Dim Sum - Xiaolongbao | 点心 - 小龍包

Dim Sum – Xiaolongbao | 点心 – 小龍包

This Holiday season I wanted to do something different for my family gathering during New Years. Since our family gathered on the 3rd of January, I didn’t want to prepare another set of Japanese New Years food (‘Osechi’) as I knew everyone will be sort of tired eating…’Osechi’;  so I decided to go Chinese and prepared a few lines of ‘dim sums’ which turned out wonderful!

I will do this part food post as a  ‘dim sum’ series – starting with the king of ‘dim sums’ soup Dumpling (xiaolongbao).





小龍包|Soup Dumpling (xiaolongbao)



Tea Soaked Twice Cooked Chicken  | 紅茶鶏 

Since I’ve making this ‘tea soaked chicken’ in small parts and sections, I’ve managed to soak the whole chicken – felt like a Chinese restaurant kitchen.





Tea Soaked Chicken




チュンピン |Chun Bing (Thin Pancakes) for wrapping the chicken


小龍包|Soup Dumpling (xiaolongbao) 20個分

<Cooking Summary : Advance Preparation (Thick Chicken Soup) – Store Frozen – Cook 15 minutes>

(Nanxiang Mantou Dian Shanghai Store Recipe)

For the dough

  • 50g soft wheat flour
  • 150g bread flour
  • 130g boiling water
  • 1 teaspoon vegetable oil
  • Dusting flour
  • Place all the ingredients in one bowl adding boiling water. Combine with chopsticks and knead to one ball. Add the vegetable oil and continue to knead until the dough appears to feel smooth and soft like your earlobe. Let is rest for 20 minutes covered with a wet cloth to avoid surface drying.


For the filling

<Chicken Soup>

  • 2 sets of chicken bones
  • 3 Chicken Wings
  • 2 Tablespoons Sake
  • 10cm Leak
  • 10g Ginger
  • 10 Pepper
  • 1 liter Water
  • Wash the chicken and soak in water to cleanse the blood out. Drain the water and over high heat, boil the chicken until it is clear from the froth. Reduce the heat to low to medium and simmer for approximately a day until the water becomes about 1/3 of the volume.

<Dumpling Filling>

  • 170g Ground Pork (50% red pork / 50% ground pork)
  • 1/8 Chinese Cabbage (Cabbage as a replacement) – heat the cabbage in the microwave until tender and chop and squeeze the moisture.
  • Pepper
  • 5 Tablespoon Shaoxing Rice Wine
  • 3g Chopped Ginger
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Salt
  • 100cc Chicken Soup (Above)
  • 3/4 Teaspoon Gelatine (if desired)
  • 1 Tablespoon Sesame Oil
  • Blend all the ingredients well (with your hands) and add the soup last mixing little by little. To harden the filling, refrigerate before use. This will result in a more easy to handle filling when wrapping.


  1. The size and the wrapping of the xiaolongbao takes few practices before it start coming into shape (until your aesthetic satisfaction). Here are some youtube reference which often helps watching when you feel the wrapping process feels to come to a stalemate – non-satisfaction personal level.
  2. www.youtube.com/watch?v=V3FYCE5DHH4www.youtube.com/watch?v=cWHxKFoSLp0
  1. Equally divide the dough to about 7cm diameter round shape. Wrap the filling within the dough, pulling the outside skin keeping focal point and folding it to a flower shape.
  2. Lay the xiaolongbao in a stainless steel tray and place it in the freezer as you work along. Continue to work, continue to freeze until all xiaolongbao has been frozen to store it in a zip-lock freezer bag.
  3. Steaming : Do not defrost the xiaolongbao. Using a steamer lined with oven paper (or leaf of cabbage or lettuce) place the xiaolongbao on top and steam for 15 minutes under high heat.
  4. Serve with soy sauce and black vinegar sauce.

