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Pork Soup Dumplings Recipe
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.
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Prep Time 1 hour
Cook Time 8 minutes
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.