Pork Soup Dumplings (Xiao Long Bao)

Pork Soup Dumplings, also known as Xiao Long Bao, are the ultimate comfort food for dumpling lovers like me. These delicate, steamed dumplings feature juicy pork filling paired with a savory broth, delivering an unforgettable bite every time. Whether you’re a dumpling aficionado or new to this dish, making Pork Soup Dumplings (Xiao Long Bao) at home is a fun and rewarding experience!

What are Pork Soup Dumplings (Xiao Long Bao)?

Xiao Long Bao is a Chinese steamed dumpling filled with pork and soup, originating from the Jiangnan region. The soup inside is solidified into a jelly using gelatin and melts into a rich broth when steamed. It’s a harmonious combination of silky wrappers, tender meat, and flavorful soup.

Why You’ll Love This Recipe

• Flavor-packed experience: Each dumpling is a flavor bomb of savory broth and juicy pork.
• Interactive and fun to make: From creating the soup jelly to folding dumplings, it’s an engaging process.
• Restaurant-quality at home: Impress your friends and family with these iconic dumplings.
• Customizable: Easily adjust the filling to include chicken, shrimp, or vegetarian options.
• Perfect texture: The delicate wrapper holds the silky soup and tender meat effortlessly.

Ingredients

• Chicken Stock: The base for the savory soup; using unsalted stock lets you control the saltiness.
• Knox Gelatin Powder: Solidifies the broth into a jelly, making it easy to wrap the soup into the dumpling.
• Shaoxing Wine: Adds depth and a hint of sweetness to both the soup and filling.
• Soy Sauce: Enhances umami and provides a balanced saltiness.
• Ginger: Infuses warmth and a slight spicy kick into the broth and filling.
• Salt: Balances and brings out the flavors in the soup and meat mixture.
• Ground Pork: The juicy, tender main ingredient for the filling.
• Green Onion: Adds a subtle freshness and aromatic flavor to the filling.
• Sesame Oil: Provides a nutty aroma and enhances the overall flavor.
• White Pepper: Offers a delicate heat and balances the richness of the filling.
• Dumpling Wrappers: Thin dumpling wrappers (like gyoza wrappers) are perfect for holding the filling and steaming evenly.

How to Make Pork Soup Dumplings (Xiao Long Bao)

Step 1: Make the Gelatin Soup

• In a small bowl, mix 1.5 teaspoon gelatin powder with 2 tablespoon water and let it sit until the liquid is absorbed.
• In a pot, combine 1 cup chicken stock, 1 tablespoon shaoxing wine, 1 tablespoon soy sauce, thumb-sized ginger slices, and a pinch of salt. Heat until it simmers for 4-5 minutes.
• Stir in the gelatin mixture until dissolved and let it cook for another minute.
• Remove the ginger slices, transfer the broth to a bowl, cover, and refrigerate for a few hours until it becomes a jelly. Once set, cut into small cubes.

Step 2: Prepare the Filling

• In a mixing bowl, combine ½ pound ground pork, ½ stalk minced green onion, 1 tablespoon minced ginger, 1 tablespoon shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon sesame oil, a pinch of salt, and a dash of white pepper.
• Stir the mixture until sticky and whipped in texture.
• Fold in the diced broth jelly, mixing gently to combine. Keep the filling chilled to prevent the gelatin from melting.

Step 3: Assemble the Dumplings

• Place a dumpling wrapper in your palm and wet the edges with water.
• Add about 1 teaspoon of filling to the center of the wrapper.
• Fold the edges to the center, pinching and twisting to seal the dumpling. Repeat with the remaining wrappers and filling.

Step 4: Steam the Dumplings

• Place the dumplings in a steamer lined with parchment paper, leaving space between each to prevent sticking.
• Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!

Storage

These dumplings are best eaten fresh, but you can freeze uncooked ones on a tray and steam directly from frozen when ready to enjoy.

Tips

• Keep everything cold: Chilled filling is key to preventing the gelatin from melting before cooking.
• Use thin wrappers: Gyoza-style wrappers are easier to work with and give a delicate bite.
• Steam in batches: Avoid overcrowding the steamer so the dumplings cook evenly and retain their shape.

Pork Soup Dumplings (Xiao Long Bao)

Print

Serves: 3-4 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Gelatin Soup

• 1 cup unsalted chicken stock
• 1.5 teaspoon of knox gelatin powder
• 1 tablespoon shaoxing wine
• 1 tablespoon soy sauce
• 1 thumb sized ginger, cut into thick slices
• Pinch of salt

Dumplings

• ½ pound ground pork
• ½ stalk green onion, minced
• 1 tablespoon minced ginger
• 1 tablespoon shaoxing wine
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Pinch of salt
• Dash of white pepper
• 15-20 dumplings wrappers (tip: use thin wrappers like gyoza)

Instructions

1. Add 1.5 teaspoon gelatin powder and 2 tablespoon of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmering for 4-5 mins. Add gelatin paste and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover, and chill in the fridge for a few hours until broth turns into a jelly form. When ready, cut into small pieces.
2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and white pepper together, stirring until well incorporated. Consistency should be whipped and sticky. Add diced soup jelly to the filling and mix well. Keep the meat chilled so the gelatin doesn’t melt.
3. With each dumpling wrapper, wet the corners with water then add about 1 teaspoon of filling in the center then gently fold all the corners to the center top and twist to seal. Repeat with remaining wrappers and filling.
4. Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!