Xiaolongbao (Soup Dumplings)

Delight in the irresistible charm of Xiaolongbao, traditional Chinese soup dumplings that offer a burst of flavor in every bite. These delicate treasures are crafted with tender, homemade wrappers encasing a succulent pork filling infused with ginger, scallions, and a hint of sesame oil. The highlight? A luscious broth jelly, made from savory chicken stock, that melts into a piping-hot soup during steaming. Perfectly pleated and steamed to perfection, these dumplings are served with a tangy vinegar-soy dipping sauce, making each bite an explosion of flavors and textures. Whether you’re a dumpling enthusiast or a first-timer, this recipe combines authentic techniques with accessible ingredients, ensuring you can recreate this dim sum classic at home. Keywords: Xiaolongbao recipe, soup dumplings, Chinese dumplings, broth-filled dumplings, dim sum.

Nutriscore Rating: 68/100

Prep Time:180 mins

Cook Time:15 mins

Total Time:195 mins

Servings: 25

Ingredients

• 400 g All-purpose flour
• 200 ml Water
• 400 g Pork shoulder
• 15 g Gelatin powder
• 300 ml Chicken stock
• 30 ml Soy sauce
• 15 ml Shaoxing wine
• 5 g Sugar
• 1 tsp Ground white pepper
• 10 g Ginger
• 2 Scallions
• 2 tsp Salt
• 10 ml Sesame oil

Directions

Step 1

Make the dough: In a bowl, combine 400g of all-purpose flour and slowly add 200ml of water while stirring until a dough forms.

Step 2

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 1 hour.

Step 3

Prepare the pork filling: Finely mince 400g pork shoulder. In a bowl, add pork, 30ml soy sauce, 15ml Shaoxing wine, 5g sugar, 1 tsp ground white pepper, and 2 tsp salt. Mix until well combined.

Step 4

For the broth jelly: Heat 300ml chicken stock and dissolve 15g gelatin powder. Pour into a shallow dish and refrigerate until set (about 1 hour). Once set, cut the jelly into small cubes.

Step 5

Combine the broth jelly with the pork mixture and add 10ml sesame oil, 10g chopped ginger, and 2 finely chopped scallions. Mix gently.

Step 6

Roll out the dough: Divide the dough into small, equal pieces (about 15g each). Roll each piece into a thin circle, approximately 3 inches in diameter.

Step 7

Assemble the dumplings: Place a teaspoon of filling in the center of each wrapper. Carefully pleat the edges around the top, sealing the filling inside.

Step 8

Steam the dumplings: Place the dumplings on parchment paper or cabbage leaves in a steamer basket. Steam over boiling water for about 8-10 minutes.

Step 9

Serve: Carefully remove the dumplings from the steamer and serve hot with vinegar-soy dipping sauce.

Nutrition Facts

Serving size	1434.1 grams (1434.1g)

Amount per serving	% Daily Value*
Calories	2587

Total Fat 63.90g	82%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 4.00g
Cholesterol 371mg	124%
Sodium 6323mg	275%
Total Carbohydrate 319.30g	116%
Dietary Fiber 12.80g	46%
Total Sugars 7.70g
Protein 163.30g	327%

Vitamin D 0IU	0%
Calcium 239mg	18%
Iron 25mg	137%
Potassium 2107mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 26.1%

Carbs: 51.0%