< クッキング工程 : 事前準備(白鶏湯) –冷凍保管 – 調理時間 15分>


  • 薄力粉・・・・・・・・50g
  • 強力粉・・・・・・・・150g
  • 熱湯・・・・・・・・・130g
  • サラダ油・・・・・・・小匙1
  • 打粉・・・・・・・・・片栗粉
  • サラダ油以外の材料をボールに入れ、ぬるま湯を加えながら箸で混ぜ合わせ、一つにまとまったら台の上で捏ねる。艶が出てきたらサラダ油を加えて更に滑らかになるまで捏ねる。ぬれ布巾をかぶせて20分寝かす。



  • 鶏がら・・・・・・・・2羽分
  • 鶏・・・・・・・・・・手羽中3本
  • 酒・・・・・・・・・・大さじ2
  • 長葱・・・・・・・・・10cm
  • 生姜・・・・・・・・・10g
  • 粒胡椒・・・・・・・・10粒
  • 水・・・・・・・・・・1ℓ
  • 下茹でした鶏ガラを洗って、材料を全て一緒にして沸騰するまで強火で、その後弱火にして分量の水が1/3になるまで煮込む。



  • 豚挽肉(赤50%/豚50%) ・・・170g
  • 白菜・・・・・・・ 1/8株 (白菜は電子レンジでしんなりするまで加熱して、水気をしぼる。)
  • 胡椒・・・・・・・ 少々
  • 紹興酒・・・・・・・・大匙5
  • 生姜みじん切り・・・・3g
  • 醤油 (薄口)・・・・・大匙1
  • 塩 ・・・・・・・・・小匙1/2
  • 鶏ガラスープ・・・・・100cc
  • ゼラチン・・・・・小匙3/4 (つかわなくてもいい)
  • 胡椒油 ・・・・・・・ 大匙1
  • 順番に混ぜていき、最後のスープを少しずつ混ぜながら混ぜ込み、ごま油でまとめて冷蔵庫で冷やし固めます。














参考 Youtube





チュンピン |Chun Bing (Thin Pancakes for Peking Duck)

For the dough

  • 100g soft wheat flour
  • 100g bread flour
  • 170g boiling water
  • Pinch of Salt
  • Vegetable oil


  1. Place all the ingredients in one bowl adding boiling water. Combine with chopsticks and knead to one ball. Knead until the dough appears to feel smooth and soft like your earlobe. Let is rest for 15 minutes covered with a wet cloth to avoid surface drying.
  2. Cut the dough in half and equally divide the dough to 9 pieces. Make 18 pieces of round small dough.
  3. Put 1 dough on top of another with vegetable oil between the 2 doughs. Using a parchment paper (on top to avoid sticking to the rolling pin), roll the dough into a 15cm round pancake.
  4. Place the pancake on a medium heated frying pan and burn both sides (without any oil). Once the pancake is done, the pancakes should separate to produce 2 pancakes.
  5. Keep it warm in a bread cloth or steam it for few minutes before serving.


【餅皮】直径15cm 18枚分

  • 薄力粉・・・・・・・・100g
  • 強力粉・・・・・・・・100g
  • 塩・・・・・・・・・ひとつまみ
  • 熱湯・・・・・・・・・170g(硬め)〜180g(もちもち)
  • サラダ油・・・・・・・適量


  1. 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。
  2. 生地を2つに切り、更に9等分します。丸く成形したら間にサラダ油を塗り、2つのお団子を合わせる様に重ねます。
  3. 丸く切ったオーブンペーパーを使い、15cm程度の円形に伸ばしていきます。
  4. 横でフライパンを熱し、両面を焼いていきます。(油はひきません)
  5. 焼き上がったら2枚にはがしていきます。布巾の間に包みながら作業をしていく良い。



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0 Responses to Dim Sum – Xiaolongbao | 点心 – 小龍包

  1. Indah Susanti January 9, 2016 at 9:21 pm #

    I love the soup dumplings! Would love to makevthem myself someday! Thank you for sharing the recipe..

    • Chef@Tokyo, Japan January 10, 2016 at 12:34 pm #

      It’s quite simple to make…once you get the hang of it. Enjoy!!! at home.

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