Master the Ultimate Pork Xiao Long Bao Recipe

Make the ultimate Pork Xiao Long Bao Recipe at home with delicate, thin-skinned xiao long bao dumplings filled with juicy pork and flavorful gelatinized broth. Perfect for fans of siu long bao, siew long bao, steam soup dumplings, or xiao long dumplings, these authentic Chinese soup dumplings deliver restaurant-quality results with easy-to-follow steps. Steam, serve, and impress your family or friends with perfectly cooked dumplings—and download the printable PDF to get started instantly!

For the authentic history, culture, and techniques behind xiao long bao, Din Tai Fung XLB, and Nan Xiang Bao, visit our dedicated guide page.

Recipe Overview (Quick Facts)

Quick Overview of Pork Xiao Long Bao Recipe

This homemade Pork Xiao Long Bao Recipe guide helps you plan your xiao long bao soup dumplings session.

Unlike ordinary dumplings, xiao long bao contains solidified broth that melts into hot soup during steaming, creating a rich, burst-in-mouth experience. With this recipe, you can make authentic Nan Xiang Xiao Long Bao, Din Tai Fung pork xiao long bao, or Paradise Dynasty dumplings at home with thin wrappers, savory pork filling, and flavorful soup.

Whether you’re exploring xiao long bao Chinatown favorites, long bao near me, or old Shanghai soup dumplings, this recipe is your complete guide.

Nutritional Information (Per Dumpling – Approximate) in the Pork Xiao Long Bao Recipe

These Pork Xiao Long Bao Recipe nutrition facts are estimates based on preparing 28 average-sized dumplings (1 serving = 1 dumpling). Nutritional values may vary depending on pork fat content, gelatin stock concentration, and wrapper thickness. Homemade dumplings offer better control over sodium, fat, and ingredient quality compared to frozen or restaurant versions.

Nutritional Facts of Pork Xiao Long Bao Recipe

Additional Notes:
• These xiao long bao dumplings are rich in high-quality protein and collagen from pork and gelatinized broth.
• Steaming preserves vitamins and minerals better than frying.
• Compared to commercial bao soup dumplings, this homemade Pork Xiao Long Bao Recipe offers superior freshness and nutrient control.
• For lighter versions, use lean pork shoulder and slightly reduce gelatin content.
• Pair with steamed vegetables or light soup for a complete meal.

This nutritional breakdown helps readers searching for xiao long bao calories, Chinese soup dumplings nutrition, and pork xiao long bao health facts.

Ingredients – For Elastic Dough and Juicy Pork Filling

High-quality ingredients are essential for authentic Pork Xiao Long Bao Recipe results. Fresh pork and properly set gelatin stock create dumplings that are juicy, flavorful, and melt in your mouth.

Dough Ingredients (Elastic & Thin Wrappers – Makes ~28 Dumplings)

• All-purpose or bao flour – 400g: Provides elasticity; for a more tender wrapper, mix 10–20% cornstarch with flour.
• Warm water (100–110°F / 37–43°C) – 200ml: Activates gluten and allows smooth kneading.
• Active dry yeast – 1 tsp: For light, airy dough.
• Sugar – 1 tsp: Feeds yeast and slightly sweetens wrapper.
• Vegetable oil – 1 tbsp: Makes dough pliable and prevents dryness.

Pro Tip: For extra-thin wrappers, divide dough into smaller balls (~20g each) and roll gently.

Pork Xiao Long Bao Filling Ingredients (Rich & Juicy – ~450g Total)

• Ground pork (shoulder or 70/30 mix) – 400g: Tender, juicy, flavorful base for dumplings.
• Gelatinized pork or chicken stock – 150ml: Forms soup inside the dumpling after steaming.
• Soy sauce – 2 tbsp: Provides savory backbone.
• Shaoxing wine – 1 tbsp: Adds complexity and tenderizes meat.
• Sesame oil – 1 tsp: Nutty aroma finishing touch.
• Ginger (finely grated) – 1 tbsp: Cuts richness and adds freshness.
• Garlic (minced) – 2 cloves: Aromatic layer.
• Sugar – 1 tsp: Balances saltiness.
• Cornstarch – 1 tsp: Binds filling and helps retain juices.
• Chopped scallions – 2 tbsp: Adds freshness and mild crunch.

