Recipe

Chinese Soup Dumplings (Xiaolongbao)

Juicy pork soup dumplings with a simple gelatin aspic that melts into broth, plus an easy ginger vinegar dip and realistic make-ahead timing.

By Matt Campbell

•

4.8

A bamboo steamer basket filled with freshly steamed xiaolongbao soup dumplings, pleats visible, with a small dish of black vinegar and ginger on the side, warm kitchen light, real food photography

Jump to Recipe

I love a recipe that feels like a flex but still fits into real life. Xiaolongbao, those legendary Chinese soup dumplings, are exactly that. They look like something you would only order in a restaurant, yet the secret is very home-kitchen friendly: you trap little cubes of set broth (aspic) inside the dumpling, and once it hits the steam, it turns into hot soup.

This version keeps things accessible. We are using a simple broth that gets set with unflavored gelatin (the easy home shortcut), a flavorful pork filling, and two wrapper paths: homemade for the full experience, or store-bought round dumpling wrappers when you want the payoff without turning your counter into a flour snowstorm.

A metal mixing bowl of pork dumpling filling next to a cutting board with small cubes of set aspic jelly, ready to fold into xiaolongbao, real kitchen photo

Why It Works

Soup inside, for real: Unflavored gelatin sets the broth into cubeable aspic, so you get that signature burst of soup without simmering pork skin for hours.
Wrappers that behave: A simple dough method plus a practical store-bought option (with realistic expectations) keeps this doable.
Steaming without sticking: A parchment or cabbage setup keeps your dumplings intact and your mood stable.
Make-ahead friendly: Aspic and filling can be done the day before so dumpling day is mostly folding and steaming.

Pairs Well With

Storage Tips

Best way to store xiaolongbao

Soup dumplings are at their absolute best right after steaming, but you can still plan ahead and avoid waste.

Freeze (recommended)

Freeze uncooked dumplings: Arrange on a parchment-lined sheet pan so they do not touch. Freeze until solid, then transfer to a freezer bag.
Cook from frozen: Steam straight from frozen, adding 2 to 4 minutes to the steaming time. Do not thaw first or the wrappers can get sticky and fragile.
How long (quality): Best within 1 month for the juiciest filling and least wrapper cracking.

Refrigerate (short term)

Uncooked: Cover tightly and refrigerate on a parchment-lined tray for up to 12 hours. After that, wrappers can weep and stick.
Cooked: Store in an airtight container up to 2 days. Re-steam gently until hot. Microwaving tends to make wrappers tough and can cause dumplings to burst.

Dip storage

Ginger vinegar dip keeps 5 to 7 days in the fridge in a clean, covered container. Ginger gets stronger over time, which I consider a feature.

Common Questions

What makes soup dumplings “soupy”?

Set broth, also called aspic. We mix chilled jelly-like broth into the pork filling. During steaming, the gelatin melts and turns back into liquid soup inside the dumpling.

Can I use store-bought dumpling wrappers?

Yes, with a small heads-up. Look for round wrappers labeled dumpling or gyoza wrappers. They are often thicker than true xiaolongbao skins, so leakage risk is a little higher and your pleats might be fewer. If you can find “Shanghai soup dumpling wrappers,” grab those. Either way, roll each wrapper a little thinner around the edges, keeping the center slightly thicker so it can hold the soup.

Why did my dumplings leak?

Most leaks come from one of these: a wrapper that dried out, a thin spot near the bottom, dumplings sticking to the liner, warm filling that softened the wrapper, or not enough pleats and sealing pressure at the top. Keep wrappers covered, keep the filling cold, line the steamer well, and pinch the top closed like you mean it.

Do I need a bamboo steamer?

No, but it helps. A metal steamer basket works too. Either way, you need a lid that traps steam well and liners so the dumplings do not stick.

How many pleats do I need?

At home, aim for 10 to 14 pleats. More pleats looks fancy, but the real goal is a tight seal and a slightly thick base that will not tear.

Can I make them ahead for a party?

