Posted on 12th Jul 2025

Chinese Soup Dumplings (Xiao Long Bao)

Chinese Soup Dumplings, known as Xiao Long Bao, are delicate steamed dumplings filled with savoury meat and a rich, gelatinised stock that melts into soup during steaming. This Chinese Soup Dumplings recipe walks through traditional dough making, jelly stock preparation and the classic pleating technique required to create perfectly sealed dumplings with a burst of soup inside.

The secret to Xiao Long Bao is setting a concentrated stock with agar agar or gelatin, cutting it into small cubes and folding it into the filling. As the dumplings steam, the jelly melts, creating that signature pool of hot soup beneath the tender filling. Proper rolling technique ensures thin edges with a slightly thicker centre to prevent breakage.

Cuisine

Chinese

Time

2 hrs

Servings

4 people

Ingredients

250g high gluten wheat flour or plain flour
1 tablespoon tapioca starch
Hot water, enough to form dough
1 teaspoon vegetable oil

The Jelly Broth

500ml strong chicken stock
1½ times the recommended amount of agar agar

The Filling

200g minced prawns
100g firm tofu, mashed
2 cloves garlic, finely chopped
Small handful Chinese chives, finely chopped
Pinch white pepper
Drizzle sesame oil
1 teaspoon cornflour

The Dipping Sauce

1 tablespoon light soy sauce
1 tablespoon Chinkiang black vinegar
1 teaspoon finely julienned ginger

Method

PREPARATION

Mix flour and tapioca starch in a bowl. Gradually add hot water while stirring until a soft Play-Doh consistency forms. Add oil and knead until smooth and elastic. Cover and rest for 5 minutes.
To prepare the jelly broth, bring the chicken stock to a boil and whisk in agar agar at 1½ times the recommended amount. Pour into a shallow tray and refrigerate until fully set. Once firm, cut into small cubes.
In a bowl combine minced prawns, mashed tofu, garlic, Chinese chives, white pepper, sesame oil and cornflour. Gently fold in the jelly cubes, being careful not to crush them.
Roll the rested dough into a long cylinder and cut into small portions. Shape each piece into a smooth ball using a pinch and twist motion.
Dust lightly with flour and roll each piece into a thin round wrapper, keeping the centre slightly thicker than the edges. You should almost be able to see the table through the outer edge.
Place a spoonful of filling into the centre of each wrapper. Holding the dumpling in the palm of your hand, pleat the edges by pushing and pinching in a circular motion until fully sealed at the top. Twist gently to secure.

COOKING

Place dumplings onto a lined steamer basket. Steam over vigorously boiling water for 6 minutes if using prawn filling, or 7 to 8 minutes for pork filling. Do not lift the lid while steaming.
Allow dumplings to rest for 1 to 2 minutes before serving. Serve with dipping sauce. To eat, carefully lift into a spoon, bite a small hole to release steam and sip the soup before eating the rest.

School of Wok Tips

• Use hot water dough for elasticity and strength.
• Keep the centre of the wrapper slightly thicker to hold the soup.
• Do not overload with jelly or sealing becomes difficult.
• Never open the steamer lid mid cooking or you will lose essential heat.

FAQs

How does the soup get inside the dumpling?
The stock is set with agar agar or gelatin into a jelly, then mixed into the filling. It melts during steaming.

Can I use plain flour instead of high gluten flour?
Yes? Plain flour works well, though high gluten flour gives extra elasticity.

Why is my dumpling leaking?
The wrapper may be rolled too thin in the centre or not sealed tightly enough during pleating.