If you’ve ever indulged in those delicate, juicy little pockets of heaven at your favorite dim sum spot, you know the magic of Soup Dumplings. The Soup Dumplings (Xiao Long Bao) Recipe brings that unforgettable experience right to your kitchen in an approachable way. These plump dumplings filled with savory beef and a rich, savory broth gelled into aspic are steamed to juicy perfection, delivering a burst of warm soup with every bite. It’s a true culinary adventure filled with textures and flavors that will have you savoring every morsel patiently and joyfully.
Ingredients You’ll Need
The beauty of this Soup Dumplings (Xiao Long Bao) Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a vital role, from the tender ground beef and fragrant ginger to the gelatin that transforms the broth into a luscious filling, and the dough that wraps it all together in a delicate embrace.
- Ground Beef: 250g of carefully chosen beef provides a meaty, juicy core with wonderful umami depth.
- Ginger: 2 teaspoons minced ginger add a warming, aromatic zing that lifts the filling perfectly.
- Green Onions: 2 tablespoons minced green onions give fresh, subtle sharpness and color contrast.
- Chicken Stock: 1 cup helps create the savory broth that turns into gelatin, which is key for the soupy delight.
- Soy Sauce: 1 tablespoon adds salty and slightly sweet complexity to the filling.
- Rice Vinegar: 1 tablespoon lends a gentle tang that balances the richness beautifully.
- Gelatin Sheets: 2 sheets enable the broth to set into aspic, crucial for the signature soup inside.
- Salt: 1/4 teaspoon to season and enhance all flavors.
- White Pepper: 1/4 teaspoon gives a subtle heat without overpowering the delicate taste.
- All-purpose Flour: 250g forms the pliable, smooth dough that folds around the filling.
- Water: 120ml lets you bring the dough together perfectly without making it too sticky or dry.
How to Make Soup Dumplings (Xiao Long Bao) Recipe
Step 1: Prepare the Aspic Filling
Start by soaking the gelatin sheets in cold water until they soften, which usually takes about 5 minutes. Meanwhile, gently heat the chicken stock until it’s warm but not boiling, then dissolve the softened gelatin into it completely. Pour the mixture into a shallow dish and refrigerate until it sets firmly—it’s this magical aspic that melts into soup inside your dumplings later. Once solid, cut the aspic into small cubes to fold into the filling mixture.
Step 2: Make the Dumpling Dough
In a large bowl, combine the all-purpose flour with water and mix until it forms a shaggy dough. Knead it on a lightly floured surface until smooth and elastic—that takes about 8 to 10 minutes and is a good workout! After kneading, cover the dough with a damp cloth and let it rest for 30 minutes; this rest allows the gluten to relax, making your wrappers tender yet strong enough for steaming.
Step 3: Mix the Filling
In another bowl, blend the ground beef with minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Incorporate the cooling aspic cubes gently, so you keep them intact but evenly distributed. This mixture is the heart of your Soup Dumplings (Xiao Long Bao) Recipe, packed with flavor and the promise of that iconic soup surprise inside.
Step 4: Assemble the Dumplings
Roll the rested dough out on a floured surface and cut it into small, round wrappers about 3 inches in diameter. Place a heaping teaspoon of filling in the center of each wrapper. Now comes the fun part—carefully pleat and pinch the edges to seal the dumplings securely. This might take a bit of practice, but the soft folds not only look beautiful but trap the soup inside, creating that signature ‘burst’ effect when you bite in.
Step 5: Steam the Dumplings
Line a bamboo steamer with parchment paper (poke a few small holes for steam circulation) to prevent sticking. Arrange the dumplings gently with some space between each one. Steam over boiling water for 8 to 10 minutes until the dough is tender and translucent and the broth inside has fully melted. Serve them piping hot for the ultimate soup-dumpling experience.
How to Serve Soup Dumplings (Xiao Long Bao) Recipe
Garnishes
A classic pairing is a small plate of black vinegar with finely shredded ginger on top. The vinegar cuts through the richness and the ginger adds a bright, spicy note that elevates each bite. You can also sprinkle some freshly chopped green onions or toasted sesame seeds for an extra touch of color and texture.
Side Dishes
To round out your meal, fresh cucumber salad or stir-fried greens like bok choy offer crisp, refreshing balance. A bowl of hot miso soup or a simple egg drop soup can complement the savory depth of the dumplings without overwhelming the palate.
