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Shanghai Soup Dumplings (Xiao Long Bao 小笼包) are a beloved breakfast staple from China’s Yangtze River Delta. Each delicate bun is wrapped in a paper-thin dough and filled with juicy pork and savory broth – simple, comforting, and deeply satisfying.
In this post, I’ll show you a simplified, reliable method to make Shanghai soup dumplings at home – so they turn out juicy and perfect each time.
What Do You Need to Make Shanghai Soup Dumplings?
Wrappers
There’s no doubt – fresh, home made wrappers make a noticeable difference. They are soft, thin, and tender. They elevate the final dumplings in both texture and flavor.
If you have a KitchenAid Stand Mixer or a manual pasta machine, making wrappers at home becomes much easier and more consistent. Homemade dough also stretches better, which is essential for wrapping soup dumplings like mini buns.
Ground Pork
Quality ground pork is essential for truly delicious soup dumplings. It should be coarsely ground and contain about 30% fat to ensure juicy, flavorful filling.
I use the KitchenAid Stand Mixer Meat Grinder attachment to grind pork for all my dumpling fillings.
When my husband bought the KitchenAid stand mixer over ten years ago, I secretly wondered if it would become another rarely used gadget. To my surprise, it’s now one of the most-used tools in my kitchen.
With its many attachments, I use it for:
If you prefer a shortcut, store-bought ground pork can work well too. Look for pork that contains 70% lean meat or less. The extra fat keeps the filling juicy and flavorful.
Marinating Sauce for the Pork
The marinating sauce is the key to the juicy, flavorful pork filling. The ingredients are simple, but they work together beautifully:
- Aged soy sauce
- Light soy sauce
- Shaoxing wine
- Egg
- Water chestnut starch
- Star anise powder
- Freshly ground coriander seeds
- Green onion
- Ginger
I prefer buying wholesome organic coriander seeds and grinding them myself using a spice grinder. The flavor is noticeable fresher than pre-ground powder.
For ginger, I finely mince fresh organic ginger with green onion using a compact food processor. If you want an ultra-smooth filing – or prefer no ginger bits – you can substitute with organic ginger powder.
Tips & Tricks for Perfect Shanghai Soup Dumplings
For detailed, step-by-step instructions, see the Recipe below. Here are a few tips to keep in mind:
1. Use Homemade Wrappers When Possible
They stretch better, seal more securely, and create a tender bite.
See the wrapper recipe and tutorial here.
2. Prepare Juicy, Well-Seasoned Pork Filling
The filling should feel soft, cohesive, and slightly sticky – never dry.
2. Wrap the Dumplings Like Mini Buns
Peat and pinch from the top, just like a tiny bao. This shape helps trap the soup inside. See the wrapping tutorial here.
4. Prepare a Steamer Liner liner
Shanghai soup dumplings have thin, delicate skins and are filled with liquid. Without a liner, they will stick.
My favorite method is using carrot slices as edible liners:
- Using a mandoline on the thinnest setting
- Slice a large carrot across
- Place one slice under each dumpling
You can also use:
- Zucchini or cucumber slices
- unbleached parchment paper with holes punched (restaurant-style liner)
5. Steaming Techniques
A 14-inch wok (about 4-inches deep) paired with a 12-inch bamboo steamer works perfectly. No additional rack is needed.
Water Level: The Goldilocks Rule
- Too much water – boiling water touches the dumplings and makes them soggy
- Too little water – the wok ay dry out, which is dangerous
Always test your setup and stay nearby while steaming.
My Go-To Setup
- Add 5 cups of water to the wok
- Bring to a rolling boil
- Place the bamboo steamer on top
- Steam on medium-high heat for 10 minutes
This amount of water provides enough steam without touching the dumplings.
6. Serve Shanghai Soup Dumplings
Once you are done with steaming, remove the steamer immediately and serve hot. Freshly steamed soup dumplings are at their best. Over time, the soup will absorb into the wrapper.
For dipping, Zhenjiang vinegar with thinly cut ginger slices is classic. The subtle acidity of the vinegar and the refreshing aroma of ginger balance the rich pork filling beautifully.
More Authentic Chinese Recipes
If you enjoy authentic, wholesome Chinese food made easy at home, be sure to check out:
Shanghai Soup Dumpling (Xiao Long Bao 小笼包) Recipe
Shanghai Soup Dumplings (Xiao Long Bao 小笼包) are a beloved breakfast staple from China’s Yangtze River Delta. Each delicate bun is wrapped in a paper-thin dough and filled with juicy pork and savory broth – simple, comforting, and deeply satisfying.
