If you have ever dreamt of biting into a delicate dumpling that bursts with savory soup and rich flavors, look no further than this Soup Dumplings (Xiao Long Bao) Recipe. These little parcels of joy combine tender meat, fragrant aromatics, and a luscious broth encased in a thin, silky wrapper. Making them at home is such a rewarding experience, and once you master this recipe, you’ll realize why these dumplings are beloved worldwide for their unique texture and comforting warmth.
Ingredients You’ll Need
Every ingredient in this Soup Dumplings (Xiao Long Bao) Recipe plays a vital role in achieving that perfect harmony between the dough, filling, and luscious soup inside. Simplicity is key here, but don’t underestimate how each component contributes to the final dish’s flavor, texture, and that signature juiciness.
- Ground Beef: Provides a rich, meaty base for the filling and a satisfying texture.
- Ginger: Adds a fresh, zesty kick that balances the beef’s richness.
- Green Onions: Bring a mild onion flavor and a splash of vibrant green color.
- Chicken Stock: Forms the savory, comforting soup that bursts inside each dumpling.
- Soy Sauce: Introduces umami depth and a touch of saltiness to the filling.
- Rice Vinegar: Adds subtle acidity that brightens the overall taste.
- Gelatin Sheets: Crucial for setting the soup into aspic so it can be wrapped inside the dumplings.
- Salt: Enhances all the flavors perfectly without overpowering.
- White Pepper: Offers gentle warmth and a delicate peppery note.
- All-purpose Flour: The foundation of the dough, creating that soft, thin wrapper.
- Water: Essential for hydrating the flour and forming pliable dough.
How to Make Soup Dumplings (Xiao Long Bao) Recipe
Step 1: Prepare the Aspic
Start by soaking the gelatin sheets in cold water until they soften, which usually takes a few minutes. Meanwhile, gently heat the chicken stock until warm and dissolve the softened gelatin into it, stirring well to combine. Pour this mixture into a shallow container and refrigerate until it firms up into a jelly-like aspic. When set, cut the aspic into small, pea-sized cubes—these little cubes will melt into the luscious soup inside each dumpling, giving that spectacular burst of flavor.
Step 2: Make the Dough
Next, combine the all-purpose flour with water and knead it until you achieve a smooth, elastic dough. Don’t rush this process—the more you develop the gluten, the better your wrappers will hold up during steaming. Once kneaded, cover the dough with a damp cloth and let it rest for about 30 minutes; this step is key to making rolling out the dough easier and creating tender dumpling skins.
Step 3: Prepare the Filling
In a mixing bowl, combine the ground beef with minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Mix gently but thoroughly, ensuring all the flavors meld together beautifully. The last touch is folding in the aspic cubes carefully; these chunks will melt down during cooking to create that signature juicy soup trapped inside the delicate dumplings.
Step 4: Shape the Dumplings
Roll your rested dough into long cylinders, then cut into even pieces. Roll each piece into a thin, round wrapper—thin enough to be delicate but thick enough to hold the filling and soup securely. Place a generous spoonful of filling in the center, then pinch and pleat the edges neatly to seal each dumpling completely. This step takes patience and practice, but the result is so worth the effort when you see beautifully shaped soup dumplings ready for steaming.
Step 5: Steam the Dumplings
Line a bamboo steamer with parchment paper cut with holes or cabbage leaves to prevent sticking. Arrange the dumplings with a little space between each to avoid them sticking together during cooking. Steam over boiling water for 8 to 10 minutes, or until the wrappers become translucent and slightly glossy. Once done, your soup dumplings will be steaming hot pockets of umami goodness, ready to impress every bite.
How to Serve Soup Dumplings (Xiao Long Bao) Recipe
Garnishes
To complement the rich flavors inside the dumplings, classic garnishes like thin slices of fresh ginger soaked in a splash of black vinegar create a perfect tangy contrast. A sprinkling of finely chopped green onions or a drizzle of chili oil adds a pop of color and heat that lifts each mouthful beautifully. These simple touches transform the experience and highlight the dumplings’ exquisite nature.
Side Dishes
Serving your Soup Dumplings (Xiao Long Bao) Recipe alongside a light cucumber salad or sautéed Chinese greens balances the meal, adding freshness and crunch to contrast the soft, juicy dumplings. You might also enjoy dipping sauces like a mix of soy sauce with a hint of sesame oil or a splash of chili paste for an extra flavor kick.
Creative Ways to Present
For a special touch, why not present your soup dumplings in an elegant bamboo steamer basket at the table, allowing the steam to keep them perfectly warm? You can also line the steamer with edible flowers or aromatic herbs to elevate the presentation. Pair this with small dipping bowls and chopsticks for a hands-on, authentic dining experience that feels festive and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Soup Dumplings (Xiao Long Bao) Recipe, store them in an airtight container in the refrigerator for up to two days. Be sure to place them on a plate or tray lined with parchment paper to prevent sticking, and avoid stacking dumplings on top of each other to maintain their delicate shape.
