Chicken Xiao Long Bao Recipe | Step-by-Step Din Tai Fung Style Juicy Dumplings at Home Tutorial

Описание: 🍜 Chicken Xiao Long Bao Recipe – Make Juicy Din Tai Fung Style Soup Dumplings at Home 🍜

Welcome to our channel! Today we are bringing the authentic Chicken Xiao Long Bao recipe straight to your kitchen. Learn how to make Xiao Long Bao chicken soup dumplings from scratch, just like the famous Din Tai Fung style. This recipe is perfect for home cooks who want restaurant-quality Chinese dumplings with juicy broth and tender wrappers.

✅ Downloadable Chicken Xiao Long Bao recipe guide included for easy kitchen use.
https://dintaifungmenu.com/wp-content...

With our detailed step-by-step guide, we show you how to:

Prepare the delicate dough

Make the savory chicken filling

Create the flavorful broth gelatin (aspic)

Pleat dumplings perfectly like a professional chef

Steam them to perfection

Whether you are a beginner or a foodie looking for advanced Chinese cooking tips, this tutorial will help you master chicken xiao long bao in no time.

⏱ Quick Overview

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Difficulty: Intermediate

Servings: 4 (24 dumplings approx.)

Cuisine: Taiwanese / Chinese

Estimated Cost: $9–11

🧂 Ingredients

Dough:

2 cups (250g) all-purpose flour

¾ cup (180ml) warm water

½ tsp salt

Filling:

300g ground chicken (thigh preferred)

1 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shaoxing wine (or dry sherry)

1 tsp grated ginger

1 clove garlic, minced

½ tsp sugar

½ tsp salt

¼ tsp white pepper

Broth Gelatin (Aspic):

1 ½ cups chicken stock

1 tbsp unflavored gelatin

1 tsp soy sauce

½ tsp sesame oil

Dipping Sauce:

2 tbsp Chinese black vinegar

1 tbsp soy sauce

Fresh ginger, shredded

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare Broth Gelatin:

Warm chicken stock (don’t boil) and stir in gelatin, soy sauce, sesame oil.

Pour into dish, refrigerate for 2 hours until firm. Cut into small cubes for the dumpling “soup.”

2️⃣ Make the Dough:

Mix flour and salt. Slowly add warm water, knead 8–10 minutes until smooth.

Cover and rest 30 minutes.

3️⃣ Prepare Chicken Filling:

Mix chicken with soy sauce, sesame oil, wine, ginger, garlic, sugar, salt, and pepper.

Gently fold in chilled broth gelatin cubes.

4️⃣ Shape Dumplings:

Divide dough into 10g pieces, roll into 3-inch thin circles.

Place filling in center, pleat edges (16–18 folds) to seal.

5️⃣ Steam to Perfection:

Line bamboo steamer with parchment or cabbage leaves.

Arrange dumplings evenly, steam 8–10 mins until wrappers turn translucent.

🍽️ Serving Suggestions

Serve immediately with ginger-vinegar dipping sauce.

Pair with jasmine tea or Din Tai Fung-style cucumber salad.

Optional garnish: fresh herbs for a professional touch.

🧠 Chef’s Tips / Restaurant Secrets

Use chicken thigh for juicier filling.

Keep filling chilled to prevent tearing.

Low-gluten flour produces silkier dumplings.

Steam over rolling water for even cooking.

Brush with sesame oil before steaming for aroma.

Storage & Reheating Tips:

Freeze uncooked dumplings individually, up to 1 month.

Steam frozen dumplings 12–13 mins directly.

Reheat leftovers 5–6 mins using a steamer, never microwave.

Keep cooked dumplings covered to avoid drying out.

💡 FAQ & Tricks for Perfect Xiao Long Bao:

Prevent wrapper tearing: keep dough elastic, don’t overfill.

Keep soup inside: use chilled broth gelatin cubes.

Perfect pleats: aim for 16–18 folds like Din Tai Fung.

Avoid sticking: line steamer with parchment or cabbage.

Maintain soft wrappers: always steam, avoid microwaving.

🔥 Why Make Chicken Xiao Long Bao at Home?

Save money (~$9–11 per batch)

Enjoy fresh, juicy soup dumplings anytime

Impress friends and family with restaurant-quality Chinese cuisine

Learn professional tips to plate like Din Tai Fung

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✅ Downloadable Chicken Xiao Long Bao recipe guide included for easy kitchen use.
https://dintaifungmenu.com/wp-content...

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