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Authentic Xiao Long Bao Soup Dumplings Recipe Easy Homemade Ginger Vinegar Dip

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This recipe guides you through making authentic Xiao Long Bao soup dumplings with a delicate dough, savory pork filling, and a rich broth inside, served with a tangy homemade ginger vinegar dip. Perfect for a rewarding cooking project that brings restaurant-quality dumplings to your home.

Ingredients

Scale
  • 2 lbs (900 g) pork skin or pork bones (for rich broth)
  • 1 small onion, quartered
  • 3 slices fresh ginger
  • 2 stalks green onion, smashed
  • 2 cups (480 ml) water
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons unflavored gelatin powder
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (180 ml) boiling water
  • Pinch of salt
  • 1 lb (450 g) ground pork, 20-30% fat
  • 1 tablespoon ginger, finely grated
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 green onions, finely chopped
  • 1/2 cup (120 ml) black vinegar (Chinkiang vinegar)
  • 2 tablespoons fresh ginger, julienned thinly
  • 1 teaspoon sugar (optional)

Instructions

  1. Make the Broth and Aspic: Place pork skin or bones, onion, ginger, and green onions in a large pot with 2 cups (480 ml) water. Bring to a gentle boil, then reduce heat and simmer for 1.5 to 2 hours. Skim off any foam that rises. Strain broth through a fine sieve, discard solids. Add soy sauce, salt, sugar, and gelatin powder, stirring until dissolved. Pour into a shallow dish and refrigerate until firm, about 3-4 hours or overnight.
  2. Prepare the Dough: In a bowl, mix flour and salt. Slowly pour in boiling water while stirring with chopsticks or a fork until combined. When cool enough to handle, knead dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover with damp towel and rest for 30 minutes.
  3. Make the Filling: Finely chop the chilled aspic into small cubes. In a mixing bowl, combine ground pork, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, green onions, and aspic cubes. Mix well to incorporate. Chill until ready to use.
  4. Roll Dough and Form Dumplings: Divide dough into small equal pieces (about 20-24). Roll each piece into a thin circle, roughly 3 inches (7.5 cm) in diameter. Place a tablespoon of filling in the center. Carefully pleat and pinch the edges to seal, making 18-20 folds if you can. The goal is to trap the soup inside without leaks.
  5. Steam Dumplings: Line bamboo steamer with parchment or cabbage leaves to prevent sticking. Arrange dumplings with some space between them. Steam over boiling water for 8-10 minutes, until dough is translucent and pork is cooked through.
  6. Prepare Ginger Vinegar Dip: Combine black vinegar, julienned ginger, and sugar in a small bowl. Stir until sugar dissolves. Serve alongside dumplings.

Notes

Wet your fingers with water to help seal the dough edges. If the dough tears, pinch gently to patch it. Chill the aspic thoroughly for a perfect jelly that melts during steaming to create the soup inside. Avoid lifting the steamer lid too often to keep steam consistent. For gluten-free dough, use a rice flour and tapioca starch blend with xanthan gum. Leftovers can be refrigerated for up to 2 days and reheated by steaming or pan-frying gently.

Nutrition

Keywords: Xiao Long Bao, soup dumplings, Chinese dumplings, homemade dumplings, ginger vinegar dip, pork dumplings, steamed dumplings

Find it online: https://blairrecipes.com/authentic-xiao-long-bao-soup-dumplings-recipe-easy-homemade-ginger-vinegar-dip/