I’ve spent time perfecting a balance between simple ingredients and refined flavors. Using all-purpose flour, ground pork enriched with soy sauce and Shaoxing wine, I show you how to make soup dumplings that bring a fresh twist to a classic dish. Every bite promises an enticing blend of spice and tradition.

Jump to Recipe

I’ve been working on this homemade soup dumplings recipe for a while now and I’m excited to share it with you. I know how intimidating making restaurant-quality Xiao Long Bao seems, but trust me, this easier method using everyday items makes it totally doable.

I started off by mixing 2 cups all-purpose flour with 3/4 cup boiling water to form a smooth dough that holds up well. For the filling, I combined 1 lb ground pork with a dash of soy sauce and Shaoxing wine, and tossed in a tablespoon of minced ginger along with 2 tablespoons of minced scallions to really wake up the flavors.

I even used 2 cups of good quality pork broth blended with a bit of powdered unflavored gelatin to create that magical burst of soup in each dumpling. If you’ve ever wondered how to make soup dumplings that rival your favorite restaurant, this recipe is a game changer and a fun challenge in the kitchen.

Why I Like this Recipe

I really love this recipe because it’s simple enough to follow without totally stressing out but still feels fancy when I serve it up. I’ve always been a sucker for dumplings that have that surprise of hot soup inside, and making the broth into little gel cubes is just a fun twist that makes the whole experience feel like a cool kitchen hack. I also like how I get involved in every step, from kneading the dough to mixing the pork with ginger and scallions, even though sometimes I mess up a bit—it’s all part of the charm. And, honestly, the aroma of the sizzling ginger when I stir-fry it makes my kitchen smell amazing, reminding me why cooking is one of my favorite things to do.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives structure and carbohydrates for a tender, chewy dumpling wrapper.
Ground pork provides protein and a rich, savory flavor with just the right fat.
Soy sauce brings a salty umami kick that really enhances the meat’s taste.
Fresh ginger adds a warm, zesty kick that brightens up the overall flavor.
Pork or chicken broth mixed with gelatin creates a delicious, piping hot soup inside.
Shaoxing wine imparts a subtle, aromatic note that makes the dish extra special.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup boiling water (for the dough)

1 lb ground pork (shoulder works best with about 20% fat)

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry if you cant find it)

1 teaspoon salt (plus a pinch extra for the dough if needed)

1 teaspoon sugar

1/2 teaspoon white pepper (or black pepper if you dont have white)

1/2 teaspoon sesame oil

1 tablespoon minced fresh ginger (plus extra to stir-fry)

2 tablespoons minced scallions

2 cups good quality pork or chicken broth

2 teaspoons powdered unflavored gelatin (dissolved in a little water to set the broth)

1 tablespoon cooking oil (for stir-frying the ginger briefly)

How to Make this

Print Recipe (No Advertisments)

1. Combine the 2 cups of all-purpose flour with about a pinch of salt and carefully mix in 3/4 cup boiling water until you form a dough. Knead it a few minutes then cover and let it rest for at least 30 minutes.

2. In a bowl, mix the 1 lb ground pork with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon white pepper (or black if you need to), and 1/2 teaspoon sesame oil. Stir until well combined.

3. Add 1 tablespoon minced fresh ginger and 2 tablespoons minced scallions into the pork mixture. This gives it that nice, aromatic kick.

4. In a small pan, heat 1 tablespoon cooking oil over medium heat and stir-fry another bit of minced fresh ginger just until fragrant. Then toss this into your pork filling too.

5. Pour 2 cups good quality pork or chicken broth into a saucepan and warm it. In a separate small bowl, dissolve 2 teaspoons of powdered unflavored gelatin in a little water.

6. Once the broth is warm, stir in the dissolved gelatin so that it starts to set slightly. Let the mixture cool and then refrigerate it until it forms a soft gel-like consistency.

