Pork Soup Dumplings Recipe (Authentic Xiao Long Bao at Home)

Pork soup dumplings, also known as Xiao Long Bao, are among the most beloved dishes in Chinese cuisine. These dumplings look innocent. Then you bite one, and boom, hot broth explodes like a flavour surprise party.

They originated in Jiangnan, China, and became famous in Shanghai. Today, they’re a must-order dish in Chinese restaurants across the United States.

This pork soup dumplings recipe shows you how to make them at home with real technique, real ingredients, and real logic, no TikTok shortcuts that betray tradition.

We’ll cover:

• What makes soup dumplings special
• Why gelatinised broth is the secret
• Step-by-step dumpling construction
• Steaming tips
• A printable recipe card

And yes, we’ll keep it readable. No culinary dissertations. No fake claims.

What Are Pork Soup Dumplings?

Pork soup dumplings are thin wheat dumplings filled with:

• Seasoned ground pork
• Solid broth (aspic)

When steamed, the broth melts and turns into soup inside the dumpling.

That’s the magic.

Unlike wontons or potstickers, these dumplings:

• Must be pleated tightly
• Must hold liquid
• Must be eaten carefully (or you’ll wear the soup)

Why Soup Stays Inside the Dumpling

Here’s the logic:

1. Pork bones contain collagen.
2. Long simmering converts collagen into gelatin.
3. Chilled gelatin becomes solid.
4. Solid broth goes inside the dumpling
5. Steaming melts gelatin back into the soup.

Science + steam = happiness.

This technique is documented by food science authorities like Serious Eats and culinary schools that specialise in Chinese cooking.
(Source: Serious Eats – Soup Dumpling Science)

Ingredients for Pork Soup Dumplings

For the Aspic (Soup Gel)

• 1½ lbs pork bones or pork skin
• 1 inch ginger, sliced
• 2 green onions
• 6 cups water
• 1 tbsp Shaoxing wine
• Salt to taste

For the Filling

• 1 lb ground pork (20–25% fat)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 2 tsp grated ginger
• 2 green onions, minced
• ½ tsp white pepper
• ¾ cup chopped aspic

For the Wrappers

• 2 cups all-purpose flour
• ¾ cup hot water
• Pinch of salt

Step 1: Make the Soup Gel (Aspic)

Place pork bones, ginger, and green onions in a pot.

Add water and bring to a boil.
Reduce to low heat and simmer for 2½ hours.

Strain the broth.
Season lightly with salt.

Cool completely in the refrigerator for at least 4 hours.

It should turn into a jelly. If it doesn’t, simmer longer next time. No shame. Gelatin waits for no one.

Step 2: Prepare the Filling

In a large bowl, mix:

• Ground pork
• Soy sauce
• Sesame oil
• Wine
• Ginger
• Sugar
• Pepper
• Green onions

Stir in one direction until sticky.

Dice the chilled soup gel and gently fold it into the pork mixture.

This keeps the soup pockets intact.

Step 3: Make the Dough

Mix flour and salt in a bowl.

Pour hot water slowly while stirring with chopsticks.

Knead until smooth.
Cover and rest for 30 minutes.

Resting relaxes gluten and prevents wrapper rebellion.

Step 4: Roll and Fill

Roll the dough into a long rope.
Cut into 24 pieces.

Flatten and roll into thin 3-inch circles.

Place 1 tablespoon of filling in the centre.

Pleat edges into 12–18 folds, twisting to seal.

The goal: thin skin, tight top, no leaks.

If one leaks? Steam it anyway. Broken dumplings still taste heroic.

Step 5: Steam the Dumplings

Line the bamboo steamer with parchment or cabbage leaves.

Place dumplings 1 inch apart.

Steam over boiling water for 8 minutes.

Do not oversteam. That turns wrappers into wet laundry.

