Xiao Long Bao (Soup Dumplings)

Chef Saeng, our expert on Lao and SouthEast Asian cuisine, brings us these very traditional soup dumplings:

These soup dumplings were taught to me be Chef Iris in Hong Kong.  It is a traditional dim sum course originating from Shanghai.  The meticulous technique to wrapping the filling helps provide structure to hold the soup.  The dumplings are filled with ground pork with a warm broth, and it can be dipped in a ginger rice wine soy sauce mixture.  These are a wonderful snack to help ring in the Chinese New Year.

Print this recipe


Dumpling dough

1-1/4 cups 150g Taiwanese all purpose flour (or cake flour)
1/3 cup Hot water
1 Tbsp Vegetable oil
pinch Salt


  1. Slowly add the hot water and oil to the flour to form a dough using chopsticks.
    Knead the mixture into a dough and cover the bowl and let rest for 30 minutes.


11 ounces 300g Ground pork
1 Tbsp Soy sauce
1 Tbsp Chinese rice wine
2 tsps Sesame oil
1 tsp Sugar
pinch Salt
2 Tbsps Minced ginger
1 Green onion, minced
  1. Mince the ginger and green onion and add to the pork with other filling ingredients and set aside.

Broth Jelly

2 cups 480g Chicken broth
2 Tbsps Unflavored gelatin
1 tsp Sugar
  1. Heat the chicken broth until its steaming and add the gelatin powder and sugar. Put it in a container in the fridge to set for 2 hours. Once it is set, dice it up into cus size pieces and mix with the pork.

Sauce and Assembly

1/2 cup 120g Vinegar
1/2 cup 120g Soy sauce
1 knob Fresh ginger, peeled and thinly sliced
  1. Stir all sauce ingredients together and set aside.
  2. Flour the surface of a cutting board, and roll 1 tbps size dough into the size of your palm.Place a small ball size portion of the ground pork in the middle of the wrapping. Wrap the dough around the filling.

  3. Prepare a steam basket and begin to bring the water to a simmer. Place buns about 1" apart and steam for 6 minutes. Serve with the sauce.