Shanghai-Style Steamed Soup Dumplings (Xiao Long Bao)

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate steamed dumplings filled with juicy pork and savory broth, a classic Shanghainese dim sum favorite. This Asian fusion recipe, ready in about 60 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 280 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: 50 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup warm water
12 oz ground pork
1 tbsp ginger, finely grated
2 tbsp green onion, finely chopped
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tsp salt
3/4 cup cold chicken broth, gelatinous

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Instructions

Step 1: In a bowl, combine 2 cups all-purpose flour with 3/4 cup warm water and knead for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.
Step 2: In a separate bowl, mix 12 oz ground pork with 1 tbsp grated ginger, 2 tbsp finely chopped green onion, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1/2 tsp salt until well combined.
Step 3: Gently fold in 3/4 cup cold gelatinous chicken broth into the pork mixture to create a juicy filling.
Step 4: Roll the rested dough into a long log and cut into 20 equal pieces. Roll each piece into a 3-inch thin circle.
Step 5: Spoon about 1 tbsp of filling onto each dough circle, pleat the edges and pinch to seal, ensuring the broth is enclosed.
Step 6: Line a bamboo steamer with parchment paper and arrange dumplings with space between. Steam over boiling water for 8-10 minutes until dumplings are translucent and cooked through.
Step 7: Serve immediately with black vinegar and fresh ginger slivers for dipping.