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Xiao Long Bao Recipe – How To Make Soup Dumplings!



Xiao Long Bao is Shanghai’s most famous style of soup dumplings. Learn how to make this delicious recipe!

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**INGREDIENTS**

**FOR THE JELLY:**
– 400 g of pork skin [400芰孫
– a bunch of spring onion [1撠擐崧
– Some slices of ginger [憪]
– 1 tbsp of Chinese cooking wine [1瘙文] [Shaohsing Rice Cooking Wine: https://amzn.to/2RW4KWG]

– 2 tsp of sugar
– 1 tsp of white pepper [1嗅質⊥蝎] [Amazon Link: https://amzn.to/2C9Mp3H]

– 1 tsp of salt or to taste [1嗅]

**FOR THE FILLING:**

– 200 g ground pork
– 1/4 cup of green part of spring onion
– 1/4 cup of minced carrot [1/4航∟侷
– 1/4 cup of minced cabbage [1/4舐質蝣]
– 1 tsp of dark soy sauce [1嗅稽
– 1 tsp of white sugar [1嗅賜]
– 1 tsp of sesame oil [1嗅暻餅硃]
– 1/2 tsp of salt or to taste [1/2嗅] [Amazon Link: https://amzn.to/2QHNnw7]

**Sauce:**
– 1/8 cup of white part of spring onion [1/ 8航梁稽
– 4 slices of ginger [4憪]
– 3 tbsp of water [3瘙文瘞弼

**FOR THE WRAPS:**

– 1/2 tsp of salt [1/2嗅]
– 200 g high protein flour [200擃蝑蝎]
– 85 – 100 ml warm water [85 – 100 瘥怠瘞弼
Sorry for the different water amount, after many times making I find out with this amount of water, the skin turns out better.

**FOR THE DIPPING SAUCE:**

– some shredded fresh ginger [憪銝]
– 1 tablespoons of white vinegar [1瘙文賡]
– 1 teaspoon of soy sauce [1嗅稽

**MAKING THE JELLY **

– Blanch the skin for 5 minutes to remove the bad smell. Remove the attaching fat. Cut it into thin strips.
– Prepare a pot of water (1.8 L of water). Put in the pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour.
– After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsp of salt. Keep stewing on low heat for another hour.
– Strain the broth into a container. You should have about 400 ml broth left. Put it in the fridge for at least 6 hours. The skin has a lot of collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly.
– Carefully mince the jelly. Make sure there are not big chunks.
– Set it aside.

**MAKING THE FILLING (enough to make 25-30 dumplings)**

– Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
– Pour the sauce into the ground pork.
– Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
– Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish.
– Last step is to mix it with the minced jelly.

**MAKE THE DUMPLING WRAPS**

– you need about 200 g of high protein flour.
– Add a 1/2 teaspoon of salt and mix it well.
– Pour warm water in 3 parts.and mix the flour
– Knead the dough until smooth.
– Cover it and let it sit for 30 minutes.
– Knead the dough again for 5-10 minutes, to squeeze the air out.
– Cover it; let it sit for another 30 minutes.
– Cut the dough in half. Roll and Pull it into a long even strip.
– Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
– Sprinkle some flour in case they stick to each other.
– Flatten them with your hand.
– Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.

**CLOSE THE DUMPLINGS**

This is the most important step to make them look great.

– Take a wrap and put enough meat so its almost full. I put a little bit more than a tbsp.
– Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
– At the end, pinch it together to close the dumpling.

Normally, each dumpling should have 10-12 pleats in total. Dont worry too much about this your first time- it will take some practice to make it look perfect.

**STEAM**

(YOU SHOULD DO THIS AS SOON AS POSSIBLE AFTER CLOSING THE DUMPLINGS)

– Put parchment paper in the steamer
– Leave some space between the xiao long bao,
– Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.

**DIPPING SAUCE**

Some shredded fresh ginger
1 tablespoons of white vinegar
1 teaspoon of soy sauce .

What do you think?

24 Comments

  1. Im working on it now. Instead of pork skin, i had a pigs foot and chicken bones for my broth. I think it will work. Ill report back

  2. Thank you so much! You're so great at explaining the steps, you're the best. Can't wait to try this recipe!

  3. I also tried some of your recipe,takes longer to make but it's worth it because it is sooo delicious and the most important,my family loves them too..弘

  4. I never knew this was easy to make..thank you so much for sharing this recipe..
    I will definitely give this a try..surely my family love it..
    This food we always order at a chinese resto everytime we eat out
    Not all chinese resto have this in their menu,so we always go to a chinese resto that serving this dish..i am really happy i found this recipe..thanks a lot

  5. You are such a great cook!!! I am so happy to find you ,you are so cute and young cook but you are amazing,I admire you so much !You are my great helper for cooking!I will follow your videos and recipes for ever!歹

  6. How many minutes do I knead the dough in the stand mixer?And do I have to let it sit for 13 minutes before I knead it again for the second time?

  7. I tried making before, but it went miserable because they stick. How do I store the xiao long bao without sticking?

  8. I realise you show the traditional way to eat soup dumplings but for me, what I love about soup dumplings is putting the whole thing in my mouth and biting into it so the soup bursts out. Its really great as long as the soup isn't too hot which I have found several times lol. Thanks for the recipe.