Xiaolongbao (Soup Dumplings) – Juicy, Steamy & Authentic
Xiaolongbao (Soup Dumplings) – Juicy, Steamy & Authentic
Introduction
Xiaolongbao (小笼包), or Shanghai Soup Dumplings, are delicate dumplings filled with juicy pork and flavorful broth, wrapped in a thin, tender dough and steamed to perfection. These dumplings originate from Jiangnan cuisine, particularly Shanghai, and are a must-try dish for any dumpling lover.
What makes Xiaolongbao unique is the rich soup inside the dumpling, achieved by using gelatinized broth that melts when steamed. These dumplings are traditionally served in a bamboo steamer, enjoyed with a simple dipping sauce of black vinegar and ginger.
Making soup dumplings from scratch takes some effort, but this authentic recipe will guide you through the process to achieve thin wrappers, juicy filling, and a burst of delicious broth in every bite!
Xiaolongbao Recipe (Shanghai Soup Dumplings)
Ingredients
🔹 For the Soup Gelatin (Aspic):
- 1 lb pork bones (or chicken bones)
- 3 cups water
- 1 slice ginger
- 2 cloves garlic
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon soy sauce
- 1 packet gelatin (or agar-agar for a natural alternative)
🔹 For the Dumpling Dough:
- 2 cups all-purpose flour
- ¾ cup hot water
- ½ teaspoon salt
🔹 For the Filling:
- ½ lb ground pork (80/20 fat ratio)
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- ½ cup chopped scallions
- ½ teaspoon sugar
🔹 For Dipping Sauce:
- 3 tablespoons Chinkiang black vinegar
- 1 teaspoon soy sauce
- 1 tablespoon julienned ginger
Instructions
Step 1: Make the Soup Gelatin (Aspic)
1️⃣ In a pot, add pork bones, water, ginger, garlic, Shaoxing wine, soy sauce, and salt.
2️⃣ Simmer for 2-3 hours, skimming off any impurities.
3️⃣ Strain the broth and mix in gelatin while warm.
4️⃣ Pour into a shallow dish and refrigerate until firm (about 3 hours).
5️⃣ Once set, chop into small cubes to be used in the filling.
Step 2: Make the Dumpling Dough
1️⃣ In a large bowl, mix flour and salt.
2️⃣ Slowly pour in hot water, stirring with chopsticks until dough forms.
3️⃣ Knead for 8-10 minutes until smooth. Cover and let rest for 30 minutes.
Step 3: Prepare the Filling
1️⃣ In a bowl, mix ground pork, ginger, garlic, soy sauce, Shaoxing wine, salt, white pepper, sesame oil, scallions, and sugar.
2️⃣ Fold in the chopped soup gelatin cubes and mix well.
Step 4: Assemble the Xiaolongbao
1️⃣ Roll the dough into thin, 3-inch circles.
2️⃣ Place 1 teaspoon of filling in the center of each wrapper.
3️⃣ Pleat the edges upwards, making 12-15 folds, twisting at the top to seal.
Step 5: Steam the Dumplings
1️⃣ Line a bamboo steamer with parchment paper or napa cabbage leaves.
2️⃣ Arrange dumplings 1 inch apart in the steamer.
3️⃣ Steam over boiling water for 8-10 minutes, until the dumplings are plump and translucent.
Step 6: Serve & Enjoy!
1️⃣ Carefully transfer dumplings to a plate.
2️⃣ Serve with a side of black vinegar and julienned ginger.
3️⃣ Enjoy by biting a small hole, sipping the broth, and then eating the dumpling!
Tips & Variations
✔ Extra Juicy Soup Dumplings – Use pork skin broth instead of pork bones for an even richer gelatin.
✔ Vegetarian Xiaolongbao – Replace pork with mushrooms & agar-agar gelatin.
✔ Store-Bought Shortcuts – Use pre-made dumpling wrappers to save time.
✔ Perfect Pleating – The traditional method has 18 pleats, but anything above 12 folds is great!
Final Thoughts
Xiaolongbao are delicate, flavorful, and truly special, making them a restaurant-quality dish you can recreate at home! Once you master the dough, filling, and steaming process, you’ll be able to enjoy homemade soup dumplings anytime.
Would you like a Pinterest-style image or a step-by-step pleating guide? Let me know! 🥟✨🔥
