National Dish China: Xiaolongbao (Recipe)
In this article
Meet Xiaolongbao, the delicate soup dumplings that have become one of China’s most celebrated bites. Beneath a thin, pleated wrapper sits a parcel of savoury filling and a burst of hot, fragrant broth that floods the mouth with the very first bite. Rooted in the kitchens of the Jiangnan region, these tiny treasures balance aroma, texture and flavour with rare finesse. Bring a touch of Shanghai’s teahouse magic straight to your own steamer.
About Xiaolongbao
Xiaolongbao are steamed dumplings that hail originally from the Jiangnan region of China. Their hallmarks are a remarkably thin wrapper and a hot, savoury broth filling that is released the moment you bite in. This little delicacy has grown into a national dish that enjoys huge popularity both within China and far beyond its borders. The perfect interplay of aroma, texture and taste makes Xiaolongbao an experience like no other, and a true highlight of any dim sum spread.
Ingredients (serves 1–2)
- 250 g plain wheat flour
- 150 ml water
- 200 g minced pork
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 400 ml chicken stock
- 1 teaspoon sugar
- Freshly ground pepper
Shopping for the ingredients
To track down the best ingredients for your xiaolongbao, head to an Asian supermarket or a well-stocked deli. The wheat flour for the wrappers should be as fresh as possible to get the finest results. Be sure to choose a good-quality chicken stock, as it forms the foundation of the deliciously juicy filling. Fresh ginger and aromatic sesame oil are equally crucial to that distinctive flavour, so seek out the best you can find.
Preparing the dish
Preparing xiaolongbao takes a little time, but the result is well worth the effort. Begin by making the dough: combine the flour and water and knead until you have a smooth, supple ball. Let the dough rest for at least 30 minutes so it relaxes and becomes easier to work with. While the dough rests, prepare the filling and bring the stock to the boil to create the gelled broth that gives these dumplings their signature surprise.
Step-by-step instructions
- Knead a dough from the flour and water, then leave it to rest.
- Bring the stock to the boil, cool it, then chill in the fridge so it sets into a jelly.
- Make the filling from the minced pork, soy sauce, ginger, sesame oil, sugar and pepper.
- Fold the set stock jelly through the filling.
- Roll the dough out thinly on a floured surface.
- Cut out rounds of dough and place a portion of filling on each.
- Gather and pleat the dough, sealing the edges firmly.
- Steam the dumplings in a steamer for about 10 minutes.
Gluten-free / lactose-free version
To make xiaolongbao gluten-free, use a blend of gluten-free flours in place of the wheat flour. Take care to add enough liquid so the dough keeps the elasticity it needs to pleat without tearing. For a lactose-free version the recipe is already friendly, but use a dairy-free fat to keep the dough pliable if needed. The filling adapts easily too — simply reach for a lactose-free stock.
Tips for vegans and vegetarians
Xiaolongbao can just as readily be made in a vegan or vegetarian style. In place of minced pork, use a plant-based mince or a mixture of finely chopped vegetables and tofu. Swap the chicken stock for a good vegetable stock to build the broth filling, in the same spirit as a comforting Wonton Soup. Seasonings such as soy sauce, ginger and garlic are wonderful for layering in flavour without any animal products at all.
More tips and tricks
To make sure your xiaolongbao turn out perfectly, the dough consistency is everything: it should be supple and never too dry. Steaming is an art in itself, so make sure the steam circulates evenly and the dumplings do not stick together. Brush a little oil onto the steamer rack to stop them clinging. Finally, resist the urge to overfill — a modest amount of filling makes pleating and sealing far easier.
Adapting the recipe to your taste
Everyone has their own preferences when it comes to flavour and filling. Experiment with different meats or plant-based alternatives to find the combination that suits you best. You can adjust the seasonings too, adding chilli, fresh coriander or even a squeeze of lemon for a brighter note. The broth can be varied to taste, and the steaming time fine-tuned to the thickness of your wrappers.
Ingredient substitutions
If an ingredient is unavailable or you simply fancy an alternative, there are plenty of options. In place of minced pork you might use minced chicken or beef, much as you would in Sheng Jian Bao. A good vegetable stock makes a tasty stand-in for the chicken stock. Sweet soy sauce can replace ordinary soy sauce for a gently sweeter note, and there are many flavourful plant-based stocks for vegetarians to choose from.
Drink pairing ideas
Xiaolongbao pair beautifully with green tea or jasmine tea, both of which support the delicate aromas of the dumplings. A light Asian-style wine or a fruity cocktail can also work especially well alongside this dish. If you prefer something with a little more backbone, a very dry sake is an excellent choice. Serve your drinks in a suitable glass to round off the whole experience.
Serving and presentation ideas
Presentation is key to perfecting the xiaolongbao experience from start to finish. Serve the dumplings in a traditional bamboo steamer and garnish with fresh coriander or spring onions. Offer a balanced dipping sauce — black vinegar with slivered ginger is the classic — to underline the flavours. A pale plate or a bento-box arrangement lends the dish an extra touch and is sure to impress your guests, much like a well-set table of Shaomai.
A bit of history
Xiaolongbao trace their origins to the city of Shanghai and date back to the 19th century. Originally conceived as food for workers, they swiftly evolved into a prized delicacy. Their preparation is strongly regional, so you will find different versions across various parts of China. In recent years the popularity of xiaolongbao has spread well beyond China’s borders, and they now appear on menus around the world as a beloved ambassador of Chinese cuisine.
More recipe ideas
Summary: Xiaolongbao
Xiaolongbao are not merely a treat but a genuine art form in the kitchen. The marriage of harmonious aromas, a tender wrapper and that surprising rush of broth makes them an essential dish for any food lover. Whether prepared in the traditional way or reinvented in creative variations, their making and presentation remain a special occasion in themselves. Let yourself be inspired to try this delicious dish in your own kitchen, and enjoy a journey through the flavours of China.
