Xiaolongbao: Shanghai’s Soupy Dumpling Sensation

Xiaolongbao, or soup dumplings, is one of Shanghai’s most famous culinary treasures. These delicate dumplings are filled with juicy pork and a rich, flavorful broth, all encased in a thin, pleated wrapper. When steamed, the soup inside melts, creating an explosion of flavor with every bite.

Xiaolongbao is more than just a dumpling; it is a representation of Shanghainese culinary craftsmanship. The perfect balance of textures, the light and almost translucent dough, and the hot, fragrant broth inside make it a delicacy that is loved worldwide. Eating them is an experience in itself, requiring technique to avoid spilling the soup or burning your tongue.

Although these dumplings are commonly found in restaurants specializing in dim sum and Shanghainese cuisine, making them at home is entirely possible. While it does take patience and practice, with the right ingredients and method, you can achieve restaurant-quality Xiaolongbao in your own kitchen. In this guide, we’ll walk you through each step, from making the soup gelatin to assembling and steaming the dumplings.

A Brief History of Xiaolongbao

Xiaolongbao originated in the Jiangnan region of China, particularly in Shanghai and its neighboring city of Nanxiang. The name “Xiaolongbao” (小笼包) translates to “small basket buns,” referring to the traditional bamboo steamers used to cook them. These dumplings are believed to have been created during the late Qing Dynasty, becoming a staple in Shanghai cuisine.

What sets Xiaolongbao apart from other dumplings is the addition of soup inside the wrapper. This is achieved by using a gelatinous broth that solidifies when cold and melts when steamed. Over time, Xiaolongbao has gained international popularity, with famous restaurant chains such as Din Tai Fung bringing these delicious dumplings to diners around the world food.

Ingredients for Xiaolongbao

To make Xiaolongbao at home, you will need a combination of fresh ingredients for the dough, filling, and the essential soup gelatin.

Dough:

• 2 cups all-purpose flour
• ¾ cup warm water
• ¼ teaspoon salt

Filling:

• ½ pound ground pork (preferably with some fat for juiciness)
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine (optional, for enhanced flavor)
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 tablespoons finely chopped green onions

The Soup Gelatin (Aspic):

• 2 cups high-quality chicken broth (or pork broth)
• 1 tablespoon unflavored gelatin
• 1 teaspoon soy sauce
• ½ teaspoon salt

The soup gelatin is a crucial component of Xiaolongbao, as it provides the signature burst of broth inside the dumpling. Without it, these dumplings would simply be regular meat-filled dumplings.

How to Make Xiaolongbao

Making Xiaolongbao consists of several key steps: preparing the soup gelatin, making the dough, mixing the filling, rolling the wrappers, assembling the dumplings, and steaming them to perfection.

1: Prepare the Soup Gelatin

1. In a saucepan, heat the chicken or pork broth until it is warm but not boiling.
2. Stir in the soy sauce and salt for extra flavor.
3. Sprinkle in the gelatin and whisk until fully dissolved.
4. Pour the mixture into a shallow dish and refrigerate for about 2 hours until firm.
5. Once set, cut the gelatin into small cubes and set aside.

This gelatin will melt during steaming, turning into the flavorful soup inside the dumplings.

2: Make the Dough

1. In a mixing bowl, combine the all-purpose flour and salt.
2. Gradually add the warm water while stirring continuously.
3. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

The resting period helps relax the gluten, making the dough easier to roll and pleat later.

3: Prepare the Filling

1. In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sugar, salt, white pepper, sesame oil, and grated ginger.
2. Mix everything together until the pork becomes slightly sticky. This ensures a cohesive filling.
3. Add the finely chopped green onions and gently fold in the cubed soup gelatin.
4. Cover and refrigerate while preparing the wrappers.

4: Roll the Wrappers

1. Divide the dough into small equal portions, about the size of a ping pong ball.
2. Roll each portion into a small ball, then flatten it slightly with your palm.
3. Using a rolling pin, roll each piece into a thin, round wrapper about 3 inches in diameter.
4. Keep the edges thinner than the center to make pleating easier.

It’s important to keep the wrappers as thin as possible without tearing them. The delicate nature of Xiaolongbao means that thick wrappers can overpower the filling.

5: Assemble the Xiaolongbao

1. Place a small spoonful of the filling in the center of each wrapper.
2. Carefully pleat the edges, gathering them at the top to form a closed pouch.
3. Make at least 12–18 pleats for an authentic look.
4. Twist and pinch the top to seal the dumpling completely.

It may take a few tries to get the pleating right, but practice makes perfect!

6: Steam the Dumplings

1. Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
2. Arrange the dumplings in a single layer, leaving enough space between them.
3. Bring a pot of water to a rolling boil and place the steamer on top.
4. Steam the dumplings for 8–10 minutes until the wrappers turn translucent.

Once steamed, the dumplings will be filled with hot, flavorful broth inside.

How to Eat Xiaolongbao Properly

Eating Xiaolongbao requires a bit of technique to fully enjoy the broth inside without burning your mouth. Follow these steps:

1. Use a soup spoon – Carefully pick up the dumpling with chopsticks and place it in a spoon.
2. Poke a small hole – Use a chopstick or bite a small hole in the dumpling to let the steam escape.
3. Sip the broth – Gently sip the hot soup before eating the rest of the dumpling.
4. Dip in vinegar – For an extra kick, dip your dumpling in black vinegar with ginger slices.

Following this method ensures you get the full experience without accidentally spilling the soup.

Tips for Making Perfect Xiaolongbao

• Use fatty pork – A higher fat content makes the filling more flavorful and tender.
• Don’t overfill – Too much filling can cause the dumpling to burst.
• Pleat gently – A well-sealed dumpling prevents soup from leaking out.
• Steam immediately – Once assembled, steam the dumplings promptly for the best results.

Conclusion

Xiaolongbao is more than just a dumpling—it is an art form that requires skill and precision. From its delicate, pleated wrapper to the rich, savory broth inside, every bite offers a burst of flavor that makes it a must-try dish.

While making Xiaolongbao at home takes practice, the reward is well worth the effort. With the right ingredients, techniques, and a bit of patience, you can master this famous Shanghainese dindongtogel delicacy. Serve with black vinegar and ginger for the perfect finishing touch, and enjoy these incredible soup dumplings fresh from the steamer!