Name: Xiao Long Bao: Delicious Chicken and Pork Soup Dumplings Recipe
Prep time: 1 h 15 min
Cook time: PT-491835H59M9S
Total time: 3 h 10 min
Cuisine: Chinese
Ingredients: 2.5 to 3 lbs chicken backs and necks; 1 tablespoon vegetable oil; 2 inches ginger, sliced; 4 green onions, chopped into 3 inch (8 cm) pieces; 1/4 cup water (for roasting); 120 g all purpose flour (2/3 cup plus 2 tablespoons); Pinch of salt; 35 g hot water (2 tablespoons plus 1 teaspoon); 25 to 30 g cold water (about 2 tablespoons); 1 tablespoon grated ginger; 8 oz fatty ground pork; 1 tablespoon light soy sauce; 4 teaspoons Shaoxing wine (or dry sherry); 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 4 green onions, finely minced; Approximately 4.4 oz (120 g) chicken gelatin (from congealed broth); Reserved chicken fat (optional, for adjusting gelatin amount); Chinese black vinegar; Thinly sliced ginger; Small Chinese rolling pin (or small rolling pin); Napa cabbage leaves or square parchment paper for lining steamer

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If you’ve ever dreamed of biting into something that bursts with warm, savory broth and a perfect harmony of meaty goodness, then you are absolutely going to love this Xiao Long Bao: Delicious Chicken and Pork Soup Dumplings Recipe. These delicate little parcels have thin, tender wrappers that cradle a luscious mixture of fatty ground pork and rich chicken gelatin, creating an irresistible soupy bite. It takes some patience and love, but mastering this recipe means bringing an authentic taste of traditional Chinese dumplings right to your kitchen, guaranteed to impress family and friends alike.

Ingredients You’ll Need

A light beige dumpling with smooth, slightly shiny skin and delicate folds is held by wooden chopsticks above a white ceramic spoon. The spoon cradles the dumpling and shows a small amount of dark soy sauce with thin strips of pale ginger or similar garnish underneath. A woman's hand holds the spoon from behind, with a dark, blurred background that contrasts with the focus on the dumpling. The whole scene is close-up and detailed, emphasizing texture and depth. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in a handful of simple, thoughtfully chosen ingredients. Each component plays a key role, whether it’s the chicken backs lending deep flavor for the broth, or the unique balance of seasonings that makes the filling sing. Together, they create the perfect combination of texture, aroma, and taste that every Xiao Long Bao enthusiast craves.

Chicken backs and necks (2.5 to 3 lbs): Essential for creating the rich, flavorful broth that becomes the gelatin in the soup dumplings.
Vegetable oil (1 tablespoon): Used to roast the chicken, enhancing flavor and preventing sticking.
Ginger (several slices and grated): Adds a warm, spicy note that balances the fattiness and brightens the filling.
Green onions (8 pieces chopped, 4 finely minced): Infuse the broth with subtle aroma and provide fresh bursts of flavor in the filling.
All-purpose flour (120 g): The foundation for crafting smooth, elastic wrappers that are thin enough to show off the filling.
Salt (pinch and 1/4 teaspoon): Enhances flavors throughout both dough and filling.
Hot water (35 g) and cold water (25-30 g): Used strategically to develop dough texture perfect for wrapping delicate soup dumplings.
Fatty ground pork (8 oz): Provides richness and a tender bite in every dumpling.
Light soy sauce (1 tablespoon): Adds savory depth and color to the filling.
Shaoxing wine (4 teaspoons): Imparts a subtle fruity and nutty aroma, elevating the filling’s complexity.
Sugar (1/4 teaspoon) and white pepper (1/8 teaspoon): Round out the seasonings with a hint of sweetness and gentle spice.
Chinkiang vinegar and thinly sliced ginger: Classic accompaniments to bring a bright, tangy counterpoint to the dumplings when serving.
Small Chinese rolling pin: Key tool for rolling out wrappers to the perfect thinness and size.

How to Make Xiao Long Bao: Delicious Chicken and Pork Soup Dumplings Recipe

Step 1: Preparing the Chicken Broth Jelly

Begin by roasting the chicken backs and necks with sliced ginger and green onions in a preheated oven. This roasting brings depth to the broth while locking in aroma. After about 50 minutes, strain the resulting chicken broth and refrigerate overnight to let it congeal into a savory jelly. This jelly is the secret to that amazing soup inside each dumpling.

Step 2: Making the Dough for Wrappers

This dough is simple, yet it must be handled with care. Gradually mix hot water with flour and salt, then add cold water, kneading thoroughly until a smooth, elastic dough forms. Let it rest for about 45 minutes to relax the gluten, ensuring wrappers that are soft enough to fold but sturdy enough to hold the soup inside.

