Summary: Authentic Chinese Xiaolongbao featuring delicate handmade wrappers filled with finely minced pork and rich, gelatinous meat broth, expertly pleated, steamed to perfection, and traditionally served with black rice vinegar and julienned fresh ginger. Preparation time: 120 minutes. Number of portions: 6.
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Category: Main Dishes, Chinese Cuisine
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Quick overview
- Dish: Xiaolongbao
- Category: Main Dishes, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Pork mince, 300 g (high fat content shoulder)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 120 minutes (90 min prep + 30 min cooking)
- Difficulty: Advanced
- Portions: 6 (Portion weight: 220 g)
- Key technique: Aspic broth incorporation and precision dough pleating
- Preparation types: Kneading, simmering, chilling, wrapping, steaming
- Dietary info & Allergens: Contains gluten, soy, sesame
- Suitable for: Experienced home cooks, weekend cooking projects, Asian food enthusiasts
- Nutritional values (per 1 portion): 385 kcal, Protein: 22.5 g, Fat: 16.2 g, Carbohydrates: 36.8 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Jasmine tea, Tsingtao beer, dry Riesling
- In short: Exquisite traditional Chinese soup dumplings requiring patience, rewarding you with a burst of rich broth and tender pork in every bite.
- Last updated: 24. 5. 2024
WAGUU says: “The secret to authentic Xiaolongbao lies in the balance between the elastic dough wrapper and the solid collagen-rich aspic that melts into a savory soup during steaming.”
Key facts
| Prep time: | 90 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 100 °C (Steam) |
| Number of portions: | 6 portions |
In a nutshell
Master the art of folding delicate soup dumplings with rich pork gelatin and aromatic ginger vinegar dip.
Ingredients
Base portions: 6 portions • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 250 g | High protein bread or plain flour |
| Warm water (for dough) | 130 ml | Lukewarm |
| Salt (for dough) | 2 g | Fine sea salt |
| Pork trotters or skin | 300 g | Cleaned, for gelatinous broth |
| Water (for broth) | 600 ml | Filtered |
| Ginger (for broth) | 15 g | Sliced |
| Spring onion | 20 g | Fresh |
| Shaoxing rice wine | 15 ml | Authentic Chinese cooking wine |
| Minced pork shoulder | 300 g | 20% fat content |
| Soy sauce | 15 ml | Light soy sauce |
| Sesame oil | 10 ml | Toasted sesame oil |
| Sugar | 5 g | White granulated sugar |
| White pepper | 2 g | Ground white pepper |
| Black rice vinegar | 45 ml | Zhenjiang (Chinkiang) vinegar for dipping |
| Fresh ginger (for serving) | 20 g | Julienned into fine matchsticks |
Why you will love this recipe
- Authentic taste: Recreates the legendary Shanghai restaurant experience right in your home kitchen with genuine ingredients and techniques.
- Burst of soup: Every single dumpling holds a spoonful of savory, rich collagen broth that melts delightfully in your mouth.
- Culinary achievement: Mastering the 18+ pleats on each dumpling gives you immense satisfaction and impresses all your dinner guests.
Success guaranteed: Follow the precise gelatin ratios and dough resting times for perfectly intact, juicy soup dumplings every time.
Recipe overview
Prep: 90 min | Cooking: 30 min | Difficulty: Advanced | Portions: 6 | Type: Main dish | Origin: Chinese
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the Broth Aspic – 60 min
Appliances: Stove, saucepan, refrigerator
1. In a medium saucepan, combine 300 g of pork trotters or skin, 600 ml of water, 15 g of sliced ginger, 20 g of spring onion, and 15 ml of Shaoxing rice wine. Bring to a boil over high heat, skimming off any scum that rises to the surface. Reduce heat to low, cover with a lid, and simmer gently for 45 minutes until the liquid reduces and becomes milky. Strain the broth through a fine-mesh sieve into a shallow container, let it cool to room temperature, and place it in the refrigerator for at least 3 hours until completely set into a firm aspic jelly.
VKB (Visual Control Point): The strained broth must be opaque and set into a firm, jiggly gel when chilled.
Before moving to the next step:
Ensure the broth aspic is fully chilled and solidified before chopping it up and mixing with the meat.
