Taiwan Soup Dumplings: A Step-by-Step Xiaolongbao Recipe

Taiwanese soup dumplings, commonly called xiaolongbao, are delicate steamed parcels filled with seasoned pork and broth that melts as they cook. The dumplings are closely associated with Taiwanese food culture, while xiaolongbao has roots in the Jiangnan region of China; recipes and folding styles vary. This home-friendly version uses chilled gelatinized stock to create the savory soup inside each dumpling.

Ingredients

For the broth gel: 1 1/2 cups (360 ml) low-sodium chicken stock
2 1/4 teaspoons (7 g) unflavored powdered gelatin
1 thin slice fresh ginger, about 1/4 ounce (7 g)
1 scallion, cut into 2-inch (5-cm) pieces
For the dough: 2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (15 g) for dusting
2/3 cup (160 ml) just-boiled water
2 tablespoons (30 ml) cool water
For the pork filling: 12 ounces (340 g) ground pork, preferably around 20% fat
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 g) finely grated fresh ginger
1/2 teaspoon (2 g) granulated sugar
1/4 teaspoon fine salt (about 1.5 g)
1/8 teaspoon ground white pepper (about 0.3 g)
2 tablespoons (30 ml) cold water
1 teaspoon (3 g) cornstarch
About 1 tablespoon (15 ml) neutral oil, for greasing the steamer insert if needed
For serving: 1/4 cup (60 ml) Chinese black vinegar, plus 1 tablespoon (15 ml) soy sauce if desired
1-inch (2.5-cm) piece fresh ginger, cut into fine matchsticks, about 1/2 ounce (14 g)

Instructions

Make the broth gel. Pour the stock into a small saucepan and sprinkle the gelatin evenly over its surface. Let it bloom for 5 minutes, then add the ginger slice and scallion. Warm over low heat, stirring, until the gelatin dissolves and the stock is steaming; do not boil it. Remove the aromatics, pour the stock into a shallow container, cool briefly, cover, and refrigerate until completely firm, about 4 hours. The set stock should wobble when the container is tilted.
Mix and rest the dough. Put the flour in a large bowl. Gradually stir in the just-boiled water with chopsticks or a fork until shaggy clumps form. Add the cool water and mix until no dry flour remains. When cool enough to handle, knead on a clean counter for 8 to 10 minutes, until smooth and elastic; add a light dusting of flour only if it is very sticky. Cover the dough and let it rest at room temperature for 30 minutes. This rest relaxes the dough and makes thin wrappers easier to roll.
Season the pork. In a bowl, combine the pork, soy sauce, rice wine, sesame oil, grated ginger, sugar, salt, white pepper, cold water, and cornstarch. Stir firmly in one direction for about 2 minutes, until the mixture looks cohesive and slightly sticky. Keep it covered in the refrigerator while you prepare the wrappers. If Shaoxing wine is unavailable, use dry sherry; the flavor will be a little less rounded but the filling will still work.
Cut the broth into cubes. Remove the firm stock gel from its container and chop it into small cubes, about 1/4 inch (6 mm). Fold the cubes gently into the pork mixture. Return the bowl to the refrigerator while you shape the dough so the gel stays firm. If the stock gel is soft or melting, chill it again before mixing; warm liquid broth cannot replace the cubes at this stage.
Portion the wrappers. Roll the rested dough into a rope about 1 inch (2.5 cm) thick. Cut it into 24 equal pieces, keeping the pieces covered with a clean damp towel so they do not dry out. Roll each piece into a round about 3 1/2 inches (9 cm) across. Aim for a wrapper that is slightly thicker in the center and thinner at the edge; this helps the bottom support the filling while the pleats stay tender. Use a small amount of flour to prevent sticking, but brush off excess before filling.
Fill and pleat. Put one wrapper in your palm and add about 1 tablespoon (15 ml) of filling, roughly 1 ounce (28 g), in its center. Lift one edge and make small overlapping pleats around the rim, turning the dumpling as you go. Pinch the pleats together at the top to seal, leaving no gaps. A neat 12- to 16-pleat finish is attractive, but a secure seal matters more than a particular pleat count. Set each dumpling upright on a lightly floured tray and cover it while you finish. Do not overfill: excess filling makes the wrapper difficult to close and more likely to leak.
Set up the steamer. Line a bamboo or metal steamer basket with perforated parchment, cabbage leaves, or a lightly oiled liner. Leave space between dumplings because the wrappers expand slightly and should not touch. Bring several inches of water to a steady boil in a wok or pot that fits the steamer; the water must stay below the basket. This initial heating takes about 5 minutes.
Steam in batches. Arrange 8 dumplings in the steamer, cover, and steam over steadily boiling water for 9 minutes. Repeat with the remaining dumplings in two more batches, allowing the water to return to a boil between batches. Keep the waiting dumplings covered and cool. To follow USDA FSIS food-safety guidance, check the center of a representative dumpling in each batch with a food thermometer; ground pork must reach the safe minimum internal temperature of 160°F (71°C). If needed, steam that batch for another minute or two and check again. Handle the hot dumplings gently, as the broth inside is very hot.
Serve carefully. Mix the black vinegar with soy sauce, if using, and add ginger matchsticks. Move the dumplings to a warm plate with a spoon or thin spatula. Let each dumpling stand for about 1 minute before eating. Set it on a spoon, nibble a small opening in the wrapper, sip the broth carefully, then eat the filling and wrapper with the dipping sauce.

