Soup Dumplings (Xiao Long Bao)
Soup Dumplings (Xiao Long Bao) is a medium Chinese recipe that serves 4. 450 calories per serving. Recipe by Wei's Red House Kitchen on YouTube.
Prep: 6 hrs 35 min | Cook: 1 hr 10 min | Total: 8 hrs 15 min
Cost: $12.69 total, $3.17 per serving
Ingredients
- 1.5 kg Whole Chicken (cleaned, preferably free‑range)
- 4 stalks Scallions (Green Onions) (cut into 2‑inch pieces for broth; finely chopped for filling)
- 50 g Fresh Ginger (sliced for broth; grated for filling)
- 300 g All‑Purpose Flour (sifted)
- 150 ml Hot Water (boiling)
- 50 ml Room‑Temperature Water
- 300 g Ground Pork (80% lean, minced)
- 15 ml Shaoxing Rice Wine (1 tbsp)
- 15 ml Light Soy Sauce (1 tbsp)
- 5 g Sugar (1 tsp)
- 2.5 g Salt (½ tsp)
- 0.5 g White Pepper (¼ tsp)
- 1 sheet Parchment Paper (cut to fit steamer basket)
Instructions
Roast the Chicken for Aspic
Preheat the oven to 200°C (390°F). Place the whole chicken on a Dutch oven or baking tray, add 2 scallions and a few slices of ginger, cover tightly with foil to trap moisture, and roast for about 1 hour.
Time: PT1H
Temperature: 200°C
Cool and Refrigerate the Broth
Remove the chicken from the oven and let it rest until cool enough to handle (about 15 minutes). Transfer the cooking liquid to a container, discard the solids, and refrigerate for at least 4 hours until it solidifies into a jelly‑like aspic.
Time: PT4H15M
Prepare the Dumpling Dough
In a mixing bowl combine 300 g all‑purpose flour with 150 ml boiling water, then add 50 ml room‑temperature water. Stir until a rough dough forms. Let it rest for 10 minutes, then knead on a lightly floured surface for about 10 minutes until smooth. Cover and rest again for 45 minutes; the dough will become softer and easier to roll.
Time: PT1H5M
Make the Pork Filling
Finely mince the pork, 4 scallions, and a small piece of ginger. In a bowl combine the meat with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, ½ tsp salt and ¼ tsp white pepper. Mix thoroughly. Chop the chilled chicken aspic into tiny cubes (or break with a fork) and fold into the pork mixture. Refrigerate the filling for 10 minutes to keep it firm.
Time: PT25M
Roll the Dumpling Wrappers
Divide the rested dough into 20 equal pieces (about 15 g each). Using a rolling pin, roll each piece into a thin disc about 12 cm in diameter. Dust with a little flour to prevent sticking and keep the remaining dough covered with a damp cloth.
Time: PT30M
Pleat and Seal the Dumplings
Place roughly 1 tbsp of the cold filling in the center of each wrapper. Using your thumb and index finger, gently lift the edge and pleat around the filling, pinching to seal. Aim for 6‑8 pleats; leave a small opening at the top if you prefer a “flower” shape.
Time: PT20M
Steam the Soup Dumplings
Line the steamer basket with parchment paper (or brush lightly with oil). Bring water to a rolling boil, then place the basket over medium‑low heat. Steam the dumplings for 8 minutes (10 minutes if steaming more than 10 dumplings at once).
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 52 g
- Fat
- 7.5 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains gluten, Can be made gluten‑free with rice flour, Can be made low‑sodium by reducing soy sauce
Allergens: Wheat (gluten), Soy
Ingredient Substitutions
- Instead of Whole Chicken: store‑bought chicken stock (use 2 cups)
- Instead of Scallions (Green Onions): chives
- Instead of Fresh Ginger: ground ginger (use less)
- Instead of All‑Purpose Flour: dumpling flour, bread flour (may need extra water)
- Instead of Ground Pork: ground chicken (less fat), ground turkey
- Instead of Shaoxing Rice Wine: dry sherry
- Instead of Light Soy Sauce: tamari
- Instead of Sugar: honey (use less)
- Instead of Salt: sea salt
- Instead of White Pepper: black pepper (use less)
- Instead of Parchment Paper: lightly brushed oil
Equipment Needed
- Dutch Oven or Baking Tray
- Oven
- Mixing Bowl
- Rolling Pin
- Knife
- Fork
- Steamer Basket (bamboo or metal)
- Kitchen Scale
- Measuring Spoons
- Cutting Board
- Timer
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Roasting the chicken sealed to retain broth
- Refrigerating the broth until fully set into aspic
- Rolling the dough extremely thin without tearing
- Sealing the dumplings tightly to trap the soup
Chef Tips from the Video
- Use a kitchen scale for precise dough portions; it yields uniform wrappers.
