The Legendary Soup Dumpling Recipe Chefs Never Share Until Now

Xiaolongbao, the iconic soup dumplings from China’s Jiangnan region, are a culinary marvel that’s equal parts engineering and artistry. Delicate pleated wrappers conceal a juicy filling that bursts with flavorful broth the moment you take a bite. One part dumpling, one part soup, one hundred percent irresistible.

While traditionally steamed in bamboo baskets and best enjoyed fresh from a Shanghai street stall or dim sum house, you don’t need to travel across the globe to enjoy these savory treasures. With patience, the right ingredients, and a few clever tricks (like gelatinized broth), you can recreate restaurant-quality Xiaolongbao in your own kitchen.

These dumplings aren’t just delicious—they’re a fun challenge for home cooks who want to master something impressive. From the rich pork filling to the moment the hot soup hits your tongue, Xiaolongbao is a dish that engages every sense and rewards every effort.

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Best Time to Eat Xiaolongbao

Xiaolongbao is traditionally enjoyed during dim sum, making it ideal for weekend brunches, lunch gatherings, or as a show-stopping appetizer before a Chinese-inspired dinner. Serve them hot and fresh from the steamer for maximum impact—they don’t wait well.

How to Partner Xiaolongbao

Pair Xiaolongbao with black vinegar and julienned ginger—the traditional and unbeatable dipping sauce. Serve alongside light dishes like steamed bok choy, scallion pancakes, or chili oil noodles. For drinks, go with hot jasmine tea, oolong, or a crisp dry Riesling to cut through the richness.

Many people mistakenly think all dumplings with broth are “Xiaolongbao”—but not all soup dumplings are created equal. The technique behind Xiaolongbao is specific, refined, and deeply regional. Confusing them with wontons in broth or general “dumplings with soup” flattens the cultural and culinary significance of this delicate Shanghainese specialty.

Western adaptations often skip the gelatinized broth step entirely or use shortcuts like soup poured in post-steaming, missing the magic of the aspic melting into hot soup inside the dumpling. While convenient, these methods compromise the very element that makes Xiaolongbao extraordinary—the liquid surprise inside a perfectly sealed wrapper.

There’s also a growing trend of “fusion” Xiaolongbao—like cheese-filled or rainbow-colored versions—that, while fun, often veer into gimmick territory. While innovation in food is natural, calling those versions “authentic” erases the heritage and precision behind the original dish, which has been perfected over centuries.

How to Make Xiaolongbao Soup Dumplings

Xiaolongbao Soup Dumplings Recipe Ingredients

For the Filling (Pork and Soup Jelly):
Pork filling:
250g (9 oz) ground pork (about 20-30% fat for a juicy filling)
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
1 tablespoon ginger (minced)
1 tablespoon scallions (minced)
1 tablespoon cornstarch (optional for binding)
Soup jelly (to create the “soup” inside):
1 cup chicken broth or pork stock (preferably homemade, unsalted)
2 tablespoons powdered gelatin or 4 gelatin sheets (follow package instructions for blooming)
For the Dumpling Dough:
2 cups all-purpose flour
¾ cup water (warm)
A pinch of salt
For Steaming:
Napa cabbage leaves or parchment paper (to prevent dumplings from sticking)

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Step By Step How to Make Xiaolongbao Soup Dumplings

Make the Soup Jelly

Heat your chicken or pork broth until it’s just warm, then dissolve the powdered gelatin into the broth (if using gelatin sheets, bloom them in cold water first, then dissolve).

Pour the broth into a shallow dish and refrigerate for 4 hours or until firm. The broth will solidify into a jelly-like consistency. Once the broth has set, cut it into small 1/2-inch cubes. These will melt into soup inside the dumplings during steaming.

Make the Dough

Mix the flour, warm water, and a pinch of salt in a large bowl until it forms a dough. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Let the dough rest: Cover the dough with a damp towel and let it rest for at least 30 minutes. This makes the dough easier to work with.

Make the Pork Filling

In a large bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, ginger, and scallions. Mix until the filling is well combined.

Gently fold the cubed soup jelly into the pork filling. You want to keep the jelly in pieces, as it will melt when steamed.

Shape the Dumplings

After the dough has rested, divide it into small portions (about the size of a walnut). Roll each piece into a small, thin circle about 3-4 inches in diameter. Make sure the edges are thinner than the center.

Place a spoonful of the pork and soup jelly mixture in the center of the dough. Fold and pleat the edges of the dough upwards to enclose the filling, creating small pleats as you go. Twist and pinch the top to seal the dumpling securely.

Steam the Xiaolongbao

Line a bamboo or metal steamer with Napa cabbage leaves or parchment paper to prevent sticking. Bring water to a boil in a wok or large pot, then place the steamer on top. Steam the dumplings for 8-10 minutes until the filling is cooked through and the soup inside has melted.

Tips To Make Xiaolongbao Soup Dumplings

Fatty ground pork will make the filling juicier and more flavorful. Aim for pork with about 20-30% fat content. Ensure the gelatinous broth sets completely before adding it to the filling. This ensures the soup will melt inside the dumplings during steaming.

The dough should be thin, but avoid tearing it, or the soup will leak out during steaming. Practice makes perfect with the folding and pleating process.

Bamboo steamers absorb excess moisture, preventing the dumplings from becoming too soggy. If using a metal steamer, line it well to prevent sticking.

