Terumi Morita
October 10, 2025·Recipes·1 min read · 267 words

Xiao Long Bao

A delicate steamed dumpling featuring a thin skin encasing a savory broth and meat filling.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A basket of steaming Xiao Long Bao showcasing their translucent skin.
RecipeChinese
Prep15m
Cook20m
Serves4 portions
LevelMedium

Ingredients

  • 250g all-purpose flour
  • 120ml water
  • 150g ground pork
  • 50g gelatin
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, minced
  • 1 tsp scallions, chopped

Steps

  1. Mix flour and water to form a dough.

  2. Knead for 10 minutes, rest for 30 minutes.

  3. Melt gelatin in warm water, mix with pork, soy sauce, sesame oil, ginger, and scallions.

  4. Roll dough into small circles, fill with meat mixture.

  5. Steam dumplings for 8-10 minutes until cooked through.

Tools you'll want

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    Why this works

    Xiao Long Bao requires a precise dough-to-filling ratio. The dough must be thin enough to create a delicate skin while holding the broth. A balance of water and flour ensures elasticity. Steaming at a consistent temperature retains moisture, allowing the gelatin to melt and create the signature soup.

    Proper kneading develops gluten, essential for the dumpling's structure. Resting the dough allows for relaxation, making it easier to roll out. The gelatin, when melted, transforms the filling into a flavorful broth, enhancing the overall experience.

    Common mistakes

    Using too much flour. Excess flour in the dough can lead to a thick, chewy skin rather than a delicate one.
    Over-steaming the dumplings. This can cause the skin to break and the filling to dry out, losing the desired broth.
    Not resting the dough. Failing to rest can result in tough dough that is difficult to shape.
    Incorrect filling ratio. Too much filling can burst the dumpling, while too little results in a lack of flavor.

    What to look for

    • A translucent skin that showcases the filling.
    • A glossy appearance from the steam.
    • The dumpling should be plump but not overly swollen.
    • A gentle sound when the dumplings are moved, indicating a well-cooked broth inside.

    Chef's view

    Xiao Long Bao is a cultural staple, originating from Jiangnan, China. The technique of wrapping soup within the dumpling showcases craftsmanship. Each bite should burst with flavor, reflecting the balance of ingredients. The dish symbolizes communal dining, often served in bamboo steamers, inviting shared enjoyment. The art of making these dumplings connects generations, preserving culinary traditions.