Shanghai Cuisine · tested Chinese home cooking
Soup Dumplings (Xiaolongbao) Recipe
小笼包 Xiǎo Lóng Bāo
The crown jewel of Shanghainese dim sum – delicate dumplings filled with seasoned pork and a hidden pocket of hot, aromatic soup. Each bite releases a burst of flavorful broth. Master this and you master Chinese cooking. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- For wrapper dough: 2 cups flour, 1/2 cup warm water
- For filling: 300g ground pork, 1 tbsp ginger grated, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp sesame oil, 1/4 tsp white pepper
- For soup jelly: 200g chicken wings or pork skin, 2 cups water, 1 slice ginger, simmered for 2 hours, strained and chilled until firm then diced
- Dipping: black vinegar + ginger shreds
Step-by-step instructions
Step 1
Make the soup jelly: simmer chicken wings or pork skin…
Make the soup jelly: simmer chicken wings or pork skin with ginger in water for 2 hours. Strain and refrigerate until firm. Dice into small cubes.
Step 2
Mix flour and water to form a smooth dough
Mix flour and water to form a smooth dough. Knead for 5 minutes, cover and rest for 30 minutes.
Step 3
Mix ground pork with seasonings, stirring vigorously…
Mix ground pork with seasonings, stirring vigorously in one direction. Fold in the diced soup jelly gently.
Step 4
Roll dough into a log, cut into 24 pieces
Roll dough into a log, cut into 24 pieces. Roll each into a thin circle with a thicker center.
Step 5
Place 1 tbsp filling in the center
Place 1 tbsp filling in the center. Pleat the edges (aim for 18-24 pleats) and gather at the top to seal.
Step 6
Place in a bamboo steamer lined with parchment paper
Place in a bamboo steamer lined with parchment paper. Steam over boiling water for 8 minutes. Serve immediately with black vinegar and ginger shreds.
Cook’s notes
- The soup jelly is the secret – it melts into broth when steamed. Don't skip this step
- Keep the filling cold while pleating to prevent the jelly from melting too early
- The wrappers should be thinner than regular dumpling wrappers – transparency is the goal
- Eat with care! Bite a small hole first to let steam escape and sip the soup before eating the rest
Common questions
Can I make Soup Dumplings (Xiaolongbao) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.