Summary: Authentic Xiaolongbao (小笼包) featuring delicate handmade wrappers filled with savory minced pork and rich gelatinized meat broth, steamed to perfection and served with black rice vinegar and fresh ginger.
Did you make this recipe? Share the result with the community.
Category: Main Dishes, Chinese Cuisine
Success rate: 96% of users successfully made this recipe
Quick overview
- Dish: Xiaolongbao (小笼包)
- Category: Main Dishes, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Ground pork, 1 lb (high quality, 80/20 lean-to-fat ratio)
- Guide: 12 Most Popular Chinese Dishes: Favorite Recipes of Chinese Cuisine
- Total time: 180 minutes (120 min prep + 60 min cooking)
- Difficulty: Advanced
- Servings: 6 servings (Serving weight: 280 g)
- Key technique: Steaming and Aspic Infusion
- Preparation types: Kneading, Simmering, Wrapping, Steaming
- Dietary info & Allergens: Contains wheat, soy
- Suitable for: Lunch, Dinner, Festive Occasions
- Nutritional values (per 1 serving): 420 kcal, Protein: 22 g, Fat: 16 g, Carbs: 48 g
- Storage: 2 days in the fridge, 30 days in the freezer
- Pairing: Jasmine Tea, Lager Beer, Plum Wine
- In a nutshell: Delicate steamed soup dumplings filled with juicy pork and rich broth, served with black rice vinegar and ginger.
- Last updated: March 30, 2026
WAGUU says: “Mastering Xiaolongbao requires patience with the dough and precision in pleating, but the reward of biting into a steaming pocket of rich broth is unmatched.”
Key facts
| Prep time: | 120 minutes |
| Cooking time: | 60 minutes |
| Temperature: | 212 °F (Steaming) |
| Number of servings: | 6 servings |
In a nutshell
Experience the culinary artistry of traditional Xiaolongbao right in your home kitchen. These iconic soup dumplings combine a tender, translucent wrapper with a savory meat filling and a flavorful, piping-hot broth that melts in your mouth.
Ingredients
Base servings: 6 servings • Serving weight: 280 g
| Ingredient | Quantity | Quality |
|---|---|---|
| All-purpose flour | 2 cups | Unbleached |
| Warm water | ¾ cup | Lukewarm |
| Pork trotters | 1 lb | Cleaned and split |
| Chicken bones | 1 lb | Fresh |
| Ginger | 2 oz | Sliced |
| Scallions | 3 stalks | Fresh |
| Shaoxing wine | 2 tbsp | Authentic aged |
| Ground pork | 1 lb | 80/20 lean-to-fat |
| Soy sauce | 1 tbsp | Light |
| Sesame oil | 1 tsp | Toasted |
| Sugar | 1 tsp | Granulated |
| Salt | 1 tsp | Fine sea salt |
| White pepper | ½ tsp | Ground |
| Black rice vinegar | 3 tbsp | Zhenjiang |
Why you’ll love this recipe
- Authentic Flavors: Recreates the legendary taste of traditional Shanghai soup dumplings with rich gelatinized broth.
- Homemade Wrapper: Step-by-step guidance to achieve paper-thin yet sturdy dumpling skins that hold the soup without bursting.
- Perfect Pairing: Served traditionally with tangy black rice vinegar and julienned ginger to cut through the richness.
Success guaranteed: Follow our precise ratios for the aspic and dough to ensure your dumplings seal perfectly and yield an abundant pocket of hot soup every single time.
Recipe overview
Prep: 120 min | Cooking: 60 min | Difficulty: Advanced | Servings: 6 | Type: Main Dish | Origin: Chinese
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing the Broth Aspic – 90 min
Appliances: Stove, Refrigerator
1. In a large stockpot, combine 1 lb of pork trotters, 1 lb of chicken bones, 2 oz of sliced ginger, 3 stalks of scallions, 2 tbsp of Shaoxing wine, and 6 cups of water. Bring to a boil over high heat, skimming off any scum that rises to the surface. Reduce heat to low, cover, and simmer for 60 minutes until the liquid reduces and becomes rich in collagen. Strain the broth through a fine-mesh sieve into a shallow container and refrigerate for at least 30 minutes until fully set into a firm gelatinous aspic.
