Din Tai Fung Xiao Long Bao Recipe: Soup Dumplings With Perfect Pleats

Step-by-Step Instructions for Xiao Long Bao

Achieving restaurant-quality soup dumplings requires precision in both the gelatinous broth and delicate pleating technique.

Step 1: Prepare the Aspic Broth Base

Begin by blooming the 0.5 oz pork skin gelatin in 2 cups chicken stock for 5 minutes. This step ensures the gelatin fully hydrates before heating. Place the mixture over medium-low heat, stirring constantly until the gelatin completely dissolves and the liquid becomes perfectly clear.

Remove from heat and stir in the 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 0.5 tsp white pepper, and 1 tbsp Shaoxing wine. The mixture should have a balanced umami flavor with subtle sweetness. Pour into a shallow container and refrigerate for 2 hours until fully set into a firm, jiggly aspic that holds its shape when cut.

Step 2: Create the Filling Mixture

In a food processor, combine the 0.75 lb ground pork, 4 whole green onions (white parts only), 1 tbsp fresh ginger, 3 cloves garlic cloves, and 0.5 cup napa cabbage. Pulse until the mixture becomes a fine, homogeneous paste with visible fat marbling throughout—this texture is crucial for juicy filling.

Transfer to a bowl and add 2 tbsp soy sauce. Mix vigorously in one direction until the proteins bind and the filling becomes slightly sticky. Cut the chilled aspic into ¼-inch cubes and gently fold into the pork mixture. The aspic should remain distinct—don’t overmix or it will melt prematurely.

Step 3: Form and Pleat the Dumpling Wrappers

For the dough, combine 2.5 cups all-purpose flour with 0.75 cup boiling water in a stand mixer fitted with a dough hook. Mix on medium speed for 8-10 minutes until the dough becomes smooth and elastic, with a slight sheen. Cover and rest for 30 minutes at room temperature.

Roll the dough into a 12-inch log and divide into 48 equal pieces (about 10g each). Roll each piece into a 3-inch circle, keeping the edges slightly thicker than the center. Place 1 tbsp filling in the center of each wrapper. Pleat the dumplings with 18-20 folds, pinching firmly at the top to create the signature crown shape while maintaining an even thickness throughout.

Step 4: Steam to Perfection

Line a bamboo steamer with parchment paper, ensuring the dumplings won’t stick. Arrange the pleated dumplings with 1 inch of space between each. Bring 2 inches of water to a rolling boil in a wok, then place the steamer over the water. Cover tightly and steam over high heat for exactly 8 minutes—the wrappers should become translucent with the filling visible through the dough.

The dumplings are done when the internal temperature reaches 165°F and the aspic has fully liquefied. You’ll see the wrappers puff slightly and the pleats stand upright. Remove immediately to prevent overcooking—the delicate skins can tear if left too long in the steamer.

Step 5: Serve with Proper Technique

Transfer the dumplings to a serving dish using a spatula to maintain their shape. The ideal presentation shows the pleated tops clearly with no sticking. Serve immediately with thin strips of ginger and black vinegar for dipping.

Instruct diners to use a spoon to carefully lift each dumpling, place it on the spoon, then nibble a small hole to release steam before consuming. The perfect xiao long bao will release a burst of hot, flavorful broth with the first bite, followed by the rich pork filling—all contained within a tender yet sturdy wrapper.

Regional Styles of din tai fung xiao long bao

Shanghai Original

The birthplace of xiao long bao demands thin, delicate wrappers that reveal the filling through translucent dough. Shanghai-style dumplings use a higher water-to-flour ratio (about 38% hydration) for that signature paper-thin texture. The filling leans slightly sweeter with rock sugar in the aspics, and the pleats are tighter—20-22 folds instead of Din Tai Fung’s 18. 🗺️

Taiwanese Adaptation

Din Tai Fung’s home country puts its own spin on the classic with slightly thicker wrappers that hold up better to takeout containers. The broth is often more concentrated, using double-strength chicken stock reduced by 30%. I’ve noticed Taiwanese versions sometimes include dried shrimp powder in the filling for extra umami depth.

Hong Kong Dim Sum

Cantonese influence makes these dumplings slightly smaller (about 8g each) with more intricate pleating patterns. The broth tends to be lighter, using a 50/50 chicken-pork stock blend, and the filling incorporates water chestnuts for crunch. Steaming time is reduced to 6 minutes to maintain the delicate wrapper’s integrity.

Japanese Gyoza Fusion

In Tokyo’s Chinatown, you’ll find hybrid versions with garlic chives mixed into the filling and a touch of mirin in the broth. The wrappers are often pre-colored with turmeric or beet juice for visual appeal. These dumplings are typically pan-fried after steaming for a crispy bottom, served with ponzu dipping sauce instead of black vinegar.

Singaporean Chili Crab

This bold variation incorporates chili crab sauce into the filling—about 1 tbsp per 0.5 lb pork—and uses crab meat alongside the traditional pork. The broth becomes spicy-sweet, balancing the heat with coconut milk in the aspics. The wrappers are dyed orange with annatto powder for dramatic presentation.

American Shortcuts

Stateside versions often use store-bought dumpling wrappers (I like Twin Marquis brand) and substitute agar-agar for pork gelatin. The filling might include hoisin sauce for familiarity, and steaming is sometimes replaced with pan-frying for crispier results. While not traditional, these adaptations make the recipe more accessible for home cooks without sacrificing too much authenticity.

Frequently Asked Questions