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These no-wrap soup dumpling cups are cozy, juicy, and full of that classic xiaolongbao flavor. They use a simple cup-steaming method to make the filling tender and brothy without any pleating or gelatin. Perfect for weeknight dim sum, sharing with friends, or a fun appetizer at home, they’re ready fast and bring all the comfort with minimal prep.
You may have also seen this style going viral online under names like soup dumpling lasagna or steamed dumpling lasagna — this is that same idea, just in individual, easy-to-serve cups.
The easiest way to enjoy xiao long bao at home
I adore xiaolongbao, but I’ve always saved it for restaurant days because the homemade version feels like a full project. When I tested this no-fold style, it reminded me of why I fell in love with dumplings in the first place — cozy, juicy, and meant to be shared. Now it’s one of those dishes Nate and I make when we want something comforting but easy, and it’s such a fun one to serve when friends come over.
Main Ingredient Notes
- Ground pork: Pork is the classic choice for xiao long bao because the natural fat keeps the filling tender and juicy. If you want a lighter version, you can use half pork and half chicken, but make sure the chicken includes some dark meat. Ground chicken breast alone will make the filling too dry.
- Ginger, garlic, and scallions: These aromatics brighten the filling and help cut through the raw meat aroma. The aromatics brighten the mix so the filling tastes fresh and well-balanced.
- Chicken broth: The meat absorbs the broth as you mix, giving the filling a soft, juicy texture. It keeps the dumplings moist after steaming and prevents that dense, meatball-like bite that happens when fillings don’t have enough juice.
- Sake or Chinese rice cooking wine: A small splash lifts the aroma and helps remove the raw pork smell. It brings everything together so the filling tastes smooth and well-rounded.
- Wonton wrappers: These are the “no-wrap” shortcut for this recipe. They steam up soft and silky, and you don’t have to roll dough or pleat anything complicated. If you need a gluten-free option, you can also use gluten-free wonton wrappers from my blog.
- Light soy sauce and rice or black vinegar (for serving): The simplest, most classic way to serve soup dumplings. A little savory, a little tangy—it balances the rich, juicy filling perfectly.
- Tools – Small ceramic tea cups or ramekins help shape the dumplings as they steam, but the real benefit is how evenly they heat, making the process simple for home kitchens.
Cooking tips and insights
This is a shortcut, no-fold version of soup dumplings that gives you that cozy, soupy bite without the long list of traditional steps. It’s a home-cook-friendly take on what some people now call dumpling lasagna, just made in smaller cups so it’s easier and faster to cook.
Why these dumplings don’t leak or burst
Since everything steams inside a small cup, there’s no wrapper tension or sealing issues to worry about. The cup holds the filling in place, catches any juice, and keeps the surface from drying out. This makes the dumplings much more reliable for home cooks, especially if you’ve struggled with tearing or leaking wrappers in the past.
Getting that juicy “soup” without gelatin
Traditional soup dumplings rely on a gelatin broth that melts during steaming. In this version, the broth is mixed directly into the meat. As the filling cooks, the meat releases the liquid and stays soft and juicy. You still get that warm, brothy bite without making a separate gelatin block or simmering pork skin for hours.
Why we use wonton wrappers
Wonton wrappers are thinner than dumpling wrappers, which gives you that delicate, silky texture people love in xiaolongbao. They’re also much easier for beginners because you don’t need to roll or pleat anything. One wrapper goes on the bottom, and another lightly dipped in water goes on top so it softens fully during steaming. This layered setup is similar to how Chinese lasagna gets its name online, but here it’s scaled into individual portions that steam evenly.
Why the filling tastes light instead of heavy
I grew up eating Taiwanese soup dumplings that are rich and brothy but never greasy, and that’s the feeling I wanted here. The ginger, garlic, and scallions help soften the raw meat aroma, and the smaller portion size keeps each cup juicy without feeling heavy. You still get that cozy, comforting flavor, just in a lighter and easier-to-enjoy way.
Steaming without a bamboo steamer
Most home cooks don’t have a bamboo steamer, so these dumplings are made right in small heatproof cups. The cups warm quickly and steam evenly. A simple skillet with a lid is all you need, which makes this steamed dumpling lasagna–style method approachable for anyone.
What to serve with these soup dumplings
- Try a different sauce: If you want more than the classic soy–vinegar combo, add a little heat or umami with options like my Garlic Chili Sauce or Wonton Dipping Sauce. These give the dumplings a spicy or savory lift without changing the recipe.
