Shanghai-Style Soup Dumplings (Xiao Long Bao)

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Delicate steamed dumplings filled with savory pork and a rich gelatinized broth that melts in your mouth, capturing the essence of Shanghainese street food. This Chinese-inspired dumpling recipe, ready in about 70 minutes, pairs all-purpose flour, warm water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 12 oz ground pork
• 1 tbsp, finely grated ginger
• 2, finely chopped green onions
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 cup, finely diced chicken stock gelatin cubes
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp vegetable oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 cups all-purpose flour with 3/4 cup warm water in a bowl. Mix until a dough forms, then knead for 8 minutes until smooth. Cover and let rest for 30 minutes.
2. Step 2: In a mixing bowl, combine 12 oz ground pork, 1 tbsp finely grated ginger, 2 finely chopped green onions, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 cup finely diced chicken stock gelatin cubes, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly.
3. Step 3: Roll the dough into a long cylinder and cut into 24 equal pieces. Roll each piece into a 3-inch thin round wrapper.
4. Step 4: Place a tablespoon of filling in the center of each wrapper, carefully pleat and seal the dumpling tops to encase the filling and broth.
5. Step 5: Arrange dumplings in a bamboo steamer lined with parchment paper and steam over boiling water for 8 minutes until the dough is translucent and filling is cooked through.
6. Step 6: Serve piping hot with a dipping sauce of black vinegar and julienned ginger.