Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Xiao Long Bao (Soup Dumplings)
Delicate steamed buns filled with pork and a rich, savory soup.
Contains common allergens
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Instructions
6 steps- 1
Make the Dough: Mix the flour and warm water, kneading for 10 minutes until perfectly smooth. Cover and let the dough rest for 30-45 minutes.
- 2
Prepare the Filling: In a large bowl, mix the ground pork with the minced ginger, soy sauce, and sesame oil. Whip vigorously in one direction until the meat becomes a sticky paste. Gently fold in the diced, solid aspic cubes. Keep the filling cold in the fridge.
- 3
Roll the Wrappers: Divide the rested dough into small 10g pieces. Roll each piece into a 3.5-inch circle. The edges must be rolled thinner than the center to hold the soup without breaking the pleats.
- 4
Wrap and Pleat: Place 1 tbsp of the cold filling in the center of a wrapper. Pinch and fold the edge, creating 15-20 tiny pleats all the way around, twisting the top tightly to seal it completely so no soup escapes.
- 5
Steam: Line a bamboo steamer with perforated parchment paper or napa cabbage leaves. Place the dumplings 1.5 inches apart. Steam over rapidly boiling water for exactly 8-10 minutes.
- 6
Serve: Serve immediately, still in the bamboo steamer. Eat carefully by biting a small hole to sip the hot soup before eating the dumpling, ideally dipped in black vinegar and julienned ginger.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1630
Calories
121 g
Protein
145 g
Carbs
59 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Xiao long bao developed in Shanghai's Nanxiang district in the 1800s as a refinement of steamed buns, distinguished by the aspic folded into the filling, which melts into hot broth as the dumpling steams. Gelatinizing stock into cubes solid enough to wrap solved the problem of getting liquid soup inside a dumpling that still has to hold its shape raw.
Listahan note
This version keeps the pork filling cold while the aspic cubes are folded in, since a warm filling would start softening the gelatin before the dumplings are even wrapped, leaving nothing to melt into soup once they steam.
Technique cues
- Whipping the ground pork vigorously in one direction until it turns into a sticky paste builds the bind that holds the filling together once the aspic melts inside it.
- Rolling each wrapper thinner at the edges than in the center is what lets the dough stretch to hold the pleats without tearing under the weight of the filling and soup.
- Fifteen to twenty tiny pleats sealed with a tight twist at the top keeps the wrapper closed under steam pressure; fewer, looser pleats let the soup leak out during cooking.
- Steaming for exactly eight to ten minutes over rapidly boiling water is enough to melt the aspic into broth and cook the pork through without overcooking the thin wrapper.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Xiao Long Bao (Soup Dumplings) while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Pork skin or chicken feet aspic. Plan around the boil; that's the slow part.
- Make-ahead
- Xiao Long Bao (Soup Dumplings) can be assembled a few hours ahead and held, covered, until serving. This one leans on the Pork skin or chicken feet aspic. Everything else is quick — the boil is the one step that takes real time.
- Leftover move
- Leftover Xiao Long Bao (Soup Dumplings) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Pork skin or chicken feet aspic. Plan around the boil; that's the slow part.
- Cleanup rhythm
- Wash serving dishes for Xiao Long Bao (Soup Dumplings) promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Pork skin or chicken feet aspic. Everything else is quick — the boil is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/2 lb Ground pork
Main protein or body
Purpose: lb Ground pork gives Xiao Long Bao (Soup Dumplings) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup Pork skin or chicken feet aspic
Main protein or body
Purpose: cup Pork skin or chicken feet aspic gives Xiao Long Bao (Soup Dumplings) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1.5 cups All-purpose flour
Structural base
Purpose: cups All-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/2 cup Warm water
Flavor support
Purpose: cup Warm water supports the balance of Xiao Long Bao (Soup Dumplings) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp Fresh ginger
Aromatic base
Purpose: tbsp Fresh ginger creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Keep the filling cold right up until you wrap, working in small batches out of the fridge, so the aspic cubes stay solid through the pleating.
- Line the steamer with perforated parchment or napa cabbage leaves rather than placing dumplings directly on bamboo, since the wrappers stick and tear on bare wood.
- Bite a small hole in the dumpling to sip the broth first before eating it whole — biting straight in loses the hot soup in one burst.
Ingredient swaps
- Gluten-free direction
- Replace the All-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Pork skin or chicken feet aspic.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the Light soy sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Pork skin or chicken feet aspic.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Pork skin or chicken feet aspic.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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