Xiao Long Bao / Sanghai Soup Dumplings

Xiao Long Bao (Shanghai Soup Dumplings)

Author: Marvellina
Print Recipe


For the soup:

  • 3 1/2 lbs chicken wings see note
  • 1- inch knob ginger
  • 6 scallions white part only, save the green for the filling
  • Salt to taste

For the filling:

  • 1/3 lb of ground pork
  • 1/3 lb of shrimp peeled
  • 3 cloves garlic peeled
  • 1 Tbsp of soy sauce
  • 1 Tbsp of Chinese rice wine
  • 3 tsp sugar
  • Pinch of salt

For the wrap:

  • 2 cups of all-purpose flour and more for dusting
  • Start with 3/4 cup of hot boiling water
  • 1 tsp of salt

Other things you need:


Preparing the soup:

  • Put all the ingredients for soup in a large pot, except for salt. Pour in cold water, enough to cover. Bring to a boil and then lower the heat and let it simmer for the next 3 hours. Strain the soup and discard everything else. Season with salt to your taste. Refrigerate for at least 8 hours. The soup will turn into a jelly-like consistency. You can easily scrap off the yellowish fatty layer off the soup too

Preparing the filling:

  • Place all the ingredients for filling in a food processor and process into a paste. Place in a mixing bowl, cover and place in the refrigerator until the next day

Making the wrap:

  • Place the flour in a large mixing bowl. Gradually add in the hot water and stir with a spoon. The hot water will help the gluten develop faster thus making the dough stretchy. The dough won't come together yet. Use your clean hand to knead the dough until it forms a non-sticky dough. Add more hot water as needed. Cover with damp cloth or plastic wrap and let it rest for 30 minutes
  • Dust your work surface with some flour. Roll the dough into a log and separate into 4 equal parts and then divide each part into 10 equal parts, and you'll have 40 mini doughs. Work with one dough at a time and keep the rest cover to prevent them from drying out.  Flatten the dough with your palm and then roll the dough into about 4-inch circle, it should be thin, but not to the point of tearing apart. Place about 1/2 Tbsp of the jellied broth in the middle of the wrap, then followed by about 1 Tbsp of the filling. Create pleats around the edge of the wrap and then pinch them together and lightly twist to seal. Place them on a plate line with parchment paper and cover with damp towel and continue to work with the rest. Depends on how many you want to steam, prepare the steamer with hot boiling water. Place a piece of parchment paper on the steamer and gently place the soup dumplings on top of it and let them steam for 5 minutes on high heat. Freeze the rest if you are not going to cook them on the same day. It may take about 10 minutes to steam on high heat if you freeze them (do not thaw, go straight from freezer to steamer to cook)
  • Eat with a spoon so you won't miss the soup. Usually I bite a tiny bit and then slowly suck the soup out and then eat the whole dumpling :)


You can mix in other parts of chicken as well, but wings produced more gelatinous type soup. If you can find chicken feet, that's even better ;)