Pork Soup Dumplings / Xiao Long Bao
Classic Xiao Long Bao are delicate, pleated pork soup dumplings, with thin pale wrappers around a smooth, juicy pork filling and a pool of golden broth that forms as steaming melts the cubed aspic, served with a sharp black vinegar and ginger dip, the key being a wrapper strong enough to hold hot soup yet thin enough to stay tender. Reducing the pork-skin stock until it sets firm and cutting it cold into tiny cubes, rather than stirring plain broth into the meat, is the technique this whole dumpling dish depends on for its soup — a stock that stays soft cannot be folded in as solid cubes, so the wrapper holds a dry pork ball instead, the same gelatin-first principle used elsewhere in this collection whenever a liquid has to travel inside a solid. Mixing the chilled pork in one direction while the ginger-scallion water goes in gradually is what makes a bouncy filling that holds its juices. Rolling wrappers with thicker centres and thinner edges is what carries the soup while allowing fine pleats. The payoff is a soup dumpling with real, bursting juiciness — a silky pale wrapper, smooth savoury pork, rich golden broth and the clean bite of black vinegar and ginger.
Prep Time : 1 hr 30 min
Total Time : 8 hr 45 min
Servings : 4
1 hr 30 min
8 hr 45 min
4
Ingredients
For the Pork Aspic
• 700g pork neck bones, back bones, or rib trimmings
• 250g pork skin, cleaned
• 1,400ml water
• 3 scallions, cut into large pieces
• 20g fresh ginger, sliced
• 15ml Shaoxing wine
• 1 tsp neutral oil, optional, for searing the bones
• 2g salt, optional, very light only
For the Dough
• 300g all-purpose flour
• 165g lukewarm water
• 2g fine salt
For the Ginger-Scallion Water
• 2 scallions, roughly chopped
• 15g fresh ginger, sliced or crushed
• 80ml cold water
For the Pork Filling
• 420g ground pork shoulder, well chilled, about 25–30% fat
• 220g chilled pork aspic, cut into very small cubes
• 25ml light soy sauce
• 15ml Shaoxing wine
• 5g sugar
• 4g fine salt
• 1g ground white pepper
• 1 tsp sesame oil
• 60–70ml ginger-scallion water, added gradually
For the Black Vinegar Dipping Sauce
• 60ml Chinkiang black vinegar
• 15ml light soy sauce
• 10–15g fresh ginger, cut into very thin julienne
Directions
- Make the Pork Aspic
Put the pork bones and pork skin in a large pot, cover with cold water, bring to a boil and boil for 5 minutes, then drain, rinse everything well and wash the pot clean. For deeper flavour, sear the bones in the 1 tsp of neutral oil briefly. Return the bones and skin to the pot with the 1,400ml of fresh water, scallions, ginger and 15ml of Shaoxing wine, bring to a boil, then lower to a steady simmer. Simmer partially covered for 2½–3 hours, until the liquid is rich, slightly sticky and reduced to about 500–600ml, adding the optional 2g of salt only at the end. Strain well, pour into a shallow container and chill for at least 4 hours or overnight until fully set and firm. That slow reduction and shallow chilling is what gives a stock that cuts into neat, firm cubes rather than a loose jelly. - Make the Dough
Mix the 300g of flour and 2g of fine salt in a bowl, add the 165g of lukewarm water and stir until the dough looks shaggy. Knead for 8–10 minutes until it is smooth, elastic and fairly firm, never sticky, then cover tightly and rest for 45–60 minutes while the aspic chills or the filling comes together. A firmer dough is easier to pleat and holds the soup better. That resting period relaxes the gluten, which is what lets the dough roll out thinly without shrinking back. - Infuse the Ginger-Scallion Water
Combine the 2 roughly chopped scallions, 15g of sliced or crushed ginger and 80ml of cold water in a small bowl, then lightly crush or muddle the aromatics to release their flavour. Let the mixture stand for 15–20 minutes, strain through a fine sieve, discard the solids and chill the liquid until the filling is ready. You will need 60–70ml of it. That infusion is what gives the filling fragrance without leaving visible green flecks that would spoil its smooth, pale texture. - Mix the Filling
Turn out the set aspic and cut 220g of it into very small cubes, then keep it cold. Put the 420g of well-chilled ground pork in a chilled bowl with the light soy sauce, Shaoxing wine, sugar, fine salt, white pepper and sesame oil, and mix vigorously in one direction until the meat turns sticky. Add the 60–70ml of ginger-scallion water in 3–4 additions, mixing thoroughly after each until the meat absorbs it and becomes bouncy, glossy and paste-like. Fold in the aspic cubes gently and refrigerate; if they soften, chill the filling again before shaping. That gradual hydration is what lets the pork hold liquid instead of swimming in it. - Divide and Roll the Wrappers