CP: Broth must be fully set into a solid jelly before cutting.
Before moving to the next step:
Ensure the aspic is completely chilled and solid so it blends smoothly into the pork filling without melting prematurely.
Phase 2: Making the Dough – 20 min
Appliances: Mixing Bowl
2. In a large mixing bowl, combine 2 cups of unbleached all-purpose flour and ¾ cup of lukewarm water. Stir with a chopsticks or spatula until a shaggy dough forms. Turn the dough out onto a clean work surface and knead vigorously for 10 minutes until smooth and elastic. Cover the dough with a damp kitchen towel and let it rest for 30 minutes to relax the gluten strands.
CP: Dough should feel supple and spring back slightly when poked.
Before moving to the next step:
Do not skip the resting time; resting allows the flour to hydrate fully, making the dough easy to roll out thin.
Phase 3: Preparing the Pork Filling – 15 min
Appliances: Mixing Bowl
3. In a large bowl, place 1 lb of 80/20 ground pork. Add 1 tbsp of light soy sauce, 1 tsp of toasted sesame oil, 1 tsp of granulated sugar, 1 tsp of fine sea salt, and ½ tsp of ground white pepper. Stir the meat vigorously in one direction until sticky and well emulsified. Finely dice 1 cup of the chilled broth aspic and gently fold it into the seasoned pork mixture.
CP: Keep the filling refrigerated until ready to assemble to prevent the aspic from melting.
Before moving to the next step:
Ensure the aspic pieces are evenly distributed throughout the pork mixture for consistent broth distribution.
Phase 4: Shaping the Wrappers – 25 min
Appliances: Rolling Pin, Knife
4. Divide the rested dough into four equal portions. Roll each portion into a long log, then cut each log into 10 equal pieces (about 40 pieces total). Flatten each piece with the palm of your hand. Using a small rolling pin, roll out each piece into a circular wrapper approximately 3 inches in diameter, keeping the edges slightly thinner than the center.
CP: Wrappers should be thin at the edges to make pleating easier without thick dough knots.
Before moving to the next step:
Keep unused dough and wrappers covered with a damp towel to prevent them from drying out.
Phase 5: Wrapping and Pleating – 25 min
Appliances: Bamboo Steamer
5. Place 1 tablespoon of the pork and aspic filling in the center of a wrapper. Pleat the edge of the wrapper with your fingers, making 18 to 24 tiny folds while rotating the dumpling, and pinch the top closed to seal tightly. Place each finished dumpling in a bamboo steamer lined with parchment paper or cabbage leaves, leaving space between them.
CP: The top must be completely sealed to prevent the broth from escaping during steaming.
Before moving to the next step:
Ensure dumplings do not touch each other in the steamer so they do not tear when removed.
Phase 6: Steaming and Serving – 10 min
Appliances: Steamer, Pot
6. Bring a pot of water to a rolling boil over high heat. Place the bamboo steamer over the boiling water, cover with the lid, and steam the dumplings over high heat for exactly 10 minutes. Remove from heat and serve immediately in the steamer basket, accompanied by small dipping dishes filled with 3 tbsp of Zhenjiang black rice vinegar and finely julienned fresh ginger.
CP: Dumplings are done when wrappers are translucent and the pork filling is fully cooked.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo steamer | 10 inches | Metal steamer basket | Condensation dripping |
| Rolling pin | Small wooden dowel | Standard rolling pin | Uneven dough thickness |
| Stockpot | 6 quarts | Large soup pot | Boiling over |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 150.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 5.7 g | 16.0 g | 96.0 g |
| of which saturates | 1.8 g | 5.0 g | 30.0 g |
| Carbohydrates | 17.1 g | 48.0 g | 288.0 g |
| of which sugars | 0.4 g | 1.0 g | 6.0 g |
| Protein | 7.9 g | 22.0 g | 132.0 g |
| Salt | 0.4 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Chill the meat and aspic mixture thoroughly before wrapping to prevent the jelly from melting on your warm hands.
