If you’ve ever tried Xiao Long Bao at a restaurant, you know how magical they are—the thin, tender skin, the juicy pork filling, and the explosion of soup in every bite. Making them at home might seem intimidating, but I promise, with some preparation and patience, you can enjoy restaurant-quality Xiao Long Bao right from your kitchen.
Dough Dishes I Can’t Live Without (Xiao Long Bao Included!)
If you’re a regular visitor of Nana With Chopstick, you probably know just how much I absolutely adore dough-based dishes.
From fluffy buns like Peanut Sesame Buns to whimsical treats like Steamed Bunny Buns, there’s something magical about working with dough.
One of the biggest reasons I enjoy making these dishes is their convenience—they freeze wonderfully!
On busy mornings, I can simply pull a few out of the freezer, pop them into the steamer, and have a delicious, homemade dish ready in no time.
Xiao Long Bao, with its juicy filling and tender dough, is no exception to this.
What is Xiao Long Bao?
Xiao Long Bao, often called soup dumplings, are a beloved dish in Chinese cuisine.
These delicate dumplings are famous for their thin wrappers, juicy pork filling, and the delightful burst of savory soup inside each bite. They’re typically steamed in a bamboo basket, making them a must-order at dim sum restaurants or Shanghai-style eateries.
The Secret to Perfect, Juicy Dumplings
The filling for Xiao Long Bao is very similar to that used for Pan-Fried Soup Dumplings or even pork buns. In fact, you can easily repurpose this filling to make fluffy steamed buns!
I prefer using a ratio of 20% fat to 80% lean pork belly for the best flavor and texture.
Here are a few tips to achieve perfect dumplings every time:
- Add Water to the Meat Mixture: Incorporating water into the meat mixture is essential. It creates the broth-like texture that turns into soup when cooked, giving Xiao Long Bao their signature juiciness.
- Stir in One Direction: Always mix the meat filling in one direction for about 5 minutes. This helps the meat absorb the liquid thoroughly, resulting in a springy, cohesive texture.
- Chill the Filling: Let the filling rest in the fridge for at least 30 minutes. This makes it firmer and easier to handle, especially since this recipe includes a higher water content.
How to Fold Soup Dumplings
Folding soup dumplings is similar to folding bao (steamed buns), but it’s a bit simpler. You don’t need to roll out each wrapper with a pin; instead, just press the dough flat. Once the wrapper is ready, place the filling in the center, pleat the edges, and twist to seal the top.
If you’re new to folding, start with my beginner-friendly video guide for folding buns—it’ll help you master the pleating technique in no time!
Why You‘ll Love This Recipe
- Homemade Dough: The wrapper is silky yet strong enough to hold the soup, made fresh for the perfect texture.
- Juicy, Flavorful Filling: A perfectly seasoned pork filling that bursts with umami.
- Restaurant-Quality Results: These Xiao Long Bao rival any you’ve had at a dim sum restaurant.
Ingredients
Wrapper Ingredients:
- 500g all-purpose flour
- 3g active dry yeast
- 5g sugar
- 280g warm water (around 35°C)
- 1 tbsp lard
Filling Ingredients:
- 300g pork belly (80% lean, 20% fat), finely minced
- 4g salt
- 4g chicken powder
- 6g light soy sauce
- 8g dark soy sauce
- 2g five-spice powder
- 3g sugar
- 150g water
- 100g scallions, finely chopped
- 3 tbsp cooking oil
Instructions
1. Prepare the Dough
- Mix Yeast and Sugar: Combine 3g active dry yeast and 5g sugar with 500g flour in a large bowl.
- Add Warm Water: Gradually pour in 280g warm water while stirring with chopsticks until the mixture becomes shaggy.
- Incorporate Lard and Knead: Add 1 tbsp lard and knead the dough by hand until it’s smooth and non-sticky.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size (about 1 hour).
2. Prepare the Filling
- Mince the Pork: Chop the pork belly finely, keeping a slight texture for a bite.
- Season the Filling: Mix in 4g salt, 4g chicken powder, 6g light soy sauce, 8g dark soy sauce, 2g five-spice powder, 3g sugar, and 150g water. Stir vigorously in one direction for about 5 minutes until the mixture is sticky and cohesive.
- Add Scallions: Mix in half the chopped scallions (white part).
