Hard70 min6 servings

Xiaolongbao (Soup Dumplings)

Name: Xiaolongbao (Soup Dumplings)
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 portions
Cuisine: French
Ingredients: 400 g Ground Pork; 300 g Wheat Flour; 20 g Ginger; 30 ml Soy sauce; 200 ml Chicken Broth

Shanghai's famous soup-filled dumplings with a delicate wrapper encasing seasoned pork and rich aspic that melts into soup when steamed. A technical masterpiece worth the effort.

By Système

Community chef

Ingredients

•400 g Ground Pork
•300 g Wheat Flour
•20 g Ginger
•30 ml Soy sauce
•200 ml Chicken Broth

Instructions

1
Make aspic: simmer 500g pork skin with ginger, scallion in 500ml water for 3 hours. Strain, refrigerate until set.
2
Make dough: mix 250g all-purpose flour with 130ml just-boiled water. Knead 10 min until smooth. Rest 30 min covered.
3

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Make filling: mix 300g ground pork, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tbsp grated ginger.

Add 50g minced scallion whites, 1 tbsp sesame oil, white pepper. Mix in one direction only for 2 minutes.

Chop firm aspic into small cubes. Fold 150g aspic into meat filling gently. Keep cold!

Divide dough into 24 pieces. Roll each into 8cm thin circle, thinner at edges than center.

Place 1 tbsp filling in center. Pleat edges (18+ pleats ideally), twist to seal at top.

Place dumplings on parchment squares in bamboo steamer. Leave 3cm space between each.

Steam over vigorously boiling water for 8 minutes exactly. Don't open steamer during cooking!

Make dipping sauce: mix 2 tbsp black vinegar with fine ginger julienne.

Serve immediately in steamer. Lift each dumpling carefully with spoon - don't pierce!

To eat: place on soup spoon, nibble corner, sip soup, then eat. Dip in vinegar-ginger.

Nutritional values

364

Calories

16.9g

Protein

38.9g

Carbs

14.6g

Fat

1.4g

Fiber

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Rate this recipe

+16

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Score+16

Upvotes+16

Adoptions10

Cooked17 times

Total time70 min

Preparation60 min

Cooking10 min

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This recipe is shared under CC_BY license. Published on 1/6/2026.