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
Scale
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.
