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Xiao Long bao (Soup Dumplings)

Prep: 3 hours

Cook: 8 mins

Soft and juicy, these are the most delicious soup dumplings to make at home.

The Dough

  • 200g plain flour / Chinese middle gluten wheat flour

  • 20g tapioca starch

  • 75ml-85ml hot water

  • 1 tsp vegetable oil

The Jelly

  • 350ml fresh chicken stock

  • ½ tbsp Agar flakes

The Filling

  • 1 clove garlic, finely chopped

  • ½ thumb-sized piece of ginger, peeled and finely chopped

  • 5 sprigs of coriander, finely chopped

  • 3 spring onions, finely chopped , reserving 1 for bao dough

  • 2 leaves Chinese leaf, finely chopped

  • 300g fatty pork mince

The Marinade

  • 1 ½ tablespoon oyster sauce

  • ½ tbsp Shaoxing rice wine

  • ½ teaspoon sugar

  • ¼ teaspoon salt

  • 1 teaspoon sesame oil

Knead the Dough

  • Mix the dough ingredients and knead well to form a smooth dough. Cover with oil & a damp cloth. Rest for 5 minutes

Make the Jelly

  • Mix the agar and chicken stock together well and rest 15-20 minutes. Bring to a boil and turn down to simmer for 2-3 minutes. stir well then allow to cool in the fridge and refrigerate for 2 hours.

Prepare the filling

  • Mix the filling and massage well.

Roll the pastry

  • Dust surface with flour and roll the dough as thinly as possible. Cut circles of pastry out for the dumplings. Fill & Fold - Place a heaped teaspoon of filling in the centre of the pastry and pleat the pastry until fully closed. For more tips, watch more of our dumpling making videos on the School of Wok Youtube channel.

Steam & Eat

  • Line a steam basket with a School of Wok silicone steam mat and place dumplings on top. Steam on full steam for 6-8 minutes, then serve

The Dough

  • 200g plain flour / Chinese middle gluten wheat flour

  • 20g tapioca starch

  • 75ml-85ml hot water

  • 1 tsp vegetable oil

The Jelly

  • 350ml fresh chicken stock

  • ½ tbsp Agar flakes

The Filling

  • 1 clove garlic, finely chopped

  • ½ thumb-sized piece of ginger, peeled and finely chopped

  • 5 sprigs of coriander, finely chopped

  • 3 spring onions, finely chopped , reserving 1 for bao dough

  • 2 leaves Chinese leaf, finely chopped

  • 300g fatty pork mince

The Marinade

  • 1 ½ tablespoon oyster sauce

  • ½ tbsp Shaoxing rice wine

  • ½ teaspoon sugar

  • ¼ teaspoon salt

  • 1 teaspoon sesame oil


Knead the Dough

  • Mix the dough ingredients and knead well to form a smooth dough. Cover with oil & a damp cloth. Rest for 5 minutes

Make the Jelly

  • Mix the agar and chicken stock together well and rest 15-20 minutes. Bring to a boil and turn down to simmer for 2-3 minutes. stir well then allow to cool in the fridge and refrigerate for 2 hours.

Prepare the filling

  • Mix the filling and massage well.

Roll the pastry

  • Dust surface with flour and roll the dough as thinly as possible. Cut circles of pastry out for the dumplings. Fill & Fold - Place a heaped teaspoon of filling in the centre of the pastry and pleat the pastry until fully closed. For more tips, watch more of our dumpling making videos on the School of Wok Youtube channel.

Steam & Eat

  • Line a steam basket with a School of Wok silicone steam mat and place dumplings on top. Steam on full steam for 6-8 minutes, then serve
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