Homemade Chinese Xiaolongbao: How to Make Juicy Steamed Buns Easily

Homemade Chinese Xiaolongbao: How to Make Juicy Steamed Buns Easily Chinese xiaolongbao, known as “juicy steamed buns,” are a iconic dim sum favorite loved globally for their tender, thin skin and savory, broth-filled center. While they may seem tricky, making them at home is achievable with simple ingredients and clear steps.

 

Start with the dough: In a bowl, mix 250g all-purpose flour, 120ml warm water, and a pinch of salt. Knead until the dough is smooth and elastic (about 5 minutes), then cover and let it rest for 30 minutes—this relaxes the gluten for softer skin.

 

Next, the filling (the key to juiciness!): Chop 200g pork belly into fine mince. Add 1 tbsp light soy sauce, 1 tsp sesame oil, ½ tsp sugar, a dash of white pepper, and 2 tbsp chilled pork broth. Mix thoroughly, then refrigerate for 15 minutes. The cold broth turns into a rich jelly when steamed, creating that signature “juice.”

 

Shaping is fun but gentle: Divide the dough into 12 small balls. Roll each into an 8cm-wide circle (thinner at the edges, thicker in the center). Place 1 tbsp filling in the middle, then pleat the edges—aim for 10-12 pleats to seal tightly (no broth leaks allowed!).

 

Finally, steam: Line a bamboo steamer with parchment paper. Arrange the buns with space between them (they expand!), then steam over boiling water for 8-10 minutes. Serve hot with black vinegar and shredded ginger to cut through the richness.

 

Homemade xiaolongbao taste even better than restaurant versions—fresh, juicy, and full of authentic flavor!