Xiao Long Bao (Shanghai Soup Dumplings) Recipe

Looking for an easy Xiao Long Bao (Shanghai Soup Dumplings) recipe? Learn how to make Xiao Long Bao (Shanghai Soup Dumplings) using healthy ingredients.

Submitted by cute5ypi3

Makes 75 servings

These yummy soup-filled dumplings are a favorite of mine! Also known as Shanghai Steam Mini Buns. Found the recipe here: http://www.epicurious.com/recipes/food/views/238272

Recipe Ingredients for Xiao Long Bao (Shanghai Soup Dumplings)

10 cups of water
175 grams of chicken necks
175 grams of chicken wings
175 grams of chicken backs
2 1/2 ounces cured smoked ham
3/4 cup green onions (white parts only)
4 grams (2 slices) of ginger
72 grams of (4) shitake mushrooms
1 garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons rice wine
1 envelope of unflavored gelatins
1 cup vinegar
6 tablespoons soy sauce
2 tablespoons fresh ginger
1 pound ground pork
1/4 pound shrimp, finely chopped
1/3 cup finely chopped green onions (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh ginger
1/2 teaspoon rice wine
1/4 teaspoon sesame oil
450 grams dumpling wraps
6 cups of Napa cabbage

Recipe Directions for Xiao Long Bao (Shanghai Soup Dumplings)

  1. Stock your pantry - Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.

  2. Make the soup - Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.

  3. Strain and chill - Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.

  4. Make the sauce - Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

  5. Make the filling - Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  6. Assemble the dumplings - Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.

  7. Pleat the wrapper - Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.

  8. Twist the top - Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.

  9. Prepare the steamer - Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.

  10. Steam the dumplings - Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.


Pork, Appetizers, Brunch, First Course, Main Dish, Asian, Chinese, SteamStew

Nutrition Facts
Serving Size 70.5g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in selenium
  •   Bad points
  • High in sodium
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