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A basket of juicy Xiaolongbao (Chinese soup dumplings) showing the rich broth inside

Soft, juicy Xiaolongbao (Chinese Soup Dumplings)

Learn how to make soft, juicy Xiaolongbao (soup dumplings) at home
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Prep Time 20 minutes
Cook Time 15 minutes
1 hour 50 minutes
Servings: 20
Ingredients Method

Ingredients
  

For the Dough:
  • 50 g all-purpose flour for scalded dough
  • 240 ml boiling water
  • 3 g instant yeast
  • 10 g sugar
  • 450 g all-purpose flour for main dough
For the Filling:
  • 1 kg ground pork 20% fat, 80% lean
  • Cooking oil for frying
  • Minced ginger and garlic to taste
  • 1 tbsp sweet bean sauce or Hoisin sauce
  • 1 tbsp soybean paste or yellow/white miso paste
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/4 tsp white pepper
  • 1 tsp sugar
  • 1/2 tsp salt
  • Splash of water
  • Chopped scallions added just before wrapping

Method
 

  1. Pour boiling water over 50 g flour. Stir into a paste and let cool. Add yeast, sugar, and 450 g flour. Knead into a soft dough. Cover and rise until doubled, about 1.5 hours.
  2. Divide ground pork in half. Cook one half in oil until moisture evaporates. Add ginger, garlic, sweet bean sauce, soybean paste, soy sauces, pepper, sugar, and salt. Simmer until liquid evaporates. Mix with remaining raw pork. Refrigerate 30 minutes. Add scallions before wrapping.
  3. Punch down dough. Cut into small pieces. Press flat with your palm — no rolling pin needed. Add filling and pinch edges to seal.
  4. Place buns in steamer. Rest 20 minutes until surface springs back when pressed. Steam 15 minutes. Turn off heat and rest 5 minutes before opening the lid.