These pork soup dumplings are one of my all-time favorite comfort foods because they’re mouth-watering and absolutely delicious.
If you’ve ever been to a Din Tai Fung restaurant, then you might've wanted their xiao long bao recipe. If so, then I've got your back because I have mastered an easier, copycat version that you can make at home.
What Are Pork Soup Dumplings (Xiao Long Bao)?
If you’re new to pork soup dumplings, also known as xiao long bao, they’re delicate steamed dumplings filled with pork and flavorful soup inside. The classic xiao long bao recipe comes from the Jiangnan region of China, with Shanghai being the most famous spot for these iconic bites.
The secret behind these steamed xiao long baos is the gelatin-infused broth that melts as they steam, giving you that tasty burst of hot soup with every bite.
Why You’ll Love This Pork Soup Dumplings Recipe
- Irresistibly juicy: Every bite of these pork soup dumplings is filled with a savory, melt-in-your-mouth broth that tastes just like the restaurants.
- Surprisingly easy: My xiao long bao recipe is easy, beginner-friendly and comes together faster than you’d expect.
- Fun to make: If you love cozy, hands-on kitchen projects, these steamed xiao long baos are incredibly satisfying to fold and cook yourself.
- Family favorite: This recipe is a family favorite and will be gone from your plates in minutes.
Equipment You’ll Need
- Steamer basket
- Parchment paper or cabbage leaves
- Mixing bowls
- Rolling pin
- Small bowl for blooming gelatin
- Cutting board
- Knife
- Pot
Ingredients for Pork Soup Dumplings
Gelatin Soup
- Gelatin Powder: Helps form the solid broth jelly that melts into soup inside the dumplings.
- Chicken Broth: Adds depth and savory flavor to the dumplings.
- Shaoxing Wine
- Soy Sauce
- Ginger: Infuses the broth with warmth and aromatics.
- Salt
For The Dumplings
- Ground Pork: The juicy, tender base of any great xiao long bao recipe.
- Green Onion
- Ginger
- Shaoxing Wine
- Soy Sauce
- Sesame Oil
- Salt
- White Pepper
- Dumpling Wrappers: Thin wrappers work best for these steamed pork soup dumplings because they pleat easily and steam beautifully.
Customizations
- Protein Swap: You can swap the pork with ground chicken or ground turkey for a lighter twist.
- Extra Aromatics: Add minced garlic or a dash of chili oil to the filling if you like bolder flavors.
How to Make Pork Soup Dumplings
Make the Gelatin Soup
In a small bowl, combine the gelatin powder with 2 tablespoons of water and let it bloom for a few minutes.
In a pot, bring the chicken broth, Shaoxing wine, soy sauce, ginger slices, and salt to a gentle simmer for 4–5 minutes. Add the bloomed gelatin, stir until fully dissolved, and cook for one more minute.
Remove the ginger, pour the mixture into a bowl, cover, and refrigerate for a few hours until it becomes a firm jelly. Once chilled, cut the jelly into small cubes — this is what turns your dumplings into juicy pork soup dumplings as they steam.
Make the Filling
In a mixing bowl, combine the ground pork, green onion, minced ginger, Shaoxing wine, soy sauce, sesame oil, salt, and white pepper. Stir vigorously until the mixture becomes sticky and cohesive.
Gently fold in the diced soup jelly, keeping everything cold so the gelatin doesn’t melt. I like to put the bowl of pork filling on top of ice water bath to keep it cold.
Assemble the Dumplings
Use a rolling pin to roll each dumpling wrapper slightly thinner and larger.
Working with one wrapper at a time, lightly wet the edges with water. Spoon about 1 teaspoon of filling into the center, then pleat the edges and twist or pinch at the top to seal.
Repeat with the remaining wrappers — your steamed pork soup dumplings don’t have to look perfect, they just need to be sealed well.
Steam the Dumplings
Line a steamer basket with parchment paper or cabbage leaves and place the dumplings inside, working in batches if needed. Steam over medium heat for 7–9 minutes.
Turn off the heat and let them rest, covered, for 2–3 minutes so they don’t collapse. Serve immediately while the broth inside is hot and delicious.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days, then re-steam until piping hot.
Tips To Make the Perfect Pork Soup Dumplings
- Keep everything cold: Cold filling ensures the gelatin soup doesn’t melt before steaming. I like to put the bowl of pork filling on top of ice water bath to keep it cold.
