Homemade Soup Dumplings (Xiao Long Bao) Recipe

If you’ve ever dreamed of capturing the magic of dim sum at home, this Homemade Soup Dumplings (Xiao Long Bao) recipe is your golden ticket! Each delicate dumpling bursts with rich, aromatic broth and a savory pork filling, all encased in a tender, paper-thin wrapper. The process is a joyful culinary adventure, and the end result will truly wow your friends and family. Get ready to transform your kitchen into a Shanghai street market as you learn how to make these world-famous dumplings from scratch.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list! Each component has a simple, essential role to play in creating the signature taste and luscious texture of Homemade Soup Dumplings (Xiao Long Bao). Let’s break it down and get you dumpling-ready.

• Chicken backs and necks: These are the foundation for an incredibly flavorful, gelatin-rich broth that becomes the coveted soup inside each dumpling.
• Vegetable oil: Just a touch helps the chicken release all its savory essence while roasting.
• Fresh ginger: Sliced and grated ginger brightens the broth and filling with zesty warmth.
• Green onions: Added twice for deep aroma in the broth and a pop of freshness in the filling.
• All-purpose flour: This pantry staple transforms into those silky, tender dumpling skins.
• Salt: Enhances every flavor in both the dough and the filling, never skip this pinch!
• Hot and cold water: Used in stages to coax the dough into the perfect elastic texture for pleating.
• Fatty ground pork: Look for 20-30% fat—it creates juicy, rich filling that’s classic in Xiao Long Bao.
• Light soy sauce: Adds a subtle, balanced saltiness without overpowering the pork.
• Shaoxing wine (or dry sherry): A splash elevates the pork’s natural flavor and brings authenticity to your filling.
• Sugar and white pepper: Just a touch of each rounds out the savoriness with very gentle sweet and spicy notes.
• Chinkiang vinegar: The ultimate dipping sauce ingredient, its malty richness is the perfect foil for succulent dumplings.
• Thinly sliced ginger for dipping: Adds sharp contrast and tradition when served with vinegar.
• Small Chinese rolling pin: Not an ingredient, but trust me, your wrapper rolling will be so much easier with one!
• Napa cabbage or parchment paper: Prevents sticking during the all-important steaming phase.

How to Make Homemade Soup Dumplings (Xiao Long Bao)

Step 1: Prepare the Savory Soup Jelly (One Day Ahead)

The secret to the slurp-worthy soup in Homemade Soup Dumplings (Xiao Long Bao) lies in a homemade chicken gelatin. Begin by roasting the chicken backs and necks, ginger, and green onions with a little water until the chicken yields a rich broth. Strain, cool, and refrigerate the broth overnight. By morning, it’s transformed into a quivering gelatin you’ll later fold into the filling.

Step 2: Craft the Dumpling Dough

Making the perfect wrapper is half the fun! Combine flour and salt in a bowl. Slowly add hot water while stirring to hydrate the flour, then drizzle in cold water, mixing until a scraggly dough forms. Knead until the dough becomes super smooth and elastic (about 15–20 minutes), then wrap and let it rest at least 45 minutes. This rest gives wrappers that signature tender bite.

Step 3: Prepare the Flavorful Pork Filling

Grate fresh ginger and soak it in hot water to mellow out its punch. Meanwhile, dice your now-firm chicken gelatin into tiny cubes. Mix ground pork with ginger water, soy sauce, Shaoxing wine, salt, sugar, and white pepper until sticky and springy, then fold in the chilled gelatin cubes and finely minced green onions. Keep this mixture cold so everything stays easy to handle.

Step 4: Form the Dough Balls and Roll the Wrappers

Divide the rested dough into small, equal pieces—each one is destined to become an individual dumpling. Flatten each ball, then use a small rolling pin to create thin, circular wrappers about 4.5 inches across. Try to keep the center a touch thicker to help contain the soup as it steams.

Step 5: Fill and Pleat Your Dumplings

Place a spoonful of filling right in the center of each wrapper. Carefully pleat the edges, pinching firmly to seal the soup inside but leaving a tiny opening at the top for steam to escape while cooking. This step takes a little practice, but your first dumpling is always the most memorable!

