Dim Sum: Chinese Soup Dumpling (Xiao Long Bao)

Ingredients

• 454 g (1 pound)pork bones
• 1pig’s foot, cut into small pieces by the butcher
• 3–5spring onions, cut into 2.5 cm pieces
• 2 large knobs (about thumb-sized)ginger, unpeeled and thinly sliced into strips
• 30 ml (2 tablespoons)Shaoxing wine (Chinese rice wine)
• 1.42 litres (6 cups)water
• 1 teaspoonsalt
• 375 g (3 cups), plus 42 g (⅓ cup) for dustingplain flour
• 296 ml (1¼ cups)hot water
• 30 ml (2 tablespoons)vegetable oil
• 567 g (1¼ pounds)ground pork shoulder
• 1¾ teaspoonssalt
• 15 ml (1 tablespoon)light soy sauce
• 1¼ teaspoonssugar
• 6 ml (1¼ teaspoons)Shaoxing wine (Chinese rice wine)
• 6 ml (1¼ teaspoons)sesame oil
• 3spring onions, finely chopped
• 1 clovegarlic, finely grated
• ¾ teaspoongrated ginger
• ¾ teaspoonblack or white pepper
• To tastesoy and ginger dipping sauce

Instructions

1. 1

   Blanch the bones

   Put the pork bones in a stockpot and cover with cold water. Bring to the boil and cook for about 2 minutes, or until foam rises to the surface. Tip into a colander, rinse the bones well under cold water, and clean the pot thoroughly.

2. 2

   Simmer the stock

   Return the cleaned bones to the clean pot. Add the spring onions, ginger, Shaoxing wine and 1.42 litres of water. Bring to the boil, then lower the heat and simmer gently for about 1½ hours, skimming off foam from time to time, until the liquid has reduced by half.

3. 3

   Chill the stock

   Season the stock with 1 teaspoon of salt. Strain it into a 33 × 23 cm baking dish and discard the solids. Cover and chill for at least 2 hours, until set, then cut the gel into small cubes in a crosshatch pattern.

4. 4

   Mix the dough

   Using a stand mixer fitted with a dough hook, combine the flour, 296 ml hot water and vegetable oil. Knead on low until the dough forms a soft ball and pulls cleanly away from the bowl; it should feel smooth and supple.

5. 5

   Rest the dough

   Cover the dough with plastic wrap and leave it to rest for 1 hour.

6. 6

   Mix the filling

   In a small bowl, combine the ground pork, 1¾ teaspoons salt, soy sauce, sugar, Shaoxing wine, sesame oil, chopped spring onions, garlic, grated ginger and pepper. Mix until the ingredients form an even paste.

7. 7

   Add the broth

   Add the cubed pork stock gel to the pork mixture and stir until evenly combined.

8. 8

   Divide the dough

   Divide the dough into four equal pieces, keeping the unused pieces covered with plastic wrap so they do not dry out. Roll each piece into a rope about 30 cm long, cut it into 12 equal pieces and roll each piece into a ball.

9. 9

   Roll the wrappers

   Work with one dough ball at a time, keeping the rest covered. Lightly dust the ball and work surface with flour, then flatten it with a dowel or rolling pin into a disc with a slightly thicker centre and very thin edges.

10. 10

    Fill the wrappers

    Spoon about 1 tablespoon of filling, including some of the gel, into the centre of each wrapper. Gently draw up the edges and pleat them around the filling.

11. 11

    Seal each dumpling

    Rest the pleated dumpling in your palm and bring the pleats together with your other hand. Twist gently and pinch to seal.

12. 12

    Prepare the steamer

    Spray the base of a steamer with non-stick cooking oil spray, or line it with Napa cabbage leaves or parchment paper. Arrange the dumplings with 2.5 cm of space around each one.

13. 13

    Steam the dumplings

    Set the steamer over a large skillet of boiling water, making sure the water does not touch the dumplings. Steam each batch for about 10 minutes.

14. 14

    Serve the dumplings

    Serve the dumplings straight from the steamer with soy and ginger dipping sauce.

What are xiao long bao?