7. Roll out your rested dough on a lightly floured surface into a thin sheet and cut out small circles, around 3 to 4 inches in diameter.

8. Cut the gelled broth into small, bite-sized cubes and gently mix them into the pork filling. This is key to getting that soup inside the dumplings.

9. Place a spoonful of the pork and broth filling onto each dough circle. Carefully pleat the edges together to seal in the soup, making sure not to tear the skin.

10. Place the dumplings in a steamer basket lined with parchment paper (with holes poked in it) and steam over boiling water for about 10 to 15 minutes until the skins turn translucent. Enjoy them hot while being careful, because the soup can be really hot inside!

Equipment Needed

1. Measuring cups and spoons to accurately scoop out the flour, water, soy sauce, and other liquid ingredients
2. A large mixing bowl for combining the flour, salt, and boiling water to make the dough
3. A separate bowl for mixing the pork with the soy sauce, Shaoxing wine, salt, sugar, white pepper, sesame oil, ginger, and scallions
4. A small bowl to dissolve the gelatin in a little water
5. A saucepan to warm up the broth and blend in the gelatin
6. A small frying pan to quickly stir-fry the extra ginger until its aroma comes through
7. A cutting board and a sharp knife for mincing the ginger and scallions as well as for cutting out the dough circles
8. A rolling pin to flatten out the dough on a lightly floured surface
9. A steamer basket lined with perforated parchment paper for steaming the dumplings over boiling water

FAQ

Q: Can I prepare the soup dumpling filling ahead of time?

A: Yes, you can mix up the pork filling in advance. Just cover and chill it in the fridge overnight. Just make sure to stir well before using it later.

Q: Why do we add gelatin to the broth?

A: Adding gelatin helps the broth set so that when you bite into the dumpling, you get a burst of soup instead of a plain filling. It's a neat trick that makes all the difference.

Q: How do I avoid the soup leaking during cooking?

A: The key is making a tight seal on your dumplings. After wrapping the filling, press the edges firmly together. If you're not careful, the broth might leak out while steaming.

Q: What can I use instead of Shaoxing wine?

A: If you can't get Shaoxing wine, dry sherry works just fine. Most people find it a good substitute without messing up the flavor.

Q: Can I freeze the soup dumplings?

A: Sure, you can freeze them. Just place them in a single layer on a tray so they don't stick, then transfer to a freezer bag. When you're ready to eat, steam them straight out of the freezer.

Q: What if my dough is too sticky to handle?

A: If your dough is too sticky, try adding a little extra flour when kneading. But be careful not to add too much or your dumplings will be tough.

Homemade Soup Dumplings (Xiao Long Bao) Recipe Substitutions and Variations

Ground pork substitute: You can try using ground chicken or turkey, but make sure it has a little fat so the dumplings stay juicy.
Shaoxing wine alternative: Dry sherry works pretty well if you cant find the authentic stuff.
Pork or chicken broth swap: For a different twist, you could use a low-sodium vegetable broth.
All-purpose flour option: If you want a denser dough, try mixing in a bit of whole wheat flour (about 25% of the total).
Soy sauce substitute: Tamari is a good choice if you need a gluten-free version.

Pro Tips

1. When you roll out your dough, make sure its rested enough so its smooth and easy to handle. If it feels too stiff, you can sprinkle a bit more water or let it chill a little longer, cause a soft, elastic dough makes sealing the dumplings a lot easier.

2. Let the gelatinized broth cool completely before mixing it with the pork. If it’s too warm, it might melt the fat in the pork and make the filling messier than you want.

3. Be gentle when pleating your dumplings. Don’t overstuff them, cause they can burst during steaming. A little extra flour on your hands and surface can help keep the dough from sticking but remember it’ll add a bit more texture.

4. The ginger is key to getting that aromatic flavor, so don’t be shy about it. Stir-fry the extra ginger just until its fragrant – if you do it too long, it might turn bitter and take away from the fresh flavor.