Xiao Long Bao Soup: A Dumpling Delight, Din Tai Fung Style

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Prepare the broth: In a saucepan, combine the chicken broth and gelatin powder. Let it sit for 5 minutes to bloom the gelatin. This step is crucial for achieving that signature gelatin-set broth that melts upon steaming.

   ~5 min

   Tip: Ensure the gelatin is fully dissolved for the best texture.
2. 2

   Heat the broth over medium heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Boiling can affect the setting properties of the gelatin, so gentle heating is key.

   ~3 min

   Tip: Stir gently but consistently to avoid scorching.
3. 3

   Pour the broth into a shallow dish and refrigerate for at least 4 hours, or preferably overnight, until completely set and firm. The longer the broth sets, the easier it will be to work with when assembling the dumplings. You should be able to cut it into cubes.

   ~2 min

   Tip: Cover the dish with plastic wrap to prevent a skin from forming.
4. 4

   Make the dough: In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms. Kneading the dough is important to develop gluten and create a pliable wrapper.

   ~5 min

   Tip: The dough should be slightly sticky but manageable.
5. 5

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. A well-kneaded dough will be easier to roll out thinly and will hold its shape during steaming. The dough should spring back when poked.

   ~7 min

   Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
6. 6

   Cover the dough with a damp cloth and let it rest for 30 minutes. Resting the dough allows the gluten to relax, making it easier to roll out. This will result in a more tender wrapper.

   ~1 min

   Tip: The damp cloth prevents the dough from drying out.
7. 7

   Prepare the filling: In a medium bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, green onions, and salt. Mix well until all ingredients are evenly distributed. This ensures a flavorful and well-seasoned filling.

   ~5 min

   Tip: Use your hands to mix the filling for a better texture.
8. 8

   Cut the chilled broth into small cubes. Gently fold the broth cubes into the pork mixture. Be careful not to overmix, as this can melt the broth. This step is what creates the signature soup inside the dumpling.

   ~5 min

   Tip: Work quickly to prevent the broth from melting.
9. 9

   Divide the dough into small pieces (about 1 inch in diameter). Roll each piece into a thin circle, about 3-4 inches in diameter. The thinner the wrapper, the more delicate the dumpling will be. Aim for a translucent quality.

   ~10 min

   Tip: Keep the rolled-out wrappers covered with a damp cloth to prevent them from drying out.
10. 10

    Place a spoonful of the pork and broth mixture in the center of each wrapper. Pleat the edges of the wrapper to enclose the filling, creating a small pouch. Ensure the dumpling is tightly sealed to prevent the broth from leaking out during steaming.

    ~10 min

    Tip: Aim for 18-20 pleats for a classic xiao long bao look.
11. 11

    Line a steamer basket with parchment paper or cabbage leaves. Place the dumplings in the steamer basket, ensuring they are not touching each other. This prevents them from sticking together during steaming.

    ~2 min

    Tip: Don't overcrowd the steamer basket.
12. 12

    Steam the dumplings for 10-12 minutes, or until the wrappers are translucent and the filling is cooked through. Serve immediately. The dumplings are ready when the wrappers appear slightly translucent and the pork filling is no longer pink.

    ~12 min

    Tip: Serve with a dipping sauce of soy sauce and ginger.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts