Xiaolongbao (Chinese Soup Dumplings)

Xiaolongbao (Chinese Soup Dumplings)

Handmade xiaolongbao take time and effort, but everyone loves them. Here's a recipe to make them.

Ingredients: 10 dumplings

For the skin:
Plain white flour
150 g
Lukewarm water
80 ml
Powdered gelatin
2 g
○ Water
100 ml
○ Chicken soup stock granules
1 teaspoon
Chinese cabbage
3 to 4 leaves
For the filling:
Ground pork
100 g
Green onions or scallions
5 cm
1/3 knob
1 tablespoon
Sesame oil
1/2 tablespoon
Vegetable oil
1/2 tablespoon
Soy sauce
A small amount
A small amount


1. Add a tablespoon of hot water (not listed) to the gelatin and dissolve. Combine the 〇 ingredients in a bowl, add the gelatin, and mix well. Chill in the refrigerator for an hour.
2. In another bowl, add flour and gradually mix in the lukewarm water while stirring with 3-4 cooking chopsticks held together.
3. When the dough comes together, knead well with your hands.
4. Cover the bowl with a moistened and wrung out towel and let rest for 15 minutes.
5. Divide the dough into 10 portions. Flatten with a rolling pin as if they are gyoza dumpling skins, dusting the surface with flour as you work.
6. Put the filling ingredients in a bowl and knead well together.
7. Break up the chicken jelly from Step 1 with a spoon.
8. Wrap the skins with the meat filling and gelatin centered in the middle and gather the edges at the top to form the dumplings.
9. Lay the dumpling on top of the cabbage leaves, and steam for about 10 minutes.
10. Done!! Serve with a dipping sauce made of vinegar, soy sauce, and finely julienned ginger.

Story Behind this Recipe

I made this for a friend when she came over for an overnight visit.