Juicy Homemade Xiaolongbao (Chinese Dumplings)

Juicy Homemade Xiaolongbao (Chinese Dumplings)

Why not try making these delicious xiaolongbao with juicy fillings at home? Enjoy them piping hot.

Ingredients: 20 dumplings

For the dough:
All-purpose flour
200 g
Dry yeast
2 g
Lukewarm water
100 ml
For the meat filling:
Ground pork
100 g
Soy sauce
2 teaspoons
1 teaspoon
Powdered ginger
2 pinches
Daikon radish
120 g
Vegetable oil
2 teaspoons
For the chicken soup jelly (aspic):
100 ml
1 teaspoon
Chinese soup stock powder
1/2 teaspoon


1. To prepare the chicken soup jelly: Soak the gelatin in water, add Chinese soup stock powder and microwave. Once the gelatin has dissolved, leave to cool, and chill in the refrigerator to set.
2. To prepare the dough: Add dry yeast to the lukewarm water, and set aside for 10 minutes. Put the all-purpose flour in a bowl and pour in the yeast mixture.
3. Knead the dough with your hands and bring it together, then let it rise in a double boiler until it rises 1.5 times the original size.
4. To prepare the meat filling: Julienne the daikon radish as you would for sashimi garnish, blanch briefly in boiling water, refresh in cold water, then squeeze out the excess water.
5. Once the chicken soup jelly has set, break it up into small pieces using a fork.
6. Combine all the ingredients except for the daikon radish in a bowl and mix well. Add the daikon radish and chicken soup jelly.
7. Punch down the dough, then divide it into 20 equal portions. Lightly dust your working surface and roll out the dough.
8. Place the meat filling in the center of the dough, wrap, and seal tightly. Lay the dumplings on parchment paper, leaving a little space in between each.
9. Put the dumplings in the steamer, and steam for about 15 minutes.
10. I also made a pork belly version of xiaolongbao.
11. I filled them with shredded pork belly.

Story Behind this Recipe

I added my own twist to user "enokichi"'s xiaolongbao recipe (Recipe ID: 371023). I also added chicken soup jelly for a juicier dumpling.