- Don’t overfill: A small teaspoon of filling makes pleating much easier for this xiao long bao recipe.
- Roll wrappers thinner: This helps create the delicate texture you expect in authentic steamed pork soup dumplings.
Frequently Asked Questions (FAQs)
How do you get the soup inside these dumplings?
The secret behind these dumplings is the gelatin soup jelly. It melts when steamed, turning into the signature broth inside this xiao long bao recipe.
Which wrappers are best for these dumplings?
Thinner wrappers are best because they pleat easily and cook into tender steamed pork soup dumplings. However, I often use regular dumpling wrappers and roll them slightly thinner with a rolling pin for the same effect.
Can I use a different protein than pork?
Yes! You can swap the pork with ground chicken or turkey, and it will still taste delicious and work perfectly for this pork soup dumplings recipe.
Can I freeze pork soup dumplings?
Yes, you can freeze them uncooked. Freeze on a tray, then transfer to a sealed bag and steam straight from frozen.
Can I make the gelatin soup ahead of time?
Absolutely — the jelly for your steamed pork soup dumplings can be made 1–2 days ahead and kept chilled in the fridge.
Other Dumpling Recipes You’ll Love
- Pork and Chive Dumplings
- Steamed Rice Paper Shrimp Dumplings
- Soup Dumplings with Spicy Peanut Sauce
- Sticky Rice Shao Mai (Din Tai Fung Inspired)
Pork Soup Dumplings (Xiao Long Bao)
Ingredients
Gelatin Soup
- 1.5 teaspoon gelatin powder I used Knox brand
- 1 cup low-sodium chicken broth
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 inch ginger cut into thick slices
- ¼ teaspoon salt
Dumplings
- ½ pound ground pork
- 1 green onion finely chopped
- 1 tablespoon minced ginger
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- Dash of white pepper
- 15-20 dumplings wrappers
Instructions
- In a small bowl, mix the gelatin powder with 2 tablespoons of water and let it bloom for a few minutes. In a pot, bring the chicken broth, Shaoxing wine, soy sauce, ginger slices, and salt to a gentle simmer for 4–5 minutes. Add the bloomed gelatin, stir until fully dissolved, and simmer for 1 more minute. Remove the ginger, pour the mixture into a bowl, cover, and refrigerate for a few hours until set into a firm jelly. Once chilled, cut the jelly into small cubes.1.5 teaspoon gelatin powder, 1 cup low-sodium chicken broth, 1 tablespoon shaoxing wine, 1 tablespoon soy sauce, 1 inch ginger, ¼ teaspoon salt
- In a mixing bowl, combine the ground pork, chopped green onion, minced ginger, Shaoxing wine, soy sauce, sesame oil, salt, and white pepper. Stir vigorously until the mixture becomes sticky and cohesive. Gently fold in the diced soup jelly, then keep the filling chilled so the gelatin doesn’t melt.½ pound ground pork, 1 green onion, 1 tablespoon minced ginger, 1 tablespoon shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ¼ teaspoon salt, Dash of white pepper
- With a rolling pin, roll out each dumpling wrapper slightly so it becomes slightly thinner and larger. Working with one dumpling wrapper at a time, lightly wet the edges with water. Spoon about 1 teaspoon of filling into the center, then pleat the edges and pinch or twist at the top to seal. Repeat with the remaining wrappers and filling. The dumplings don’t need to be perfectly pleated, just make sure it isn’t overstuffed and is sealed properly so the soup doesn’t spill out when steaming.15-20 dumplings wrappers
- Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves (working in batches as needed). Steam over medium heat for 7-9 minutes, then turn off the heat and let them rest, covered, for 2-3 minutes to prevent collapse. Serve immediately.
Notes
- I like to use regular dumpling wrappers and roll it out slightly with a rolling pin so it becomes thinner and larger in diameter, which also makes pleating the dumplings easier.
- Make sure not to overfill as it makes pleating the dumplings more difficult.
- Use one hand to hold the dumpling from the bottom, while the other hand makes small pinches in a circular motion to create small pleats on top. Then twist to seal at the end. It doesn't have to be perfect, just needs to be sealed properly so the soup doesn't spill while steaming.
- Keep the wrappers under a damp kitchen towel so they stay soft and pliable because wrappers dry out fast.
Frank Mosher says
Just great recipes! Very tasty, great directions. Thank you!
Herman says
Thank you for the kind words Frank!