Xiaolongbao are best enjoyed fresh out of the steamer. Serve with a dipping sauce made of soy sauce, rice vinegar, and thinly sliced ginger.

How Many Calories Have Xiaolongbao Soup Dumplings

Each Xiaolongbao (approximately 1 dumpling) contains about 60-80 calories, depending on the filling’s fat content and the size of the dumpling. A serving of 5-6 dumplings is roughly 350-500 calories, including the soup and dough.

Pork filling (including soup jelly): Around 50-60 calories per dumpling.
Dough: Around 10-20 calories per dumpling.

Origin and History

Xiaolongbao traces its roots to the Jiangnan region of China, particularly the city of Shanghai, where bustling teahouses and street vendors turned these delicate soup-filled dumplings into a beloved local treasure. Originally sold as a snack rather than a full meal, they gained popularity for their elegant balance of thin dough, flavorful filling, and the remarkable broth enclosed inside. Over time, they became a symbol of Shanghai’s culinary refinement, blending artistry and everyday comfort.

Historians believe that Xiaolongbao emerged during the Qing Dynasty, evolving from earlier regional dumplings and buns. The innovation came with the introduction of a gelatin-rich aspic that melted into soup during steaming a revolutionary shift that transformed a simple dumpling into a miniature culinary marvel. This technique quickly distinguished Xiaolongbao from other steamed buns, setting it apart in both flavor and texture.

As Shanghai grew into an international hub, Xiaolongbao traveled with it, becoming a global ambassador for Chinese cuisine. Today, from night markets in Asia to high-end dim sum houses around the world, the dumpling continues to reflect its heritage while inspiring countless interpretations. Its rise from local specialty to worldwide phenomenon reinforces the cultural significance of craftsmanship in traditional cooking.

Despite its widespread love, Xiaolongbao sparks ongoing debate about what truly makes it “authentic.” Some insist that the wrapper must be as thin as possible to showcase the soup inside, while others argue for a slightly thicker dough to prevent breakage. The disagreement often stems from regional preferences and differing interpretations of traditional technique.

Another point of contention is the filling itself. Purists argue that only pork should be used, citing its ideal fat content and classic flavor. However, modern variations now include crab, chicken, and even plant-based options, causing debate about whether these adaptations respect or dilute the dish’s heritage. For many, authenticity is closely tied to cultural memory, making any deviation a sensitive topic.

Even the method of eating Xiaolongbao has become a controversial conversation. Some believe that piercing the dumpling and sipping the broth first is the only proper way, while others prefer taking a full bite and letting the soup burst naturally. These disagreements highlight the dumpling’s iconic status and the passion it inspires among fans and culinary traditionalists alike.

How Long You Take to Prepare

Preparing Xiaolongbao at home is not a rushed process, but the timeline is manageable for anyone willing to devote some care. The dough itself can be made in less than thirty minutes, requiring only flour and warm water. While it rests, you can prepare the filling and gelatin, allowing the ingredients to come together with minimal stress.

The most time-consuming step is assembling the dumplings. Expect to spend about forty-five minutes to an hour forming the delicate wrappers, adding the filling, and pleating the tops. This is where the craftsmanship shines, as each dumpling needs even folds to ensure proper steaming and broth retention. With practice, the motion becomes rhythmic and satisfying.

From start to finish, making Xiaolongbao usually takes about two to three hours, depending on your pace and comfort level. Though it requires patience, the reward of lifting a steaming basket full of glossy, soup-filled dumplings makes the effort worthwhile. The process is almost meditative, turning the kitchen into a space of quiet focus and culinary creativity.

Serving Suggestions

Xiaolongbao is best served immediately after steaming, when the dumplings are at their most delicate and flavorful. Place them in a bamboo steamer basket lined with parchment or cabbage leaves to prevent sticking, then bring them to the table while still piping hot. The gentle steam wafting from the basket adds to the sensory experience.

To complement the dumplings, offer a dipping sauce made from black vinegar and thinly sliced ginger. The acidity cuts through the richness of the broth and filling, creating a balanced bite. Some also enjoy adding a splash of soy sauce, though this is optional and based entirely on taste preference.

For a complete meal, pair Xiaolongbao with light side dishes such as steamed greens, pickled vegetables, or a simple clear broth. These additions keep the focus on the dumplings while creating a well-rounded dining experience. Whether served for a special occasion or a cozy dinner at home, Xiaolongbao always feels celebratory.

Final Thoughts

Mastering Xiaolongbao at home may seem intimidating at first, but the process becomes more approachable with each attempt. The attention required encourages you to slow down, appreciate the ingredients, and develop a deeper connection with the dish’s cultural roots. It is a rewarding challenge that transforms your kitchen into a space for both tradition and exploration.

The beauty of Xiaolongbao lies not only in its flavor but in the craftsmanship behind every pleat and fold. Each dumpling reflects care, dedication, and the joy of creating something truly special from simple ingredients. Once you experience that first bite of homemade soup dumpling, it is hard to return to store-bought or restaurant versions.

Ultimately, making Xiaolongbao is about more than following a recipe it is about embracing the artistry that has made this dish legendary. When you share a basket of these delicate dumplings with others, you participate in a culinary tradition that has delighted generations. And with practice, you will discover that creating this iconic dish at home is not only achievable but deeply fulfilling.