Yes. Freeze uncooked dumplings on a tray, bag them once solid, then steam from frozen as guests arrive. That is the move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bamboo steamer (preferred) or a metal steamer basket with a tight-fitting lid
Wok or wide pot that fits your steamer
Parchment paper or napa cabbage leaves for lining
Rolling pin (if making wrappers or thinning store-bought)
Mixing bowls
Small saucepan for aspic broth
Fine-mesh strainer
Small cookie scoop or spoon for portioning filling
Instant-read thermometer (optional, for doneness)

The first time I tried to make soup dumplings at home, I treated it like a chill weeknight project. That was adorable. By dumpling number five, my wrappers were drying out, my pleats were giving “art project,” and I had exactly one dumpling that actually held soup. But here is what hooked me: even the imperfect ones were wildly good, and every batch after that got easier. Now I think of xiaolongbao like homemade pizza dough. It is a skill you build, not a test you pass. Make the aspic ahead, turn on some music, and let the pleats be a little chaotic. The soup will still show up.

Chinese Soup Dumplings (Xiaolongbao)

(4.8 Reviews)

Prep Time 1 hour 15 minutes (plus chilling overnight recommended)

Cook Time 25 minutes

Total Time 1 hour 40 minutes (plus chilling)

Servings 24 dumplings (serves 4 to 6 as an appetizer)

Ingredients

Simple aspic broth (make ahead)

2 cups low-sodium chicken broth
1 cup water
8 oz pork neck bones or meaty pork ribs (optional, for flavor)
3 slices fresh ginger
2 scallions, cut into 2 inch pieces
1 tbsp Shaoxing wine (or dry sherry)
1 tsp soy sauce
2 to 3 tbsp unflavored gelatin powder (about 2 to 3 packets, see note)
1 tsp sugar
1/2 tsp fine salt, plus more to taste

Gelatin note: For a softer set that still cubes, start with 2 tbsp (about 2 packets) for about 2 1/2 to 3 cups of liquid. If you want a firmer, extra-sturdy cube (helpful for beginners and warm kitchens), use 3 tbsp.

Pork filling

1 lb ground pork (20 to 30 percent fat is ideal)
2 scallions, finely minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
2 tsp toasted sesame oil
1 tsp sugar
3/4 tsp fine salt
1/4 tsp white pepper (or black pepper)
2 tbsp water or chilled broth, as needed
All of the chilled aspic, cut into small 1/4 inch cubes

Wrappers (choose one)

Homemade dough

2 cups all-purpose flour (260 g), plus more for dusting
3/4 cup warm water (about 120 to 140°F, 180 g), plus 1 to 2 tbsp more if needed
1/4 tsp fine salt

Store-bought option

24 to 30 round dumpling wrappers (about 3.5 inches wide), keep covered
Small bowl of water for sealing

Ginger vinegar dip

1/4 cup Chinese black vinegar (or rice vinegar)
1 tbsp thinly sliced ginger, cut into matchsticks
Optional: 1/2 tsp sugar
Optional: chili crisp or chili oil to taste

For steaming

Parchment paper with holes poked in it, or napa cabbage leaves
Neutral oil or nonstick spray (optional)

Instructions

Make the aspic broth (day ahead recommended)

Simmer the broth: In a small saucepan, combine chicken broth, water, pork bones (if using), ginger, scallions, Shaoxing wine, soy sauce, sugar, and salt. Bring to a simmer, then lower heat and gently simmer 15 to 20 minutes. Skim any foam. (The bones are optional for flavor. The gelatin powder is what sets the aspic.)
Strain: Strain into a bowl or measuring cup. You want about 2 1/2 to 3 cups of liquid. Add a splash of water if you are short.
Add gelatin (and adjust if needed): While the liquid is hot but not violently boiling, whisk in gelatin until fully dissolved. Taste and adjust salt. Remember: this seasons the soup inside the dumpling. If your liquid amount is outside the 2 1/2 to 3 cup range, adjust gelatin up or down a bit so it sets firmly enough to cube.
Chill until set: Pour into a shallow dish and refrigerate at least 4 hours, ideally overnight, until firm like Jell-O.
Cube it: Cut the aspic into small 1/4 inch cubes. Keep cold.

