Soup Dumplings (Xiaolongbao)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 12hrs 30mins
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- Serves
- 4
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- Calories
- 1678
Xiaolongbao, or Chinese soup dumplings, are the star of the show at any dim sum feast. A thin dough is filled with juicy pork and aromatics, along with a set pork stock that melts back into a deliciously savoury soup when steamed. To eat, simply poke a hole in the dumpling with a chopstick, allow to cool slightly, then slurp the soup from the dumpling before eating in one perfect bite. For best results, use pork with 30% fat content and a bamboo steamer.
recipe updated 21 Jul. 2025
Ingredients
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- Spring onion
- 30 g
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- Ginger
- 1 tablespoon
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- Spring onion
- 3 tablespoons
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- Ginger
- as needed
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- Pork skin
- 250 g
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- Ginger
- 20 g
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- Fine sea salt
- 1 ¾ teaspoons
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- Shaoxing rice wine
- 3 tablespoons
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- Water
- 3.4 kg
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- Plain flour
- 150 g
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- Ground white pepper
- ¼ teaspoon
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- Sugar
- 1 teaspoon
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- Light soy sauce
- 3 tablespoons
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- Sesame oil
- ¼ teaspoon
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- Water
- 3 tablespoons
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- Pork mince
- 450 g
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- Water
- as needed
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- Chinese black vinegar
- as needed
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- Pork neck bone
- 500 g
Tools
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Cooking Chef XL
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Colander
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Serving plate
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Small bowl
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Plastic container
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Bamboo steamer
Step preview
- Making the soup:
- Add the ingredients into the appliance bowl
- Then add water until the pork is covered and fit the splashguard
- Heat until boiling - 12 minutes, 140ºC, speed off
- Strain the content of the appliance bowl into a colander and discard the water
- Rinse the bones
- Clean the appliance bowl
- Add the bones and skin into the appliance bowl
- Then add the next ingredients and fit the splashguard
- Cook – 2 hours 5 minutes, 130ºC, speed off
- Let cool completely – 1 hour
- Once cooled, strain the liquid into a shallow container and cover
- Refrigerate overnight
- Making the dough:
- Clean the appliance bowl and fit the Dough Tool
- Sift flour into the appliance bowl
- While the machine is running, slowly pour hot water and mix – 1 minute, speed 1
- Knead – 5 minutes, speed 1
- Remove the dough from the bowl and cover with a damp cloth
- Let rest – 30 minutes
- Making the pork filling:
- Clean the appliance bowl and fit the K-Beater
- Add the next ingredients into the appliance bowl
- Mix until well combined and sticky - 2 minutes, speed 1
- Remove the solidified pork broth from the fridge and use a sharp knife to slice the mixture into 1cm cubes
- Add the cubes into the appliance bowl and using a wooden spoon, gently stir them into the filling
- Cover the bowl and refrigerate until needed
- Transfer the dough to a lightly floured work surface
- Divide the dough into two equal pieces and roll each piece into a 20 cm log
- Use a sharp knife to cut the logs into 20 pieces, each weighing about 12g
- Take one piece and cover the rest with a damp cloth
- Using a rolling pin, roll out the dough into a thin 10cm round disc
- Once rolled, place under the damp cloth and repeat the same with the remaining dough pieces
- Remove the filling from the fridge
- Add 1 Tbsp of filling to the centre of each round
- Pleat the edges with small folds to enclose the filling and pinch the top tightly to seal
- Place the dumpling under the damp cloth and repeat the same with the rest of the dough
- Line a large bamboo steamer with cheesecloth and place in a large wok or pan
- Add enough water to come 1.5cm up the base of the steamer and bring to the boil
- Add 10 dumplings to the steamer, ensuring they are spaced apart and cover with a lid
- Steam – 8 minutes
- Divide the dumplings between serving plates
- Repeat the same steaming process with the remaining dumplings
- Add the ingredients into a small bowl and stir to combine
- Serve