Roll the rested dough into a log and divide it into 24 equal pieces of about 19–20g each, keeping the pieces covered so they do not dry out. Roll each piece into a circle about 9–10cm wide, using a light dusting of flour only if needed and keeping the centre slightly thicker and the edges thinner. Stack the finished wrappers under a cloth as you go. That thicker centre is what supports the soup, while the thin edges give neat pleats and a tender steamed bite. - Fill and Pleat
Place one wrapper in your hand and spoon about 25–28g of the cold filling into the centre without overfilling. Pleat the wrapper around the filling in fine folds, then twist gently at the top to seal completely, because even a tiny gap lets the soup escape. Set each dumpling on a parchment square or a lightly floured surface and keep the shaped dumplings chilled while you work through the rest. Work gently so the aspic stays in the centre and does not smear into the sealing edge. That careful pleating is what makes the dumpling both beautiful and leak-proof. - Steam
Line bamboo steamers or a steamer tray with perforated parchment, cabbage leaves or lightly oiled liners, and leave space between the dumplings so they cannot touch and tear. Bring the water to a steady boil, then steam in batches for 8–10 minutes, depending on size, until the wrappers turn slightly translucent and the filling feels springy and fully cooked. Rest the dumplings for 1 minute before moving them, and handle them gently because the broth inside is very hot. That strong, steady steam is what melts the aspic into soup while the wrapper sets around it. - Make the Dipping Sauce and Serve
Mix the 60ml of Chinkiang black vinegar with the 15ml of light soy sauce and stir in the julienned ginger, keeping the sauce sharp and light. Serve the dumplings immediately on a warm white plate with the sauce on the side, opening one gently to reveal the pork filling and a small pool of golden soup. To eat, lift a dumpling carefully onto a spoon, nibble a small opening, sip the broth, then dip and eat. That immediate serving is what keeps the soup hot and the wrapper silky.
*Notes :
- Setting the pork aspic firm deserves genuine recognition as the technique most directly responsible for whether the dumplings contain any soup at all. Pork skin and bones release collagen that only gels once the stock is reduced to about 500–600ml and chilled solid — a stock that stays soft cannot be cubed and melts into the meat too early, while over-reducing turns it salty and gluey.
- Mixing the filling in one direction with the water added gradually deserves the same attention this technique receives throughout this collection’s other dumpling and meatball fillings. Stirring in one direction and adding liquid in 3–4 stages builds a sticky, emulsified paste that absorbs the water, whereas dumping it in at once leaves a loose, crumbly filling that turns dense.
- Wrapper thickness deserves genuine respect as the detail most directly responsible for whether the soup stays inside. A centre rolled too thin tears under the weight of the melted aspic, while thick edges turn chewy and hide the pleats, so the 9–10cm circle with a slightly thicker middle is the structural compromise.
- Judging doneness by sight and feel deserves attention as a genuine, checkable readiness cue rather than a loose time estimate. Slightly translucent wrappers and a springy filling show that the pork is cooked and the aspic has melted, whereas steaming for too long leaves the wrappers chewy and the broth thin.
Why This Recipe Works
This recipe works because the pork skin and bones are reduced until the stock sets firm, so it can be cut into cubes that stay solid inside a cold filling. The pork is mixed in one direction with infused ginger-scallion water until it turns bouncy, which keeps the meat juicy. A firm, rested dough is rolled with a thicker centre and thin edges, so the wrapper holds the soup yet pleats finely. Steaming at a steady boil melts the aspic into hot broth just as the wrapper turns translucent, leaving a springy pork centre and a pool of savoury soup.
Ingredient Breakdown
Reduced Pork Aspic (Set Firm)
The critical technique — stock reduced to about 500–600ml gels solid when cold, then melts into broth during steaming.
Pork Skin and Bones
The structural foundation — they release the collagen that sets the stock, giving the soup body and a rich, sticky mouthfeel.
Fatty Ground Pork Shoulder (25–30% Fat)
The critical ingredient choice — the fat keeps the filling tender and juicy, where lean pork turns dry.
Ginger-Scallion Water (Infused, Not Chopped)
The flavour foundation — it carries fragrance and moisture into the pork without leaving green pieces in the pale filling.
Firm Rested Dough
The structural choice — a firm dough rested 45–60 minutes rolls thin and pleats neatly while holding the hot soup.
Chinkiang Black Vinegar with Ginger
The finishing touch — its sharp, malty acidity and fresh ginger cut through the rich pork so every bite stays light.
