Authentic Shanghai-Style Xiaolongbao Recipe: How to Make Chinese Soup Dumplings at Home

Ingredients

For the Dough:

200 grams all-purpose flour
Approximately 100ml boiling water

For the Filling:

200 grams ground pork
1/4 teaspoon white pepper
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon ginger (minced)
2 green onions (finely chopped)
2 teaspoons sesame oil

For the Gelatin:

200 grams pork skin
500 ml water

Steps and instructions

Begin by preparing the gelatin. Remove any fat from the pork skin and cut it into small pieces. Rinse the pieces in cold water.
Put the pork skin in a pot with the water, bring to a boil, and then simmer for 3 hours. The water should reduce to roughly 1 cup of stock. Strain out the pork skin and refrigerate the stock until it turns into gelatin.
Next, prepare the dough. Pour the boiling water into the flour and mix until a dough forms. Knead the dough until it is smooth, then cover it and let it rest for an hour.
While the dough rests, prepare the filling. Mix together the ground pork, white pepper, sugar, soy sauce, Shaoxing wine, minced ginger, chopped green onions, and sesame oil. Cut the gelatin into small pieces and mix it into the filling.
Roll out the dough and divide it into small pieces, each weighing about 20 grams. Roll each piece into a thin circle, making sure the edges are thinner than the center.
Place a spoonful of filling in the center of each dough circle. Fold the edges of the dough up and around the filling, pleating them as you go, until the dumpling is sealed.
Place the dumplings in a bamboo steamer lined with cabbage leaves or parchment paper. Steam for about 8 minutes until the dumplings are cooked through.

Tools for making

Mixing Bowl - Used to mix the dough and filling ingredients together.
Pot - Used to simmer the pork skin and water to create gelatin.
Strainer - Used to strain out the pork skin from the gelatin stock.
Refrigerator - Used to chill the gelatin stock until it solidifies.
Rolling Pin - Used to roll out the dough into thin circles.
Bamboo Steamer - Used to steam the dumplings until they are cooked through.
Cabbage Leaves or Parchment Paper - Used to line the steamer to prevent dumplings from sticking.

Recipe variations

Use a different type of flour for the dough, such as whole wheat flour or rice flour, for a healthier or gluten-free option.
Experiment with different fillings, such as shrimp, chicken, or a combination of vegetables for a meat-free option.
Add additional seasonings or spices to the filling, such as garlic, chili flakes, or Sichuan peppercorns, to give it a different flavor profile.
Try using different types of meat or protein, such as ground beef, ground turkey, or even tofu, to customize the filling to your liking.
For a sweeter twist, add a small amount of finely chopped fruit, such as water chestnuts or Chinese jujubes, to the filling mixture.
Experiment with alternative cooking methods, such as pan-frying the dumplings for a crispy texture or baking them in the oven for a healthier option.
Add a dipping sauce to serve alongside the Xiaolongbao, such as a combination of soy sauce, vinegar, ginger, and chili oil for extra flavor.

Recipe overview

Xiaolongbao, also known as Chinese soup dumplings, are a culinary delight that originate from Shanghai. These delicate dumplings are a unique blend of scrumptious filling and savory broth all wrapped in a thin and tender dough skin, offering a remarkable balance of textures and flavors. Making Xiaolongbao might seem daunting at first, but with a bit of patience and practice, you'll be rewarded with a homemade delicacy that's worth every bit of effort. In this recipe, we'll guide you through the process of making the dough, preparing the pork filling, and creating the gelatin. A key step in this recipe is creating the gelatin from pork skin which will melt during steaming, resulting in the soup inside the dumpling. The end result is a flavorful, juicy dumpling that is sure to impress your guests. Enjoy the process and embrace the art of Chinese cooking through the creation of these delicious dumplings!

Common questions

Can I use a different type of meat for the filling?
Yes, you can substitute the ground pork with ground chicken, beef, or even shrimp if you prefer.
Can I make the dough ahead of time and refrigerate it?
Yes, you can make the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before rolling it out.
Do I have to use gelatin in the filling?
The gelatin is traditional in Xiaolongbao and gives a unique texture to the filling. However, if you prefer, you can omit it from the recipe.
Can I freeze the dumplings?
Yes, you can freeze the uncooked dumplings for later use. Just place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag. They can be steamed directly from frozen, but may require a few extra minutes of cooking time.
What dipping sauce pairs well with Xiaolongbao?
A popular dipping sauce for Xiaolongbao is a mix of black vinegar and julienned ginger. You can also add a splash of soy sauce or a few drops of chili oil to adjust the flavor to your liking.

Serving dishes and utensils

Bamboo Steamer - A traditional steaming tool used to cook Xiaolongbao, with multiple layers to steam several dumplings at once.
Cabbage Leaves - These can be used to line the bamboo steamer, preventing the dumplings from sticking to the surface.
Parchment Paper - If you don't have cabbage leaves, parchment paper can be used as an alternative lining for the bamboo steamer.
Rolling Pin - Used to roll out the dough into thin circles for wrapping the dumplings.
Knife - Used to mince the ginger and chop the green onions for the filling.
Strainer - Required to strain the gelatin stock after simmering the pork skin.
Pot - Used to simmer the pork skin and water to create the gelatin stock.
Mixing Bowl - Used to mix and combine the ground pork with the rest of the filling ingredients.
Spoon - Used to measure and portion out the filling into each dumpling wrapper.

Origin stories

Xiaolongbao, often called soup dumplings in English, are a treasure of the city of Shanghai, China. The story goes that they were created in the 19th century by a man named Huang Mingxian, who ran a restaurant in Shanghai's Nanxiang area. Wanting to impress his customers and stand out from the competition, Huang came up with the idea of a dumpling filled not just with meat, but also with a piping hot soup. The secret was the gelatin, which would melt when the dumplings were steamed, creating a delicious broth. News of these unique dumplings spread, and people flocked to Huang's restaurant to try them. To this day, Xiaolongbao remain a beloved and iconic dish, not just in Shanghai, but around the world.

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.