Shanghai soup dumplings with pork filling
Xiao Long Bao
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Servings
6
30 dumplings
Difficulty
Advanced
Cost
Budget
$
Xiao Long Bao
Shanghai soup dumplings with pork filling
★4.2(22)
Delicate pleated dumplings filled with seasoned pork and a burst of rich, hot soup inside. Shanghai's most famous dumpling, a marvel of culinary engineering.
60m
Prep Time
10m
Cook Time
70m
Total Time
6
Servings
Hard
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Xiao long bao are the crown jewel of dim sum—thin-skinned dumplings that hold a molten pocket of soup inside. The secret is a gelatinized pork stock that melts during steaming.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 2 cups all-purpose flour for wrappers
- 1/2 lb ground pork
- 1 cup pork or chicken aspic (jellied stock), diced
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tbsp Shaoxing wine
Instructions
- 1
Make aspic: simmer pork skin or chicken feet in water until reduced by half, season, and refrigerate until set like jello. Dice into small cubes.
- 2
Mix ground pork with soy sauce, sesame oil, ginger, Shaoxing wine, sugar, and white pepper. Fold in diced aspic gently.
- 3
Make the dough: mix flour and hot water, knead until smooth, rest 30 minutes. Roll into thin wrappers.
- 4
Place filling in the center of each wrapper and pleat into 18+ folds, pinching closed at the top.
- 5
Steam on parchment-lined bamboo steamers over boiling water for 8-10 minutes. Serve with black vinegar and ginger.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Pork aspicUnflavored gelatin dissolved in warm broth, chilled
Easier shortcut for the soup filling
Homemade wrappersStore-bought dumpling wrappers (rolled thinner)
Saves significant time
Tips & Storage
Pro Tips
Roll the wrappers thin at the edges and thicker in the center to prevent tearing under the soup weight.
Eat carefully—bite a small hole, sip the soup, then eat the dumpling.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze uncooked dumplings on a sheet pan, then transfer to bags. Steam from frozen, adding 2 minutes.
Reheating
Re-steam for 3-4 minutes. Do not microwave or the wrappers will become tough.
Nutrition Facts
Per serving (25mg) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein10g
Carbohydrates6g
Fat22g
Fiber380mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is aspic?
- Gelatinous stock that is solid when cold and melts into soup when heated.
- Why do my dumplings leak?
- The wrapper is likely too thin or has a tear. Ensure there are no holes when pleating.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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