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Homemade Juicy Xiaolongbao Recipe
Gretel Shaw
Learn how to make xiaolongbao, the famous Chinese soup dumplings, with this easy recipe that includes a delicious pork filling and a savory broth. Serve with black vinegar for dipping, and enjoy!
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from 1 vote
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Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Chinese
Servings
4
people
Calories
439
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
cups
all-purpose flour
¾
cup
water
½
pound
ground pork (minced pork)
1
tablespoon
soy sauce
1
tablespoon
sesame oil
1
tablespoon
Shaoxing wine
1
teaspoon
sugar
1
teaspoon
ginger
-
grated
¼
teaspoon
salt
¼
teaspoon
white pepper
¼
cup
chicken broth
2
tablespoons
cornstarch
2
sprigs
green onions (scallions or green shallots)
-
chopped, for garnish
2
tablespoons
black vinegar
-
for dipping
Instructions
Mix flour and water in a bowl until it forms a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Mix the ground pork, soy sauce, sesame oil, Shaoxing wine, sugar, grated ginger, salt, and white pepper in another bowl.
Thinly roll out the dough on a floured surface and cut it into circles with a cookie cutter or a glass.
Place a spoonful of the pork filling in the center of each dough circle and pleat the edges together to enclose the dumpling.
Place the dumplings on a lightly oiled surface and steam in a large steamer for 8 to 10 minutes.
Mix the chicken broth and cornstarch in a small bowl to make a slurry.
Once the dumplings are cooked, carefully remove them from the steamer and place them on a serving dish. Garnish with chopped scallions.
Serve the dumplings with black vinegar for dipping, and enjoy!
Nutrition
Calories:
439
kcal
Carbohydrates:
53
g
Protein:
17
g
Fat:
16
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
7
g
Cholesterol:
41
mg
Sodium:
488
mg
Potassium:
262
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
64
IU
Vitamin C:
2
mg
Calcium:
26
mg
Iron:
4
mg
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