Creative Ways to Present
For a striking presentation, serve your Soup Dumplings (Xiao Long Bao) Recipe on a rustic wooden platter with dipping sauces artfully arranged around. Garnish with edible flowers or fresh herbs like cilantro to bring a splash of color. You can also create mini dipping bowls of different sauces for a tasting adventure, from fiery chili oil to garlicky soy blends.
Make Ahead and Storage
Storing Leftovers
If you have leftover dumplings, store them in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to prevent sticking and preserve their delicate texture.
Freezing
Soup Dumplings freeze beautifully. Arrange them on a baking sheet lined with parchment without touching, freeze until firm, then transfer to a freezer bag. They can be kept frozen for up to one month without losing quality, ready for a quick meal when you need it.
Reheating
To reheat, steam frozen or refrigerated dumplings for 8 to 10 minutes until thoroughly warm. Avoid microwaving to keep the wrapper’s texture intact and prevent the soup filling from drying out.
FAQs
What makes Xiao Long Bao different from other dumplings?
Xiao Long Bao are unique because they contain a savory soup inside the thin dough wrapper, created by setting broth into gelatin. When steamed, the gelatin melts back into soup, creating a juicy, flavorful burst with each bite that sets them apart from dry dumplings.
Can I use pork instead of beef in this Soup Dumplings (Xiao Long Bao) Recipe?
Absolutely! Pork is traditional for Xiao Long Bao and works beautifully here, offering a slightly sweeter and richer flavor. You can substitute the ground beef with ground pork while keeping the rest of the recipe the same.
Is it difficult to make the dough for Soup Dumplings?
Not at all! The dough is just flour and water, and the key is kneading it well and letting it rest. This resting period makes the dough elastic and easier to roll thin without tearing—a crucial step for wrapping your juicy filling.
How do I eat Soup Dumplings without spilling the soup?
Carefully pick one up with chopsticks, place it on a soup spoon, and take a small nibble to release steam gently. Sip the broth inside before eating the rest. This method lets you savor the soup without accidentally burning yourself or losing the liquid.
Can I make the aspic ahead of time?
Yes! The aspic can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld and saves you time when assembling your dumplings, making your cooking experience more relaxed.
Final Thoughts
Making Soup Dumplings (Xiao Long Bao) Recipe at home is truly rewarding and a great way to bring a beloved classic to your dinner table. With a bit of patience and love, you’ll impress yourself and your guests with dumplings bursting with warm, flavorful soup. So, roll up your sleeves and dive into this fun culinary journey—you won’t regret it!
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Soup Dumplings (Xiao Long Bao) Recipe
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 20 dumplings
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Description
Soup Dumplings, or Xiao Long Bao, are delicate Chinese dumplings filled with savory ground beef and a rich, flavorful aspic that melts into a delicious soup when steamed. These dumplings feature a tender thin dough wrapper, a juicy meat filling enhanced with ginger and green onions, and the unique soup element created by gelatin-infused chicken stock. Perfect as an appetizer or a main dish, these steamed dumplings showcase a traditional technique that blends texture and flavor beautifully.
Ingredients
Meat Filling
- 250g Ground Beef
- 2 teaspoons ginger, minced
- 2 tablespoons green onions, minced
- 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. Heat the chicken stock gently and dissolve the softened gelatin completely in it. Pour the mixture into a container and refrigerate until it sets firm, then cut into small cubes.
- Make Dough: In a bowl, mix the all-purpose flour and water, kneading thoroughly until a smooth, elastic dough forms. Cover and let the dough rest for 30 minutes to hydrate and relax the gluten.
- Mix Filling: In a large bowl, combine the ground beef, minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Gently fold in the chilled aspic cubes, taking care to keep them intact for the soup effect.
- Form Dumplings: Roll the rested dough into a long cylinder and cut into small equal pieces. Roll each piece into a thin, round wrapper. Place a spoonful of the meat and aspic filling into the center of each wrapper. Pleat the edges carefully and seal the dumpling tightly to encase the filling and prevent leaks.
- Steam Dumplings: Arrange the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 8 to 10 minutes until the wrappers become translucent and the filling is cooked through.
Notes
- Ensure the aspic is fully set before cutting into cubes to retain the soup inside the dumplings.
- Be gentle when mixing the aspic cubes into the meat filling to avoid melting them prematurely.
- Use a bamboo steamer for authentic flavor and proper steaming; alternatively, a metal steamer can be used.
- Serve immediately to enjoy the soup-filled center at its best.
- Adjust seasoning to taste, and add a splash of black vinegar and ginger for dipping.
