How To Make Delicious Soup Dumplings (Xiao Long Bao) at Home

How To Make Soup Dumplings (Xiao Long Bao) at Home

If you love the experience of sipping piping hot broth from pillowy, delicate dumplings, it’s time to try making soup dumplings (Xiao Long Bao) in your kitchen. This beloved Chinese delicacy combines a flavorful pork filling and rich, savory soup captured in a tender homemade wrapper. Whether you’re looking to recreate a restaurant favorite or learn a new dim sum (点心) skill, this comprehensive guide will walk you step by step through all the elements needed for irresistible Xiao Long Bao.

What Are Soup Dumplings?

Soup dumplings, called Xiao Long Bao in Mandarin, are a type of Chinese steamed bun that originated in Shanghai. They are known for their paper-thin wheat flour wrapper, savory minced pork filling, and—most uniquely—a pocket of seasoned soup that bursts in your mouth when you bite into the dumpling. The secret to the soup is gelatin-rich broth that solidifies into cubes and melts as the dumplings steam, infusing each bite with rich flavor.

Ingredients for Perfect Soup Dumplings

Every element of the soup dumpling brings together traditional flavors and science for that signature burst of hot soup. Here’s a breakdown of what you’ll need:

• For the Soup Gelatin: Pork skin or bones, ginger, scallions, Shaoxing wine, salt, water (or high-quality stock), and plain gelatin powder (if not using skin or bones).
• For the Wrapper: All-purpose flour, warm water, salt.
• For the Filling: Ground fatty pork, soy sauce, Shaoxing wine, sesame oil, ginger, sugar, white pepper, salt, and chopped green onion.
• Dipping Sauce: Chinkiang (black) vinegar, fresh julienned ginger, optional soy sauce.

How to Make Soup Gelatin (Aspic)

The distinctive soupy interior of Xiao Long Bao comes from gelatin set in a rich pork (or chicken) broth. Here’s how to make it:

• Combine pork skin or bones with aromatics (ginger, scallion) and Shaoxing wine in a large pot. Cover with water and bring to a boil, then simmer for 1-1.5 hours until deeply flavorful and slightly thickened.
• Strain the stock, season with salt, and refrigerate until completely set (around 2 hours).
• If using gelatin powder, bloom the powder in cold water, then dissolve it in a hot, seasoned chicken or pork broth as a shortcut. Refrigerate until solid.
• Once set, cut the broth into 1-cm cubes. This gelatin will melt and create the soup inside each dumpling as it steams.

How to Make Dumpling Dough

Soup dumpling wrappers are unique—they need to be thin enough for the soup to shine but sturdy enough to contain the filling. Premade wrappers are not recommended for Xiao Long Bao, as classic dough is both tender and strong. Here’s how to make it:

• In a large bowl, mix all-purpose flour and a pinch of salt.
• Slowly pour in warm water while stirring to form a shaggy dough.
• Knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic.
• Cover the dough with a damp towel and rest for at least 30 minutes. This relaxation phase is key to rolling wrappers thinly without tearing.

How to Prepare Pork Filling

The heart of a signature Xiao Long Bao is its filling: savory, juicy, and aromatic. The addition of a small amount of gelatin cubes ensures each dumpling has pockets of soup on steaming.

• In a mixing bowl, combine ground fatty pork (the higher the fat, the juicier the filling), soy sauce, shaoxing wine, sesame oil, sugar, white pepper, salt, chopped green onion, and grated fresh ginger.
• Stir the mixture until it’s cohesive and sticky—this helps keep the filling juicy and avoid gaps.
• Fold in the gelatin soup cubes and gently mix to distribute evenly.
• Cover and refrigerate until ready to assemble dumplings.

Step-by-Step Assembly Guide

Building soup dumplings takes some practice but with patience, your effort will be rewarded. Follow these key steps:

1. Divide the rested dough into small portions and roll each piece into a ball (about 8–9 grams each). Keep unused dough covered to prevent drying.
2. Roll each ball into a thin circle (about 3.5 inches diameter)—center should be slightly thicker than the edges (to prevent leaks when pleated).
3. Add the filling: Place a spoonful of the pork mixture with a few cubes of gelatin in the center of each wrapper.
4. Pleat and seal: Pinch the edges together with delicate pleats, twisting and sealing completely to enclose the filling and soup.
5. Transfer finished dumplings to a parchment square or floured surface, cover loosely to prevent drying.

