0:00 / 6:02

Authentic Chinese Xiao Long Bao (Soup Dumplings)

Name: Authentic Chinese Xiao Long Bao (Soup Dumplings)
Prep time: 5 h 45 min
Cook time: 9 min
Total time: 5 h 54 min
Yield: 4 servings
Cuisine: chinese
Ingredients: whole chicken; scallion; ginger slices; minced ginger; All purpose flour; hot water; tap water; minced pork belly; light soy sauce; Shaoxing wine; sugar; Salt; white pepper powder; chicken aspic

groups4 servingsspeedHardcountertopsPrep: 345 minsskilletCook: 9 minsscheduleTotal: 354 minsoutdoor_grillSteamed

Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total

schedulePrepare in advance

circleChicken aspic needs to be prepared in advance (roast chicken and refrigerate broth for at least 4 hours).5h

Preparation

00:00:15

warningStay safe

Wash hands thoroughly after handling raw chicken to avoid cross-contamination.

Place 1 whole chicken into a Dutch oven, then stuff the cavity with 3 stalks of scallions and 6 slices of ginger; cover tightly with a lid.

lightbulb

Watch out

Ensure the Dutch oven or baking dish is tightly sealed to trap all steam and moisture during roasting, otherwise the broth will evaporate.

Ingredients:whole chicken (1 piece)scallion (3 stalk)ginger slices (6 slice)

Tools:cast iron pot

Active Cooking

00:00:48

warningStay safe

Use heavy oven mitts when removing the hot Dutch oven from the oven to prevent severe burns.

Preheat oven to 200°C (390°F); roast covered Dutch oven for 1 hour until chicken is thoroughly cooked and rich broth has accumulated.

local_fire_department200°C / 390°F oven, 1 hour

lightbulb

Watch out

Do not remove the lid during baking, otherwise moisture will escape and lessen the broth volume.

Ingredients:whole chicken

Tools:ovenoven mitts

Waiting Time

00:01:05

Lift chicken out of Dutch oven; pour remaining liquid broth into a container, cover, and refrigerate for at least 4 hours until solidified into a firm block of chicken aspic.

lightbulb

Watch out

Refrigerate for the full 4 hours, otherwise the aspic will remain runny and cannot be chopped into filling.

Ingredients:whole chicken

Tools:food container

Active Cooking

00:01:23

In a bowl with 180g all-purpose flour, pour in 60g hot water and stir with chopsticks, then pour in 35g tap water (room temperature) and stir until shaggy dough forms.

lightbulb

Watch out

Add hot water first to scald part of the flour, otherwise the wrappers will turn out tough and hard to stretch.

Ingredients:All purpose flour (180 g)hot water (60 g)tap water (35 g)

Tools:mixing bowlchopsticks

Waiting Time

00:01:37

Knead dough crumbs by hand inside bowl until combined into a rough dough ball; cover bowl with a damp cloth and rest for 10 minutes.

lightbulb

Watch out

Keep dough covered with a damp cloth, otherwise the outer layer will dry out into a crust.

Ingredients:All purpose flour

Tools:damp cloth

Waiting Time

00:01:54

Knead dough on working surface until completely smooth; put back into bowl, cover with damp cloth, and rest for 30 to 60 minutes.

lightbulb

Watch out

Rest the dough sufficiently to relax gluten, otherwise it will rebound and resist rolling thin.

Ingredients:All purpose flour

Tools:damp cloth

Active Cooking

00:02:12

warningStay safe

Wash hands and clean chopsticks after coming into contact with raw pork.

In a bowl, combine 450g minced pork, 3 stalks chopped scallions, 1 tbsp minced ginger, 1 tbsp light soy sauce, 1 tbsp Shaoxing rice wine, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp white pepper; stir vigorously in one direction with chopsticks until pasty and sticky.

lightbulb

Watch out

Stir the pork in one direction continuously until sticky, otherwise the meat filling will lose texture and fall apart inside dumplings.

Ingredients:minced pork belly (450 g)scallion (3 stalk)minced ginger (1 tbsp)light soy sauce (1 tbsp)Shaoxing wine (1 tbsp)sugar (0.5 tsp)Salt (0.25 tsp)white pepper powder (0.25 tsp)

Tools:mixing bowlchopsticks

Active Cooking

00:02:38

Skim top fat layer off 250g chilled chicken aspic with a spoon, then use a fork to mash aspic into fine cubes; mix chopped aspic thoroughly into pork filling and return filling to refrigerator.

lightbulb

Watch out

Keep filling cold in refrigerator until wrapping, otherwise aspic cubes will melt at room temperature and leak before steaming.

Ingredients:chicken aspic (250 g)minced pork belly

Tools:forkspoon

Preparation

00:03:12

Uncover rested dough and roll on clean counter into a long uniform rope; slice rope evenly into 20 small pieces with a knife.

lightbulb

Watch out

Cut into equal-sized pieces so that every dumpling wrapper rolls out and steams at the exact same rate.

Ingredients:All purpose flour

Tools:chef's knife

Preparation

00:03:32

Press each small cut piece cut-side down into a flat round disc with your palm; cover unused pieces immediately with a damp cloth.

lightbulb

Watch out

Keep unused dough pieces covered under damp cloth at all times, otherwise thin dough crusts quickly and becomes brittle.

Ingredients:All purpose flour

Tools:damp cloth

Active Cooking

00:03:44

Dust a dough disc with flour; hold disc edge with one hand and roll with rolling pin using other hand, rotating wrapper continuously to thin edges while leaving center slightly thicker, reaching 12cm diameter.

lightbulb

Watch out

Roll the wrapper edges thinner than the center, otherwise the bottom will rupture under heavy juicy filling during steaming.

Ingredients:All purpose flour

Tools:rolling pin

Active Cooking

00:04:31

Spoon 1 portion of chilled meat-aspic filling into center of wrapper; hold wrapper in non-dominant hand and use thumb and index finger of dominant hand to create 15-20 delicate pleats around edge, sealing completely or leaving a tiny center opening.

lightbulb

Watch out

Pinch pleats together tightly at the crown, otherwise the wrapper will unfold during steaming and leak the broth.

Ingredients:minced pork bellychicken aspic

Tools:spoon

Preparation

00:05:20

Line bamboo steamer basket with perforated parchment paper; arrange pleated dumplings inside steamer basket, ensuring clear gap between each dumpling.

lightbulb

Watch out

Do not crowd dumplings together, otherwise they will swell, touch, and tear open upon removal.

Ingredients:minced pork belly

Tools:parchment paperbamboo steamer

Active Cooking

00:05:29

warningStay safe

Open steamer lid away from your face to avoid painful steam burns.

Bring water to a full boil in a wok; set bamboo steamer basket over boiling water, cover lid tightly, and steam over medium-low heat for 8 to 10 minutes until skins turn translucent, puffy, and juicy.

local_fire_departmentMedium-low heat, 8-10 mins

lightbulb

Watch out

Do not exceed steaming time, otherwise delicate skins will burst and liquid broth will leak out into steamer.

Ingredients:minced pork belly

Tools:bamboo steamerwok