Freezing
These dumplings freeze beautifully, which is a lifesaver for meal prep. Place the freshly shaped but uncooked dumplings on a parchment-lined tray, making sure they don’t touch, and freeze until solid. Then transfer to a freezer-safe bag and store for up to a month. When you want to enjoy them, steam the dumplings directly from frozen for the best texture and flavor.
Reheating
To reheat leftover or frozen Soup Dumplings (Xiao Long Bao) Recipe, steaming is the ideal method. Reheat them over medium-high steam for about 6 to 8 minutes until heated through and juicy. Avoid microwaving, as this can dry out the dough and ruin that precious soup inside.
FAQs
What is the role of gelatin in Soup Dumplings?
Gelatin is crucial because it transforms the chicken stock into an aspic that can be wrapped inside the dumplings. When steamed, the aspic melts back into liquid soup, creating the iconic juicy burst within each dumpling.
Can I use pork instead of beef for the filling?
Absolutely! While this recipe uses ground beef for its rich flavor, ground pork is traditional in many Xiao Long Bao recipes and will give your dumplings a slightly sweeter and more tender filling.
How thin should I roll the dough wrappers?
The dough should be rolled thin enough to be tender and almost translucent but still sturdy enough to hold the filling without tearing—about 2 millimeters thick is a good target.
Is a bamboo steamer necessary?
A bamboo steamer enhances the flavor and texture by allowing gentle steam circulation. However, you can use any steamer or even a metal steaming basket with a lid—just be sure to line it properly to prevent sticking.
Can I make the filling without gelatin?
Gelatin is key to achieving the iconic soup inside the dumplings, so leaving it out means you won’t get that satisfying broth burst. However, you can serve these as pan-fried or boiled meat dumplings without the soup if you prefer a simpler approach.
Final Thoughts
There is something truly magical about mastering the Soup Dumplings (Xiao Long Bao) Recipe at home—it’s a rewarding process that culminates in a tasty and memorable dish. From the silky wrappers to the savory broth that gushes with every bite, this recipe invites you to slow down and enjoy cooking with intention. I can’t wait for you to try it and experience that joyful “wow” moment when you taste your very own handmade soup dumplings. Happy cooking!
Print
Soup Dumplings (Xiao Long Bao) Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Description
Soup Dumplings, also known as Xiao Long Bao, are delicate steamed dumplings filled with flavorful ground beef and savory aspic that melts into a delicious broth when cooked. This traditional Chinese recipe involves making a gelatin-infused filling, wrapping it in thin dough, and steaming to perfection, resulting in juicy dumplings bursting with rich soup inside.
Ingredients
Filling
- 250g Ground Beef
- 2 teaspoons Minced Ginger
- 2 tablespoons Minced Green Onions
- 1 cup Chicken Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 Gelatin Sheets
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper
Dough
- 250g All-purpose Flour
- 120ml Water
Instructions
- Prepare Aspic: Soak the gelatin sheets in cold water until softened. While the gelatin softens, heat the chicken stock gently until warm. Dissolve the softened gelatin sheets thoroughly into the warm stock, then transfer the mixture into a shallow dish. Refrigerate until it firms into a jelly-like aspic. Once set, cut the aspic into small cubes to be incorporated into the filling.
- Make Dough: In a mixing bowl, combine the all-purpose flour with water. Knead the mixture thoroughly until you achieve a smooth and elastic dough. Cover the dough and let it rest for 30 minutes to relax the gluten, which will make rolling easier and more flexible.
- Prepare Filling: In a large bowl, combine the ground beef, minced ginger, minced green onions, soy sauce, rice vinegar, salt, and white pepper. Mix well to combine all the flavors evenly. Gently fold in the cubed aspic, ensuring they are distributed throughout the meat mixture without melting.
- Shape Dumplings: Roll the rested dough into a long cylinder and cut into small pieces. Roll each piece into a thin, round wrapper approximately 3 inches in diameter. Place a spoonful of the filling in the center of each wrapper, then pleat the edges carefully and pinch to seal, forming a small pouch that is well-sealed to keep the soup inside when steamed.
- Steam Dumplings: Line a bamboo steamer with parchment paper to prevent sticking, then arrange the dumplings with some space between them. Steam the dumplings over boiling water for 8 to 10 minutes until the dough is tender and translucent and the filling is cooked through, allowing the aspic inside to melt into a delicious broth.
Notes
- Use a sharp knife for cutting the set aspic into cubes to ensure clean edges.
- Make sure to seal the dumplings tightly to prevent soup leakage during steaming.
- If you do not have gelatin sheets, powdered gelatin can be used but adjust the quantity accordingly.
- Resting the dough is crucial for easier rolling and shaped dumplings.
- Serving with black vinegar and shredded ginger complements the flavors traditionally.