Ingredients
- 60 Shanghai Soup dumpling wrappers, homemade preferred
For Pork Fillings:
- 1 lb ground pork, home ground preferred
- 1 tbsp naturally aged soy sauce {Jiang You 酱油}, or dark soy sauce {Lao Chou 老抽}
- 2 tbsp light soy sauce {Sheng Chou 生抽}
- 2 tbsp Shaoxing wine
- 1 large cage-free egg
- 1 tbsp water chestnut starch or other starch
- 1 tsp cane sugar, organic unrefined preferred
- 1/4 tsp star anise powder
- 1/2 tsp coriander seeds powder, freshly ground
- 2 stalks of green onion, finely chopped
- 1 small piece of ginger (about 10 g), organic preferred, finely minced, or 1/2 tsp ginger powder {organic} as a substitute
For Making the Pork Gelatin (Soup Base)
- 2 pigs feet, halved
- 2 tbsp Shaoxing wine
- 4 slices of fresh organic ginger
For Steaming:
- 1/2 large carrot (for lining the steamer)
Dipping Sauce, optional
- 4 tbsp Zhenjiang vinegar
- 8 thin slices of ginger, thin julienne cut
Instructions
Prepare Pork Gelatin (Day Before):
- Wash and thoroughly clean the pig's feet. Place them in a stockpot with 4 cups of water, 2 slices of ginger, and 2 tbsp Shangxing wine. Bring it to a boil, then reduce the heat and then simmer for 2 hours.
- Scoop out the liquid into a container. Let it cool slightly, then refrigerate overnight. As it chills, the rich pork stock will naturally set into a firm gelatin - this is the key to the juicy soup inside the dumplings.
Prepare Dumpling Wrappers:
- For homemade dumping wrappers, read here for a detailed step-by-step tutorial.
- If you use store bought dumpling wrappers, roll each wrapper back and forth a few times with a rolling pin to make it thinner and more pliable.
Prepare the Soup Dumpling Filling:
- Slice the ginger and cut the green onions into bite-size pieces. Add them to a mini chopper and process until finely minced into a smooth mixture.
- Add ground pork, aged soy sauce, light soy sauce, Shaoxing wine, egg, water chestnut starch, sugar to a large mixing bowl.
- Use a narrow wooden spatula to break up the pork first, and then fold everthing together until combined. Once mixed, begin stirring n one direction only - either clockwise or counterclockwise - using a swift circular motion. Continue until the mixture becomes smooth, sticky, and slightly elastic, forming a cohesive paste.
- Cut the pork gelatin into small cubes and gently fold them into the pork mixture. And the ginger-green onion mixture as well, and continue stirring in the same direction just until everything is evenly incorporated.
Wrap the Soup Dumplings
- Wash and peel a carrot. Using a mandoline slicer, cut it into thin rounds. Each slice will serve as a natural liner, preventing the dumplings from sticking to the bamboo steamer during cooking.
- Following the step-by-step guide to Wrap Shanghai Soup Dumpling in the classic, easy way. Once each dumpling is formed, gently place it on top of a carrot slice in the steamer basket.
Prepare Dipping Sauce (Optional)
- Slice the gingers into very thin julienne strips
- Add Zhenjiang vinegar to a sauce bowl, then stir in the ginger. Set aside to allow the flavors infuse.
Steam the Soup Dumplings
- Add 5 cups of water to a 14-inch cast iron wok and bring it to a rolling boil. Carefully place the bamboo steamer over the wok, cover with the bamboo lid, and stea the dumplings for 10 minutes.
- Once done, turn off the heat and let teh steamer rest for 5 minutes before removing it from the wok.
- Serve the dumplings hot with the preapred dipping sauce.
- Enjoy your homemade Shanghai Soup Dumplings - delicately wrapped, bursting with savory broth, and full of comfort in every bite!
Notes
- Be sure to check out Homemade Dumping Wrappers and How to Wrap Shanghai Soup Dumplings for an easy, classic folding method.
- For steaming, I use a 14-inch wok paired with a 12-inch bamboo steamer. They work exceptionally well together The steamer sits securely on the rim of the wok, so there's no need for a rack.
- Keep in mind that freshly steamed soup dumplings are filled with very hot broth. Always take a small bite first to release the steam, sip the soup, and then enjoy the dumpling in one delicious finish.
- With this recipe, 1 pound ground pork yields about 60 Shanghai soup dumplings, perfect for sharing with family and friends.
Recommended Ingredients:
- Organic all-purpose flour, organic unrefined cane sugar,Himalayan pink salt, Avocado oil. organic star anise powder, organic whole coriander seeds, naturally aged soy sauce, light soy sauce, Shaoxing wine, Zhenjiang vinegar, arrowroot flour, organic sugar, organic ginger powder.
Recommended Kitchen Tools & Gadgets:
Nutrition Information
Yield 4 servings Serving Size 1Amount Per Serving Calories 555Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 155mgSodium 905mgCarbohydrates 41gFiber 5gSugar 4gProtein 36g
Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.
2 comments
I really loved it,Thanks For Sharing this with us ,i will definitely try this ..
You are so welcome! Let me know how it turns out and if you have questions & comments.