Steaming delicacies have a special way of drawing people in, and few dishes are as enchanting as Xiao Long Bao. For those not familiar with the name, Xiao Long Bao literally translates to “small basket buns” in English, a nod to the traditional bamboo baskets in which they are steamed. These little parcels of culinary artistry are much more than their modest size suggests, offering a combination of textures and flavours that can turn a simple meal into a memorable experience.
Originating from the Jiangnan region of China, particularly the city of Shanghai, Xiao Long Bao have become a worldwide favourite. At first glance, they may appear as nothing more than small, pleated dumplings, but a closer look reveals the magic within. Each dumpling is meticulously hand-folded, enclosing a delicate filling of seasoned pork—sometimes accompanied by crab or other seafood—and a rich, savoury broth. This soup inside the dumpling is the hallmark of an expertly crafted Xiao Long Bao, which bursts gently with flavour when bitten into, creating a warm, comforting experience.
The charm of Xiao Long Bao lies not just in taste, but in the ritual of eating them. Traditionally, they are served piping hot in their bamboo baskets. Diners are encouraged to carefully pick up a dumpling with chopsticks, place it on a spoon, and make a small incision to let the hot broth escape slightly before enjoying the full bite. This method allows you to savour the aromatic broth without burning your mouth—a gentle lesson in patience and appreciation of food.
While these dumplings are often enjoyed as a standalone delight, pairing them with complementary dishes can elevate the experience even further. A bowl of lightly seasoned hot and sour soup or a refreshing cucumber salad can balance the richness of the dumplings. Steamed or stir-fried bok choy provides a crisp, green counterpoint, while pickled vegetables introduce a tangy contrast that awakens the palate. For those who enjoy a hint of spice, a dipping sauce of black vinegar with finely shredded ginger accentuates the savoury sweetness of the meat and broth, creating a harmonious blend of flavours.
Xiao Long Bao are more than just food—they are a testament to the artistry of Chinese cuisine. Making them requires skill, precision, and patience, which is why enjoying them is so satisfying. Each bite tells a story: the soft, delicate dough, the fragrant filling, and the luscious broth all working in concert to create an unforgettable taste experience. Whether served as part of a dim sum feast or as a highlight in a casual meal, Xiao Long Bao have a way of bringing people together, inviting conversation, laughter, and, of course, second helpings.
Even for those new to Chinese cuisine, these dumplings are approachable and endlessly enjoyable. Their unique construction and rich history make them a dish worth trying, and once you experience the delicate balance of flavours, it’s easy to understand why Xiao Long Bao have captured hearts around the world. They offer not just nourishment, but also a glimpse into the culinary traditions of Shanghai and the broader Jiangnan region, where food is celebrated as an art form and a communal joy.
For a complete dining experience, consider serving Xiao Long Bao with:
- Lightly pickled cucumbers or radish
- Stir-fried greens like bok choy or gai lan
- Hot and sour or miso-style soups
- Chilled noodles with sesame dressing
- A simple black vinegar and ginger dipping sauce
Each accompaniment enhances the delicate flavours of the dumplings, making every bite a perfect balance of texture, aroma, and taste.
Xiao long bao
Ingredients
The dough:
- 250 g plain flour
- 125 ml warm water
The filling:
- 300 g pork minced with some fat for juiciness
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine dry sherry
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp ginger finely grated
- 2 medium spring onions finely chopped
- 100 ml chicken stock cooled and gelled
Serving:
- Black vinegar
- ginger Finely shredded
Instructions
Prepare the dough:
- Mix the flour with warm water and knead for 8–10 minutes until smooth.250 g plain flour, 125 ml warm water
- Cover and let it rest for 30 minutes.
Prepare the stock jelly:
- Heat the stock until hot, pour into a shallow dish, and refrigerate until set.100 ml chicken stock
- Once firm, cut into small cubes.
Make the filling:
- In a bowl, combine the minced pork with soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, ginger and spring onions.300 g pork, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1/4 tsp white pepper, 1 tbsp ginger, 2 medium spring onions
- Gently fold in the chilled stock jelly cubes. The gelatine will melt into the filling when steamed, creating the soup inside the dumplings.
Shape the dumplings:
- Roll the rested dough into a long log and cut into 30 small portions.
- Flatten each portion into a thin circle, slightly thicker at the edges.
- Place a small spoonful of filling in the centre of each wrapper.
- Pleat the edges carefully and pinch to seal at the top.
Steam the dumplings:
- Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
- Place dumplings in the steamer with a small gap between them.
- Steam over boiling water for 8–10 minutes until the dough is translucent and the filling is cooked.
Serve:
- Serve the Xiao long Bao immediately with black vinegar and shredded ginger.Black vinegar, ginger
- Carefully pick up each dumpling with chopsticks, place it on a spoon, and make a small bite to enjoy the hot soup inside.
12 comments
Sooooooo gooooood
Absolutely incredible.
The broth inside the dumplings is so rich and flavoursome.
I tried making Xiao Long Bao for the first time, and although pleating was tricky, the flavour more than made up for it.
It took me a while to get the pleating right, but once I did, the dumplings looked professional. The flavour is outstanding.
These dumplings are little bundles of joy. Soft, delicate dough, savoury filling, and that amazing soup inside.
These dumplings were a huge hit with my family. Everyone loved how delicate the dough was and how the soup just bursts out when you bite. Next time, I might double the filling!
The combination of textures—soft dough, juicy filling, and silky broth—is divine. Will be making these often.
The recipe is spot on.
Perfect for a weekend cooking project.
I’ve had Xiao Long Bao in restaurants, and making them at home with this recipe was surprisingly doable.
The ginger and soy sauce combination is subtle yet adds depth. I served them with black vinegar, and it was perfect.