Steamy Homemade Xiao Long Bao Recipe: Juicy Dumplings Made Easy

Crafting authentic xiao long bao requires patience and precise technique that will transport you to the bustling streets of shanghai.

Delicate dumplings pack incredible flavor into each tiny parcel.

Skilled chefs master the art of creating these thin-skinned soup dumplings with remarkable precision.

Generations of culinary tradition inform every careful fold and pleating motion.

Steaming hot and bursting with savory broth, these delicate parcels promise a culinary adventure unlike any other.

Small bamboo steamers become your gateway to mastering this iconic chinese delicacy.

Let’s unravel the secrets behind these irresistible little flavor bombs that will make you the star of any gathering.

Why Xiao Long Bao Is A Steamy Pocket Of Joy

• Master Complex Technique: Learn an authentic Chinese dumpling-making skill that transforms ordinary ingredients into a gourmet delicacy, perfect for culinary enthusiasts wanting to elevate their cooking prowess.
• Create Restaurant-Quality Dish: Craft delicate parcels bursting with rich, savory broth that rivals professional dim sum restaurants, bringing extraordinary flavor directly to your kitchen.
• Impress Family and Friends: Showcase impressive cooking skills through a traditional Chinese specialty that demands precision and technique, turning meal preparation into a memorable culinary performance.
• Interactive Cooking Experience: Engage in a hands-on cooking process that makes preparing dumplings a fun, collaborative activity for food lovers who enjoy intricate and rewarding recipes.

Xiao Long Bao Ingredient Rundown

Main Ingredients:

• Flour: A key component that provides the structure for the delicate dumpling wrapper.
• Salt: Enhances the overall flavor of the dough.
• Hot Water, Cold Water: Essential for creating a smooth and elastic dumpling dough.

• Ground Pork: The primary protein that forms the core of the dumpling filling.
• Chicken Backs: Used to create a rich, flavorful gelatin broth that adds moisture to the filling.
• Ginger: Adds a warm, aromatic flavor to both the filling and the dipping sauce.
• Green Onions: Provides a fresh, mild onion flavor to the filling.

• Soy Sauce, Wine, Salt, Sugar, White Pepper: These ingredients work together to create a balanced and complex flavor profile for the filling.
• Chinkiang Vinegar: A key component of the traditional dipping sauce that adds a tangy contrast to the rich dumpling.

Steps To Fold Xiao Long Bao Perfectly

Step 1: Brew Flavorful Chicken Broth

• Chicken backs
• Fresh ginger
• Green onions
• Water

Preheat the oven to 400°F.

Heat oil in a Dutch oven, then add chicken backs, ginger, and green onions. Pour a small amount of water, cover, and roast for about 50 minutes.

Strain the broth and refrigerate overnight until it forms a solid jelly. Dice the chilled broth into tiny pieces for the filling.

Step 2: Mix Silky Dumpling Dough

Combine flour and salt in a mixing bowl. Slowly add hot water while stirring, then incorporate cold water to form a smooth dough.

Knead the mixture until it becomes elastic and stretchy. Let the dough rest for 45 minutes to develop its texture.

Step 3: Prepare Savory Meat Filling

• Soy sauce
• Chinese cooking wine
• Salt
• Sugar
• White pepper

Beat the mixture until it becomes sticky and well-combined.

Gently fold in the diced chicken jelly and finely chopped green onions.

Step 4: Shape Delicate Dumplings

Roll the rested dough into a long log and divide it into small portions.

Carefully roll each piece into thin, translucent wrappers. Place a small amount of filling in the center of each wrapper.

Create delicate pleats around the edges, leaving a small opening at the top to showcase the broth-filled center.

Step 5: Steam to Perfection

Prepare a steamer by lining it with cabbage leaves or parchment paper.

Arrange the dumplings carefully, ensuring they don’t touch. Steam over boiling water for 8-10 minutes until the wrappers become translucent and the filling is cooked through.

Step 6: Create Tangy Dipping Sauce

Whisk together Chinkiang vinegar and thinly sliced ginger to create a zesty accompaniment. Serve the hot Xiao Long Bao immediately with the dipping sauce on the side.

Tips For Juicy Xiao Long Bao

• Create the chicken jelly broth in advance to ensure a rich, gelatinous texture that melts inside the dumpling when steamed.
• Knead the dumpling dough thoroughly to develop gluten, which helps create thin, stretchy wrappers that won't tear during pleating.
• Use cold hands and work quickly when filling and pleating to prevent the delicate wrapper from becoming sticky or breaking.
• Add a small amount of hot water to ground pork when mixing the filling to help achieve a smooth, bouncy meat texture that holds together well.
• Line the steamer with cabbage leaves or parchment paper to prevent sticking and maintain the dumplings' delicate shape during cooking.

Fun Variations On Xiao Long Bao

• Pork and Shrimp Fusion: Replace ground pork with a mixture of minced shrimp and pork for enhanced seafood flavor and delicate texture.
• Vegetarian Xiao Long Bao: Substitute meat with finely chopped shiitake mushrooms, tofu, and water chestnuts for a plant-based alternative that maintains the original dumpling's juicy essence.
• Spicy Sichuan Style: Add crushed Sichuan peppercorns and chili oil to the filling for a fiery kick that transforms the traditional recipe into a bold, zesty version.
• Truffle Gourmet Edition: Incorporate finely chopped black truffle into the pork filling and mix truffle oil with the chicken broth for an elegant, luxurious interpretation of the classic dumpling.

