Soup Dumplings (Xiao Long Bao)

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This is a very common and popular dumplings snack in all of China and Southeast Asia. It is a very simple and easy dish to make. Well, I personally love dumplings made of ground pork as I find ground chicken is a little dry and tough. There are many types of dumpling but these dumplings are filled with meat and soup jelly.

Well, a few weeks ago, I wanted to share this dish with my girlfriend who has not eaten any kinds of Asian dumpling before, so I decided that this dish is a perfect one to serve her. Why? You may ask. It is easy. These dumplings are more moist and easy to enjoy the softness of the filling and the dumpling skin. So give it a try.




Dumpling wrappers:

3 cups all-purpose flour

225ml room temperature water plus 25ml for adding

1/8 teaspoon salt



In a mixing bowl with all-purpose flour and water and mix to combine; knead the dough until smooth and slightly tacky (this kneading by hand takes about 15-20 minutes or using a standing mixer).

Cover with a damp cloth and set aside to proof for 20 minutes.

Turn over the proof dough onto a well dust board and knead for 5 minutes and then roll into a long lookalike log. Cut the log into equal pieces (about 11gm each). Then roll each piece into a round disc, 3 inch diameter. Continue the same process until all the pieces are completed. Keep all the completed discs covered with a damp cloth to prevent from drying up.


Pork Aspic (Jelly)


1/3 pound pork rind

1½ tablespoons cooking wine

5 stalks green onions, cleaned and halved

1 thumb-size fresh ginger, peeled and sliced

Water accordingly



Place the pork rinds and water in a pot over medium-high heat and bring to a boil and cook until the pork rinds are slightly transparent. Remove the pork rinds and rinse under running cold water to remove impurities and fat. Then cut the cooked pork rinds into small strips.

Transfer the pork rind strips into a pressure cooker/pot with enough water to cover the pork rinds and cook. Add the ginger and a few green onions and cover, cook for 40-45 minutes. Heat off and leave the rind and soup to cool down. Once it is cool, transfer to a food processor to blend for a few seconds. Then filter the blended pork rind soup on to a container and chill the filtered liquid in the refrigerator overnight.


Pork Filling


1½ pounds lean ground pork

1½ tablespoons minced green onion

1½ tablespoons minced ginger

1½ tablespoons raw sugar

3 teaspoons salt

1 teaspoon ground white pepper

3 tablespoons light soy sauce

1 teaspoon seasoning soy sauce (Golden Mountain Brand)

1½ tablespoons sesame oil



Soak the minced green onions and minced ginger with ¾ cup hot water in a deep bowl for 8-10 minutes.

Place the ground pork in a large mixing bowl and add ¼ cup of the green onion mixture with the liquid and then stir in one direction, then add another ¼ cup of the green onion mixture, stir as directed and finally all the remaining green onion mixture and stir until is completely absorbed by the ground pork. Add the raw sugar, salt, white pepper, light soy sauce, seasoning soy sauce, sesame oil and mix to combine well with the pork mixture. Set aside to stand for 10-12 minutes.

Remove the pork aspic (jelly) from the refrigerator and use a dinner knife gently cut into tiny pieces and add to the pork mixture.

Meanwhile, heat a Chinese steamer/bamboo steamer with some water over medium-high heat and bring to a boil. Lay some zongzi leaves or parchment paper or brushing some oil on the rack to prevent dumplings from sticking on the rack.

With a round flour wrapper on your palm, place a heap spoonful pork mixture in the center and then gather the edge of the wrapper and continue until all the edges are gathered to the center and give it a press. Continue doing the same procedure until all the flour wrappers and pork mixture are done. Place the finished dumplings about 1 inch apart from each other on the steamer rack and returning to the steamer base.

Place the steamer rack with the dumplings on the steamer and steam for 12-15 minutes. Serve with the bamboo rack with Chinese black vinegar or chili sauce.


This entry was posted in Chinese New Year Recipe, Chinese Recipes, Pork and Beef, Snacks and Fingerfood, South-East Asian Goodies. Bookmark the permalink.

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