Step 3: Crafting the Soup Filling

Refreshingly unique, the filling combines fatty ground pork with the diced chicken gelatin and aromatic seasonings like grated ginger, soy sauce, and Shaoxing wine. Beating the mixture until sticky ensures all flavors meld. The gelatin melts during steaming, transforming the filling into flavorful broth enclosed in every bite.

Step 4: Forming and Wrapping the Dumplings

Divide the dough into small pieces and carefully roll them out with a special rolling pin until very thin but strong enough to hold the filling. Each wrapper receives about a tablespoon of filling, then is artfully pleated with a small opening at the top to release steam without losing the precious soup inside. Placing the dumplings on napa cabbage leaves or parchment ensures they don’t stick during steaming.

Step 5: The Perfect Steam

Steam the dumplings over boiling water with a covered steamer for about 8 to 10 minutes until translucent and tender. Serve immediately with a dipping sauce of Chinkiang vinegar and thin ginger slices for that classic tangy finish that Xiao Long Bao devotees dream of.

How to Serve Xiao Long Bao: Delicious Chicken and Pork Soup Dumplings Recipe

The image shows three light beige steamed dumplings with smooth, slightly translucent dough and detailed pinched folds at the top, arranged neatly inside a round bamboo steamer lined with white parchment paper. The dumplings have a soft and shiny texture, each with a small opening at the top showing a hint of filling inside. The bamboo steamer has a natural light wood color with slats visible underneath the parchment paper, all set against a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple but impactful garnishes elevate your dumpling experience. Thin strips of fresh ginger soaked in black vinegar bring a zesty contrast to the richness, while a sprinkle of finely minced green onions adds fresh, herbal brightness. These small additions complement the soup dumplings without overpowering their delicate flavors.

Side Dishes

Pair your Xiao Long Bao with light, refreshing sides that balance the meal. Crisp cucumber salad tossed in rice vinegar or a bowl of hot, clear broth with a hint of sesame oil makes for excellent companions. Steamed greens such as bok choy or Chinese broccoli round out the meal with vibrant color and nutrition.

Creative Ways to Present

For a special gathering, present your dumplings with a beautiful bamboo steamer basket lined with fragrant napa cabbage leaves. Individual dipping bowls with ginger vinegar can add a personalized touch. You can also serve alongside delicate herbal teas, creating an immersive cultural dining experience that delights all the senses.

Make Ahead and Storage

Storing Leftovers

If you have any dumplings left after your feast, store them in an airtight container lined with parchment to avoid sticking. Keep them in the refrigerator and consume within 24 hours to enjoy the freshest texture and flavor.

Freezing

Xiao Long Bao freezes beautifully. Place the wrapped dumplings on a parchment-lined tray spaced apart and freeze until firm, then transfer them to a sealed container. This method preserves the delicate soup inside. Frozen dumplings can be cooked directly from frozen by adding a couple more minutes to the steaming time.

Reheating

To reheat, steam the dumplings gently to revive their juicy filling and tender wrappers without drying out. Avoid microwaving as it can make the dough tough and the soup unevenly heated. Steaming also keeps that beautiful texture true to freshly made dumplings.

FAQs

What makes the soup dumplings so soupy inside?

The secret is in the chicken broth jelly you prepare a day ahead. When steamed, the gelatin melts, transforming the filling into the flavorful broth inside each dumpling. This technique is key to the signature soupy experience of Xiao Long Bao.

Can I use store-bought dumpling wrappers?

While store-bought wrappers are convenient, they usually lack the ideal thickness and elasticity needed for soup dumplings. Homemade dough ensures a tender, thin wrap that can hold the soup without breaking—well worth the extra effort.

How do I prevent the dumplings from bursting during steaming?

Proper folding with enough pleats and a small opening at the top allows steam to escape gently. Also, steaming over medium-high heat rather than a rolling boil prevents excessive agitation inside the dumplings.

What if I don’t have Shaoxing wine?

You can substitute dry sherry for Shaoxing wine. It provides a similar depth and fruity aroma which enriches the filling, keeping that authentic flavor.

How do I eat Xiao Long Bao without spilling the soup?

Use chopsticks to lift a dumpling gently and place it on a spoon. Bite a small hole first to release the steam and sip the soup carefully before eating the rest of the dumpling. This way, you savor every drop without any mess.

Final Thoughts

Making Xiao Long Bao: Delicious Chicken and Pork Soup Dumplings Recipe at home is both a rewarding challenge and a delicious adventure. Every step, from broth roasting to delicate pleating, brings you closer to a dish cherished across generations. Once you discover the joy of biting into those soup-filled parcels, sharing them becomes a passionate celebration. So, gather your ingredients, roll up your sleeves, and dive into this beautiful culinary tradition—you won’t regret it!