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ChineseNon-veg

Steamed Pork Soup Dumplings (Xiaolongbao)

Pleated dumplings filled with pork and hot soup.

90 min4 serveshard

Steamed Pork Soup Dumplings (Xiaolongbao) is a classic protein-forward Chinese recipe built around flour, minced pork and pork stock. It serves 4 and comes together in roughly 90 minutes from prep to plate. It is on the ambitious end — plan for about 90 minutes and read the method through once before you start, so the timing on each stage lines up. The method leans on gentle steaming, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are flour, minced pork and pork stock. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

420

kcal

18g

Protein

48g

Carbs

18g

Fat

dumplingporksteamed

Ingredients

  • flourkey300 g
  • minced porkkey400 g
  • pork stockkey250 ml
  • gelatin10 g
  • ginger1 tbsp
  • soy sauce2 tbsp
  • shaoxing wine1 tbsp

Method

  1. 1
    Step 1 ~23 min

    Set stock + gelatin; chill until firm; dice the aspic.

  2. 2
    Step 2 ~23 min

    Mix pork with ginger, soy, wine, then fold in aspic cubes.

  3. 3
    Step 3 ~23 min

    Roll dough into thin 8 cm rounds; fill and pleat.

  4. 4
    Step 4 ~23 min

    Steam on lined basket 8 min; serve with black vinegar.

Per-step times are approximate and based on the total cook time of 90 minutes.

Pro tips & common mistakes

  • Do not rush the rise. Yeast doughs taste better and stretch more easily after a long, slow proof.
  • Read the entire method through once before you start, and have every ingredient measured and within arm’s reach. The recipe has a few moving parts and pausing to chop mid-step is what causes most home cooks to overshoot a stage.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Steamed Pork Soup Dumplings (Xiaolongbao) take to cook?
From prep to plate, Steamed Pork Soup Dumplings (Xiaolongbao) takes about 90 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Steamed Pork Soup Dumplings (Xiaolongbao) vegetarian?
No — this version contains non-vegetarian ingredients (flour, minced pork and pork stock). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Steamed Pork Soup Dumplings (Xiaolongbao)?
The headline ingredients are flour, minced pork and pork stock. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Steamed Pork Soup Dumplings (Xiaolongbao)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Steamed Pork Soup Dumplings (Xiaolongbao)?
Steamed Pork Soup Dumplings (Xiaolongbao) pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have flour?
If flour is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.