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Preparation Time: 3 hours

Cooking Time: 15 minutes

Yields: 24 dumplings


Xiaolongbao, also known as soup dumplings, is a traditional Chinese delicacy. These delicate dumplings are filled with a flavorful broth and meat filling, encased in a thin and pleated dough. When steamed, the broth transforms into a delectable soup, making each bite a burst of savory goodness. This recipe will guide you through the step-by-step process of making authentic Xiaolongbao.


For the dough:

- 2 cups all-purpose flour

- ¾ cup lukewarm water

- 1 teaspoon active dry yeast

- 1 teaspoon sugar

- ½ teaspoon salt

For the filling:

- 250g ground pork

- ¼ cup chicken stock

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 teaspoon ginger, minced

- 2 cloves garlic, minced

- 2 green onions, finely chopped

- Salt and pepper to taste

For the broth:

- 1 cup chicken stock

- 1 tablespoon soy sauce

- 1 teaspoon rice vinegar



1. Prepare the dough:

- In a small bowl, dissolve the yeast and sugar in lukewarm water. Let it rest for 5 minutes until it becomes frothy.

- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.

- Mix the ingredients until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.

- Cover the dough with a damp cloth and let it rest in a warm place for 2 hours until it doubles in size.

2. Make the filling:

- In a mixing bowl, combine the ground pork, chicken stock, soy sauce, sesame oil, minced ginger, minced garlic, green onions, salt, and pepper.

- Mix the ingredients well until they are evenly incorporated. Refrigerate the filling for 30 minutes to allow the flavors to meld.

3. Shape the dumplings:

- Dust your work surface with flour. Roll out the dough into a long cylinder and cut it into 24 equal pieces.

- Take one piece of dough and flatten it with your palm. Use a rolling pin to roll it into a thin, circular wrapper, about 3 inches in diameter.

- Place a spoonful of the filling in the center of the wrapper. Carefully pleat and seal the edges, making sure there are no openings.

- Repeat the process until all the wrappers are filled.

4. Steam the Xiaolongbao:

- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.

- Arrange the dumplings in the steamer, leaving some space between them as they will expand during cooking.

- Place the steamer over a pot of boiling water and cover it with a tight-fitting lid.

- Steam the Xiaolongbao for 12-15 minutes until the dough becomes translucent and cooked through.

5. Prepare the broth:

- In a small saucepan, heat the chicken stock, soy sauce, and rice vinegar until hot.

- Keep the broth warm until the dumplings are ready to serve.

6. Serve:

- Carefully remove the steamed Xiaolongbao from the steamer and arrange them on a serving plate.

- Serve the Xiaolongbao immediately with the warm broth on the side.


Enjoy the exquisite flavors of homemade Xiaolongbao, savoring each dumpling as the delicate broth bursts in your mouth. Perfect as an appetizer or a main course, these authentic soup dumplings will surely delight your taste buds and impress your guests.

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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