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A delicious slice of Din Tai Fung's iconic rice cake, featuring layers of soft, fluffy rice dough and a sweet, surprising filling. The cake is perfectly portioned, showcasing its delicate texture and tempting viewers with a taste of this Taiwanese treat

Din Tai Fung’s Xiao Long Bao: A Culinary Adventure

Din Tai Fung’s Xiao Long Bao: A Culinary Adventure

Transport yourself to the bustling streets of Taiwan and embark on a culinary journey with Din Tai Fung’s iconic Xiao Long Bao. In this article, we’ll guide you through the intricate process of crafting these legendary soup dumplings, ensuring an authentic taste of Taiwan in every bite. It’s time to don your chef’s hat and explore the magic behind Din Tai Fung’s Xiao Long Bao!

Table of Contents (Outline)

Din Tai Fung’s Legacy– History
– Global Presence
The Xiao Long Bao Story– Origin
– Cultural Significance
Ingredient Spotlight– Meat
– Dough
The Perfect Soup– Broth Mastery
Step-by-Step Guide– Meat Filling Prep
– Dough Prep and Rolling
– Assembly and Pleating– Freezing and Storage
– Cooking and Serving– Tips and Tricks

Din Tai Fung’s Xiao Long Bao: A Culinary Adventure


Din Tai Fung is synonymous with exquisite Taiwanese cuisine, and at the heart of their menu lies the legendary Xiao Long Bao, or soup dumplings. These delicate parcels encapsulate a burst of savory broth and tender meat, encased in a thin, supple dough wrapper. Each bite promises an explosion of flavors and textures, making it a beloved dish worldwide. In this step-by-step guide, we’ll unravel the secrets to crafting these iconic dumplings, ensuring an authentic taste of Taiwan in every mouthful.

Din Tai Fung’s Legacy


Din Tai Fung’s story began in the vibrant city of Taipei, Taiwan, where a humble cooking oil retailer named Bingyi Yang started making and selling steamed buns to support his family. Over time, these steamed buns gained immense popularity, leading to the establishment of the first Din Tai Fung restaurant in 1972. The name ‘Din Tai Fung’ pays homage to the original cooking oil retailer, with ‘Din’ representing ‘constant’, ‘Tai’ meaning ‘peace’, and ‘Fung’ signifying ‘abundance’.

Global Presence

Today, Din Tai Fung has evolved into a global phenomenon, with over 170 outlets spanning across Asia, Australia, Europe, and North America. Despite its international expansion, the heart and soul of Din Tai Fung remain firmly rooted in Taiwan, where the brand continues to uphold its legacy of culinary excellence.

The Xiao Long Bao Story


The origins of Xiao Long Bao can be traced back to the ancient Chinese culinary tradition of ‘baozi’, or stuffed steamed buns. Over centuries, this humble dish evolved into numerous variations, with each region putting its unique twist on the filling and cooking methods. Xiao Long Bao, as we know it today, is believed to have originated in the city of Nanjing, where it was initially called ‘Tangbao’, meaning ‘soup bun’.

Cultural Significance

In Taiwan, Xiao Long Bao holds a special place in the culinary culture. It is a dish that brings people together, whether it’s a family gathering, a celebration with friends, or a casual meal. The art of savoring Xiao Long Bao is an experience in itself, requiring a delicate balance of slurping the savory broth and biting into the tender meat and dough.

Ingredient Spotlight


The star of the show in Xiao Long Bao is undoubtedly the meat filling. Din Tai Fung’s recipe typically calls for a blend of ground pork and shrimp, seasoned to perfection with a delicate balance of spices and aromatics. The key to achieving that signature melt-in-your-mouth texture lies in the careful selection and preparation of the meat.


The dough wrapper plays a crucial role in the overall experience of Xiao Long Bao. It should be thin, supple, and strong enough to hold the savory broth and meat filling without tearing. The dough is typically made with a combination of flour, water, and a touch of oil, carefully kneaded and rested to achieve the perfect elasticity.

