Shanghai-Style Soup Dumplings (Xiao Long Bao)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 dumplings 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.

Prep: 60 min Cook: 10 min Serves 4 Chinese cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Shanghai-Style Soup Dumplings (Xiao Long Bao) take to make?

Total time is about 70 minutes (60 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Soup Dumplings (Xiao Long Bao)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Shanghai-Style Soup Dumplings (Xiao Long Bao)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Soup Dumplings (Xiao Long Bao) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Soup Dumplings (Xiao Long Bao)?

Chinese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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