Flavor Structure Explained
This Xiao Long Bao follows a layered balance model:
- Rich, savoury foundation (pork shoulder, pork aspic, Shaoxing wine)
- Aromatic fragrance (ginger-scallion water, white pepper, sesame oil)
- Seasoned depth (light soy sauce, sugar, fine salt)
- Soft, neutral wrapper (rested wheat dough, steamed until translucent)
- Sharp finishing note (Chinkiang black vinegar, fresh ginger julienne)
The pork and aspic supply the rich, savoury base, while the infused ginger-scallion water, white pepper and sesame oil add a clean aromatic lift. Soy, sugar and salt round the seasoning so the soup tastes deep rather than flat. The plain steamed wrapper keeps everything mild, soft and tender, and the sharp black vinegar and fresh ginger bring the bright contrast that ties the dumpling together.
Common Mistakes to Avoid
- Skipping the Full Chill on the Aspic – This leaves a soft stock that cannot be cubed, so the dumplings steam up with no soup. Always chill it at least 4 hours until firm.
- Using Lean Pork for the Filling – This makes the filling dry, dense and tough once the aspic melts around it. Always use fatty pork shoulder with about 25–30% fat.
- Adding the Water All at Once – This leaves a loose, crumbly mixture that cooks up dense. Always add the ginger-scallion water in 3–4 additions, mixing until absorbed.
- Overfilling or Under-Sealing the Wrappers – This stretches the dough or leaves a tiny gap, so the soup leaks while steaming. Always use about 25–28g of filling and seal every pleat.
- Letting the Dumplings Touch in the Steamer – This glues the soft wrappers together so they tear and lose their soup. Always leave space between them and steam in batches.
Variations
Crab Roe Version
Fold about 2 tablespoons of crab roe or finely picked crab meat into the cold filling for a sweeter, more luxurious Shanghai-style dumpling, keeping the aspic and wrappers unchanged.
Chilli-Ginger Dipping Version
Add a few drops of chilli oil to the black vinegar and soy sauce with the julienned ginger for a warmer, spicier dip that still keeps the dumplings delicate.
Frozen Batch Version
Freeze the shaped dumplings on a tray until solid, bag them, and steam straight from frozen for 12–14 minutes for fresh dumplings on short notice.
Two-Day Version
Make and set the aspic on the first day, then mix the dough and filling, shape and steam on the second day, so the cold aspic cuts cleanly into small cubes.
Storage & Make-Ahead
Cook the pork aspic up to 2 days ahead and keep it covered in the refrigerator in a shallow container, where it stays firm, cuts cleanly and is ready to cube for the filling on the day you shape the dumplings.
Any aspic left beyond the 220g needed for the filling can be reheated as a clear, rich pork broth for sipping or kept chilled for a second batch of dumplings within 2 days.
Assemble the dumplings and hold them chilled on parchment squares, loosely covered, for up to 2 hours before steaming, so the filling stays cold, the aspic stays firm and the wrappers do not dry out.
Freeze shaped dumplings on a lined tray until solid, then store them in a sealed bag for up to 1 month and steam them straight from frozen for 12–14 minutes without thawing.
Eat the steamed dumplings immediately while the soup is hot, since cooked leftovers are best re-steamed gently for 3–4 minutes and will never be quite as silky or juicy as fresh ones.
Frequently Asked Questions
Why must the pork stock set completely firm before it goes into the filling?
Only a firm, gelatin-rich aspic can be cut into solid cubes that stay intact in the cold meat, then melt into soup during steaming. A soft stock blends into the pork early and leaves dry dumplings.
Why is the pork mixed in one direction with the water added gradually?
One-directional mixing builds a sticky, emulsified paste, and adding the ginger-scallion water in 3–4 additions lets the meat absorb it fully. That gives a bouncy, juicy filling instead of a loose, crumbly one.
Why does the wrapper need a thicker centre and thin edges?
The thicker centre carries the weight of the melted aspic, so the base does not tear, while the thin edges pleat neatly and steam to a tender texture. Wrappers rolled too thin in the middle are the main cause of leaks.
Why should the dumplings be steamed in a single spaced layer and eaten immediately?
Spacing stops the soft wrappers from sticking and tearing, and eating at once keeps the soup hot inside a silky skin. Standing too long thins the wrappers and lets the broth cool.
Are there other classic Chinese, noodle, or dumpling dishes worth trying?
