Taro Xiao Long Bao Recipe
👇Download Quick Guide & Taro Xiao Long Bao Recipe (Dessert-Style XLB)
Printable version available above
The downloadable A4 sheet includes all taro filling measurements, dough instructions, shaping steps, and professional freezing + reheating notes — making your Taro Xiao Long Bao Recipe incredibly easy to master at home.
For the Authentic history and knowledge of the dish, you can visit our page.
⏱ Quick Overview
| Category | Details |
|---|---|
| Prep Time | 1 hour 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 1 hour 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 4 people (20–24 dumplings) |
| Cuisine | Taiwanese / Shanghainese dessert |
| Estimated Cost | $7–9 (approx.) |
📖 Introduction
This Taro Xiao Long Bao Recipe is a dessert-inspired twist on classic xlb dumpling traditions from Shanghai and Taiwan. Unlike savory xiao long bao dumplings, this version wraps silky taro paste and a light sweet “soup” inside thin, delicate wrappers. When steamed, the filling becomes creamy and fragrant — similar to the famous Din Tai Fung chocolate xiao long bao, but with a traditional Asian taro flavor.
Fans of siu long bao, shaolin bao, siew long bao, and shanghainese soup dumplings will love this softer, sweeter take. If you enjoy classic nan xiang xiao long bao, XLb soup dumplings, or modern dessert bao soup dumplings, this taro version brings a unique blend of nostalgia and innovation.
🧂 Ingredients
For the Dough
- 2 cups (250g) all-purpose flour
- ¾ cup (180ml) warm water
- ½ tsp salt
For the Taro Filling
- 350g cooked taro root, mashed until smooth
- 3 tbsp sugar (adjust to taste)
- 2 tbsp condensed milk
- 1 tbsp butter (softened)
- ¼ tsp vanilla extract (optional)
For the Sweet Aspic (Soup Jelly)
This creates the signature “soup inside dumplings” effect similar to xiao long dumplings and bao soup dumplings.
- 1 cup sweetened milk (or coconut milk)
- 1 tbsp unflavored gelatin
- 1 tbsp sugar
- 1 small pinch salt
For the Dipping Sauce (Optional Dessert Version)
- 2 tbsp sweetened condensed milk
- 1 tbsp coconut cream
- Few drops of vanilla or pandan essence
👩🍳 Step-by-Step Instructions
Prepare the Broth Gelatin
- Warm the milk gently — do not boil.
- Add sugar and salt.
- Stir in gelatin until completely dissolved.
- Pour into a shallow dish and refrigerate for 1–2 hours.
- Once set, cut into small cubes. These melt during steaming like traditional xiao long bao soup dumplings
Make the Dough with Taro Xiao Long Bao Recipe
- Mix flour and salt in a bowl.
- Add warm water gradually until a soft dough forms.
- Knead 8–10 minutes until elastic and smooth.
- Cover with a damp cloth and rest for 30 minutes.
Prepare the Taro Filling
- Combine mashed taro, sugar, butter, and condensed milk.
- Mix until creamy and lump-free.
- Fold in the sweet aspic cubes gently.
- Keep refrigerated to maintain firmness.
This keeps the filling similar to the texture of xlb dumpling fillings used in nan xiang soup dumplings and long bao styles.
Shape the Dumplings
- Divide dough into 10–12g balls.
- Roll into 3-inch discs, keeping the edges thin and the center slightly thicker.
- Add 1 spoon of taro filling with a few aspic cubes.
- Pleat with 14–18 folds, similar to Din Tai Fung xlb folding standards used in kung fu xiao long bao techniques.
- Seal tightly to avoid leaks.
Steam the Taro Xiao Long Bao
- Line a bamboo steamer with parchment or cabbage leaves.
- Place dumplings with space between them.
- Steam over boiling water for 8–10 minutes until slightly translucent.
Your Taro Xiao Long Bao Recipe will release aromatic steam and sweet milky fragrance when ready — similar to steamed xiao long bao dessert styles in modern dim sum shops.
🧠 Chef’s Tips / Restaurant Secrets
- Use a small rolling pin to create ultra-thin wrappers like top-rated xiao long bao near me restaurants.
- Keep the taro filling cold to prevent breaking, just like handling pork xiao long bao filling.
- For a silkier finish, mix a little coconut milk into the taro.
- Bamboo steamers give the best results compared to metal ones.
- Avoid overfilling — the sweet aspic melts and needs space to expand.
🍽️ Serving Suggestions and Tips
- Serve hot with sweet condensed milk sauce.
- Pair with jasmine tea or taro milk tea.
- Presented in bamboo baskets, just like Nan Xiang Dumpling House or xiaolongbao house style dim sum service.
- Can be enjoyed alongside savory xiao long bao varieties such as chicken siu long bao, crab xiao long bao, or kurobuta pork xiao long bao for contrast.
💰 Estimated Cost Breakdown
| Ingredient | Quantity | Cost |
|---|---|---|
| Flour | 2 cups | $0.40 |
| Taro Root | 350g | $3.00 |
| Milk/Gelatin | — | $2.00 |
| Sugar, condiments | — | $1.00 |
| Miscellaneous | — | $1.00 |
| Total Cost | — | $7–9 |
🔥 Storage & Reheating-Keep the Same Freshness as Day One
Because this Taro Xiao Long Bao Recipe uses sweet gelatin, proper handling keeps the dumplings soft and soupy.
🧊 Freezing Tips (for Uncooked Dumplings)
- Freeze dumplings individually on a tray for 2 hours.
- Transfer to a freezer-safe box — they keep for 1 month.
- Never freeze warm dumplings; ice crystals will tear the wrapper.
- Layer with parchment if stacking.
🔁 Reheating Tips (for Best Taste & Texture)
- Steam frozen dumplings for 12–13 minutes.
- Never microwave — it ruins the soup and texture.
- For cooked leftovers: steam 5 minutes.
🪄 Pro Tips to Keep the “Day-One” Flavor of Chicken Xiao Long Bao Recipe
- Always store airtight to avoid freezer burn.
- Cover the steamer lid with a towel for even heat.
- Bamboo steamers prevent condensation drips.
- Brush a little coconut cream after reheating for freshness.
