Shanghai Steamed Soup Dumplings


For the wrapper
300 g all-purpose wheat flour
3/4 cups boiling hot water
1/4 cup cold water
1 tablespoon oil
For the soup gelatin
500 g pigskin
15 g scallion
15 g ginger
For the filling
300 g minced pork
5 g ginger
2 tablespoons sugar
3 stalks minced onion
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper

Nutritional information

Saturated Fat
Vitamin A

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Shanghai Steamed Soup Dumplings

Xiao Long Bao

  • Cheesy
  • Fresh
  • Sweet

Xiao Long Bao is one of the most famous Shanghai steamed soup dumplings, but one of the most time-consuming to make into the finished

  • 2 hour
  • Serves 30
  • Medium


Xiao Long Bao, a soul-warming dim sum soup in Taiwan, is thought to be originated from China. When it comes to dim sum, anyone might think that this is a small dumpling. However, when eating this dish, the miracle thing is inside of the dumpling. The strange delicious soup pours out from the the delicate buns.

Where are soup dumplings from?

Though the origin of Xiao Long Bao is not defined correctly, people still believe in two mysteries of this  unique dish.

The first mystery happened at Nanxiang, a suburb of Shanghai (China) in 1875. Huang Mingxian, an owner of the Ri Hua Xuan restaurant, was believed to invent a kind of small dumpling called Xiao Long Bao and sold them near Guyi Garden park. The two oldest restaurants serving this dumpling are Nanxiang Mantou Dian (Yu Garden area) and Gulong (Guyi Garden).

Xiao Long Bao is one of the most famous Shanghai steamed soup dumplings, but one of the most time-consuming to make into the finished. Inside the small dumpling, the main filling is made from chopped pork, pork skin, and gelatinized special soup. When you steam the dumpling, the gelatin melts. Now All Asia Recipes will show you how to make authentic Xiao Long Bao from homemade ingredients.


55 minutes

Preparing for the soup gelatin

Remove all the fat layers of pigskin and wash out. Put into a pot 500g pigskin with 15g scallion, 15g ginger, and boil in 10 minutes.
Then cut the boiled pigskin into small threads and keep boiling in the pot in 45 minutes until they are overcooked.
Filter the base sauce after boiling the pigskin, pour into a mold and refrigerate in 2 hours until set.

5 minutes

When the gelatin is set, carefully cut into small cubes. Just use about 200g soup gelatin. Freeze any remain of the gelatin for future use.

10 minutes

For the filling

Mix all of the ingredients in a large bowl, including 30g minced onion, 2 tsp soy sauce, 2 tsp sugar, 1/2 teaspoon, 5g gingers, 1/2 teaspoon pepper, and 1 teaspoon salt.
Then add 300g minced porks and 200g soup gelatin. Stir the gelatin mixture evenly throughout. Refrigerate until ready to use.

35 minutes

For the wrapper

Put about 300g of the flour in a large bowl. Pour about 3/4 cups of the hot water with 1/2 teaspoon salt in the flour, then stir thoroughly.
Add more hot water and keep stirring. Next, form the mixture of flour in 10 minutes, then let the formed flour mixture rest in 20 minutes.
Divide the flour into small pieces with the weight of 10g of each piece.

15 minutes

Rolling and steaming the dumplings

Roll one piece of the flour between your palms into a nice, round, smooth ball. Then using a rolling pin to roll it out flat.
Fill with 1 tablespoon of filling in the middle of the wrapper, and wrap all the way around. Repeat with the rest. Arrange the raw dumplings into a steamer. Steam for 7-10 minutes.


Finished dumplings

Finally, you can serve Shanghai steamed soup dumplings in a bamboo basket. Enjoy the hot, melting gelatin dumplings with soybean sauce and a few slices of ginger. Let's leave us your comment about your own Shanghai steamed soup dumplings.



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