How to Make Xiaolongbao Soup Dumplings at Home

Xiaolongbao (小笼包) — soup dumplings — are one of the most impressive Chinese foods you can make at home. That magical burst of hot broth when you bite in? It's achievable in your own kitchen. Here's how.

The Secret: Aspic (Gelatin Broth)

The "soup" in soup dumplings isn't added as liquid — it starts as a solid aspic (jellied broth) mixed into the filling. When the dumplings steam, the gelatin melts and becomes soup. This is the key to getting that broth inside.

Making the Aspic

Simmer pork skin and chicken bones in water for 2 hours. Strain and refrigerate overnight. The result is a firm, jiggly gelatin block. Dice it into small cubes and mix into your filling.

The Filling

Combine ground pork, diced aspic, soy sauce, Shaoxing wine, sesame oil, ginger, and white pepper. Mix thoroughly in one direction to build a cohesive filling.

The Wrapper

Use hot water dough (boiling water added to flour). This creates a softer, more pliable wrapper than cold-water dough. Rest the dough for 30 minutes before rolling.

The 18-Fold Technique

Traditional xiaolongbao have 18 pleats. Don't worry about counting — focus on creating thin, even folds that seal tightly at the top. The goal is a sealed bundle that won't leak during steaming.

Steaming Instructions

Line your steamer with cabbage leaves or parchment paper. Steam over high heat for exactly 8 minutes. Don't lift the lid during steaming.

Want the full recipe with step-by-step photos and troubleshooting tips? Get our Soup Dumplings & Chinese Buns Guide.

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