Steamed Xiaolongbao with Pork and Gelatin Broth

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Delicate steamed soup dumplings filled with seasoned pork and rich gelatin broth that melts into a savory soup inside each bun. This Chinese-inspired dumpling 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 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.

Ingredients

• 200 g all-purpose flour
• 100 ml warm water
• 300 g ground pork
• 100 g pork skin gelatin (chilled and diced)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp ginger, minced
• 2 tbsp scallions, finely chopped
• 1 tsp salt
• as needed water for steaming

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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.