Comments on: How to make Xiao Long Bao (小笼包, Soup Dumplings)

By: Wei Guo

Wei Guo — Fri, 28 Feb 2025 06:36:39 +0000

In reply to Elizabeth Maude. Yes, you can skip the rice wine and replace white pepper with finely ground black pepper. Happy cooking!

By: Elizabeth Maude

Elizabeth Maude — Sat, 22 Feb 2025 12:13:07 +0000

In reply to Wei Guo. Hi do I really need the rice wine or no? Also for the ground white pepper I'm not sure if you can find some in the Philippines, so is it ok to use ground black pepper instead?

By: Wei Guo

Wei Guo — Mon, 20 Jan 2025 16:42:02 +0000

In reply to Kyle. Thank you Kyle for trying my recipe! It sounds like you’re doing great with pleating and rolling the dough. If they’re becoming stiff, it might be that the dough is still a little too thick. Also, they tend to get stiffer as they cool, so it’s best to enjoy them right after steaming. Hope that helps!”

By: Kyle

Kyle — Mon, 06 Jan 2025 01:26:23 +0000

Love the recipe! I’ve gotten pretty good at pleating them and rolling the dough super thin (hopefully thin enough?). Only issue I’m having now, is when they’re cooked, they become stiff. They hold their spread-out slightly pancake-like shape when picked up. Any ideas what might be going on?

By: Wei Guo

Wei Guo — Mon, 16 Dec 2024 16:40:28 +0000

In reply to Cheryl. Thanks for sharing your creative take on the recipe, Cheryl! It sounds like you made an incredible aspic, and your vinegar substitute is a great idea. Love seeing how you adapted it—super resourceful!

By: Cheryl

Cheryl — Wed, 04 Dec 2024 23:45:24 +0000

I used this as a base, but had turkey bones and a pint of homemade chicken stock. Roasted the frozen bones for 30 minutes then added them to the pot with a quart and a half of water and the chicken stock and simmered for 1.5 to two hours. Whewwww weeeee did I have aspic. And only about 250 mls by the end.
Going to reuse the bones.
Then I didn’t have black vinegar, sorry 😞. Did 50/50 malt and rice wine.
Just offering up some ideas for making these with what y’all might have on hand! Super worth it!

By: Wei Guo

Wei Guo — Sun, 24 Nov 2024 11:08:32 +0000

In reply to Cheryl M. What a heartwarming comment! Thank you for taking the time to write such a thoughtful message. It means the world to me to hear how my recipe has become such a cherished part of your lives over the years. Your kind words about the recipe being close to—or even better than-restaurant quality truly made my day! Very best wishes back from my kitchen to yours!

By: Cheryl M

Cheryl M — Sat, 23 Nov 2024 20:43:11 +0000

Hello, Wei! When I look back at all the comments on this recipe, I think I’m the very first person who posted a comment several years ago! We’ve made soup dumplings quite a few times since then (including last night!) and while I can’t say our dough techniques have improved much, your recipe is STILL absolutely stellar. We truly love it, still the closest thing to any Xiao Long Bao we’ve had in restaurants…. and often even better. We make a mess of the kitchen each time we make them, but it’s a fun kind of togetherness, and an exceptionally tasty dinner for us. Thank you again, from the bottom of our hearts, you made us very happy during the Covid years when we were afraid we’d never enjoy XLB again, and you continue to make us happy today. Very best wishes from our house to yours.

By: Wei Guo

Wei Guo — Thu, 05 Sep 2024 13:00:50 +0000

In reply to Aimee Allen Sissom. So happy to hear you find my recipe helpful, Aimee!

By: Aimee Allen Sissom

Aimee Allen Sissom — Sat, 24 Aug 2024 14:48:21 +0000

Wonderful clear explanation of each step, concise and easy to understand. Complete directions.