Terumi Morita
June 12, 2026·Recipes

Xiaolongbao (Soup Dumplings)

Xiaolongbao, or Soup Dumplings, are delicate pork-filled dumplings that burst with broth when steamed.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A beautifully arranged plate of Xiaolongbao showcasing their pleated wrappers and glistening surface.
RecipeShanghainese
Prep40m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 500 g pork shoulder, minced
  • 200 ml gelatin-rich stock, chilled
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 300 g all-purpose flour
  • 150 ml boiling water
  • cornstarch, for dusting

Steps

  1. In a mixing bowl, combine minced pork, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and salt. Mix until well blended.

  2. Gently fold the chilled gelatin-rich stock into the pork mixture until just combined. This will ensure that the stock melts into soup during steaming.

  3. In a separate bowl, combine flour with boiling water. Stir until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth.

  4. Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making it easier to roll out.

  5. Divide the dough into small pieces and roll each piece into a thin circle, about 10 cm in diameter. This creates the dumpling wrappers.

  6. Place a spoonful of the pork filling in the center of each wrapper. Gather the edges and pleat them together to seal the dumpling.

  7. Prepare a steamer and line it with parchment paper. Steam the dumplings over boiling water for 10-12 minutes, until the wrappers are translucent and the filling is cooked through.

Why this works

The magic of Xiaolongbao lies in the technique of folding chilled, gelatin-rich stock into the pork filling. When steamed, the gelatin melts into a flavorful broth, creating the signature soup inside the dumpling. This method is crucial; if the stock is not chilled sufficiently, it may not properly incorporate into the filling, resulting in a less soupy dumpling. Additionally, the dough must be rolled thin enough to allow for that delicate texture, but if it’s rolled too thin, it may break during steaming. If it breaks, ensure that your dough is well-hydrated and rested to increase flexibility. It’s a balance of temperature, texture, and technique that delivers the perfect Xiaolongbao.