Soup Dumplings Recipe: How to Make Juicy Xiao Long Bao at Home

Soup dumplings have a way of winning everyone over. The mix of soft dough, savory broth, and tender pork makes them unforgettable. This soup dumplings recipe breaks down each step so anyone can make a batch that feels true to the flavors they love.

Inspired by the pork soup dumplings served across San Francisco’s food scene—including United Dumplings, often named the best Chinese restaurant—this version focuses on good ingredients, steady technique, and the satisfaction of cooking something by hand.

How to Make Soup Dumplings 

Creating soup dumplings may look intricate, yet the process feels almost rhythmic once it begins. Each part—dough, filling, and aspic—comes together in harmony. This soup dumplings recipe focuses on balance and care, guiding every step from preparation to steaming.

Ingredients

The secret to this dish lies in its components. Every layer contributes to the final bite of tender dough and flavorful broth.

• Dough: Combine all-purpose flour with warm water until smooth and pliable. Resting the dough helps develop elasticity, ensuring the wrapper holds its shape as the dumplings steam.
• Filling: Use ground pork mixed with soy sauce, sesame oil, minced ginger, and a touch of rice wine. Use the best pork for soup dumplings, ideally pork shoulder with a little fat for a juicy, tender filling.
• Aspic: Simmer chicken stock with scallions and a bit of ginger, then let it cool until it sets into a soft gel. When the dumplings steam, this aspic melts into savory broth, creating the signature soup inside.

Fresh produce and gentle seasoning are what make this soup dumplings recipe work best.

Step by Step Instructions

Patience pays off in the making of soup dumplings. Follow these steps to achieve thin wrappers, juicy filling, and perfectly sealed folds.

• Prepare the Aspic
  • Simmer chicken stock for about an hour, then strain and chill it until it forms a firm gel.
  • Dice the gel into small cubes once solidified. This keeps the broth evenly distributed in each dumpling.
• Mix the Filling
  • Combine the ground pork with soy sauce, sesame oil, ginger, and rice wine.
  • Stir until smooth and sticky to trap air and moisture in the meat mixture.
  • Fold in the chilled aspic cubes right before assembling to prevent melting.
• Roll the Dough
  • Divide the rested dough into small portions. Roll each piece into a thin circle, about three inches wide.
  • Keep the edges slightly thinner than the center for even steaming.
• Assemble the Dumplings
  • Place a spoonful of filling and aspic in the center of each wrapper.
  • Use the traditional soup dumplings pleating technique to pinch and fold the edges together in small, overlapping pleats. This seals the broth securely inside while creating the signature top knot.
• Steam the Dumplings
  • Line the steamer with napa cabbage or parchment paper. Arrange dumplings at least an inch apart.
  • Steam for eight to ten minutes over medium heat, until the wrappers turn translucent and the aroma fills the kitchen.

Each dumpling should feel light yet full, delicate yet satisfying. This soup dumplings recipe highlights how a few humble parts can create rich flavor.

Recipe Tips

A few thoughtful techniques make all the difference when preparing soup dumplings at home. Small adjustments bring out the best texture and flavor in every batch.

• Keep aspic chilled: Cold aspic stays firm during assembly, preventing leaks and keeping the broth sealed.
• Use napa cabbage in the steamer: The leaves act as a natural liner, keeping the dumplings intact and adding a hint of sweetness.
• Steam gently: Avoid over-steaming, which can make the wrappers tough. Gentle heat preserves tenderness.
• Serve immediately: Soup dumplings taste best straight from the steamer, served with black vinegar and thinly sliced ginger.

These small habits create consistency in every batch. They help make this soup dumplings recipe come out just right.

A Taste of Home, the United Dumplings Way

United Dumplings began with a simple goal—to share family recipes that connect people through flavor and story. Each dumpling reflects the heart of that idea: traditional Chinese technique paired with California creativity. From classic xiao long bao to inventive fillings inspired by travel and family, every dish celebrates both heritage and imagination.

This soup dumplings recipe carries that same spirit into home kitchens. For those who love the handmade taste but prefer the ease of ready-to-steam options, United Dumplings’ frozen collection offers the same quality and care, crafted to bring that restaurant flavor straight to the home table. Both share the same goal: bringing people together over food that’s made with care.

Frequently Asked Questions (FAQs)

1. What’s inside traditional soup dumplings?
   
   Soup dumplings are filled with a savory mixture of ground pork and a flavorful broth that turns into liquid when steamed, creating that signature burst of soup in every bite.
   
   
2. How do you make the soup stay inside the dumpling?
   
   The secret is the aspic—a chilled, gelatin-like broth that melts into soup as the dumplings steam. It’s what gives each bite its rich, satisfying flavor and makes our soup dumplings recipe such a favorite among home cooks.
   
   
3. Can I prepare the dough and filling ahead of time?
   
   Yes. You can make both the dough and filling a few hours in advance. Keep the dough covered and the filling refrigerated until you’re ready to assemble.
   
   
4. How do I stop my dumplings from sticking to the steamer?
   
   Line your steamer with napa cabbage leaves or parchment paper with small holes cut in it. This allows the steam to circulate while keeping the dumplings intact.
   
   
5. What’s the best dipping sauce for soup dumplings?
   
   A simple mix of black vinegar and thinly sliced fresh ginger complements the dumplings beautifully. You can also add a touch of chili oil for gentle heat.