Tips

Keep the gel cold. Chilled broth cubes are what create the soup. If your kitchen is warm, work with half the gel at a time and return the rest to the refrigerator. If it softens, chill it until firm again rather than adding it as liquid.
Choose the right pork. Very lean ground pork can make a dry, tight filling. Pork with about 20% fat is a good choice; if your available pork is leaner, mix in 1 tablespoon (15 ml) cold water and avoid overcooking.
Seal before steaming. Keep filling off the wrapper rim, wipe away any grease or wet filling, and pinch the top closed. A small opening can let the broth escape into the steamer, leaving a tasty but dry dumpling.
Use a safe substitute for the wine. Dry sherry is a practical stand-in for Shaoxing rice wine. If you prefer not to use alcohol, use the same amount of chicken stock; it will give a milder, less aromatic filling.

Serving Suggestions

Serve the dumplings as soon as each batch is ready, with black vinegar and fine ginger strips for dipping. A small amount of soy sauce is optional, but taste the sauce before adding much because the filling is already seasoned. The classic way to eat a soup dumpling is to place it on a Chinese soup spoon, take a small bite from the side, sip the broth, and then eat the rest. Avoid biting straight into a whole dumpling: the broth can be hot enough to burn your mouth.

For a fuller meal, pair the dumplings with a simple cucumber salad, blanched greens dressed with sesame oil, or a light vegetable soup. Keep sides mild so they do not overwhelm the pork and ginger. If serving several batches, bring out only what people will eat immediately; freshly steamed wrappers are at their most tender, and the soup is easiest to enjoy while warm.

Variations

For a traditional pork-forward flavor, keep the filling as written. You can replace up to one-third of the pork with finely chopped shrimp, but chop it small and keep the total filling quantity the same; the texture will be springier and the seafood flavor more noticeable. Seafood must be fully cooked, so check a dumpling’s center for the USDA FSIS safe minimum of 145°F (63°C) for fish or shellfish, while also ensuring the pork portion reaches 160°F (71°C). For a vegetarian direction, use a separate vegetable filling and vegetable stock set with gelatin suitable for that diet, such as agar prepared according to its package directions; this changes the texture of the soup and requires a filling designed to hold together without meat.

You can use store-bought round dumpling wrappers when you need to save time, though many are thicker and less stretchy than this homemade dough. Choose wrappers labeled for dumplings, keep them covered so their edges do not dry, and roll each one a little thinner if it is sturdy enough. The pleating may be less delicate, but the dumplings can still hold broth if the wrappers are thin, well sealed, and not overfilled. For a stronger aromatic note, add a little extra ginger to the pork rather than increasing the salt.

Storage and Reheating

Cooked dumplings are best eaten right away, but refrigerate leftovers within 2 hours in a covered container. They keep for 3 to 4 days refrigerated, although the wrappers tend to soften and some broth may leak. Reheat in a steamer until piping hot throughout, checking that leftovers reach 165°F (74°C). Microwaving can make the wrappers unevenly hot and is more likely to split them; if you use a microwave, cover the dumplings, heat in short intervals, and check the center temperature.

Uncooked dumplings are best steamed the day they are made. To freeze them, arrange them in a single layer on a parchment-lined tray until firm, then transfer them to a freezer-safe container. Cook from frozen without thawing, adding about 3 to 5 minutes to the steaming time, and verify the ground pork reaches 160°F (71°C). Keep uncooked dumplings refrigerated only briefly while working, and discard any that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Why do soup dumplings need gelatin?
The gelatin turns stock into a firm gel that can be mixed with the filling. During steaming, the gel melts into broth inside the sealed wrapper. Traditional cooks may use a collagen-rich pork or chicken stock that sets naturally; powdered gelatin is a reliable shortcut when ordinary stock would stay liquid.

Can I use regular dumpling wrappers?
Yes, but choose thin round wrappers and check that they are large and flexible enough to pleat around about 1 ounce (28 g) of filling. Thick wrappers can feel chewy and may need a little extra rolling. Keep them covered, moisten the rim with a fingertip of water if needed, and make sure the seal is complete.

Why did my dumplings leak?
Common causes are a wrapper that dried out, too much filling, a loose top seal, or broth gel that softened before shaping. Keep wrappers covered, use a modest tablespoon of filling, pinch the pleats firmly together, and keep the pork-and-gel mixture cold. Also leave space between dumplings so they do not stick together as they steam.

Can I make the broth gel or dough ahead?
Yes. Make the broth gel up to 2 days ahead and keep it covered in the refrigerator. The dough can be made a few hours ahead, wrapped tightly, and refrigerated; let it sit at room temperature for about 20 minutes before rolling if it feels stiff. For the best texture, shape the dumplings shortly before steaming or freeze them promptly.

How can I tell when the dumplings are cooked?
The wrappers should look slightly translucent and feel tender, but appearance alone cannot confirm that ground pork is safe. Check the center of a representative dumpling in each batch with a food thermometer and confirm 160°F (71°C), the USDA FSIS safe minimum for ground pork. Steam longer in short increments if the temperature is below that point.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).