- Tip 2: Roll the wrappers with a tapering thickness so the base holding the heavy soup is sturdy while the pleated top remains delicate.
- Tip 3: Line your bamboo steamer with perforated parchment paper to prevent the dumplings from sticking and tearing.
- Tip 4: Pierce the side of the dumpling gently with your chopstick in the vinegar spoon to release the hot broth safely before eating.
Scientific background
Simmering pork trotters and chicken bones extracts abundant collagen—a structural protein that breaks down into gelatin. When chilled, this gelatin forms a solid matrix that traps water. Upon steaming, the gelatin melts back into a rich, savory broth inside the sealed dumpling pocket, creating the signature soup-filled experience.
Fine Dining – Professional techniques
- Plate composition: Serve steaming hot in traditional bamboo baskets with pristine white ceramic spoons for the broth.
- Texture contrasts: Soft, translucent dough contrasting with tender pork and liquid broth.
- Temperature contrast: Piping hot dumplings paired with room-temperature dipping vinegar and ginger.
- Aromatic garnishes: Ultra-fine julienned young ginger providing sharp aromatic contrast.
Sensory radar
- Appearance: Round pleated pouches with a delicate twist on top, glistening with moisture.
- Aroma: Fragrant pork aroma with subtle ginger and Shaoxing wine undertones.
- Taste: Deeply savory, rich, and umami-packed broth balanced by tangy black vinegar.
- Texture: Tender, silky wrapper encasing succulent meat and warm liquid soup.
Pairing
- BEER: Crisp Chinese Lager
- WINE: Off-dry Riesling
- NON-ALCOHOLIC: Hot Jasmine Green Tea
Various preparation methods
- Pan-Fried (Shengjian Bao): Pan-fry the steamed dumplings in a skillet with oil and water to get a crispy bottom crust.
- Crab Roe Variation: Fold fresh hairy crab roe and meat into the filling for an exceptionally luxurious seasonal delicacy.
Allergens and dietary information
Contains: Gluten, Soy • Gluten: Contains wheat flour • Not suitable for: Vegetarians, Vegans, Celiac diets
Suitable for
Lunch, Dinner, Festive Occasions, Weekend Cooking Projects
Substitution guide
- Pork trotters: Use pork skin and gelatin powder for a faster alternative aspic.
FAQ
Why did my soup leak out of the dumplings?
Leaks happen if the wrapper is rolled too thin, the top is not pinched securely, or the dumplings touch each other in the steamer.
Can I freeze assembled raw Xiaolongbao?
Yes, freeze them on a tray first, then transfer to a bag. Steam directly from frozen, adding 2 extra minutes to the cooking time.
What is the proper way to eat Xiaolongbao?
Transfer the dumpling to your soup spoon, dip it lightly in black vinegar with ginger, nibble a small hole to sip the broth, then eat the rest.
Can I use store-bought dumpling wrappers?
Store-bought wrappers are usually too thick and stiff; handmade dough rolled thin at the edges is essential for authentic results.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the aspic and dough a day in advance and enlist friends to help pleat the dumplings in an assembly line. • 20+ people: Cook in multiple steamer tiers simultaneously and use commercial induction burners to maintain steady steam.
Sides and serving
- Zhenjiang Black Vinegar – Tangy aged vinegar to balance the rich pork flavor (not included in the recipe)
- Fresh Julienned Ginger – Adds a zesty kick and aids digestion (not included in the recipe)
Serving: Serve piping hot in bamboo steamers with individual soup spoons and dipping saucers.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Steam for 8–10 minutes from frozen until hot throughout.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
More Recipes in This Article
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
Common mistakes
- Melting Aspic: Incorporating warm or room-temperature aspic into the meat causes the gelatin to melt before wrapping.
- Thick Wrappers: Rolling the dough too thick results in heavy, gummy dumplings that lack delicate texture.
- Improper Sealing: Failing to pinch the top closed tightly causes the savory broth to leak out during steaming.
- Overcrowding Steamer: Placing dumplings too close together makes them stick and tear when removed from the basket.