Description

Delicate, savory, and filled with surprise, these soup dumplings (xiao long bao) are a culinary adventure right in your kitchen. Inside each handmade wrapper is a juicy pork filling with a hidden pocket of rich broth that bursts with flavor. This recipe takes you through every step—from making the soup gelatin (aspic) to folding and steaming each dumpling with care. It’s the perfect weekend project or special occasion dish, guaranteed to impress guests or elevate a quiet night in. Serve with a simple black vinegar dipping sauce and savor the magic one bite at a time.

Ingredients

1 .For the Aspic (Soup Gelatin):

1.5 lbs chicken wings or pork skin
6 cups water
1 knob ginger
2 scallions
1 tbsp soy sauce
1 tbsp Shaoxing wine (optional)
Salt to taste

2 .For the Dough:

2 cups all-purpose flour
¾ cup hot water

3 .For the Filling:

1 lb ground pork (80/20)
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1 tbsp grated ginger
2 scallions, finely chopped
¼ tsp white pepper
½ tsp salt
½ tsp sugar
1 cup aspic, cubed

Cook Mode Prevent your screen from going dark

Instructions

Make the aspic: Simmer chicken wings with aromatics until rich and gelatinous. Chill until firm and cube it.
Make the dough: Mix flour with hot water, knead until smooth, and rest for 1 hour.
Make the filling: Combine pork and seasonings. Fold in aspic cubes. Chill.
Roll and fill: Divide dough, roll into 3.5-inch circles. Fill with pork mixture and pleat closed.
Steam: Line steamer with parchment or cabbage. Steam dumplings over high heat for 8–10 minutes. Serve immediately.

Notes

Keep aspic cold when mixing into the filling.
Don’t overfill wrappers.
Steam with space between dumplings to prevent sticking.

Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes per batch
Category: Main Dish
Method: Steaming
Cuisine: Chinese