Phase 2: Making the Dough – 20 min
Appliances: Mixing bowl, damp cloth
2. In a large mixing bowl, combine 250 g of plain flour and 2 g of salt. Gradually pour in 130 ml of warm water while stirring with chopsticks or a spatula until a shaggy dough forms. Turn the dough out onto a clean work surface and knead vigorously for 8 to 10 minutes until smooth and elastic. Shape the dough into a ball, cover it tightly with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes to relax the gluten.
VKB: The rested dough should feel soft like an earlobe and bounce back slightly when pressed with a finger.
Before moving to the next step:
Do not skip the dough resting period; unrelaxed gluten will make the wrappers shrink and tear during rolling.
Phase 3: Preparing the Pork and Aspic Filling – 20 min
Appliances: Mixing bowl, knife, cutting board
3. Finely chop 300 g of minced pork shoulder in a bowl. Add 15 ml of light soy sauce, 10 ml of toasted sesame oil, 5 g of sugar, and 2 g of ground white pepper. Stir the mixture vigorously in one direction for 2 minutes until sticky. Remove the chilled broth aspic from the fridge, finely dice it into tiny cubes, and gently fold 200 g of the diced aspic into the seasoned pork filling. Keep the mixture refrigerated until ready to assemble the dumplings.
VKB: The filling should show evenly distributed specks of clear aspic throughout the cohesive pork mixture.
Before moving to the next step:
Keep the meat filling cold so the gelatin aspic does not melt from ambient kitchen warmth before wrapping.
Phase 4: Shaping and Rolling Wrappers – 30 min
Appliances: Rolling pin, bench scraper
4. Divide the rested dough into two equal logs. Roll each log into a cylinder about 2 cm in diameter, then cut each cylinder into 18 equal pieces (36 pieces total). Flatten each piece with the palm of your hand. Using a small rolling pin, roll out each piece into a thin circle about 8 cm in diameter, keeping the edges slightly thinner than the center to support the filling without tearing.
VKB: Each wrapper must be translucent around the perimeter while maintaining a slightly thicker cushion in the exact center.
Before moving to the next step:
Cover rolled wrappers with a damp towel to prevent them from drying out while you work on assembling.
Phase 5: Pleating and Assembling the Dumplings – 30 min
Appliances: Bamboo steamer, parchment paper
5. Place one tablespoon of the pork and aspic filling into the center of a wrapper. Hold the edge of the wrapper with your thumb and index finger, and pleat the dough in a continuous folding motion while rotating the wrapper with your other hand, aiming for 18 to 22 pleats. Twist and pinch the top center firmly to seal the dumpling completely. Repeat for all wrappers, placing finished dumplings on a parchment-lined bamboo steamer basket spaced apart.
VKB: Every dumpling must be hermetically sealed at the top knot with no visible cracks or holes in the wrapper.
Before moving to the next step:
Ensure parchment paper under the steamer has holes punched so steam circulates freely.
Phase 6: Steaming and Serving – 15 min
Appliances: Wok, bamboo steamer, small bowls
6. Bring a wok or large pot of water to a vigorous rolling boil. Place the bamboo steamer baskets containing the dumplings over the boiling water, cover with the lid, and steam over high heat for exactly 8 to 10 minutes. While steaming, divide 45 ml of black rice vinegar and 20 g of julienned fresh ginger among small dipping bowls. Remove the steamer from heat, let it rest for 1 minute, and serve the piping hot Xiaolongbao immediately with the dipping sauce.
VKB: The cooked dumplings appear plump and translucent, with the liquid broth clearly visible inside the swollen wrapper.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo steamer | 25 cm diameter | Metal steamer insert | Condensation dripping on wrappers |
| Small rolling pin | 20 cm length | Standard rolling pin | Uneven wrapper thickness |
| Saucepan | 2 litre capacity | Stockpot | Boiling over during broth reduction |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 175.0 kcal | 385.0 kcal | 2310.0 kcal |
| Fat | 7.4 g | 16.2 g | 97.2 g |
| of which saturates | 2.8 g | 6.1 g | 36.6 g |
| Carbohydrates | 16.7 g | 36.8 g | 220.8 g |
| of which sugars | 0.5 g | 1.1 g | 6.6 g |
| Protein | 10.2 g | 22.5 g | 135.0 g |
| Salt | 0.9 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Chill the aspic thoroughly until firm so it remains solid during the chopping and mixing phases.