How to Steam Soup Dumplings

Proper steaming is essential for a juicy, tender dumpling:

• Line each tier of your bamboo steamer with parchment squares or cabbage leaves to prevent sticking.
• Arrange dumplings an inch apart to ensure even cooking.
• Bring a pot of water to a rolling boil. Set steamer over the water, cover tightly, and steam for 8–10 minutes.
• Avoid uncovering the dumplings during steaming—this can cause wrappers to collapse.

How to Eat Soup Dumplings

Enjoying soup dumplings is as essential to the experience as cooking them. Here’s how:

• Mix Chinkiang vinegar with julienned fresh ginger for a classic dipping sauce.
• Carefully lift each dumpling with chopsticks to avoid breaking the skin.
• Nibble a small hole in the wrapper, slurp out the hot broth, then dip the dumpling in sauce and savor the pork filling and wrapper together.

Tips for the Best Xiao Long Bao

• Don’t overfill: Too much filling can burst the wrapper as it steams.
• Use high-fat pork: Fatty pork yields juicier, silkier filling.
• Roll dough evenly: Focus on thin, uniform wrappers with slightly thicker centers.
• Keep ingredients cold: Chilled filling and dough are easier to work with and prevent leaking during assembly.
• Steam right before serving: Soup dumplings are best enjoyed fresh and hot.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought wrappers?

A: For authentic results, homemade wrappers are best. Store-bought dumpling wrappers are too thick and lack flexibility—they’re likely to burst during steaming, resulting in soup loss.

Q: Can I substitute the pork with another protein?

A: Yes, ground chicken can be substituted for pork. Beef or a plant-based ground protein may also be used, though flavor and texture will vary.

Q: How do I reheat leftover soup dumplings?

A: The best method is to steam again for 3–5 minutes until hot. Avoid microwaving, as it can cause wrappers to become tough and soup to leak.

Q: Are soup dumplings gluten-free?

A: Traditional wrappers use wheat flour, so they’re not gluten-free. However, gluten-free dumpling flour blends can be experimented with, though texture will differ.

Q: Can I freeze soup dumplings for later?

A: Yes! Freeze on a tray in a single layer until solid, then store in an airtight container. Steam directly from frozen (add 2–3 minutes to cook time).

Nutritional Information (Per 2 Dumplings)

Serving Suggestions

• Serve as an appetizer during a multi-course Chinese meal or as a feature part of a homemade dim sum spread.
• Pair with steamed Chinese greens (such as bok choy) or lightly stir-fried vegetables.
• Offer a selection of dipping sauces alongside the classic vinegar and ginger: chili oil, soy sauce, or black garlic sauce.

Soup Dumpling Recipe Summary

• Total Time: 3 hours (including gelatin setting and dough resting)
• Yield: About 18–24 dumplings

Ingredients List

For the Soup Gelatin

• 300g pork skin (or 1 packet unflavored gelatin + 1.5 cups strong chicken or pork broth)
• 3 cups water
• 2 slices ginger
• 2 scallions
• 1 tbsp Shaoxing wine
• 1/2 tsp salt

For the Dough

• 300g all-purpose flour
• 150ml warm water
• Pinch of salt

For the Filling

• 300g ground fatty pork
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp finely minced ginger
• 2 scallions, finely chopped
• 1/2 tsp white pepper
• 1/2 tsp salt

Dipping Sauce

• Chinese black vinegar (Chinkiang vinegar)
• Fresh ginger, julienned

Step-by-Step Instructions

1. Make Soup Gelatin: See “How to Make Soup Gelatin” above.
2. Prepare Dough: Mix flour, salt, and water. Knead and rest.
3. Prepare Filling: Combine all ingredients (except gelatin cubes) and mix well. Add gelatin cubes and refrigerate until ready to use.
4. Roll Wrappers: Divide and roll dough into thin circles. Center should be thicker than edges.
5. Fill Dumplings: Place filling and soup cubes in the center. Pleat and seal.
6. Steam: Place in a lined steamer. Steam over boiling water for 8–10 minutes until cooked through.
7. Serve: Enjoy immediately with black vinegar and ginger dipping sauce.

Pro Tips

• Work quickly when assembling so wrappers don’t dry out.
• Always use a bamboo steamer if possible for the most even steaming and flavor.
• Carefully test one dumpling for seasoning before steaming the full batch.

Author

Anjali Sayee

 

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

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