- Lock in Flavor: Heat 3 tbsp of cooking oil until it just begins to smoke, then carefully pour it over the filling to lock in the flavors. Finally, add the remaining scallions (the green parts) and mix until evenly combined. Chill the filling in the freezer for 30 minutes before use.
3. Wrap the Dumplings
- Deflate the Dough: Knead the rested dough to remove air bubbles, then divide it into small portions (about 20g each).
- Shape Wrappers: You don’t need to roll out each portion of dough with a rolling pin; simply use your hands to gently press each piece flat.
- Add Filling: Place 1 tbsp of filling in the center of the wrapper. Pleat and seal the dumpling tightly, ensuring no leaks.
4. Steam the Dumplings
- Second Proofing: Place the dumplings in a bamboo steamer lined with parchment paper, leaving space between them. Let them rest for 15 minutes.
- Steam: Bring water in a steamer pot to a boil. Steam the Xiao Long Bao over high heat for 12 minutes.
- Rest: Turn off the heat and let the dumplings sit for 3 minutes before removing the lid.
Notes
- For the best results, use pork with a good balance of fat and lean meat.
- Be sure to chill the filling to make wrapping easier.
- Ensure the steamer has enough water to avoid running dry during steaming.
Frequently Asked Questions
How to Store Xiao Long Bao
To store Xiao Long Bao, place the uncooked dumplings in a container and freeze them directly while still raw. A key tip is to ensure the dumplings have completed their second proofing before freezing—this step is crucial for maintaining their soft, fluffy texture after steaming.
When you’re ready to enjoy them, simply take the frozen dumplings out of the freezer. There’s no need to thaw them; place the frozen dumplings in a steamer over cold water. Once the water comes to a boil and steam fills the pot, steam the dumplings for 12 minutes.
The result? Juicy, flavorful fillings with a tender, delicate wrapper. They’re so delicious that you’ll want to devour them one bite at a time!
Perfect Xiao Long Bao (Soup Dumplings)
Ingredients
Wrapper Ingredients:
- 500 g all-purpose flour
- 3 g active dry yeast
- 5 g sugar
- 280 g warm water around 35°C
- 1 tbsp lard
Filling Ingredients:
- 300 g pork belly 80% lean, 20% fat, finely minced
- 4 g salt
- 4 g chicken powder
- 6 g light soy sauce
- 8 g dark soy sauce
- 2 g five-spice powder
- 3 g sugar
- 150 g water
- 100 g scallions finely chopped
- 3 tbsp cooking oil
Instructions
Prepare the Dough
- Mix Yeast and Sugar: Combine 3g active dry yeast and 5g sugar with 500g flour in a large bowl.
- Add Warm Water: Gradually pour in 280g warm water while stirring with chopsticks until the mixture becomes shaggy.
- Incorporate Lard and Knead: Add 1 tbsp lard and knead the dough by hand until it's smooth and non-sticky.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size (about 1 hour).
Prepare the Filling
- Mince the Pork: Chop the pork belly finely, keeping a slight texture for bite.
- Season the Filling: Mix in 4g salt, 4g chicken powder, 6g light soy sauce, 8g dark soy sauce, 2g five-spice powder, 3g sugar, and 150g water. Stir vigorously in one direction for about 5 minutes until the mixture is sticky and cohesive.
- Add Scallions: Mix in half the chopped scallions (white part).
- Lock in Flavor: Heat 3 tbsp of cooking oil until it just begins to smoke, then carefully pour it over the filling to lock in the flavors. Finally, add the remaining scallions (the green parts) and mix until evenly combined. Chill the filling in the freezer for 30 minutes before use.
Wrap the Dumplings
- Deflate the Dough: Knead the rested dough to remove air bubbles, then divide it into small portions (about 20g each).
- Shape Wrappers: You don't need to roll out each portion of dough with a rolling pin; simply use your hands to gently press each piece flat.
- Add Filling: Place 1 tbsp of filling in the center of the wrapper. Pleat and seal the dumpling tightly, ensuring no leaks.
Steam the Dumplings
- Second Proofing: Place the dumplings in a bamboo steamer lined with parchment paper, leaving space between them. Let them rest for 15 minutes.
- Steam: Bring water in a steamer pot to a boil. Steam the Xiao Long Bao over high heat for 12 minutes.
- Rest: Turn off the heat and let the dumplings sit for 3 minutes before removing the lid.
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