Xiao Long Bao Recipe

In a large bowl, combine the flour and salt. Make a well in the center.

Gradually add warm water while mixing with chopsticks or a fork until a shaggy dough forms. Add vegetable oil and continue to mix until incorporated.

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add a light dusting of flour only if necessary.

Form the dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and rest for 30–45 minutes. Resting relaxes the gluten and makes rolling easier.

If you have gelatin-rich cold chicken stock (homemade preferred), ensure it is well chilled and slightly set — this creates the classic soup inside. If using regular liquid stock, chill until slightly thickened or combine with 1¼ tsp unflavored gelatin dissolved in 1 tbs warm stock to help set.

In a mixing bowl, place the ground chicken. Add grated ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and fine sea salt.

Begin to mix the filling in one direction using a spatula or wooden spoon to develop a slightly sticky, cohesive texture (about 1–2 minutes). Add the cold chicken stock/gellified stock gradually while continuing to mix until fully incorporated and the mixture appears glossy and tacky.

Stir in the finely chopped scallions and the neutral oil. Taste a small amount by steaming a teaspoon portion to check seasoning and adjust salt or soy if needed. Keep filling chilled until assembling.

If using fresh black truffle, thinly shave or finely chop. If using truffle paste, measure the paste. Fold the truffle gently into the chilled chicken filling — reserve a small pinch for finishing if desired. Aim for an even but not overpowering distribution (about 0.5 oz total for 12 bao).

If you prefer a stronger aroma, add up to 0.5 tsp truffle oil to the filling or brush a tiny amount onto the wrapper interior before adding filling. Use sparingly to avoid an oily taste.

Divide rested dough into 12 equal pieces (about 35–40 g each). Roll each piece into a smooth ball and keep them covered to prevent drying.

Working with one dough ball at a time, flatten with your palm and roll into a round wrapper about 3.5–4 inches (9–10 cm) in diameter. Keep the center slightly thicker than the edges. Aim for approximately 18–20 pleats when folding.

Place about 1.5 tbs of the chilled filling into the center of the wrapper. Do not overfill — the soup needs room to expand.

Pleat and pinch the wrapper closed over the filling, gathering the edges and twisting slightly to seal. The top should be tightly sealed to retain the inner soup. Place each finished xiao long bao seam-side down on a prepared cabbage leaf or parchment square.

Repeat for remaining wrappers and filling. Keep finished dumplings covered with a damp towel while assembling to avoid drying.

Prepare a bamboo or metal steamer and bring water in a wok or pot to a rolling simmer. Lightly brush the steamer basket with 1 tsp vegetable oil to prevent sticking, then line with cabbage leaves or parchment squares.

Arrange the xiao long bao in the steamer with at least 1 inch (2–3 cm) between them for expansion. Place the steamer over simmering water, cover tightly, and steam on high heat for 8–10 minutes for fresh wrappers (10–12 minutes if wrappers are slightly thicker).

Once steamed, remove the steamer from heat and let rest for 1 minute before opening the lid (tilt the lid away from you to avoid steam burns).

If reserved a tiny amount of fresh truffle, grate a few shavings over the hot dumplings. Optionally, lightly drizzle up to 0.5 tsp truffle oil over the batch for extra aroma (do not overdo).

Serve immediately with black vinegar mixed with a splash of light soy and julienned ginger on the side for dipping. To eat: lift a dumpling with chopsticks, bite a small hole to slurp the hot broth, then enjoy the rest with sauce.