Homemade Soup Dumplings Xiao Long Bao Recipe with Savory Broth Filling

Name: Soup Dumplings
Prep time: 15 h
Cook time: 10 min
Total time: 15 h 10 min
Cuisine: Chinese
Ingredients: 2.5 to 3 lbs chicken backs and necks; 1 tablespoon vegetable oil; 2-inch sliced ginger; 4 green onions chopped into 3-inch pieces; 120 g all-purpose flour; pinch of salt; 35 g hot water; 25 to 30 g cold water; 1 tablespoon grated ginger; 8 oz fatty ground pork; 1 tablespoon light soy sauce; 4 teaspoons Shaoxing wine or dry sherry; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 4 green onions finely minced; Chinese black vinegar; very thinly sliced ginger

By:

Thyme Louise

Published:

January 23, 2026

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Why You’ll Love This Soup Dumplings

Imagine biting into a delicate wrapper that bursts with hot, savory broth and tender filling. That’s the magic of soup dumplings, also known as xiao long bao. This homemade soup dumplings recipe brings that restaurant favorite right to your kitchen.

These soup dumplings stand out because of their unique construction. They feature a jelly broth or aspic that melts during steaming, creating the signature broth filling inside each one. Paired with chewy wrappers, juicy fatty ground pork filling, and a simple dipping sauce, every bite delivers layers of flavor and texture.

Ease of Preparation

This soup dumplings recipe might look involved at first glance, but it breaks down into manageable steps. You prepare the jelly broth one day ahead, which simplifies things on cooking day. Total hands-on time comes to about 3 hours, including dough resting, with steaming taking just 8 to 10 minutes. Perfect for home cooks who enjoy a rewarding project on weekends.

Busy parents and working professionals appreciate how the dough rests while you mix the filling. Students and newlyweds can tackle it together for a fun date night activity. Even seniors find the steps straightforward with a kitchen scale for precision.

Health Benefits

Soup dumplings offer a balanced bite with protein from pork and nutrients from ginger and green onions. Per dumpling, you get around 43 calories, 3.8g protein, and low fat at 0.5g. Check out these chicken health benefits in the broth base, rich in collagen for joint health.

The pork provides B vitamins and minerals; learn more about pork nutrition. Ginger aids digestion, and green onions add vitamins. Diet-conscious folks love the portion control, with 78mg sodium and 68mg potassium per piece.

Versatility

Adapt this xiao long bao recipe for various needs. Swap pork for chicken or veggies for lighter options. Use gluten-free flour for sensitive diets. Party hosts can scale up for gatherings, while travelers recreate dim sum memories at home.

Distinctive Flavor

Nothing beats the first slurp of that savory broth filling, warm and umami-packed from Shaoxing wine and soy.

The chewy wrappers contrast the silky soup and springy pork, making these soup dumplings irresistible to food enthusiasts.

Essential Ingredients for Soup Dumplings

Gathering the right ingredients ensures your soup dumplings with savory broth filling turn out perfect. Soup dumplings, or xiao long bao, rely on four key parts: jelly broth (aspic), wrappers, filling, and dipping sauce. Use a kitchen scale for best results, especially with the dough.

Jelly Broth (Aspic)

2.5 to 3 lbs chicken backs and necks
1 tablespoon vegetable oil
2-inch sliced ginger
4 green onions chopped into 3-inch pieces

Wrappers

120 g all-purpose flour
pinch of salt
35 g hot water
25 to 30 g cold water

Filling

1 tablespoon grated ginger
8 oz fatty ground pork
1 tablespoon light soy sauce
4 teaspoons Shaoxing wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper
4 green onions finely minced

Dipping Sauce

Chinese black vinegar
very thinly sliced ginger

These precise measurements yield wrappers for about 24 soup dumplings. Fresh ingredients keep flavors bright. For special diets, see subs later.

Nutrient	Per Dumpling
Calories	43
Carbohydrates	5.6 g
Protein	3.8 g
Fat	0.5 g
Saturated Fat	0.2 g
Cholesterol	8 mg
Sodium	78 mg
Potassium	68 mg
Fiber	0.3 g
Sugar	0.4 g
Calcium	4 mg
Iron	1 mg

This table shows why these are a smart choice for balanced eating.

How to Prepare the Perfect Soup Dumplings: Step-by-Step Guide

Follow these steps for authentic xiao long bao recipe with broth filling. Patience pays off with practice.