What To Serve With Xiao Long Bao

• Flavor-Boosting Dipping Sauces: Create a tangy Chinkiang vinegar dip with thin ginger slices to enhance the delicate soup dumpling's rich pork flavor, adding a sharp, bright counterpoint to the rich meat.
• Wine Pairing Perfection: Select a crisp, light-bodied white wine like Riesling or Gewürztraminer to complement the dumpling's delicate texture and cut through the fatty pork filling, refreshing the palate between bites.
• Textural Side Companions: Serve alongside a light cucumber salad dressed with rice vinegar and sesame oil to provide a cool, crunchy contrast to the steamy, soft xiao long bao, balancing the overall dining experience.

Xiao Long Bao Storage Made Easy

• Refrigerate: Store leftover Xiao Long Bao in an airtight container for up to 2 days. Separate layers with parchment paper to prevent sticking.
• Freeze: Place uncooked or steamed dumplings in a freezer-safe bag. Freeze for maximum 1 month. Label with date and contents.
• Reheating Steamed: Gently steam refrigerated dumplings for 3-4 minutes to maintain wrapper texture and filling moisture.
• Microwave Caution: Avoid microwaving, as it can make wrappers tough and destroy delicate soup-filled texture. Steaming remains the best reheating method.

FAQs For Xiao Long Bao Fans

• What makes the jelly broth unique in Xiao Long Bao?

The jelly broth is created by roasting chicken backs with ginger and green onions in the oven, then refrigerating overnight to create a gelatin-like consistency that melts into a flavorful soup inside the dumpling when steamed.

• How difficult is it to make Xiao Long Bao at home?

Making Xiao Long Bao requires some skill, particularly in creating thin wrappers and pleating techniques. While challenging for beginners, practice can help you master the delicate art of folding these soup dumplings.

• Why is the dumpling filling beaten until sticky?

Beating the ground pork mixture creates a smoother, more cohesive texture that helps trap the liquid broth inside the dumpling, ensuring each bite is juicy and flavorful.

Xiao Long Bao Recipe

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4.9 from 37 reviews

• Total Time: 1 hour and 5 minutes
• Yield: 4 1x

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Description

Delicate Shanghai-style xiao long bao dumplings invite culinary adventurers into a world of delicate soup-filled pockets with thin, translucent wrappers. Skilled hands craft these delightful parcels, promising you an authentic taste of Chinese dim sum magic.

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Ingredients

Scale 1x2x3x

Meat:

• 8 ounces (226 grams) fatty ground pork

Broth and Jelly:

• 2.5 to 3 pounds (1.1 to 1.4 kilograms) chicken backs and necks
• 2.5 centimeters (1 inch) ginger, sliced
• 4 green onions, chopped into 8 centimeters (3 inches) pieces

Seasonings and Aromatics:

• 1 tablespoon light soy sauce
• 4 teaspoons Shaoxing wine (or dry sherry)
• 1 tablespoon grated ginger
• 4 green onions, finely minced
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon white pepper

Wrapper Ingredients:

• 120 grams (2/3 cup plus 2 tablespoons) all-purpose flour
• 35 grams (2 tablespoons plus 1 teaspoon) hot water
• 25 to 30 grams (about 2 tablespoons) cold water
• Pinch of salt

Cooking and Other Ingredients:

• 1 tablespoon vegetable oil

Dipping Sauce:

• Chinkiang vinegar
• Ginger, very thinly sliced

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Instructions

1. Craft the gelatinous chicken broth a day in advance by roasting chicken backs with aromatics at 400°F for approximately 50 minutes, extracting rich, concentrated flavors. Strain and refrigerate until solidified, then delicately dice the resulting gelatin.
2. Create dumpling dough by blending flour and salt, gradually introducing hot and cold water. Knead until achieving a smooth, elastic consistency, then allow the dough to rest and relax for three-quarters of an hour.
3. Develop the pork filling by infusing ginger with hot water, then combining with ground meat, seasonings, and aromatics. Thoroughly mix until the texture becomes cohesive and slightly tacky, incorporating the chilled chicken gelatin and finely chopped green onions.
4. Transform the rested dough into thin, delicate wrappers by rolling and portioning. Carefully place a small portion of filling in the center of each wrapper, skillfully pleating and sealing while maintaining a small aperture at the summit.
5. Prepare a steamer lined with cabbage leaves or parchment paper. Gently position the assembled dumplings and steam over vigorously boiling water for 8-10 minutes, ensuring thorough cooking.
6. Present the xiao long bao immediately, accompanied by a zesty dipping sauce crafted from aged Chinkiang vinegar and delicately sliced ginger, ready to be savored.

Notes

• Chill the chicken jelly thoroughly to ensure it sets perfectly, creating those signature liquid-filled pockets inside the dumpling.
• Use cold water when kneading dough to prevent gluten development, resulting in more tender and delicate wrappers.
• Keep dumpling wrappers thin and uniform by rolling them gently with consistent pressure, avoiding tears during pleating.
• Maintain a consistent filling temperature and avoid overmixing to prevent the meat from becoming tough and compact.

• Prep Time: 45 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Steaming
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 60 mg