- Tip 2: Roll wrapper edges paper-thin while leaving the center slightly thicker to hold the heavy soup filling safely.
- Tip 3: Master the 18-pleat fold by anchoring the dough with your thumb and pleating in a continuous circular motion.
- Tip 4: Line your bamboo steamer with perforated parchment paper to prevent the delicate dumpling skins from sticking and tearing.
Scientific background
Xiaolongbao rely on collagen extraction from connective tissue during long simmering. Collagen hydrolyzes into gelatin, forming a liquid gel at room temperature that melts into savory broth when exposed to the high heat of steaming.
Fine Dining – Professional techniques
- Plate composition: Serve steaming bamboo baskets directly to table alongside individual porcelain spoons for catching escaping broth.
- Textural contrasts: Delicate soft dough wrapper enclosing tender minced pork and silky, rich liquid soup.
- Temperature contrast: Piping hot dumplings paired with sharp, acidic cold black vinegar and pungent ginger matchsticks.
- Aromatic garnishes: Fine julienned fresh ginger providing an aromatic lift to rich pork flavors.
Sensory radar
- Appearance: Plump, pleated translucent white purses revealing shimmering broth inside.
- Aroma: Fragrant steamed dough infused with ginger, pork, and sesame notes.
- Taste: Savory, umami-rich pork broth balanced by acidic vinegar and sharp ginger.
- Texture: Tender pleated wrapper holding juicy meat and rich liquid soup.
Pairing
- BEER: Chilled Chinese Tsingtao lager
- WINE: Off-dry German Riesling
- NON-ALCOHOLIC: Hot premium jasmine green tea
Various preparation variants
- Crab roe variation: Incorporate fresh crab meat and golden crab roe into the pork filling for a luxurious Shanghai specialty flavor.
- Chicken broth aspic: Substitute rich chicken feet and skin for pork trotters to create a lighter poultry-based soup filling.
Allergens and dietary information
Contains: Gluten, soy, sesame • Gluten: Contains wheat flour • Not suitable for: Celiac diets, vegetarian diets
Suitable for
Weekend cooking projects, experienced home chefs, Asian cuisine enthusiasts, dinner parties
Substitution catalog
- Plain flour: Bread flour with slightly higher protein content
- Pork trotters: Pork knuckle or chicken feet for gelatin extraction
FAQ
Why did my soup dumplings leak during steaming?
Leaking usually happens if the top twist is not sealed tightly or if the dough wrapper was rolled too thin and tore during pleating.
Can I freeze uncooked Xiaolongbao?
Yes, place shaped dumplings on a tray in the freezer until solid, then transfer to a freezer bag. Steam directly from frozen, adding 2 extra minutes.
How do I eat Xiaolongbao without burning my mouth?
Lift the dumpling onto a soup spoon, nibble a small hole in the side to let steam escape and sip the hot broth, then dip in vinegar and eat whole.
Can I use store-bought dumpling wrappers?
Store-bought round wrappers are generally too thick and lack the elasticity needed for proper 18-pleat folding; handmade dough is strongly recommended.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the aspic and meat filling the day before. Enlist friends to help roll and pleat wrappers in an assembly line. • 20+ people: Steam dumplings in multiple stacked bamboo tiers using powerful burner setups, and freeze batches in advance.
Sides and Serving
- Zhenjiang black vinegar – Traditional dark acidic condiment for dipping (not included in the recipe)
- Julienned fresh ginger – Piquant matchsticks to balance richness (not included in the recipe)
Serving: Serve piping hot in bamboo steamer baskets alongside individual soup spoons and small dipping saucers.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Steam frozen or cooked dumplings over boiling water for 8 to 10 minutes until piping hot throughout.
Author: WAGUU Petr & Team • Published: 24 May 2024 • Updated: 30 Oct 2026
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Common mistakes
- Not chilling the aspic enough: Failing to set the pork broth into a firm gel makes it impossible to mix evenly with the minced meat filling.
- Rolling wrappers too evenly: Leaving the wrapper uniform in thickness causes the base to tear under the heavy soup weight.
- Overcrowding the steamer: Placing dumplings too close together causes them to stick and tear when removed after steaming.
- Skipping the resting time: Neglecting to rest the dough results in elastic wrappers that shrink and distort during rolling.