Soup Dumpling Recipe

A juicy steamed dumpling filled with soup and seasoned ground pork. Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. 

29 Rating -
Non Vegdiet
1hr total
1hr total
Soup Dumpling

ingredients serve

Ingredients for Soup Dumpling Recipe

  • As required Ingredients for jelly
  • 400 gram Pork skin
  • 1.80 Water ltr
  • As required Ginger slices a few
  • As required Spring onion abunch
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon White pepper powder
  • 1.50 teaspoon Salt
  • 2 teaspoon Sugar
  • As required Ingredients for filling
  • 3 tablespoon Sauce water + 0.125 cup white part of spring onion + 4 slices ginger
  • 200 gram Ground Pork
  • 1 teaspoon Dark soy
  • 1 teaspoon Sesame oil
  • 1 teaspoon White sugar
  • 1/4 cup Spring onion minced
  • 1/4 cup Carrot minced
  • 1/4 cup Cabbage minced
  • As required Ingredients for dumpling wrapper
  • 200 gram High protein flour
  • 1/2 teaspoon Salt
  • 100 milliliter Warm water
  • As required Ingredients for dipping sauce
  • 1 tablespoon Ginger julienned
  • 1 tablespoon White Vinegar
  • 1 teaspoon Soy sauce

Directions: Soup Dumpling Recipe

step 1

  • STEP 1.1 place 400 gms pork skin in boiling water for 5 minutes to blanch it and remove the smell. Wash it under running water.

step 2

  • STEP 2.2 place the outer side flat on the cutting board and slice off excess fat.

step 3

  • STEP 3.3 cut it into thin strips.

step 4

  • STEP 4.1 fill a pot of water with 1.8 ltr of water, place the strips of pork skin in it. Cover the pot and bring it to a boil. Then turn the heat to low. Allow it to stew for 1 hour.

step 5

  • STEP 5.2 after one hour the water will be cloudy and will have reduced. At this stage add a few slices of ginger,a small bunch spring onion, 1 tbsp chinese cooking wine, 1 tsp white pepper powder, 1 tsp salt and 2 tsp sugar.

step 6

  • STEP 6.3 cover and continue to stew on low heat for another hour. Turn off the heat.

step 7

  • STEP 7.4 strain the broth into a container. They will be about 400 ml broth.

step 8

  • STEP 8.5 cover the container and refrigerate for at least 6 hours.

step 9

  • STEP 9.6 after 6 hours the jelly will have set. Take it out and cut it into small pieces. Almost mince it. There should be no big chunks. Set it aside.

step 10

  • STEP 10.7 for the filling, make a sauce by lending 3 tbsp water with ⅛ cup white part of spring onion and 4 slices ginger. Strain through a sieve.

step 11

  • STEP 11.8 add this sauce to a bowl with 200 gm ground pork,1 tsp dark soy, 1 tsp sesame oil, 1 tsp white sugar and ½ tsp salt. Mix it well until the pork absorbs all the sauces.

step 12

  • STEP 12.9 then add ¼ cup minced spring onion, ¼ cup minced carrot and ¼ cup minced cabbage with the ground pork and combine well.

step 13

  • STEP 13.10 transfer the ground pork mixture to a larger mixing bowl and add the minced jelly. Mix well with a ladle or spatula. Set it aside.

step 14

  • STEP 14.11 to make the dumpling wrappers, in a mixing bowl add 200 gm high protein flour and ½ tsp salt. Mix together.

step 15

  • STEP 15.12 add 100 ml warm water in 3 parts and mix with chopsticks.

step 16

  • STEP 16.Knead by hand. The dough may appear dry. Do not add more water. Continue kneading till all the flour comes together into the dough.

step 17

  • STEP 17.13 transfer it to a flat surface and continue to knead until smooth.

step 18

  • STEP 18.14 cover the dough with a plastic film and let it rest for 30 minutes.

step 19

  • STEP 19.15 knead the dough for another 5 to 10 minutes to squeeze the air out.

step 20

  • STEP 20.16 cover it again and let it rest for another 30 minutes.

step 21

  • STEP 21.17 then cut the dough into two.

step 22

  • STEP 22.18 take one half and roll it into a long even log or rope.

step 23

  • STEP 23.19 cut it into 12 even pieces of about 12 gms each.

step 24

  • STEP 24.20 sprinkle flour over the dough pieces to prevent them from sticking to each other.

step 25

  • STEP 25.21 flatten each piece with the palm of the hand to form small discs.

step 26

  • STEP 26.22 dust the flat surface and roll out each disc.

step 27

  • STEP 27.23 hold the centre between the thumb and index finger of one hand and using the rolling pin on the other hand, roll out the edges, rotating the disc as it

step 28

  • STEP 28.S being rolled.

step 29

  • STEP 29.24 repeat this to get a small round wrapper of 8 to 10 cm diameter with a thick centre and thin edges.

step 30

  • STEP 30.25 to fill the dumplings, hold the wrapper in the palm of one hand and spoon filling onto the centre almost to fill the wrapper (a little more than 1 tbsp). Lift one edge and fold it over to form a pleat and pinch it, continue to make pleats and pinch them together. At the end pinch it together to close the dumpling.each dumpling should have 10 to 12 pleats in total.

step 31

  • STEP 31.26 line the steamer with parchment paper. Cut small holes in the paper to allow the steam to go through. Arrange the dumplings on the paper. Leave space between the dumplings.

step 32

  • STEP 32.27 bring the water to a boil and place the steamer on it. Let it steam, covered, for 5 minutes on high heat.

step 33

  • STEP 33.28 for the dipping sauce, in a small bowl add 1 tbsp julienned ginger, 1 tbsp white vinegar, 1 tsp soy sauce. Mix well.

step 34

  • STEP 34.29 take the soup dumplings out of the steamer and transfer to a bowl.

step 35

  • STEP 35.30 serve with dipping sauce.
calories per serving
53 g Fat97 g Protein22 g Carbs7 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp