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Chinese Xiaolongbao, often called soup dumplings, are a beloved dish from the Jiangnan region of China, particularly associated with Shanghai. These delicate, pleated dumplings hold a hidden surprise: rich, savoury broth inside a thin, steamed wrapper.
With each bite, diners are treated to a burst of flavourful soup, followed by the tender filling. Xiaolongbao are renowned for their intricate craftsmanship and irresistible balance of textures and flavours, making them a treasured part of Chinese culinary heritage.
What Is Chinese Xiaolongbao?
Chinese Xiaolongbao are small, steamed buns traditionally made with a thin wheat dough wrapper and filled with a mixture of pork and gelatinous broth that melts during steaming, creating the signature soup inside the dumpling.
Typically served in bamboo baskets, these dumplings are carefully crafted to achieve a perfect pleat and structure, ensuring the broth stays enclosed until the first bite.
The experience of eating Chinese Xiaolongbao is as delightful as the dish itself. To fully enjoy them, one must gently lift the dumpling with chopsticks, dip it in a mixture of black vinegar and ginger, and carefully take a small bite to release the steam.
The first taste is of the rich, flavourful soup, followed by the soft dough and savoury pork filling. The dumplings are small but packed with flavour, making each one a satisfying mouthful.
Ingredients and Taste
The primary ingredients for Xiaolongbao include ground pork, pork gelatin (often made from simmering pork skin or bones), ginger, soy sauce, Shaoxing wine, and scallions. The dough is a simple combination of wheat flour and water, rolled thin to create the signature delicate wrapper.
The filling is rich and savoury, thanks to the umami depth of the pork, enhanced by the aromatics of ginger and scallions. What truly sets Xiaolongbao apart is the gelatin based broth, which melts during the steaming process to create a flavourful soup that bursts in your mouth.
The dough itself is soft and light, yet strong enough to hold the filling and soup without breaking, giving the dumplings their characteristic thin, yet resilient texture.
The dipping sauce, a combination of black vinegar and thinly sliced ginger, provides a tangy contrast to the richness of the dumpling. The interplay of flavours, savoury, slightly sweet, and tangy creates a harmonious experience with every bite.
A Taste of History
Xiaolongbao has a history rooted in the Jiangnan region, particularly in the suburbs of Shanghai and Suzhou. It is believed that the dish originated in Nanxiang, a small town outside of Shanghai, during the late 19th century.
A local vendor sought to create a unique and satisfying snack and developed Xiaolongbao by incorporating soup into the traditional steamed dumplings. The innovation of adding gelatinized broth, which melts into soup when steamed, became an instant hit.
The name “Xiaolongbao” comes from the type of bamboo steaming baskets, xiaolong, in which they are traditionally cooked. Over time, these soup dumplings became a signature dish in Shanghai’s culinary landscape, beloved both by locals and visitors alike.
Chinese Xiaolongbao (Soup Dumplings) Recipe
Serves: 4 people
Ingredients:
For the dough:
- 300g all-purpose flour
- 150ml warm water
- A pinch of salt
For the filling:
- 300g ground pork
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp ginger, finely minced
- 2 scallions, finely chopped
- 1/2 tsp white pepper
- 1/2 tsp salt
For the soup gelatin:
- 300g pork skin or bones
- 2 slices ginger
- 2 scallions
- 1 tbsp Shaoxing wine
- 3 cups water
- 1/2 tsp salt
Directions
To begin, prepare the soup gelatin. In a large pot, add 300g of pork skin (or bones) along with 2 slices of ginger, 2 scallions, and 1 tablespoon of Shaoxing wine. Add 3 cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for 1-1.5 hours until the liquid is reduced by about half and thickened. Strain the broth into a shallow container, season with 1/2 teaspoon of salt, and refrigerate until set, about 2 hours. Once solidified, cut the gelatin into small cubes (about 1 cm). This gelatin will melt into soup when steamed inside the dumplings.
While the gelatin sets, make the dough. In a large bowl, combine 300g of all-purpose flour with a pinch of salt. Slowly pour in 150ml of warm water while stirring, forming a soft dough. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Next, prepare the filling. In a large bowl, mix 300g of ground pork with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 tablespoon of finely minced ginger, 2 finely chopped scallions, 1/2 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well until the filling becomes sticky and well combined. This ensures that the filling is flavourful and cohesive when cooked.
After the dough has rested, divide it into small portions. Roll the dough into a log and cut it into 20-24 equal pieces. Roll each piece into a ball, then flatten it with a rolling pin to create thin circles about 3 inches in diameter. The centre of the wrapper should be slightly thicker than the edges, allowing it to hold the filling and soup without breaking.
To assemble the dumplings, place about 1 teaspoon of the pork filling in the centre of each dough wrapper. Add one or two cubes of the chilled gelatin on top of the filling. Gently pleat the edges of the wrapper, bringing them together at the top and twisting to seal. Be sure to create at least 12 pleats for an authentic look. Repeat this process with all the wrappers.
Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent the dumplings from sticking. Place the Xiaolongbao in the steamer, leaving some space between each dumpling to allow for expansion. Cover the steamer with a lid.
Bring a pot of water to a boil and carefully place the steamer on top. Steam the dumplings over medium-high heat for 8-10 minutes. During this time, the soup inside the dumplings will form as the gelatin melts, and the pork will cook through. Be sure not to overcook, as the wrappers should remain tender and slightly translucent.
Once steamed, carefully remove the Xiaolongbao from the steamer and transfer them to serving plates. Serve the dumplings with a dipping sauce made from black vinegar and thinly sliced ginger. To eat, gently lift a dumpling with chopsticks, bite a small hole in the wrapper to release the steam, sip the soup, and then enjoy the entire dumpling. The delicate balance of rich broth, savoury pork, and thin, tender dough makes each bite truly special.
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