Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Lexington, Mesa, San Diego, West Covina, YonkersXiao long bao originated in the Chinese province of Jiangsu about 200 years ago, they are also known as soup dumplings in English-speaking countries as they are essentially small buns filled with meat and content hot soup. As the name implies, they are extremely juicy, savory and quite special. Why is this recipe fool-proof? 1. I found that the most challenging part of making xiao long bao is how to make the skin super thin, like almost translucent. An you can find out more easy solution is to use a pasta maker! 2. Traditionally, the soup inside xiao long bao is created by wrapping solid meat jelly usually made from pig skin, and the heat from steaming will melt the meat jelly into soup. However, this recipe is meant to be super easy and also tasty, so here I am using chicken broth. Add the chicken broth click to read (120-150ml) into the meat filling (150g), keep stirring until all the chicken broth is absorbed. Ingredients: Dough: - 115g all-purpose flour - 1g salt - 1 tbsp (15ml) oil - 2oz (60ml) water Filling: - 150g 70-80% lean ground pork - 1 tbsp Chinese cooking wine - 1 tbsp soy sauce - 1 tsp (5ml) sesame oil - 1g salt - 1g sugar - 1g black pepper - 3g ginger (finely chopped) - 1 scallion (finely chopped, optional) - 4-5oz (120-150ml) chicken broth Chapters: 0:00 Intro 0:28 How to make the dough 1:03 How to make the meat+soup filling 2:00 How to make the translucent soup dumpling wrappers 4:26 How to wrap the soup dumpling 5:24 How to steam the soup dumplings 5:34 Taste test 6:22 How to eat xiaolongbao #soupdumplings #xiaolongbao #灌汤小笼包