- If you don’t have a whole chicken, you can simmer chicken bones with aromatics for 4‑5 hours to create a gelatin‑rich broth.
Troubleshooting
Wrappers tear while rolling
Keep the dough covered with a damp cloth and dust lightly with flour; roll slowly and avoid excessive pressure.
Soup leaks out before steaming
Make sure the aspic is fully solid and the filling stays cold; seal the dumpling edges tightly with pleats.
Dumplings stick to the steamer
Line the steamer with parchment paper or brush a thin layer of oil before placing the dumplings.
Storage
Refrigerator: Store unsteamed dumplings in an airtight container for up to 2 days.
Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; use within 1 month. Steam from frozen, adding 2‑3 extra minutes.
Room temperature: Do not keep at room temperature for more than 2 hours due to the meat filling.
Make-Ahead Tips
- Prepare the chicken aspic up to 2 days in advance and keep it refrigerated.
- Dumplings can be assembled and frozen raw; steam directly from frozen.
Frequently Asked Questions
What is the cultural significance of Xiao Long Bao in Chinese cuisine?
Xiao Long Bao originated in Jiangnan region, especially Shanghai and Wuxi, as a celebrated dim sum item. They are prized for their delicate skin that encases a flavorful broth, representing the skill of Chinese dumpling artisans.
Are there regional variations of soup dumplings?
Yes. Shanghai style usually has a thin, translucent skin and a pork‑gelatin filling, while Wuxi versions are slightly sweeter and may include crab meat. Other regions add shrimp or use different spices.
When are soup dumplings traditionally served?
They are a staple of dim sum brunches and are also enjoyed as a snack during festivals or family gatherings. In Shanghai, they’re often served with black vinegar and thinly sliced ginger.
What authentic ingredients give the broth its jelly‑like texture?
The key is gelatin from chicken skin, bones, and connective tissue that solidifies when chilled. Using a whole chicken with skin and simmering it uncovered preserves the natural gelatin.
Can I substitute the whole chicken with store‑bought stock?
You can, but the gelatin content will be lower, resulting in less soup inside the dumplings. To compensate, add a tablespoon of unflavored gelatin dissolved in a little hot water.
Why is it important to keep the filling cold before shaping?
Cold filling keeps the aspic solid, preventing it from melting and leaking while you pleat the dumpling. Warm filling can make the thin skin soggy and cause the soup to escape during steaming.
How do I know when the dumplings are perfectly cooked?
After 8‑10 minutes of steaming, the skins become translucent and slightly glossy. A gentle tap on the bottom of a dumpling should sound firm, and the broth inside should be hot and steaming when you bite into it.
What common mistakes cause the soup to burst out of the dumpling?
Over‑filling, insufficient sealing of the pleats, or using a dough that’s too thick can all cause leaks. Also, letting the filling warm too much before steaming reduces the gelatin’s ability to hold the broth.
What does Wei’s Red House Kitchen specialize in?
Wei’s Red House Kitchen focuses on traditional Chinese home‑cooking techniques, especially dim sum and regional specialties, with an emphasis on step‑by‑step guidance for home cooks.
How does Wei’s Red House Kitchen’s approach differ from other Chinese cooking channels?
Wei emphasizes hands‑on practice, showing common pitfalls like dough drying and offering practical tips such as using a whole chicken for natural aspic, which many channels skip in favor of shortcuts.
Last updated: September 3, 2026
