Pork Xiao Long Bao from Din Tai Fung features delicate dumplings filled with tender minced pork and savory broth, encased in thin, translucent dough, delivering a burst of rich, flavorful soup with every bite.
Equipments
- Mixing bowl
- Rolling pin
- Bench scraper
- Dumpling press or bamboo rolling pin (small)
- Steamer basket (bamboo steamer)
- Parchment paper or steamer liners
- Soup spoon
- Chopsticks
- Large pot or wok (for steaming)
- Fine mesh strainer (for gelatin/broth)
- Measuring cups and spoons
- Food processor (optional, for pork filling)
- Small plates/trays (for assembling dumplings)
- Pastry brush (optional, for water sealing)
Ingredients
- For the Dough:
- All-purpose flour
- Warm water
- Salt (optional)
- For the Filling:
- Ground pork (about 20-25% fat)
- Soy sauce
- Shaoxing wine (or dry sherry)
- Sugar
- White pepper
- Ginger (minced or juice)
- Scallions (finely chopped)
- Sesame oil
- Salt
- For the Aspic (Soup Gelatin):
- Pork skin
- Pork bones
- Chicken bones
- Ginger
- Scallions
- Shaoxing wine (or dry sherry)
- Salt
- Water
- For Serving (Optional):
- Black vinegar
- Fresh ginger (julienned)
Use ground pork with about 20-25% fat content to ensure the filling remains juicy and tender. Incorporate Shaoxing wine or dry sherry to enhance the savory depth of the meat mixture. Prepare the aspic carefully by simmering pork skin, pork bones, and chicken bones to create a rich gelatin that melts into a flavorful broth inside the dumplings. Fresh ginger and scallions add essential aromatic notes, so finely mince or juice them for optimal taste integration. Your Pork Xiao Long Bao copycat from Din Tai Fung will capture the signature burst of savory soup with a perfectly balanced filling.
Instructions
- Prepare aspic (soup gelatin):
- a. Simmer pork skin, pork bones, chicken bones, ginger, scallions, Shaoxing wine, salt, and water to make a rich broth.
- b. Strain broth, chill until set, then cut gelatin into small cubes.
- Make dumpling dough:
- a. Mix all-purpose flour and warm water (add salt if using) in mixing bowl.
- b. Knead until smooth; cover and rest.
- Prepare pork filling:
- a. Combine ground pork, minced ginger or ginger juice, chopped scallions, soy sauce, Shaoxing wine, sugar, white pepper, sesame oil, and salt.
- b. Mix until sticky and well blended.
- Mix aspic into pork filling until evenly distributed.
- Divide and roll dough into small balls.
- Roll each ball into thin, round wrappers using rolling pin or dumpling press.
- Place filling with aspic in center of each wrapper.
- Pleat and seal dumplings, ensuring no leaks.
- Line steamer basket with parchment or liners.
- Arrange dumplings on steamer with space between.
- Bring water to boil in pot/wok.
- Steam dumplings over boiling water (about 6–8 minutes).
- Serve immediately with black vinegar and julienned ginger.
Substitution
Pork Xiao Long Bao from Din Tai Fung copycat recipes capture the delicate balance of thin dough and rich broth-filled pork filling. You can substitute Shaoxing wine with dry sherry or mirin if unavailable, which helps maintain the aromatic complexity of the filling. Use ground pork with at least 20-25% fat content to ensure tender and juicy dumplings; leaner pork may result in a drier texture. If pork skin or bones are hard to source for the aspic, gelatin sheets or powdered gelatin mixed with rich pork or chicken broth can serve as a convenient alternative. Steaming with parchment paper or silicone liners prevents sticking without affecting the dumplings' delicate texture.
Tips
When rolling out the dough, make sure the wrappers are thin enough to be translucent but thick enough to hold the broth without breaking during steaming. Use cold aspic cubes mixed evenly into the pork filling to create the signature burst of soup inside the dumplings. When pleating and sealing, be gentle and ensure there are no gaps to prevent leaking of the savory broth. Steam the dumplings just long enough -- over-steaming can cause the wrappers to become too soft and tear easily, compromising your Xiao Long Bao experience.
Nutritions
Pork Xiao Long Bao from Din Tai Fung provides a rich source of protein primarily from ground pork with moderate fat content around 20-25%, which delivers both flavor and satiety. The dumplings contain essential vitamins and minerals like iron and B vitamins from pork, while the ginger and scallions add antioxidants and promote digestion. The aspic broth inside is collagen-rich, supporting skin and joint health. Enjoying your Xiao Long Bao with minimal added sauces can help maintain a balanced intake of sodium and calories.
Storage
Store leftover Pork Xiao Long Bao in an airtight container to maintain moisture and prevent drying out. Refrigerate within two hours of cooking and consume within 1-2 days for optimal freshness and food safety. Before reheating, steam the dumplings gently to preserve the delicate dough and flavorful broth inside.
Variation or Alternatives
To vary the pork Xiao Long Bao, try substituting ground chicken or turkey for pork to create a lighter filling while maintaining juiciness with the aspic. You can infuse the broth used for aspic with mushrooms or dried scallops to enrich the umami flavor. Experiment with adding finely diced shiitake mushrooms or water chestnuts to the filling for added texture. Ensure your dough is rolled thinly but sturdy enough to hold the soup; if dough is too thick, your soup burst experience will diminish.
Allergies
Pork Xiao Long Bao contains common allergens such as soy from soy sauce and gluten from all-purpose flour used in the dough. The filling includes pork and sesame oil, which can trigger allergies in sensitive individuals. If you have allergies to any of these ingredients, it's important to verify with the restaurant or avoid consuming this dish.
Why this recipe?
Pork Xiao Long Bao from Din Tai Fung is renowned for its delicate, handcrafted dough and rich, savory broth encased within each dumpling. The unique steaming technique preserves the juicy pork filling and the flavorful soup, creating a perfect balance of texture and taste. Your copycat version allows you to recreate this iconic dish at home, enjoying the authentic experience while customizing flavors to suit your palate. Exploring this recipe offers a rewarding culinary challenge that brings the celebrated Din Tai Fung quality into your kitchen.