Step 6: Prepare to Steam

Line your steamer basket with cabbage leaves or parchment paper to avoid sticky messes. Place each finished dumpling with plenty of space in between, then cover them with a damp towel as you finish the batch to prevent drying.

Step 7: Steam and Serve

Rest your dumplings over boiling water and steam under a lid for 8–10 minutes, until the wrappers turn translucent and the filling is piping hot. Prepare individual sauce dishes of Chinkiang vinegar and ginger while you wait. Serve your Homemade Soup Dumplings (Xiao Long Bao) straight from the steamer for maximum juiciness!

How to Serve Homemade Soup Dumplings (Xiao Long Bao)

Garnishes

Traditionally, these dumplings shine with a simple garnish of thinly sliced ginger bathed in Chinkiang vinegar. This sharp, aromatic touch balances the rich pork filling and lets the delicate soup flavor shine. Feel free to add a sprinkle of sliced scallions or a dash of chili crisp for something a little different!

Side Dishes

Pair Homemade Soup Dumplings (Xiao Long Bao) with light sides that won’t outshine their refined flavors. A crisp cucumber salad, garlicky Chinese greens, or a delicate hot and sour soup are perfect partners. They cleanse the palate and complement the dumplings without heavy competition.

Creative Ways to Present

For a show-stopping appetizer, serve each dumpling in a porcelain Chinese soup spoon with a little bath of dipping sauce at the bottom. For family-style, use a wooden steamer basket lined with cabbage leaves, and encourage everyone to gather round and dig in together. They’re a guaranteed centerpiece for dinner parties or cozy nights in.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Homemade Soup Dumplings (Xiao Long Bao)—lucky you! Place any leftovers in a sealed container and refrigerate for up to two days. Keep the dumplings separated with parchment to prevent sticking and remember, freshness is key for these delicate treats.

Freezing

Homemade Soup Dumplings (Xiao Long Bao) freeze beautifully before steaming. Arrange the shaped, raw dumplings on a parchment-lined tray and freeze until solid; then transfer to a freezer bag. They’ll keep well for up to two months and can go straight from freezer to steamer—no thawing needed!

Reheating

To reheat, simply steam refrigerated or frozen dumplings until hot and the soup inside is liquified again—about 8 minutes from chilled, or 12–14 minutes from frozen. Avoid microwaving, as direct heat can burst the wrappers and cause all that precious soup to escape.

FAQs

How do you prevent soup dumplings from breaking and losing their broth?

The best tip is to keep your wrappers slightly thicker in the center, and avoid overfilling. Always seal the pleats securely, and handle with a gentle touch. Also, be sure the dough is well-kneaded and rested so it stays supple, and keep buns covered with a damp towel as you work.

Can I use store-bought wrappers for Homemade Soup Dumplings (Xiao Long Bao)?

Store-bought wrappers aren’t recommended for this recipe because they tend to be too dry and thick, making it hard to pleat and seal in the hot soup. For that delicate, tender texture you crave, making your own dough is definitely worth the minimal extra effort!

What’s the best way to eat Xiao Long Bao without burning your mouth?

Gently lift a dumpling into a soup spoon, bite a small hole in the side, let some steam escape, and sip a little of the soup before devouring the rest. Dip in vinegar and ginger, if desired, and savor every single drop!

Can I make these dumplings with a different protein?

Absolutely! While classic Homemade Soup Dumplings (Xiao Long Bao) use pork, you can substitute chicken, ground turkey, or a mix of mushrooms and tofu for a lighter or vegetarian twist. Just be sure the filling has enough fat or moisture to work its magic when steamed.

Why add gelatinized broth to the filling?

That’s the magic of soup dumplings: the gelatin melts during steaming, transforming into a flavorful soup inside every bite. Without this clever technique, you simply can’t achieve that glorious, slurpable center that makes Xiao Long Bao so unforgettable.

Final Thoughts

There’s nothing quite like the sense of accomplishment you’ll feel making Homemade Soup Dumplings (Xiao Long Bao) from scratch. The flavors, the reveal of each steamy bite, and the joy of sharing them are unbeatable. Give this recipe a try and turn your kitchen into a dim sum haven—you’ll be amazed at what you can create with just simple ingredients, patience, and a little culinary curiosity!

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