Recipes

Xiao Long Bao (Soup Dumplings)

Authentic Chinese soup dumplings with a delicate pork filling and flavorful broth.

Servings: 4 (approx. 20 dumplings)
Prep Time: 75 minutes (active prep)
Cook Time: 70 minutes (active cooking)

Ingredients

  • For the Aspic:
    • 1 medium-sized whole chicken
    • 3 stalks scallions, cut into halves
    • 6 slices ginger
  • For the Wrappers:
    • 180 g all-purpose flour
    • 60 g hot water
    • 35 g tap water
  • For the Filling:
    • 450 g minced pork
    • 3 stalks scallions, finely chopped
    • 1 tablespoon minced ginger
    • 1 tablespoon light soy sauce
    • 1 tablespoon Shaoxing rice wine
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon salt
    • 1/2 teaspoon sugar
  • For the Dipping Sauce:
    • Red rice vinegar (or black rice vinegar)
    • Ginger, julienned

Notes

  • Aspic requires at least 4 hours refrigeration to set. Dough resting times are passive. Filling requires at least 30 min refrigeration.
  • Use parchment squares or steamer liners to prevent dumplings from sticking.
  • When steaming, ensure dumplings have at least 3 cm spacing.
  • To store, refrigerate up to 2 days; re-steam for 3 minutes, though soup may be lost. Not recommended for making ahead or freezing.

Instructions

  1. Make the Aspic: Preheat oven to 200C (180C fan). Place chicken in an oven-proof pot or tray with scallions and ginger. Cover tightly and roast for 1 hour. Cool covered. Pour extracted liquid into a container and refrigerate for at least 4 hours, or until the aspic sets (approx. 250 g). Reserve the chicken for other dishes.

  2. Prepare the Dough: In a bowl, add hot water to the flour and mix. Gradually add tap water and knead into a dough. Rest for 10 minutes, covered. Knead again until smooth, then let it rest for 30-60 minutes until soft.

  3. Mix the Filling: Combine minced pork with all filling seasonings. Remove chicken fat from the set aspic, break it into tiny pieces, and mix into the pork.

  4. Chill the Filling: Refrigerate the filling for at least 30 minutes and keep it cold until assembling.

  5. Roll the Wrappers: Roll the dough into a rope and divide it into 20 equal pieces. Press each piece into a disc and keep them covered. Using a roll-and-turn technique, roll each disc into a ~12 cm wrapper, dusting with flour or cornstarch as needed. Assemble dumplings one by one; avoid stockpiling wrappers.

  6. Assemble the Dumplings: Place approximately 35 g of filling in the center of each wrapper. Pleat the edges 15-20 times to seal, leaving the center open or sealed as preferred.

  7. Steam the Dumplings: Line a steamer basket with parchment paper or cut parchment squares. Place dumplings in the basket with at least 3 cm spacing between them.

  8. Cook: Steam over boiling water on medium-low heat for 8 minutes (or 10 minutes if you have more than 10 dumplings).

  9. Serve and Eat: Serve the dumplings in the steamer basket. To eat, place a dumpling on a spoon, carefully poke a small hole to release and slurp the soup before eating the wrapper and filling. Dip in the prepared vinegar and ginger sauce.