Juiciness Hack: Mix in 1–2 tbsp cold gelatin stock during filling prep—creates the signature soup inside your xiao long bao.

Step-by-Step Instructions – How to Make Perfect Pork Xiao Long Bao

This Pork Xiao Long Bao Recipe draws from authentic techniques used in Nan Xiang XLB, Din Tai Fung, and traditional Shanghai kitchens.

Step 1: Prepare the Dough

1. Activate yeast: Mix yeast and sugar in warm water; rest 8–10 minutes until frothy.
2. Mix dry ingredients: Combine flour in a large bowl.
3. Combine: Add yeast mixture and oil; stir until shaggy dough forms.
4. Knead: 10–12 minutes by hand (or 8 in a mixer) until smooth and elastic.
5. First rise: Oil a bowl, cover, and let rise 60 minutes in a warm, draft-free place until doubled.
6. Divide: Punch down dough and divide into 28 balls (~20g each); cover and rest 15 minutes.

Troubleshooting:

• Dense wrappers? Under-proofed dough—allow longer rise.
• Tough dough? Over-kneaded—knead gently next time.

Step 2: Prepare the Pork Filling

1. Mix pork, soy sauce, Shaoxing wine, sesame oil, sugar, garlic, ginger, and cornstarch.
2. Fold in gelatinized stock carefully to maintain consistency.
3. Add scallions last.
4. Chill 20–40 minutes to firm up filling, making it easier to wrap.

Pro Tip: Overmixing toughens meat. For extra juice, finely chop cabbage or mushrooms.

Step 3: Assemble Xiao Long Bao

1. Roll dough balls into thin discs (~3–4 inches), slightly thicker at the center.
2. Spoon 1–2 tsp filling in the center.
3. Pleat edges carefully (18–20 pleats), twist to seal tightly.
4. Place on parchment squares; rest 15 minutes.

Pro Tip: Use parchment to prevent sticking; practice pleating on plain dough first.

Step 4: Steam Dumplings

1. Line the bamboo steamer with parchment or cabbage leaves.
2. Place dumplings 2 inches apart.
3. Steam over medium heat 10–12 minutes.
4. Cool 2–3 minutes before serving.

Tip: Wrap the lid with a towel to absorb condensation. Dumplings should spring back when touched.

Step 5: Alternative Methods

• Pan-fried (Sheng Jian Bao style): Fry the bottoms golden, add water, cover 8–10 minutes.
• Air fryer: Spray lightly with oil, 350°F, 10–12 minutes, flip halfway.

Regional & Style Variations

• Kurobuta Pork Xiao Long Bao: Richer flavor with premium pork.
• Chocolate Xiao Long Bao: Sweet dessert version with chocolate filling.
• Taiwanese Gua Bao: Folded buns with braised pork belly, peanuts, and pickled greens.
• Japanese Nikuman: Slightly sweeter dough, optional shiitake/cabbage filling.
• Fusion: Korean gochujang or vegetarian tofu/mushroom versions.

Buying, Frozen & Near-Me Searches

• Fresh premium pork: Snake River Farms, specialty butchers.
• Frozen alternatives: Costco, Wei Chuan brands.
• Search “xiao long bao near me” or “long bao near me” for fresh dumplings.
• Steam frozen dumplings directly 12–15 minutes.

Storage, Freezing & Reheating

• Refrigerate cooked dumplings airtight 2 days.
• Freeze raw or cooked up to 1 month (tray-freeze first).
• Reheat by steaming 12–15 minutes (best texture), or pan-fry for crisp bottoms.

Chef Tips & Secrets for the Best Pork Xiao Long Bao

• Use fresh yeast for a reliable dough rise.
• Chill filling thoroughly for easier pleating and juicier results.
• Pleat tightly clockwise; seal with a twist to lock the soup inside.
• Wrap the lid with a towel to prevent condensation drips.
• Overnight marination of pork enhances flavor depth.
• Proof dough in a warm, draft-free spot for consistent results.
• Weigh ingredients for accuracy—volume measures can vary.

FAQs – Common Questions About Pork Xiao Long Bao