Xiao Long Bao Soup Dumplings

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These delicate Shanghainese soup dumplings hide a burst of savory pork broth inside a thin, tender wrapper. A pork-skin aspic melts into rich soup during steaming, creating the signature slurp when you bite in. Best enjoyed hot with black vinegar and ginger.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 4.5 gSaturated Fat
• 38 gCarbs
• 1.5 gFiber
• 2 gSugar
• 24 gProtein
• 720 mgSodium
• 380 mgPotassium
• 50 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the pork aspic (prepare a day ahead)

• 1 lb (450 g) pork skin, scraped and cut into 2-inch pieces
• 4 cups (960 ml) cold water
• 2 thick slices ginger, lightly smashed
• 1 scallion, tied into a knot
• 1 tsp Shaoxing wine

For the dough wrappers

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1/2 tsp fine salt
• 1/2 cup (120 ml) just-boiled water
• 1/4 cup (60 ml) cold water

For the pork filling

• 12 oz (340 g) ground pork, about 20% fat
• 1 tbsp finely grated fresh ginger
• 2 scallions, very finely chopped
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1/2 tsp ground white pepper
• 3/4 cup finely diced prepared pork aspic

For serving

• 1/4 cup Chinese black vinegar
• 2 tbsp very thinly julienned fresh ginger

Directions

1. Make the aspic: Combine pork skin, water, ginger, scallion, and Shaoxing wine in a small pot. Bring to a gentle simmer, skimming foam, then cover and cook on low for 2 hours. Strain through a fine sieve, cool, then refrigerate until fully set (at least 4 hours or overnight). Dice the firm jelly into 1/4-inch cubes.
2. Make the dough: Whisk flour and salt in a bowl. Pour in the boiling water and stir with chopsticks until shaggy, then add cold water and knead until a smooth, soft dough forms. Cover with a damp towel and rest 30 minutes.
3. Prepare the filling: In a large bowl, stir the ground pork with ginger, scallions, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper until paste-like and sticky, about 2 minutes. Fold in the diced aspic just before wrapping; keep everything well chilled.
4. Shape the wrappers: Roll the rested dough into a 12-inch log and cut into 24 equal pieces. Dust lightly with flour and roll each piece into a 3.5-inch round, keeping the center slightly thicker than the edges.
5. Wrap the dumplings: Place 1 tablespoon filling in the center of a wrapper. Pleat the edge in 12 to 14 folds, rotating as you go, then twist the top to seal and set each dumpling on a parchment-lined tray. Keep covered with a damp towel as you work.
6. Steam the dumplings: Line a bamboo steamer with parchment rounds or napa cabbage leaves (perforated). Arrange dumplings 1 inch apart and steam over vigorously boiling water for 8 to 10 minutes, until wrappers turn translucent and puffed.
7. Serve immediately: Transfer dumplings to plates and serve right away with black vinegar and ginger for dipping. Pierce the wrapper carefully, sip the soup, then enjoy the dumpling.
8. Repeat in batches, keeping cooked dumplings loosely covered so they stay warm and supple.

Cook’s Notes

• The aspic MUST be made the day before so it sets fully; this is the secret to the liquid soup inside.
• Don't overwork the dough or the wrappers will turn tough—stop kneading as soon as it is smooth.
• Keep wrappers and filled dumplings covered with a damp towel at all times to prevent drying out.
• If pleating feels intimidating, use a store-bought gyoza or dumpling wrapper as a shortcut, though classic XLB use an unbleached wheat wrapper.
• Always eat in small bites and sip the soup first; the broth inside is extremely hot straight from the steamer.

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