Steamed Xiaolongbao with Pork and Gelatin Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate steamed soup dumplings filled with seasoned pork and rich gelatin broth that melts into a savory soup inside each bun. This chinese-inspired dumplings 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 290 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 290 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Combine 200 g all-purpose flour with 100 ml warm water in a bowl. Knead the dough for 10 minutes until smooth and elastic, cover with a damp cloth and rest for 30 minutes.
  2. Step 2: In a mixing bowl, combine 300 g ground pork, 100 g diced chilled pork skin gelatin, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp white pepper, 1 tbsp minced ginger, 2 tbsp finely chopped scallions, and 1 tsp salt. Mix thoroughly until sticky and well combined.
  3. Step 3: Roll the rested dough into a log and cut into 20 equal pieces. Roll each piece into a thin circle about 3 inches in diameter, keeping the center slightly thicker.
  4. Step 4: Place 1 tbsp of the pork filling in the center of each wrapper. Pleat and pinch the edges tightly to seal the dumpling, ensuring no air leaks.
  5. Step 5: Prepare a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam the dumplings over boiling water for 8-10 minutes until the dough is translucent and the filling is cooked through.
  6. Step 6: Serve immediately with black vinegar and thinly sliced ginger for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Steamed Xiaolongbao with Pork and Gelatin Broth take to make?

Total time is about 60 minutes (50 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 Steamed Xiaolongbao with Pork and Gelatin Broth?

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 Steamed Xiaolongbao with Pork and Gelatin Broth?

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 Steamed Xiaolongbao with Pork and Gelatin Broth 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 Steamed Xiaolongbao with Pork and Gelatin Broth?

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.

Related recipes