Xiao Long Bao (soup dumplings)

Ingredients

• 1 mediumchicken
• 3 stalksspring onions, halved
• 6 slicesfresh ginger
• 188 g (1½ cups)plain flour
• 180 ml (¾ cup)boiling water
• 60 ml (¼ cup)cold water
• 227 g (½ lb)minced pork
• 57 g (⅛ lb)shrimp, minced
• 1½ stalksspring onion, finely minced
• 1 teaspoonsugar
• 1 tablespoonsoy sauce
• ½ teaspoonkosher salt
• ¼ teaspoonwhite pepper
• ¼ teaspoonfresh ginger, grated
• ½ teaspoonChinese rice wine or dry sherry
• ¼ teaspoonsesame oil
• ½ tablespoonsambal hot chilli and garlic sauce
• 2 tablespoonsblack vinegar
• 2 tablespoonssoy sauce
• ½ teaspoonsesame oil
• 1 piece, 2.5 cm (1 inch)fresh ginger, peeled and julienned

Instructions

1. 1

   1. Preheat oven

   Heat the oven to 200°C (390°F).

2. 2

   2. Bake chicken

   Put the ginger slices and halved spring onions inside the chicken. Place it in a heat-safe baking tray, cover with foil and bake for 1 hour. Leave it to cool, still covered, for 20–30 minutes.

3. 3

   3. Chill liquid

   Set the chicken aside. Transfer the liquid to a sealed container and refrigerate for 4–5 hours, or until it has a jelly-like consistency.

4. 4

   4. Mix filling

   In a large bowl, combine the filling ingredients, including the chilled chicken gelatin. Mix until the gelatin is evenly incorporated.

5. 5

   5. Chill filling

   Refrigerate the filling.

6. 6

   6. Mix dough

   In a bowl, combine the boiling water and flour, then mix in the cold water.

7. 7

   7. Rest dough

   Knead until a dough forms. Cover and leave it to rest for 10 minutes.

8. 8

   8. Knead smooth

   Knead the dough until it is completely smooth.

9. 9

   9. Rest again

   Cover the dough and leave it to rest for 1 hour, or until soft.

10. 10

    10. Mix sauce

    In a bowl, combine all the dipping sauce ingredients.

11. 11

    11. Set sauce aside

    Set the dipping sauce aside.

12. 12

    12. Divide dough

    Divide the dough into 20 equal pieces.

13. 13

    13. Roll wrappers

    Flatten one piece into a thin circle and dust it with flour. Keep the other dough pieces covered in a container so they do not dry out.

14. 14

    14. Add filling

    Put a spoonful of filling in the centre of the wrapper.

15. 15

    15. Seal dumpling

    Pinch the edges together in a spiral at the top, making about 20 pinches.

16. 16

    16. Shape remaining dumplings

    Repeat the wrapper, filling and sealing steps with the remaining dough and filling.

17. 17

    17. Arrange in steamer

    Set up to 10 dumplings on parchment paper in the steamer, spacing them 2.5 cm (1 inch) apart.

18. 18

    18. Bring water to boil

    Bring water to the boil in a pot. Reduce the heat and place the steamer basket over the water.

19. 19

    19. Steam dumplings

    Steam the dumplings for 8–10 minutes.

20. 20

    20. Serve hot

    Serve the dumplings in the steamer with the dipping sauce.

What are xiao long bao?

Xiao long bao are Chinese soup dumplings, especially associated with Shanghai and the Jiangnan region. Their distinctive feature is broth tucked inside the wrapper along with the filling.

This version uses chicken cooking liquid that sets when chilled, then melts during steaming. A thin wrapper and a careful pleated seal help keep that liquid inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 23g protein, 47g carbs, 17g fat.

The flour wrappers provide most of the carbohydrates, while the minced pork and sesame oil contribute much of the fat; pork and shrimp supply the protein. The soy-based filling and dipping sauce also contribute sodium, so serve with a vegetable side and use the sauce to taste.

Building the broth

Aromatic chicken: Baking the chicken with ginger and spring onions infuses the cooking liquid. The recipe relies on that liquid setting in the fridge before it is mixed into the filling.

Gelatin cue: Allow 4–5 hours for chilling, and check for a jelly-like texture. If it has not set, leave it chilled longer before making the filling.

Mixing the filling

Pork and shrimp: Minced pork gives the filling its savoury base, while shrimp adds another flavour and texture. Mix the chilled gelatin through thoroughly so it is distributed across the dumplings.

Seasoning: Soy sauce, ginger, white pepper, rice wine and sesame oil season the mixture. Keep the bowl chilled as you work so the filling stays firm enough to portion.

Getting the dough right

Hot and cold water: The dough starts with boiling water mixed into the flour, followed by cold water. Knead it smooth, then observe both rests: 10 minutes after the first knead and 1 hour after kneading it completely smooth.

Thin wrappers: Roll each piece into a thin circle, keeping the remaining portions covered. A wrapper that is even and thin is easier to pleat and less bulky to eat.

Pleating and sealing

Filling amount: Add a spoonful in the centre, leaving the rim clear for sealing. Avoid overfilling, which makes the wrapper harder to gather.

Top seal: Pinch the edges together in a spiral, aiming for about 20 pinches. Close the top firmly so the broth stays inside during steaming.

Steaming and serving

Room between dumplings: Arrange up to 10 on parchment in the steamer, with 2.5 cm (1 inch) between them. Work in batches if they would otherwise touch.

Doneness: Steam for 8–10 minutes, then serve hot with the prepared dipping sauce. Handle the dumplings gently, as their wrappers and hot broth are delicate.

Recipe notes & tips

• Let the chicken liquid chill until it is visibly jelly-like before mixing the filling.
• Keep unused dough pieces covered while you roll and fill each wrapper.
• Dust each wrapper lightly with flour to make it easier to handle.
• Leave the stated space between dumplings so they do not touch in the steamer.
• Serve the dumplings hot, with the dipping sauce ready at the table.

Variations

• More ginger: Add extra grated ginger to the filling for a sharper aromatic note.
• Milder sauce: Reduce the sambal in the dipping sauce for less heat.
• Vinegar-forward sauce: Increase the black vinegar slightly for a tangier dip.
• Pork-only filling: Replace the shrimp with an equal amount of minced pork for a simpler filling.
• Smaller batches: Steam fewer dumplings at a time while keeping the same spacing.

Common mistakes to avoid

• Liquid not set: Wait until the chicken liquid is jelly-like before adding it to the filling.
• Drying dough: Keep the unworked dough pieces covered while shaping the dumplings.
• Overfilled wrappers: Use a modest spoonful and leave the edges clear for pinching.
• Loose pleats: Pinch the wrapper firmly into a closed spiral at the top.
• Crowded steamer: Leave 2.5 cm (1 inch) between dumplings and steam in batches if needed.

How to store

Keep uncooked filling and dough covered in the refrigerator if you need to pause during preparation. Cooked dumplings are best eaten straight after steaming; refrigerate any leftovers promptly in a sealed container and reheat by steaming until hot throughout.

Frequently asked questions