April 29, 2018

Steamed Pork ‘Xiao Long Bao’ Recipe


Originating from the Jiangnan region of China, this tiny little parcel of delight is part of the “must-eat” list in every Asian’s dim sum session.  With this recipe, you can now have the pleasure of handcrafting your own Xiao Long Bao, and the even greater pleasure of indulging in its soupy burst of flavours.

Servings: 40 pieces

Superior Pork Stock Jelly

300g    Stock

  • 300g Water
  • 100g Chicken
  • 100g Pork

300g     Pig Skin
20g       Chicken Powder
140g     Onion
140g     Old Ginger


  1. Firstly, add the pig skin into boiling water to soften it.
  2. After which, mix all the ingredients together with the soup and simmer for 3 hours.
  3. Refrigerate the premium soup stock overnight to form jelly like consistency.

Premium Xiao Long Bao Pork Filling

500g    Pork Belly
100g    Water
37 g     Light Soya Sauce
50 g     Dark Soya Sauce
70 g     Oil
10 g     Salt
18g      Chicken Powder
18g      Sugar
20g      Corn Starch Powder
40g      Sliced Spring Onion
50g      Diced Ginger

Suitable Amount           White Pepper Powder
Suitable Amount           Sesame Oil


  1. Mince the pork belly into minced meat.
  2. Add salt, corn starch powder and water into the mixing bowl and mix the ingredients thoroughly until it becomes viscous.
  3. Add light and dark soya sauce, white pepper powder, sugar and chicken powder; and mix them thoroughly.
  4. After which, combine with sesame oil and oil; and continue to mix them thoroughly.
  5. Refrigerate the filling for at least 30 minutes before use.
  6. Lastly, mix the superior pork stock jelly, sliced spring onion and diced ginger with the filling.

Xiao Long Bao Dough

500g                     Rice Flour
200g                     Water
80 g                      Dough Fat
1                            Egg Yolk
Half Teaspoon    Salt


  1. Form an opening in the center of the rice flour and add all the ingredients in. Knead the mixture till it is thin yet strong enough to hold its content.
  2. Leave the dough aside at room temperature for 15 minutes.
  3. The dough is then hand pressed and cut into similar pieces.
  4. Each piece is then rolled out into thin sheets with similar diameter.
  5. Premium quality pork with premium stock is used to fill the dumplings.
  6. Folding the dumpling is the hardest and most important step in making a Xiao Long Bao. Each dumpling has multiple folds and needs to be folded evenly and with consistency.
  7. The top is pinched together at the top to seal the dumpling.
  8. The Xiao Long Bao is then steamed for 5 minutes or until cooked through.


Credits to: Senior Dim Sum Chef, Chef Loh Kah Poh