhou, symbolizing warmth, family, and culinary precision. Families often gather to make them during festivals and celebrations. As part of Chinese food traditions, these dumplings embody the delicate balance of taste, texture, and technique.
Why Making Xiao Long Bao Is Worth It
Yes, making Xiao Long Bao is labor-intensive. But the process—mixing the dough, kneading the meat, folding the dumplings—is deeply rewarding. Sharing handmade dumplings with loved ones brings people together, preserving cultural identity and creating unforgettable memories. With patience and practice, you can master this culinary art form and honor a treasured tradition of Chinese food.
Conclusion
Learning how to make Xiao Long Bao from scratch is a delicious dive into the heart of Chinese cuisine. From the silky wrappers to the rich soup and savory filling, each element requires care and craftsmanship. As you follow this step-by-step guide, you’ll gain not only a delicious meal but also a deeper appreciation for the cultural legacy behind these little soup-filled treasures. So gather your ingredients, roll up your sleeves, and begin your journey into the soulful world of Xiao Long Bao—a crown jewel of Chinese food.
Related topics: