There’s something undeniably magical about biting into a perfectly crafted soup dumpling—the delicate wrapper, the savory filling, and the burst of flavorful broth that fills your mouth. The first time I had one was at a tucked-away dim sum place in San Francisco, and it left an impression so deep, I spent weeks trying to recreate it at home.

This recipe is a tribute to that experience and to all the cozy kitchen experiments that followed. Whether you’re hosting a small dinner gathering or treating yourself on a weekend, soup dumplings (or xiao long bao) are always a crowd-pleaser and surprisingly satisfying to make from scratch.

If you’ve ever been curious about how soup gets inside a dumpling, you’re in for a fun and rewarding culinary journey.

Why I Love This Recipe

The joy of soup dumplings isn’t just in the eating—it’s in the making.

There’s a little mystery wrapped in each bite. How can something be both solid and liquid at once? That’s the beauty of this dish: you make a rich gelatinous broth (aspic), mix a flavorful meat filling, then wrap both inside a tender dough. When they steam, the aspic melts into broth, creating that signature soup-filled surprise.

What I love most about this recipe is how it transforms humble ingredients into something extraordinary. The process feels meditative—mixing the dough by hand, folding each dumpling with care—and the end result is pure delight. It’s not just about food; it’s about creating a moment.

Also, if you’re someone who enjoys a hands-on cooking experience, this is one of the most satisfying dishes you can make in your kitchen.

Ingredients for Soup Dumplings

To make soup dumplings, you’ll need to prepare three main components: the aspic (gelled broth), the dough wrappers, and the pork filling. Don’t be intimidated—it’s much easier than it sounds once you break it into steps.

Let’s walk through each element:

For the Aspic (Soup Gelatin):
This is where the “soup” in the dumpling comes from. You’ll make a rich broth and chill it until it firms up into a jelly.

Chicken wings or pork skin (collagen-rich parts for gelatin)
Water

Ginger
Scallions
Soy sauce

Shaoxing wine (optional but adds depth)
Salt

For the Dough Wrappers:
You’ll want something tender but sturdy enough to hold the filling.

All-purpose flour
Hot water

For the Pork Filling:

Ground pork (80/20 ratio works well)
Soy sauce
Shaoxing wine

Sesame oil
Ginger (grated or minced)
Scallions (finely chopped)

White pepper
Salt
Sugar

The ingredients are simple, but the magic happens when they all come together. Every element supports the others to create that perfect, juicy bite.

How Much Time Will You Need

Making soup dumplings is definitely a labor of love. But trust me—it’s so worth it. Here’s how to plan your time:

Aspic prep and chilling: 4–6 hours (or overnight, which I prefer)

Dough making and resting: 1 hour
Filling and assembly: 45 minutes to 1 hour
Steaming time: 8–10 minutes per batch

Total active cooking time: Around 2.5 to 3 hours (excluding aspic chilling)

If you want to spread the work, make the aspic and dough the day before. Then all you’ll need to do is fill, fold, and steam.

How to Make This Soup Dumplings

Step 1: Make the Aspic (Soup Gelatin)
Place the chicken wings or pork skin in a pot and cover with water. Bring it to a boil, then drain and rinse to remove impurities.

Refill the pot with clean water, add ginger slices and scallions, and simmer gently for 3–4 hours. Add soy sauce, wine, and a bit of salt in the last hour.

Strain the liquid into a shallow dish and refrigerate until firm—this becomes your soup gelatin. Once set, cut into tiny cubes.

Step 2: Prepare the Dough
Place flour in a large bowl. Slowly pour in hot water while stirring with chopsticks or a fork until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 10 minutes until smooth. Cover with a damp towel and let rest for 1 hour.

Step 3: Make the Filling
In a bowl, combine ground pork with soy sauce, wine, sesame oil, ginger, scallions, pepper, salt, and sugar. Mix until sticky and well combined.

Fold in the chilled aspic cubes gently—you want them evenly distributed without melting. Cover and refrigerate until ready to use.

Step 4: Shape the Dumplings
Divide the dough into small pieces (about 8g each). Roll each one into a 3.5-inch circle with a thinner edge.

Spoon a small amount of filling (with aspic) into the center. Carefully pleat the wrapper closed at the top, sealing it tightly. It helps to work with cold hands so the aspic doesn’t melt.

Step 5: Steam the Dumplings
Line a bamboo steamer with parchment or cabbage leaves to prevent sticking. Place dumplings an inch apart.

Steam over high heat for 8–10 minutes until the filling is cooked through and the wrappers look slightly translucent.

Serve immediately with a dipping sauce of black vinegar and julienned ginger.

Substitutions

If you’re missing some ingredients or catering to dietary needs, here are some swaps that still deliver great flavor:

Aspic Alternatives:
No time to make broth? Use store-bought unsalted chicken broth, reduce it down with unflavored gelatin to create a quick aspic.

Ground Pork Substitutes:
You can use ground chicken or turkey, but be sure it has enough fat for juiciness. Mixing in a spoon of neutral oil or a bit of chicken skin helps.

No Shaoxing Wine?
Dry sherry is a solid substitute. Or skip it altogether if you’re avoiding alcohol—it won’t ruin the flavor.

Flour Options:
Stick to all-purpose flour for the best texture. Gluten-free flours don’t hold up well for wrappers, so I don’t recommend those unless you’re following a tested recipe.

Best Side Dish of Soup Dumplings

Soup dumplings are rich and satisfying on their own, but a few complementary dishes will round out the meal beautifully. Here are my favorite pairings:

Cucumber Salad with Garlic and Vinegar
The cool, crisp freshness balances the rich dumplings perfectly.

Scallion Pancakes
Crispy, savory, and chewy—they’re always a hit and easy to prep alongside dumplings.

Hot and Sour Soup
If you want a full meal, this soup offers contrasting textures and flavors while keeping things cozy and comforting.

Serving and Presentation Tips

There’s a small art to serving soup dumplings—and when done right, it turns a humble meal into something memorable.

These little parcels of joy deserve a warm, inviting presentation. I like to use a bamboo steamer lined with parchment or Napa cabbage leaves, straight from the stovetop to the table. There’s something visually satisfying and authentic about lifting the lid and seeing them nestled together, steaming and glossy.

Place a dipping bowl of black vinegar with julienned ginger on the side, and if you’re entertaining, individual soup spoons make it easier (and safer!) for guests to enjoy each dumpling without breaking them. Always remind people: don’t bite straight in—let the soup cool just a little, or poke a hole first to sip the broth.

A sprinkle of finely chopped scallions or a dash of chili oil on top can add color and contrast, especially if you’re plating a few on a ceramic tray for a dinner party.

Tips and Tricks to Make This Recipe Even Better

Soup dumplings require a little finesse, but I’ve learned some helpful lessons along the way that make a big difference.

Use cold ingredients:
Especially when working with the filling. The aspic needs to stay firm until you steam it. If your kitchen is warm, chill your mixing bowl and utensils.

Weigh your dough pieces:
Uniform dumplings cook evenly and look more appealing. I aim for 8g dough wrappers and 18–20g of filling.

Roll wrappers thin, but not too thin:
Too thick, and they feel doughy. Too thin, and they tear. Target a 3–3.5″ diameter with thinner edges and a slightly thicker center to hold the filling.

Practice pleating:
It’s okay if your first few aren’t perfect! Try to get 12–18 folds at the top—it keeps the dumpling structurally sound and attractive.

Steam over high heat:
This ensures the filling cooks through quickly and the wrapper becomes slightly translucent without over-steaming.

Common Mistakes to Avoid

Let’s save you from the classic soup dumpling mishaps—because when you put this much effort into something, you want it to shine.

Using warm aspic in the filling:
It will melt and create a runny mess that seeps through the wrappers. Always keep the aspic cold and firm.

Overfilling the dumplings:
It’s tempting to pack in as much as possible, but this will cause tears or leaks during steaming. A small scoop goes a long way.

Sealing the dumplings poorly:
Any gaps in the pleats or loose folds can cause the soup to spill out. Press firmly to seal the top.

Steaming on a bare surface:
Dumplings will stick! Use parchment with holes, Napa cabbage, or a thin layer of oil to keep them intact.

Opening the lid too early:
Wait the full 8–10 minutes before peeking. Sudden drops in temperature can cause wrappers to collapse.

How to Store It

If you’re going to make soup dumplings, I highly recommend making a double batch and freezing some for later.

Here’s how to do it right:

Freezing (Uncooked):
Place freshly wrapped dumplings on a parchment-lined tray, spaced apart. Freeze until solid (2–3 hours), then transfer to a freezer bag. They’ll keep for up to 2 months.

Cooking from Frozen:
No need to thaw. Just steam them directly from the freezer, adding 2–3 extra minutes to the cooking time.

Leftover Cooked Dumplings:
Not ideal, but if you have extras, store them in an airtight container in the fridge. Re-steam gently for 4–5 minutes or microwave with a damp paper towel (though the texture won’t be as delicate).

Do Not Refreeze Cooked Dumplings. They lose structure and flavor.

FAQ

Can I make soup dumplings ahead of time?
Yes! You can prep the aspic and dough a day in advance, and freeze shaped dumplings for weeks. Just steam from frozen when ready to eat.

What meat works best besides pork?
Ground chicken or turkey works if it’s not too lean. A bit of chicken fat or oil helps add that necessary juiciness.

Can I make these vegetarian?
Yes, but it’s tricky. Try a mushroom filling and use agar-based or gelatin-free broth to create a veggie aspic. Be mindful of the texture.

How do I know when they’re done steaming?
The wrappers will turn slightly translucent and puff up a bit. Steaming for 8–10 minutes on high heat is usually perfect.

Why is my soup leaking out?
This could be due to overfilling, not sealing properly, or steaming on a sticky surface. Keep the pleats tight and the steaming surface non-stick.

Soup Dumplings Recipe