Authentic Shanghai-Style Xiao Long Bao (Soup Dumplings) Recipe

Ingredients

  • For the Soup:
  • 1 pound of pork skin
  • 1 pound of pork bones
  • 2 slices of ginger
  • 2 scallions
  • 1 tbsp of Chinese cooking wine
  • 8 cups of water
  • Salt to taste
  • For the Filling:
  • 1 pound of ground pork
  • 1/4 cup of finely chopped scallions
  • 1 tbsp of soy sauce
  • 1 tbsp of Chinese cooking wine
  • 1/2 tsp of white pepper
  • 1/2 tsp of sugar
  • 1/2 tsp of grated ginger
  • 1/4 cup of soup (from above)
  • For the Dough:
  • 2 cups of all-purpose flour
  • 1/2 cup of warm water (plus more as needed)
  • For the Dipping Sauce:
  • 1/4 cup of soy sauce
  • 1/4 cup of black vinegar
  • 1 tbsp of thinly sliced ginger

Steps and instructions

  1. Start with the soup: Add pork skin, pork bones, ginger, scallions, cooking wine and water to a large pot. Bring to a boil, then reduce heat to a simmer.
  2. Skim off any impurities that float to the top. Continue cooking for about 3 hours, until the liquid has reduced to about 2 cups.
  3. Strain the soup through a fine mesh strainer. Season with salt to taste. Let it cool and refrigerate until it sets into a gelatinous consistency.
  4. Prepare the filling: In a large bowl, combine ground pork, scallions, soy sauce, wine, white pepper, sugar, grated ginger and the gelatinous soup. Mix until well combined.
  5. Make the dough: In another bowl, combine flour and warm water. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
  6. Roll out the dough into a thin sheet and cut out circles using a round cookie cutter. Place a small amount of filling in the center of each circle. Fold and pinch the edges to seal, making sure to leave a small opening at the top. Repeat with the remaining dough and filling.
  7. Steam the dumplings: Line a bamboo steamer with cabbage leaves or parchment paper. Place the dumplings in the steamer, making sure they are not touching each other. Cover and steam over boiling water for about 10 minutes, until the dumplings are cooked through.
  8. Prepare the dipping sauce: In a small bowl, combine soy sauce, vinegar and sliced ginger.
  9. Serve the dumplings hot, with the dipping sauce on the side.

Tools for making

Recipe variations

  • Vegetarian option: Replace the ground pork with a meat substitute like textured vegetable protein (TVP) or tofu.
  • Seafood variation: Substitute the ground pork with minced shrimp or a combination of shrimp and pork.
  • Crust variation: Instead of using the traditional wheat flour dough, try using a mixture of wheat and tapioca flour for a chewier texture.
  • Gluten-free option: Use gluten-free flour or a gluten-free flour blend to make the dough.
  • Spicy version: Add a small amount of chili paste or minced chili peppers to the filling for some heat.
  • Mushroom filling: Create a vegetarian option by using finely chopped mushrooms and seasonings as a filling.
  • Soup variation: Experiment with different flavors for the soup base, such as adding chicken bones or vegetable stock.
  • Herb-infused dough: Incorporate fresh herbs like cilantro or chives into the dough for added flavor.
  • Savory-sweet filling: Add a touch of sweetness to the filling by including a teaspoon of hoisin sauce or oyster sauce.

Recipe overview

Xiao Long Bao, also known as Chinese soup dumplings, are a delightful culinary treat famous for their delicate wrappers and flavorful, soup-filled centers. This recipe takes time and patience, but the result is worth the effort: a steaming basket filled with plump, tasty dumplings that are a joy to eat. You'll start by preparing a pork soup which is then cooled to create a gelatinous filling. This is mixed with ground pork and encased in a thin dough wrapper. The dumplings are steamed until tender and served piping hot with a tangy dipping sauce. This traditional recipe captures the essence of authentic Chinese cuisine and is sure to impress your guests at your next dinner party. Enjoy the process of creating these sophisticated dumplings from scratch and savor the unique flavor and texture of homemade Xiao Long Bao.

Common questions

  1. Can I use store-bought broth instead of making the soup from scratch?
    Yes, you can use store-bought broth as a shortcut. However, making the soup from scratch enhances the flavor and authenticity of the Xiao Long Bao.
  2. Can I substitute the pork with other meats or make it vegetarian?
    While the traditional filling for Xiao Long Bao is made with pork, you can experiment with other meats such as chicken or shrimp. For a vegetarian option, you can use tofu or a mixture of finely chopped vegetables.
  3. Can I freeze the dumplings?
    Yes, you can freeze the uncooked dumplings. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag. When ready to cook, steam them directly from frozen, adding a few extra minutes to the cooking time.
  4. What if I don't have a bamboo steamer?
    If you don't have a bamboo steamer, you can use a metal steamer or a regular pot with a steamer insert. Just make sure to line the steamer with cabbage leaves or parchment paper to prevent sticking.
  5. Can I make the dough in advance?
    Yes, you can make the dough in advance. After kneading, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Allow the dough to come to room temperature before rolling and shaping the dumplings.

Serving dishes and utensils

  • Bamboo Steamer - Used to steam the dumplings, allowing them to cook evenly.
  • Fine Mesh Strainer - Essential for straining the soup and removing any impurities.
  • Large Pot - Used for boiling and simmering the soup ingredients.
  • Round Cookie Cutter - Helps to cut out uniform circles of dough for the dumplings.
  • Rolling Pin - Used to roll out the dough into a thin sheet.
  • Cutting Board - Provides a stable surface for cutting and assembling the dumplings.
  • Knife - Used for chopping ingredients, such as ginger and scallions.
  • Mixing Bowl - Used to combine the filling ingredients.

Origin stories

Xiao Long Bao, one of China's most iconic dishes, bears a story that delights as much as its savory flavors. It originated in the 19th century in Nanxiang, a suburb of Shanghai. It was the ingenious invention of Huang Mingxian, owner of the Ri Hua Xuan restaurant. Facing stiff competition, Huang decided to innovate. He created a twist on the traditional dumpling, incorporating a gelatinous soup inside, which would melt when steamed, creating a mouth-watering explosion of flavor. His creation was an instant success, drawing queues of eager patrons and putting his small restaurant on China's culinary map. Today, his innovation has transversed continents, making Xiao Long Bao a beloved dish worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.