Pan-Fried Pork Buns / Sheng Jian Bao offers another classic Shanghai pork-filled direction worth exploring. Sichuan Chili Oil Wontons and Shanghai Scallion Oil Noodles are also worth trying for other bold dumpling and noodle directions, and Japanese Pork Gyoza — Pan-Fried Dumplings and Japanese Gyoza Soup offer other pork dumpling dishes worth exploring.
Nutrition Facts
( Per Serving — 6 dumplings )
Calories
~570 kcal
Protein
30 g
Fat
26 g
Carbs
56 g
Calories
~570 kcal
Protein
30 g
Fat
26 g
Carbs
56 g
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Pork Soup Dumplings / Xiao Long Bao
Ingredients
Method
- Put the pork bones and pork skin in a large pot, cover with cold water, bring to a boil and boil for 5 minutes, then drain, rinse everything well and wash the pot clean. For deeper flavour, sear the bones in the 1 tsp of neutral oil briefly. Return the bones and skin to the pot with the 1,400ml of fresh water, scallions, ginger and 15ml of Shaoxing wine, bring to a boil, then lower to a steady simmer. Simmer partially covered for 2½–3 hours, until the liquid is rich, slightly sticky and reduced to about 500–600ml, adding the optional 2g of salt only at the end. Strain well, pour into a shallow container and chill for at least 4 hours or overnight until fully set and firm. That slow reduction and shallow chilling is what gives a stock that cuts into neat, firm cubes rather than a loose jelly.
- Mix the 300g of flour and 2g of fine salt in a bowl, add the 165g of lukewarm water and stir until the dough looks shaggy. Knead for 8–10 minutes until it is smooth, elastic and fairly firm, never sticky, then cover tightly and rest for 45–60 minutes while the aspic chills or the filling comes together. A firmer dough is easier to pleat and holds the soup better. That resting period relaxes the gluten, which is what lets the dough roll out thinly without shrinking back.
- Combine the 2 roughly chopped scallions, 15g of sliced or crushed ginger and 80ml of cold water in a small bowl, then lightly crush or muddle the aromatics to release their flavour. Let the mixture stand for 15–20 minutes, strain through a fine sieve, discard the solids and chill the liquid until the filling is ready. You will need 60–70ml of it. That infusion is what gives the filling fragrance without leaving visible green flecks that would spoil its smooth, pale texture.
- Turn out the set aspic and cut 220g of it into very small cubes, then keep it cold. Put the 420g of well-chilled ground pork in a chilled bowl with the light soy sauce, Shaoxing wine, sugar, fine salt, white pepper and sesame oil, and mix vigorously in one direction until the meat turns sticky. Add the 60–70ml of ginger-scallion water in 3–4 additions, mixing thoroughly after each until the meat absorbs it and becomes bouncy, glossy and paste-like. Fold in the aspic cubes gently and refrigerate; if they soften, chill the filling again before shaping. That gradual hydration is what lets the pork hold liquid instead of swimming in it.
- Roll the rested dough into a log and divide it into 24 equal pieces of about 19–20g each, keeping the pieces covered so they do not dry out. Roll each piece into a circle about 9–10cm wide, using a light dusting of flour only if needed and keeping the centre slightly thicker and the edges thinner. Stack the finished wrappers under a cloth as you go. That thicker centre is what supports the soup, while the thin edges give neat pleats and a tender steamed bite.
- Place one wrapper in your hand and spoon about 25–28g of the cold filling into the centre without overfilling. Pleat the wrapper around the filling in fine folds, then twist gently at the top to seal completely, because even a tiny gap lets the soup escape. Set each dumpling on a parchment square or a lightly floured surface and keep the shaped dumplings chilled while you work through the rest. Work gently so the aspic stays in the centre and does not smear into the sealing edge. That careful pleating is what makes the dumpling both beautiful and leak-proof.
- Line bamboo steamers or a steamer tray with perforated parchment, cabbage leaves or lightly oiled liners, and leave space between the dumplings so they cannot touch and tear. Bring the water to a steady boil, then steam in batches for 8–10 minutes, depending on size, until the wrappers turn slightly translucent and the filling feels springy and fully cooked. Rest the dumplings for 1 minute before moving them, and handle them gently because the broth inside is very hot. That strong, steady steam is what melts the aspic into soup while the wrapper sets around it.
- Mix the 60ml of Chinkiang black vinegar with the 15ml of light soy sauce and stir in the julienned ginger, keeping the sauce sharp and light. Serve the dumplings immediately on a warm white plate with the sauce on the side, opening one gently to reveal the pork filling and a small pool of golden soup. To eat, lift a dumpling carefully onto a spoon, nibble a small opening, sip the broth, then dip and eat. That immediate serving is what keeps the soup hot and the wrapper silky.