Prepare the jelly broth one day ahead: Preheat oven to 400°F. Toss 2.5 to 3 lbs chicken backs and necks with 1 tablespoon vegetable oil, 2-inch sliced ginger, and 4 green onions chopped into 3-inch pieces. Roast in a covered pan until broth collects. Strain, refrigerate overnight until congealed. Scrape off fat, dice the jelly.
Make the wrappers: Mix 120 g all-purpose flour and pinch of salt. Gradually add 35 g hot water and 25 to 30 g cold water. Knead until smooth and elastic. Cover and let dough rest 30 minutes or more.
Prepare the filling: Mix 1 tablespoon grated ginger with a bit of hot water to release flavors. Combine with 8 oz fatty ground pork, 1 tablespoon light soy sauce, 4 teaspoons Shaoxing wine or dry sherry, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/8 teaspoon white pepper. Beat well for springiness. Fold in diced chicken gelatin and 4 green onions finely minced. Refrigerate.
Form the dumplings: Roll rested dough into thin logs, cut into small pieces. Roll each into 3-inch wrappers, thicker in centers, thinner at edges. Add 1 tablespoon filling, pleat edges, seal with small opening on top.
Steam: Line bamboo steamer with napa cabbage or parchment. Steam over boiling water 8 to 10 minutes until wrappers turn translucent.
Serve: Enjoy hot with dipping sauce of Chinese black vinegar and very thinly sliced ginger.

When you’re mixing the filling, take your time to beat it well so the pork becomes springy and holds together nicely, making the wrapping process much easier and the dumplings more satisfying to eat. Total prep about 3 hours.

Dietary Substitutions to Customize Your Soup Dumplings

Protein and Main Component Alternatives

Swap fatty ground pork for ground chicken or turkey for leaner soup dumplings.
Use mashed tofu, tempeh, or mushrooms for vegan broth filling options. Make veggie aspic from mushroom stock.
Try shrimp for seafood twist, ensuring it pairs with the savory broth.

Keep seasonings the same for authentic taste.

Vegetable, Sauce, and Seasoning Modifications

Replace green onions with chives or leeks if needed.
Use tamari or coconut aminos for soy sauce in gluten-free versions.
Add shredded cabbage or carrots to filling for extra crunch.
Reduce salt or sugar for low-sodium diets.

These changes let busy parents, diet-conscious eaters, and baking enthusiasts tailor the recipe.

Mastering Soup Dumplings: Advanced Tips and Variations

Refine your skills with these pointers for perfect xiao long bao.

Use a kitchen scale for accuracy on flour and water ratios.
Roll wrappers thinly but thicker in centers to hold filling; thinner edges pleat easily.
Bamboo steamer prevents sticking; towel under metal lids stops condensation drips.
Mix grated ginger with hot water into pork for moisture and springiness.
Serve hot right after steaming to avoid sogginess.
Leave small top opening for steam escape, preventing bursts.
If unavailable, use high-gelatin cuts like feet for broth.
Adjust dough if tearing: more rest or tweak water.

Practice pleating on a few test dumplings to build confidence before filling all.

Variations: Add chili to sauce for heat. Line steamer with cabbage for aroma. For more ginger ideas, check these ginger-infused treats.

How to Store Soup Dumplings: Best Practices

Handle leftovers carefully to preserve quality.

Refrigeration: Store cooked soup dumplings airtight up to 2 days. Reheat by steaming.
Avoid freezing wrapped dumplings: They burst during cooking. Refrigerate uncooked briefly if needed, cook soon.
Reheating: Steam until hot; no microwave to keep texture.
Meal prep: Make broth and filling ahead. Wrap fresh for best results.

This suits working professionals and students grabbing quick meals.

FAQs: Frequently Asked Questions About Soup Dumplings

What are soup dumplings and how do they get their soupy filling?

Soup dumplings, or Xiao Long Bao, are delicate steamed dumplings with a thin dough wrapper filled with seasoned ground pork and a gelatinized broth called aspic. This aspic is made by chilling a rich meat broth until it solidifies, then cutting it into small pieces and mixing it into the filling. When steamed, the aspic melts, creating the characteristic hot soup inside each dumpling.

How is the gelatin broth made for soup dumplings?

The gelatin broth is traditionally made by simmering pork skin, trotters, or chicken bones with aromatics for several hours to extract natural gelatin. Once cooled, the broth solidifies into a jelly-like aspic that’s diced and incorporated into the filling. Some cooks use oven roasting of chicken backs and necks as a faster method, which still produces a flavorful gelatin-rich broth.

What tips help in making the dough wrappers for soup dumplings?

The dough should be soft yet not sticky, kneaded until smooth and elastic. Use room-temperature water gradually to adjust the dough’s texture depending on flour type. Roll the dough thinly but strong enough to hold the hot soup without breaking. A small rolling pin helps achieve consistent thinness, and letting the dough rest improves pliability for wrapping.

How should soup dumplings be eaten to enjoy both the soup and filling?

Serve soup dumplings hot with a dipping sauce of ginger strips soaked in black vinegar. Place a dumpling on a spoon, gently poke a small hole to sip the hot soup inside, then eat the whole dumpling or dip it in the sauce. Eating carefully prevents scorching and spills, allowing you to enjoy the savory broth and filling together.

Can soup dumplings be prepared ahead of time or stored?

You can prepare the dough and filling ahead, but it’s best to wrap and steam soup dumplings just before eating. Wrapped dumplings tend to dry out or get soggy if stored for long periods, and freezing often causes them to burst during steaming. For best texture and flavor, cook them fresh and enjoy immediately after steaming.

Homemade Soup Dumplings Xiao Long Bao Recipe with Savory Broth Filling