A shallow glass dish of set gelatin aspic broth in a refrigerator-ready container, smooth surface and pale golden color, real food photography

Make wrapper dough (or prep store-bought)

Homemade wrappers

Mix: In a bowl, combine flour and salt. Pour in the warm water and stir with chopsticks or a fork until shaggy.
Knead: When cool enough to handle, knead 6 to 8 minutes until smooth. If dry, add 1 tbsp water at a time. Cover and rest 30 minutes.
Portion: Roll dough into a log and cut into 24 pieces. Keep pieces covered.
Roll: Roll each piece into a 3.5 to 4 inch circle, slightly thicker in the center and thinner at the edges. Dust lightly with flour as needed.

Store-bought wrappers

Keep wrappers covered with a barely damp towel. Before filling, roll each wrapper once or twice to thin the outer edge. That one tweak makes pleating way easier. (If your wrappers are thick, keep the filling amount modest. Thick wrappers can handle soup, but they do not love being overstuffed.)

Make the pork filling

Mix flavor base: In a bowl, combine ground pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and pepper.
Stir until sticky: Mix vigorously with chopsticks or a spoon for 1 to 2 minutes. The mixture should look cohesive and slightly tacky.
Adjust texture: If it feels stiff, mix in 1 to 2 tbsp water or chilled broth. You want it scoopable, not wet.
Fold in aspic: Gently fold in the cold aspic cubes. Keep the bowl chilled if your kitchen is warm. (If the aspic starts melting, pop the filling in the fridge for 10 minutes. Your future dumplings will thank you.)

A close-up of seasoned ground pork filling in a bowl with visible scallion and ginger bits, glossy and well mixed, real food photography

Assemble and pleat

Set up: Work with 4 to 6 wrappers at a time, keeping the rest covered. Place a small bowl of water nearby (this is your glue for sealing).
Fill: Place about 1 heaping tablespoon of filling in the center. Do not overfill or you will fight the pleats.
Wet the edge (especially for store-bought): Dip your finger in water and lightly moisten the outer rim of the wrapper. You want it tacky, not soaked.
Pleat: Hold the dumpling in one hand. With the other hand, make small pleats around the edge, moving in one direction, and gently press each new pleat onto the previous one.
Seal: When you reach the end, twist and pinch the top closed. The top should be fully sealed, with no open “chimney.”
Place on lined tray: Set finished dumplings on parchment, lightly dusted with flour, or a greased plate. Keep them covered while you work.

Pleating tip: Your goal is a tight seal and a dumpling that sits upright. Pretty pleats are a bonus, not rent.

Steam the dumplings

Prep steamer: Line your steamer with parchment (poke holes and lightly oil if you are nervous about sticking) or napa cabbage leaves (rinse, pat dry, and lay in a single layer). Lightly oil if needed.
Bring water to a lively simmer: Fill a wok or pot with water so it sits below the steamer base. Bring to a lively simmer.
Steam: Arrange dumplings with a little space between them. Cover and steam 8 to 10 minutes for fresh dumplings, 10 to 14 minutes for frozen. Try not to peek constantly because it drops the heat and can stretch the cook time.
Know when they are done: The wrappers will look slightly more translucent and the dumplings will puff a bit. If you want to be extra sure, the pork should hit 160°F (71°C) in the center.
Serve carefully: Let them sit 1 minute, then transfer with a thin spatula. They are hot and full of soup.

Soup dumplings steaming inside a bamboo steamer lined with parchment, steam rising as the lid is lifted, real food photography

Make the ginger vinegar dip

Stir vinegar and ginger together. Add sugar if you like a softer edge. Add chili oil if you like a little chaos.

How to eat xiaolongbao

Place a dumpling on a spoon.
Nibble a small hole near the top to release steam.
Sip the broth, then dip and finish the dumpling.

Realistic timing

Day ahead: Make aspic and chill overnight. You can also mix the pork filling (without aspic) and refrigerate.
Dumpling day: Cube aspic, fold into filling, assemble dumplings, steam and eat. If you are new to pleating, plan 60 to 90 minutes to fold 24 dumplings.
Party move: Assemble and freeze the day before. Steam from frozen as needed.

Nutrition information is estimated.

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