If you haven’t had xiao long bao before, I’m genuinely jealous of you—because that first bite,
where the delicate dumpling bursts with rich, savory broth, is a life-changing experience. These
little parcels of happiness originated in Jiangnan, China. Still, Taiwan took them to another level,
with Din Tai Fung leading the charge in perfecting them in all their 18 pleated glory. In fact,
they’re one of my favorite foods in the world and I ALWAYS make it a day one stop whenever I
go back to Taiwan. It’s simply soooooo scrumptious even in a jet-lagged state. Making them at
home is a labor of love, but trust me, once you’ve mastered the art of pleating those delicate
folds and slurping down that first soupy bite, you’ll never look at dumplings the same way
again.wan card away.

Prep Time: 1 hour 30 minutes (including chilling time)

Cook Time: 10 minutes

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup warm water

For the Filling:

• 1 lb ground pork (aim for at least 20% fat for that juicy bite)
• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp minced ginger
• 2 tbsp minced green onions

For the Soup Gelatin (Aspic):

• 2 cups rich pork stock (the secret to great xiao long bao is an umami-packed broth)
• 1 tbsp unflavored gelatin (or the traditional route: boil and blend pork skin into a gel)

Preparation

1. Make the Soup Gelatin:
   • Heat the pork stock and dissolve the gelatin in it. Pour it into a shallow dish and
     refrigerate for at least 4 hours until firm.
   • Once set, chop it into tiny cubes—this is what creates that magical soup inside
     the dumpling.
2. Prepare the Dough:
   • Mix flour and warm water, knead until smooth, then cover and let it rest for at
     least 30 minutes.
3. Make the Filling:
   • Mix ground pork with all the seasonings. Stir in the gelatin cubes and mix well.
     Cover and chill for 1 hour.
4. Shape the Dumplings:
   • Roll out the dough into a long rope and cut into equal-sized pieces. Flatten each
     piece into a thin, round wrapper (about 3 inches in diameter).
   • Place a spoonful of filling in the center, then pleat and pinch the edges together
     to seal. (If you get to 18 folds, congrats—you’re a pro.)
5. Steam the Xiao Long Bao:
   • Line a bamboo steamer with parchment paper or cabbage leaves (no one likes a
     dumpling stuck to the steamer).
   • Steam over boiling water for 8-10 minutes.
6. Serve & Enjoy:
   • Carefully lift each dumpling with a spoon, so you don’t puncture the skin and lose
     the precious soup.
   • Dip into a mix of black vinegar, soy sauce, and julienned ginger.
   • Take a small bite, let the stem escape, then slurp up the broth before devouring
     the rest.