Din Tai Fung Style Xiao Long Bao Soup Dumplings
Transport your taste buds to the heart of Shanghai with these Din Tai Fung Style Xiao Long Bao Soup Dumplings, a true labor of love that’s worth every step. These delicate steamed dumplings are filled with juicy, seasoned pork and a surprise burst of savory soup, thanks to gelatin-infused chicken stock that melts while steaming. Encased in silky, handmade wrappers crafted from scratch, every bite delivers an authentic and satisfying texture. With fragrant flavors from Shaoxing wine, sesame oil, and ginger, these dumplings are a perfect balance of aromatic and umami-rich perfection. Whether served as an appetizer or the star of your meal, enjoy them hot and pair with black vinegar and julienned ginger for the ultimate dipping experience. An impressive homemade twist on a restaurant favorite, these soup dumplings are guaranteed to impress and delight!
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Recipe Information
Ingredients
- 500 g Pork shoulder (ground)
- 500 ml Unsalted chicken stock
- 1 tbsp Gelatin powder
- 300 g All-purpose flour
- 150 ml Water (for dough)
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Sesame oil
- 1 tbsp Ginger (grated or minced)
- 2 tbsp Green onion (finely chopped)
- 1 tsp Salt
- 0.5 tsp White pepper
Instructions
1. Prepare the soup gelatin: In a small saucepan, heat the chicken stock over medium heat. Sprinkle the gelatin powder over the stock and whisk until dissolved. Pour the mixture into a shallow container and refrigerate for 3-4 hours, or until firm.
2. Make the dumpling dough: In a large bowl, mix the all-purpose flour and water together until it forms a rough dough. Knead for 8-10 minutes until smooth and elastic. Cover with cling wrap and let rest for 30 minutes.
3. Prepare the filling: In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, grated ginger, green onion, salt, and white pepper. Mix until well combined and sticky.
4. Add the soup gelatin: Once set, cut the chilled gelatin into small cubes or crumble it and gently fold it into the pork mixture. Refrigerate until ready to use.
5. Roll out the dough: Divide the dough into four equal pieces. Roll one portion into a thin log, approximately 2 cm in diameter. Cut into 12 small pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a thin circle about 8-9 cm in diameter. Cover the circles with a damp towel to prevent drying.
6. Fill the dumplings: Place 1 tablespoon of filling in the center of a dough wrapper. Carefully pleat the edges around the filling, twisting at the top to seal the dumpling into a pouch shape. Repeat with the remaining wrappers and filling.
7. Prepare the steamer: Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they don’t touch.
8. Steam the dumplings: Bring water to a boil in a wok or pot. Place the steamer over the boiling water, cover, and steam the dumplings for 8-10 minutes.
9. Serve: Carefully transfer the steamed dumplings to a serving platter. Serve hot with black vinegar and julienned ginger for dipping.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 1.0 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
