Chicken Xiao Long Bao Recipe

👇Download Quick Guide & Chicken Xiao Long Bao Recipe (Din Tai Fung Style)

For a quick printable version of this recipe, download the A4 guide above.
It includes all ingredient measurements, step-by-step instructions, and expert-level reheating and freezing methods, making your Chicken Xiao Long Bao Recipe easy to master.
The printable file is perfect for kitchen use or sharing with food enthusiasts.
For more professional tips, tricks, and explanations, scroll down for the full detailed version below.

For the Authentic history and knowledge of the dish, you can visit our page.

⏱ Quick Overview

📖 Introduction

Experience the delicate artistry of Din Tai Fung with this Chicken Xiao Long Bao recipe — a lighter take on the restaurant’s iconic soup dumplings. Each piece combines thin, elastic dough with a savory chicken filling and a burst of rich broth sealed inside. Steamed to perfection, these dumplings melt in your mouth with every bite.

Originating from Shanghai but perfected by Din Tai Fung’s Taiwanese craftsmanship, this recipe recreates that silky texture and comforting, aromatic flavor right in your own kitchen.

🧂 Ingredients

For the Dough

• 2 cups (250g) all-purpose flour
• ¾ cup (180ml) warm water
• ½ tsp salt

For the Filling

• 300g ground chicken (thigh preferred for juiciness)
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp grated ginger
• 1 clove garlic, minced
• ½ tsp sugar
• ½ tsp salt
• ¼ tsp white pepper

For the Broth Gelatin (Aspic)

• 1 ½ cups chicken stock (rich and unsalted)
• 1 tbsp unflavored gelatin
• 1 tsp soy sauce
• ½ tsp sesame oil

For the Dipping Sauce

• 2 tbsp Chinese black vinegar
• 1 tbsp soy sauce
• Fresh ginger, finely shredded

👩‍🍳 Step-by-Step Instructions

Prepare the Broth Gelatin

1. Warm chicken stock in a pan (do not boil).
2. Stir in soy sauce, sesame oil, and gelatin until fully dissolved.
3. Pour into a flat dish and refrigerate for at least 2 hours until firm.
4. Once set, cut into small cubes — this becomes the “soup” inside your dumplings.

Make the Dough

1. In a bowl, combine flour and salt.
2. Slowly add warm water while mixing until a rough dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

1. In a large bowl, mix ground chicken with soy sauce, wine, sesame oil, ginger, garlic, sugar, salt, and pepper.
2. Gently fold in the gelatin cubes. Keep refrigerated while shaping the wrappers.

Shape the Dumplings

1. Divide dough into small pieces (about 10g each).
2. Roll each piece into a thin circle, about 3 inches wide.
3. Place a spoonful of filling in the center.
4. Pleat the edges with small folds, pinching the top to seal tightly (aim for 16–18 pleats like Din Tai Fung).

Steam to Perfection

1. Line a bamboo steamer with parchment paper or cabbage leaves.
2. Arrange dumplings evenly, leaving space between each.
3. Steam over boiling water for 8–10 minutes until the wrappers turn translucent.

🧠 Chef’s Tips / Restaurant Secrets

1. Use thigh meat instead of breast for a juicier filling.
2. Keep everything chilled — warm filling can tear wrappers.
3. For extra silkiness, use low-gluten flour and filter your chicken stock before making the aspic.
4. Always steam over rolling water to maintain consistent heat.

🍽️ Serving Suggestions and Tips

Serve your Chicken Xiao Long Bao Recipe immediately while hot with a dipping sauce made from black vinegar, soy sauce, and shredded ginger. Pair with hot jasmine tea or a Din Tai Fung–style cucumber salad for a balanced meal.

💰 Estimated Cost Breakdown

🔥 Storage & Reheating-Keep the Same Freshness as Day One

Homemade Xiao Long Bao can taste just as fresh and flavorful even days later — if you store and reheat them properly. Because this Chicken Xiao Long Bao Recipe includes broth gelatin inside, it needs a little extra care to maintain its delicate structure and signature juicy center. Here’s how you can make, store, and reheat it like a pro:

🧊 Freezing Tips (for Uncooked Dumplings)

• Freeze Immediately: Once you’ve shaped the dumplings, place them on a parchment-lined tray (without touching each other) and freeze for 2–3 hours until firm.
• Transfer for Long-Term Storage: Move them into an airtight container or freezer bag. Label with the date — they stay fresh for up to 1 month.
• Avoid Condensation: Never freeze warm or moist dumplings — moisture creates ice crystals that can break the wrapper during steaming.
• Don’t Stack Directly: Use layers of parchment between dumplings if you’re stacking them in a container.

🔁 Reheating Tips (for Best Taste & Texture)

• Steam from Frozen: There’s no need to thaw. Place frozen dumplings directly in a lined bamboo steamer and steam for 12–13 minutes over boiling water.
• Never Microwave: Microwaving will cause the soup to leak out and make wrappers chewy. Steaming keeps the dumpling’s broth intact.
• Reheat Cooked Dumplings Carefully: If reheating leftovers, steam for 5–6 minutes — this revives moisture and taste without drying the filling.
• Restore the Aroma: A drop of sesame oil brushed on top before steaming brings back the restaurant-style fragrance, making your Chicken Xiao Long Bao Recipe taste as fresh and aromatic as day one

🪄 Pro Tips to Keep the “Day-One” Flavor of Chicken Xiao Long Bao Recipe

1. Always use airtight containers to prevent freezer burn.
2. Place a damp kitchen towel over the steamer lid during reheating — it traps steam evenly.
3. When steaming your Chicken Xiao Long Bao Recipe, use bamboo steamers instead of metal ones for a softer, more authentic texture.
4. If serving later, keep cooked dumplings covered to prevent drying out.
5. Pair with freshly made ginger-vinegar sauce before serving — it enhances even reheated dumplings beautifully.

FAQ’s