Soup Dumplings

There’s something utterly magical about biting into a delicate dumpling and discovering a burst of savory, steaming broth hidden inside. That’s the joy of soup dumplings — or xiao long bao — an iconic Chinese delicacy that has earned a beloved place in kitchens and dim sum menus around the world.

I first made these dumplings out of pure curiosity. It felt like a culinary mystery: How do you get soup inside a dumpling without it leaking everywhere? That question led me on a journey through recipes, techniques, and some trial-and-error kitchen adventures. And when I finally succeeded, it felt like unlocking a delicious secret.

If you’ve ever marveled at soup dumplings in a restaurant and thought, I could never make that at home — trust me, you absolutely can. With some preparation and guidance, you’ll discover the joy of crafting these silky, flavor-packed dumplings from scratch. The process is a little involved, but the payoff is so worth it.

So, let’s dive into this detailed, foolproof guide to making soup dumplings at home — the kind that will make your kitchen smell like a cozy dumpling house in Shanghai.

Why I Love This Recipe

this …

What makes soup dumplings so special isn’t just the flavor — it’s the experience. Every bite is an interactive, sensory journey. You gently lift the dumpling, carefully place it on your spoon, nibble the top, slurp the hot broth, and then finish it off with a splash of vinegar and ginger. It’s comforting, cozy, and deeply satisfying.

This recipe is the kind of dish people make not only for the taste, but for the tradition. Soup dumplings are often shared with family or served on special occasions. They bring people together.

But here’s the twist: while they look fancy, they’re actually very achievable with the right steps. The process of making the gelatin-rich broth (which melts into soup when steamed), rolling out thin wrappers, and folding those beautiful pleats is both meditative and empowering.

I love this recipe because it challenges you just enough — but rewards you with something so satisfying, you’ll want to make it again and again. Whether you’re cooking for loved ones or exploring new culinary skills, soup dumplings are a must-try.

Ingredients for Soup Dumplings

Before you begin, make sure you gather all the ingredients, because soup dumplings are made in stages — the broth (aspic), the filling, the wrappers, and the final assembly.

This recipe breaks down each component so you know exactly what to expect.

For the Soup Gelatin (Aspic):

The magic of the soup dumpling starts here. You create a rich, savory broth that solidifies into gelatin and melts into soup when steamed.

• 1 pound pork bones (neck bones or trotters work well)
• 6 cups water
• 1-inch knob fresh ginger, sliced
• 2 scallions, chopped
• 1 tablespoon Shaoxing wine
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoon unflavored gelatin (if needed for extra firmness)

For the Filling:

A traditional pork mixture, juicy and perfectly seasoned.

• 1 pound ground pork (20% fat for juiciness)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoon grated ginger
• 1 tablespoon chopped scallions
• 2 teaspoons cornstarch

For the Wrappers:

You can use store-bought dumpling wrappers, but making them fresh gives a tender, stretchy texture that holds everything in.

• 2 cups all-purpose flour
• ¾ cup hot water
• Cornstarch, for dusting

Hook: Each element plays a crucial role — the gelatin becomes the soul of the soup, the pork gives it richness, and the wrapper is the perfect container. When they come together, it’s a little bundle of comfort and flavor.

How Much Time Will You Need

Here’s a realistic timeline to help you plan your cooking session.

• Prep time: 1.5 to 2 hours (includes broth chilling and wrapper kneading)
• Cook time: 8–10 minutes per batch of steaming
• Total time: 4 hours (much of this is passive chilling/resting time)

If you’re preparing for a special occasion or want to impress guests, it’s best to make the soup gelatin and dough a day ahead. That way, you can assemble fresh dumplings and steam them on the day you serve.

How to Make This Soup Dumplings

Making soup dumplings involves four major steps: making the soup gelatin, preparing the filling, making the dough, and assembling and steaming the dumplings.

Step – 1: Make the Soup Gelatin

Place pork bones in a large pot and cover with cold water. Bring to a boil and then drain the water to remove impurities.

Refill the pot with 6 cups of fresh water, add pork bones, ginger, scallions, Shaoxing wine, salt, and pepper. Bring to a simmer and let it cook for 2–3 hours until reduced and flavorful.

Strain the broth and discard solids. While warm, sprinkle in gelatin (if needed) and stir until dissolved.

Pour into a flat dish and refrigerate for at least 3 hours until fully set.

Step – 2: Make the Dough

Add hot water gradually to the flour in a large bowl, stirring constantly with chopsticks or a fork until shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 1 hour.

Step – 3: Prepare the Filling

Mix ground pork with soy sauce, Shaoxing wine, sesame oil, sugar, salt, pepper, ginger, scallions, and cornstarch. Stir until sticky and well combined.

Cut chilled gelatin into small cubes and fold into the meat mixture. This ensures every dumpling gets a bit of soup inside.

Refrigerate the filling until ready to use.

Step – 4: Assemble the Dumplings

Divide dough into small pieces and roll each into a 3-inch round wrapper (thinner edges, thicker center).

Place a heaping teaspoon of filling in the center, then pleat the edges while gently pressing the wrapper closed at the top. Aim for 12–14 folds per dumpling.

Set each dumpling on a parchment-lined tray dusted with cornstarch.

Step – 5: Steam the Dumplings

Line a bamboo steamer with parchment or cabbage leaves to prevent sticking.