- Add simple Asian sides: These cup-steamed dumplings pair well with a few light, veggie-forward dishes. Think Asian Cucumber Salad, Din Tai Fung Garlic Green Beans, or a small bowl of Din Tai Fung chicken fried rice. They help round out the meal without making it heavy.
FAQs
You can freeze the raw filling, but don’t freeze the assembled cups. Wonton wrappers need to be steamed fresh so they stay soft and silky. Freeze just the filling, then assemble and steam when you’re ready.
Yes. Gluten-free wonton wrappers work well here. Since they’re usually a little thicker, steam the cups 1–2 minutes longer until the tops turn soft and silky.
Absolutely. The steaming time stays the same because each cup holds the same amount of filling. If you’re using a much larger pan to fit more cups, add a little more water to prevent the pan from drying out.
Keep the dumpling inside the cup and scoop with a small spoon. The wrapper softens easily, so eating straight from the cup keeps everything intact and juicy.
Try these cozy Asian recipes next
- Daikon Dumplings — A lighter, low-carb dumpling option wrapped in tender daikon slices.
- Chicken Meatball Hot Pot — Warm, comforting, and perfect for pairing with small bites.
- Har Gow Dumplings — Classic crystal shrimp dumplings with that signature dim sum texture.
No wrap xiao long bao recipe (Chinese soup dumpling lasagna)
Ingredients
For the soup dumpling:
- 1 lb ground pork or half pork; half chicken
- 0.25 oz ginger grated (about a 1.5-inch small knob)
- 0.32 clove garlic grated from 2 medium
- 2-3 scallions dice to small rounds
- 6 tbsp chicken broth
- 3 tbsp sake or 2 tbsp Chinese rice cooking wine
- 2 tbsp oyster sauce
- ½ tsp coarse sea salt
- ¼ tsp sugar optional
- ¼ tsp ground white pepper
- 24 sheets wonton wrappers defrosted (or gluten-free version)
Serve:
- 1-2 scallion dice to small rounds
- 0.5 oz ginger peeled, julienne to thin strips (about a 2.5 inch fat knob)
- Drizzle Light soy sauce
- Drizzle Chinese black vinegar or rice vinegar
Equipment
- 12 small thin ceramic tea cups (mine are about 3.25–3.5 inches in diameter and roughly 2 inches tall)
Instructions
Prepare the soup dumpling mixture
- In a large mixing bowl, add everything from the ground pork to the white pepper. Stir in one direction for about 3 minutes until the mixture has no more lumps. It will feel very wet at first, but as you mix, it becomes springy and thicker.
Fill the cups
- Place 1 wonton wrapper at the bottom of each cup.
- Scoop about 3 tablespoons of the pork mixture into each cup and use the back of a spoon to level it. Don’t press it down, and don’t overfill.
- Aim for about 2–3 small bites per cup. Too much meat will make the bao feel heavy and throw off the meat-to-wrapper balance.
- To “seal” the bao, dip 1 wonton wrapper in water to moisten it and place it on top of the filling. Gently press so it adheres. Repeat with all cups.
Steam the xiao long bao
- In a 12-inch deep sauté pan with a flat bottom, add ½ cup water and place the cups inside. Cover and bring to a boil over medium heat, about 4–5 minutes. Drop the heat to low and steam for 12 minutes.
Check doneness
- Use a teaspoon to press gently into the meat. The juices should run clear. You can also break the center open to check for pink. If it’s not fully cooked, steam for 2 more minutes.
How to serve
- Carefully lift the cups out. Top each with scallions and a few ginger strips. Add a small splash of soy sauce and vinegar.
- Serve immediately while the wrappers are soft and the filling is warm. If served cold or at room temperature, the wrappers turn dry and lose their silky texture.
Notes
- Why add so much liquid to the filling? The chicken broth keeps the meat tender and juicy, so the dumplings don’t taste dense.
- Make-ahead: The pork mixture can be prepared 1 day ahead. Let it sit at room temperature to remove the chill before steaming.
- Steaming time: The exact time depends on the size and thickness of your ceramic cups.
- Use low heat: Keep the heat low while steaming. Medium or high heat can cause the water to bubble up and spill over.
- Batching tip: When filming, I steamed 12 cups by splitting them into two batches of 6 cups per pot.
- Smaller portions: You can cut the recipe in half or freeze extra filling. Defrost overnight before using.
- If using thicker ramekins: Add 2 extra minutes to the steaming time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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