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
Scale
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.