The Perfect Soup

Broth Mastery

The broth is the heart and soul of Xiao Long Bao, and creating the perfect soup is an art in itself. Din Tai Fung’s broth is a carefully guarded secret, but it typically involves a slow-simmered combination of pork bones, chicken, and a variety of spices and aromatics. The result is a rich, flavorful broth that transforms into a savory jelly when cooled, ready to be wrapped inside the delicate dumplings.

Step-by-Step Guide

Meat Filling Prep

Start by preparing the meat filling. Combine the ground pork and shrimp in a mixing bowl. Finely chop green onions and ginger, and mince garlic cloves. Add these aromatics to the meat mixture along with soy sauce, sesame oil, pepper, and a touch of sugar. Mix thoroughly until the filling is well combined and has a sticky texture. This ensures a juicy and flavorful bite in every dumpling.

Dough Prep and Rolling

For the dough, mix flour and water in a stand mixer with a dough hook attachment until a shaggy dough forms. Add a touch of oil and continue kneading until the dough is smooth and elastic. Let the dough rest for about 30 minutes, then divide it into small portions and roll them into logs. Cut each log into evenly sized pieces, and roll them into small balls.

Assembly and Pleating

Here’s where the magic happens. Take a dough ball and flatten it into a small disc, using a small rolling pin. Place a small portion of the meat filling in the center, along with a cube of the savory jelly broth. Carefully gather and pleat the edges of the dough, pinching them together at the top to create a sealed dumpling. The pleating technique takes practice, but it ensures a beautiful presentation and prevents the broth from leaking.

Freezing and Storage

If you’re making a large batch, this is a great time to freeze some for later. Place the uncooked dumplings on a tray lined with parchment paper, making sure they don’t touch. Freeze them until solid, then transfer to an airtight container or freezer bag. Frozen dumplings will keep for about 3 months.

Cooking and Serving

To cook, bring a pot of water to a rapid boil and place a steamer basket lined with parchment paper inside. Arrange the dumplings in a single layer, leaving some space between them. Cover and steam for about 5-7 minutes, until the wrappers are translucent and the meat is cooked through. Serve immediately with a dipping sauce of your choice—the classic combination is black vinegar with thin ginger matchsticks.

Tips and Tricks

  • Practice makes perfect when it comes to pleating. Don’t be discouraged if your first few dumplings don’t look perfect—keep trying, and you’ll soon master the art.
  • The key to a juicy dumpling is ensuring the broth is fully gelatinized. Test a small amount in the fridge before wrapping to ensure it sets properly.
  • When cooking, don’t overcrowd the steamer basket. Space allows the steam to circulate, ensuring even cooking.


Creating Din Tai Fung’s iconic Xiao Long Bao is a labor of love, requiring patience, precision, and a passion for culinary adventure. While it may seem daunting at first, the reward of biting into a perfectly crafted soup dumpling is well worth the effort. So, embrace the challenge, gather your ingredients, and get ready to transport your taste buds to the vibrant streets of Taiwan!


  1. What is the secret to Din Tai Fung’s broth? The exact recipe is a closely guarded secret, but it involves slow-simmering pork bones, chicken, and a blend of spices and aromatics to create a rich, flavorful broth that sets the dumplings apart.
  2. Can I use other types of meat for the filling? Absolutely! While the classic combination is pork and shrimp, you can experiment with other ground meats like chicken or beef. Just ensure the meat is finely ground and well-seasoned.
  3. How do I prevent the dumplings from sticking to the steamer? Line your steamer basket with parchment paper, and make sure there’s enough space between the dumplings to allow steam circulation. This prevents sticking and ensures even cooking.
  4. What is the best way to store leftover dumplings? Leftover cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply steam them again for a few minutes until heated through.
  5. Can I add vegetables to the filling? Absolutely! You can add finely chopped vegetables like cabbage, scallions, or mushrooms to the meat filling for extra flavor and texture. Just ensure the vegetables are well-drained and chopped finely so they cook through during steaming.

I hope you enjoyed this culinary journey and are now equipped to create your own delicious batch of Din Tai Fung-inspired Xiao Long Bao!


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