Xiaolongbao, or Chinese soup dumplings, are perhaps the most popular dim sum dish globally. They originated in Jiangnan cuisine, specifically Shanghai, and consist of tender dumplings filled with savory pork and rich broth, wrapped in a thin, pleated wrapper. The distinguishing characteristic of Xiaolongbao is the hot, savory soup within, which explodes with flavor when bitten into. If you’ve ever wished to produce real Xiaolongbao at home, this guide will lead you through every step.

The History of Xiaolongbao

Xiaolongbao originated in the 19th century in Nanxiang, a Shanghai district. Initially marketed in tea houses, the dumplings gained instant popularity because of their tender texture and flavorful broth. Unlike the soup in other dumplings, the soup contained in Xiaolongbao is gelatinized stock that becomes liquid when it is steamed. Now, they are the world’s favorite, served in dim sum houses and street stalls around the world.

Key Ingredients for Xiaolongbao

For the Dough:

2 cups all-purpose flour

½ cup warm water

½ tsp salt

For the Filling:

1 lb ground pork

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

½ tsp sugar

½ tsp salt

½ tsp white pepper

1 tsp grated ginger

2 cloves garlic, minced

1 tbsp sesame oil

2 green onions, finely chopped

For the Soup Gelatin (Aspic):

2 cups chicken stock

1 tbsp unflavored gelatin

1 tbsp soy sauce

1 tsp Shaoxing wine

½ tsp salt

Step-by-Step Instructions

Step 1: Prepare the Soup Gelatin

In a saucepan, heat chicken stock over low heat until warm (do not boil).

Add soy sauce, Shaoxing wine, and salt. Stir in.

Sprinkle unflavored gelatin evenly over the stock and stir until dissolved.

Pour the mixture into a shallow container and refrigerate for at least 3 hours, or until solidified.

Once set, cut the gelatin into small cubes and reserve.

Step 2: Make the Dough

In a large bowl, mix flour and salt.

Gradually add warm water, stirring continuously, until a crumbly dough is formed.

Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth.

Wrap with a damp cloth and allow to rest for 30 minutes.

Step 3: Prepare the Filling

In a bowl, mix ground pork, soy sauce, Shaoxing wine, sugar, salt, white pepper, ginger, garlic, sesame oil, and green onions.

Mix well until the filling is lightly sticky.

Fold in the cubed soup gelatin, distributing evenly.

Cover and refrigerate for 30 minutes.

Step 4: Roll the Dumpling Wrappers

Cut the dough into small pieces (approximately 12g each).

Roll each piece into a ball, then flatten into a thin, round wrapper (approximately 3 inches in diameter).

Keep wrappers covered with a damp towel to avoid drying.

Step 5: Assemble the Xiaolongbao

Put a spoonful of filling in the center of each wrapper.

Fold the edges carefully, folding the dough over the filling and pinching the top to close.

For at least 12 pleats for a real appearance.

Do for all the dumplings.

Step 6: Steam the Xiaolongbao

Cover a bamboo steamer with parchment paper or cabbage leaves.

Put the dumplings in, leaving some space between them.

Boil water in a wok or pot gently and put the steamer on top.

Steam for 8–10 minutes until the dumplings are cooked through.

How to Enjoy Xiaolongbao

Pick up a dumpling with chopsticks gingerly.

Dip in black vinegar (optional but traditional).

Nip off a small piece so the steam can come out and appreciate the velvety soup.

Enjoy the filling and the wrapper together.

Expert Tricks for Spot-on Xiaolongbao

✔ Utilize good-quality gelatin so that there is a smooth, rich soup inside.
✔ Roll thin but firm wrappers—too thick, and they will be chewy; too thin, and they will break.
✔ Chill the filling to make handling simpler.
✔ Steam on medium heat—too high, and the dumplings will burst.
✔ Don’t overcrowd the steamer to avoid sticking.

Final Thoughts

Preparing Xiaolongbao from scratch is worth the effort, but the outcome is well worth it. Delicious soup-filled dumplings bring genuine Shanghai street food flavor to your home. From snack to main course, master Xiaolongbao and make family and friends amazed. Attempt this recipe and discover the alchemy of Chinese soup dumplings!