Place dumplings inside, leaving space between them.

Steam over boiling water for 8–10 minutes until wrappers are translucent and slightly puffed.

Remove carefully and serve immediately with black vinegar and julienned ginger.

Substitutions

Hook: Whether you’re accommodating dietary needs or just missing an ingredient, there are a few smart substitutions that still deliver excellent results.

• Ground Chicken or Turkey: For a lighter alternative, you can substitute pork with ground chicken or turkey. Add a splash of chicken fat or sesame oil to maintain richness.
• Store-Bought Broth + Gelatin: If you’re short on time, use a high-quality store-bought chicken broth and mix with unflavored gelatin to create your soup jelly.
• Wonton Wrappers: In a pinch, thin wonton wrappers can substitute for homemade dough, though they’re more delicate and less stretchy.
• Vegetarian Option: Use mushrooms (shiitake or king oyster) and tofu with vegetable broth for a flavorful vegetarian version. Just be sure to include the gelatin substitute (like agar-agar) to get that soup effect.

Best Side Dish of Soup Dumplings

Soup dumplings pair wonderfully with light and flavorful sides. Here are three dishes that complement the richness perfectly:

• Garlic Sautéed Bok Choy – Crisp and vibrant, it cuts through the richness of the dumplings.
• Chinese Cucumber Salad – Cool, tangy, and refreshing with hints of sesame and garlic.
• Scallion Pancakes – Crispy, savory, and ideal for scooping up extra dipping sauce.

Serving and Presentation Tips

Hook: Soup dumplings are more than just a meal — they’re an experience. The way you serve and present them can elevate the entire occasion.

To truly showcase your homemade soup dumplings, serve them in a traditional bamboo steamer. The natural look of the basket, plus the steam rising as you lift the lid, adds a wow factor that feels straight from a dim sum house. Line the steamer with napa cabbage leaves or perforated parchment paper to prevent sticking and maintain a clean presentation.

Place a small dipping dish beside each person — ideally filled with Chinese black vinegar and a few slivers of fresh ginger. This not only enhances the flavor but also adds a refined, authentic touch.

And finally, serve each dumpling with a porcelain spoon. The spoon cradles the dumpling, allowing the eater to catch any soup that may leak out — a detail that makes the experience both practical and elegant.

Tips and Tricks to Make This Recipe Even Better

Hook: A few pro tips can take your soup dumplings from good to unforgettable.

• Use fatty pork: Lean meat will result in dry dumplings. Aim for a 20–30% fat ratio to keep things juicy and flavorful.
• Chill the filling: Keep the gelatin and filling cold while assembling. This prevents the gelatin from melting prematurely and makes handling easier.
• Roll wrappers evenly: Keep the edges thinner and the center slightly thicker — this helps seal in the soup without tearing.
• Don’t overfill: It’s tempting to add more filling, but too much can lead to leaks. Stick to a heaping teaspoon per dumpling.
• Steam over high heat: A strong, steady boil will ensure that the gelatin melts quickly and turns into flavorful broth inside the dumpling.

Common Mistakes to Avoid

Hook: Making soup dumplings isn’t hard, but a few common missteps can lead to disappointing results. Here’s how to avoid them.

• Skipping the gelatin step: The soup in soup dumplings comes from the gelatin. Don’t shortcut this — it’s the heart of the dish.
• Dough too thick or thin: Thick dough won’t steam properly and thin dough may tear. Aim for 1/16-inch thickness with thinner edges.
• Letting the filling get warm: Warm filling melts the gelatin before steaming, which leads to dry dumplings. Always work with cold components.
• Overcrowding the steamer: Dumplings expand slightly when cooked. Give them space so they don’t stick together or collapse.
• Peeking while steaming: Don’t open the steamer early. It lets out steam and reduces the cooking temperature, leading to undercooked wrappers.

How to Store It

Soup dumplings are best enjoyed fresh, but here’s how to store them if needed.

• Freezing Uncooked Dumplings: Place assembled dumplings on a parchment-lined baking sheet and freeze for 1–2 hours until solid. Then transfer to a freezer-safe bag or container. Steam directly from frozen — just add 2–3 extra minutes to the cook time.
• Storing Cooked Dumplings: These aren’t ideal for storing once cooked because the soup inside tends to absorb into the wrapper. But if needed, store in an airtight container in the fridge for up to 2 days. Reheat by steaming for 3–4 minutes.

Avoid microwaving, as this dries out the wrappers and ruins the texture.

FAQ

How do soup dumplings get the soup inside?
The soup is made in advance and solidified using gelatin. It’s mixed into the filling and melts during steaming, creating that signature burst of broth.

Can I use store-bought wrappers?
Yes, but they must be very thin and pliable. Homemade wrappers provide better texture and are easier to pleat without tearing.

Are soup dumplings the same as steamed dumplings?
Not quite. Steamed dumplings have a solid filling, while soup dumplings contain a broth that becomes liquid when cooked.

What dipping sauce goes best with soup dumplings?
A classic combination is black vinegar with slivered fresh ginger. Add a touch of soy sauce if desired.

Can I make soup dumplings vegetarian?
Yes! Use a rich mushroom broth for the gelatin and fill the dumpling with minced mushrooms, tofu, and cabbage. Use agar-agar instead of gelatin for the soup jelly.

Print