Xiao long bao are Chinese soup dumplings, commonly associated with Shanghai and the Jiangnan region. Their signature is a savoury filling with broth inside a thin, pleated wrapper.

In this version, pork bones and a pig’s foot make a stock that sets when chilled. The cubes melt as the dumplings steam, giving each one its soup-filled centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 65 calories, 4g protein, 7g carbs, 3g fat.

The wrappers contribute most of the carbohydrates, while pork shoulder and sesame oil supply much of the fat; the pork also provides most of the protein. Serve a few dumplings with a vegetable side to balance the plate, and remember that the recipe makes 48 dumplings.

Why the stock sets

Pork bones: a brief boil followed by rinsing clears away surface impurities before the longer simmer. Keep the stock at a gentle simmer and skim foam as it appears.

Pig’s foot: the collagen-rich pieces help the strained stock set when chilled. Simmer until the liquid has reduced by half, as directed, then allow at least 2 hours for it to firm up.

Get the dough ready

Hot water: mixing it with the flour and oil forms the dough for these wrappers. Knead until the dough is smooth and pulls away from the bowl, then give it the full 1-hour rest.

Keep it covered: dough can dry out while you roll and fill the dumplings. Cover the pieces you are not handling, and dust the work surface lightly to prevent sticking.

Aim for a thin wrapper

Thicker centre: this gives the wrapper support beneath the filling. Roll the edges thinner so they are easier to pleat and do not make a bulky top.

Even portions: divide the dough into four pieces and cut each rope into 12 segments. This gives you 48 pieces to match the recipe’s yield.

Pleat and seal carefully

Filling: use about 1 tablespoon per wrapper and include cubes of the set stock. Avoid overfilling, which makes it harder to bring the edges together.

Seal: draw the edges up into pleats, then twist and pinch them closed. A firm seal helps keep the broth inside as the dumplings steam.

Steam without crowding

Spacing: leave about 2.5 cm between dumplings so they have room in the steamer. Work in batches if needed rather than squeezing them together.

Water level: the boiling water in the skillet should not touch the dumplings. Steam each batch for about 10 minutes, as the recipe specifies.

Serve with a dipping sauce

Serve the dumplings directly from the steamer alongside soy and ginger dipping sauce. Handle them gently, as the wrappers are thin and the hot broth inside can spill if they tear.

The recipe does not specify side dishes; a simple vegetable side can make this batch part of a more complete meal.

Recipe notes & tips

• Keep the prepared stock gel chilled until you are ready to mix it into the filling.
• Cover unused dough pieces and rolled wrappers to stop them drying out.
• Dust the rolling surface lightly so the wrappers do not stick without becoming floury.
• Include some stock gel with each spoonful of filling for the soup-dumpling effect.
• Leave space between dumplings in the steamer and cook in batches if necessary.
• Make sure the boiling water does not touch the dumplings during steaming.

Variations

• White pepper: use it instead of black pepper for a gentler peppery note.
• Napa cabbage lining: use cabbage leaves in place of cooking spray or parchment in the steamer.
• Pork seasoning: keep the listed soy, Shaoxing wine, sesame oil, garlic and ginger together for the recipe’s savoury filling.
• Dipping sauce: serve with the specified soy and ginger sauce on the side.
• Batch cooking: steam only what you plan to serve and keep the remaining dumplings covered while working.

Common mistakes to avoid

• Skipping the first boil: foam can cloud the stock; blanch the bones for about 2 minutes and rinse them well.
• Boiling the stock hard: a vigorous boil can make it cloudy; reduce the heat to a low simmer and skim foam.
• Leaving dough uncovered: it can dry out quickly; keep unused pieces under plastic wrap.
• Rolling the centre too thin: it may not support the filling; leave the middle of each wrapper slightly thicker.
• Overfilling the wrappers: the edges may not seal; use about 1 tablespoon and include some gel.
• Letting water touch the dumplings: they may become wet; keep the water below the steamer base.

How to store

The recipe does not give storage times. Refrigerate leftovers promptly in a covered container and reheat in a steamer until hot throughout; take care when eating, as the filling can be very hot.

Frequently asked questions