How to Eat Pork Soup Dumplings

This is important:

1. Pick up a dumpling with chopsticks
2. Place on a spoon
3. Bite a small hole
4. Sip soup
5. Dip in vinegar and ginger.
6. Eat the rest

Skipping step 3 = soup on your shirt.

Nutrition Facts (Approximate Per 6 Dumplings)

According to USDA pork and flour data:

• Calories: 360
• Protein: 18g
• Fat: 22g
• Carbohydrates: 28g
• Sodium: 680mg

(Source: USDA FoodData Central)

Storage and Freezing

Refrigerator:

Unsteamed dumplings last 24 hours.

Freezer:

Freeze raw dumplings on a tray.
Store in a bag up to 2 months.

Steam directly from frozen.
Add 2 extra minutes.

Common Mistakes to Avoid

Wrappers too thick:
Soup should be the star, not the dough.

Low-fat pork:
Fat creates flavour and moisture.

Overfilling:
Leads to dumpling explosions (not the fun kind).

Boiling instead of steaming:
You’ll get pork ravioli, not soup dumplings.

Why Americans Love Soup Dumplings

They combine:

• Comfort food
• Interactive eating
• Restaurant drama
• Handmade authenticity

In U.S. cities like NYC, LA, and San Francisco, Xiao Long Bao is a top-searched Chinese dish (Google Trends, 2024).

They fit modern food culture:

• Shareable
• Instagram-worthy
• Skill-based
• Deeply traditional

That’s rare.

Bicky Sharma

Pork Soup Dumplings Recipe

Pork soup dumplings, also known as Xiao Long Bao, are among the most beloved dishes in Chinese cuisine. These dumplings look innocent. Then you bite one and boom, hot broth explodes like a flavour surprise party.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 8 minutes mins

Servings: 4

Course: Soup

Cuisine: Chinese

Calories: 1440

Ingredients Equipment Method Video Notes

Ingredients

  

For the Aspic (Soup Gel)

• 1½ lbs pork bones or pork skin
• 1 inch ginger sliced
• 2 green onions
• 6 cups water
• 1 tbsp Shaoxing wine
• Salt to taste

For the Filling

• 1 lb ground pork 20–25% fat
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 2 tsp grated ginger
• 2 green onions minced
• ½ tsp white pepper
• ¾ cup chopped aspic

For the Wrappers

• 2 cups all-purpose flour
• ¾ cup hot water
• Pinch of salt

Equipment

• Mixing bowls
• Saucepan or stock pot
• Fine strainer
• Cutting board
• Sharp knife
• Rolling Pin
• Bamboo steamer or metal steamer
• Spoon or small ladle
• Measuring cups and spoons

Method

 

1. Simmer pork bones with ginger and scallions for 2½ hours. Chill to form gel.
2. Mix pork filling ingredients. Fold in diced aspic.
3. Make dough with hot water. Rest 30 minutes.
4. Roll wrappers thin. Fill and pleat.
5. Steam dumplings for 8 minutes.
6. Serve hot with black vinegar and ginger.

Video

Notes

• Use fatty ground pork (20–25% fat) for juicy dumplings.
• The soup inside comes from gelatinised pork broth, not added liquid.
• Pleat tightly to prevent leaks during steaming.
• Always steam, never boil, or the dumplings will burst.
• Best served hot with black vinegar and ginger.

Serving Suggestions

• Black vinegar + shredded ginger
• Chilli oil (optional)
• Jasmine tea

Trusted Sources

• Serious Eats – Soup Dumpling Science
• USDA FoodData Central – Pork & Flour Nutrition
• Chinese Cooking Demystified (traditional methods)
• The Woks of Life (Shanghai dumpling techniques)
• NYT Cooking – Xiao Long Bao methodology

(These sources document gelatin-based dumpling broth and authentic pleating methods.)

Final Thoughts

This pork soup dumplings recipe respects tradition while staying realistic for home kitchens.

Bicky Sharma

Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.

Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.

Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.