If you’re looking to truly impress friends and family with an iconic dim sum experience at home, let me introduce you to the magic of Soup Dumplings (Xiao Long Bao)! These delicate steamed buns feature thin, chewy dough wrapped around a juicy pork filling and a burst of savory broth in every bite. Trust me, the first time you pierce through the dumpling wrapper and taste the hot, silky soup, you’ll see why Soup Dumplings (Xiao Long Bao) have reached legendary status in Chinese cuisine.
Ingredients You’ll Need
Don’t be intimidated by the layering of flavors — each ingredient here plays a vital role, creating the signature juicy, flavorful bite Soup Dumplings (Xiao Long Bao) are known for. With just a handful of pantry staples and a little patience, you’ll be amazed at how all these simple components come together into something extraordinary!
- All-purpose flour: The foundation of a supple dumpling skin that’s strong enough to hold the soup, but soft enough to melt in your mouth.
- Warm water: Helps activate the gluten in the flour, resulting in a smooth, elastic dough that’s easy to work with.
- Ground pork: The perfect protein for a juicy, flavorful filling traditionally used in Soup Dumplings (Xiao Long Bao).
- Soy sauce: Adds essential savory depth to the pork filling, rounding out the overall flavor profile.
- Shaoxing wine: Brings a subtle aromatic lift that truly elevates the taste and lingers on the palate.
- Sesame oil: A touch of nutty fragrance that balances the richness of the pork.
- Sugar: Just a hint to enhance the umami-savory notes and balance saltiness.
- Salt: Essential for seasoning and drawing out the flavors of the pork and aromatics.
- White pepper: Offers gentle heat without overpowering the delicate soup.
- Grated ginger: Brightens the filling with its sharp, fresh zing.
- Green onion: Delivers a mild oniony bite and a touch of color.
- Pork skin or bones: The backbone of your aspic (the magical soup jelly!), adding body and pure flavor.
- Water (for aspic): Simmered with pork and aromatics, it transforms into a luscious broth that turns to gel when cooled.
- Ginger & green onion (for aspic): Infuse the broth with unmistakable Chinese warmth and aroma.
- Black vinegar & thinly sliced ginger (optional): Classic dipping partners that cut through richness with tang and spice.
How to Make Soup Dumplings (Xiao Long Bao)
Step 1: Prepare the Aspic (Soup Gelatin)
This is your secret ingredient! Simmer pork skin or bones with ginger, green onions, and Shaoxing wine in water until you have a rich, concentrated broth — this takes around 2 to 3 hours. Once strained, cool it in the fridge until it’s set firm enough to cube. These aspic cubes will melt into mouthwatering soup inside your dumplings.
Step 2: Make the Dough
Start by mixing warm water into your all-purpose flour until a rough dough forms. Turn it out on a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Be sure to let it rest for at least an hour — this gives the gluten time to relax, guaranteeing silky wrappers that won’t tear easily.
Step 3: Prepare the Filling
In a large mixing bowl, combine your ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, grated ginger, and green onion. Stir vigorously until the mixture becomes sticky and cohesive, which helps capture all those savory juices. Then gently fold in your diced aspic cubes and refrigerate everything until you’re ready to wrap — this keeps the soup gel cold and easy to handle.
Step 4: Shape the Wrappers
Divide the dough into small balls, about 1 inch each. Roll out each piece into a thin, 3-inch circle, aiming for even thickness (a wooden dowel or small rolling pin is a big help here). Thinner edges make pleating easier while leaving the center just a bit thicker helps support the filling and hot soup inside.
Step 5: Fill and Pleat the Dumplings
Place about 1 tablespoon of your pork and aspic mixture into each wrapper’s center. Using your fingers, gently pleat the edges and pinch to seal tightly at the top. It’s a little practice, a lot of fun, and very therapeutic — don’t worry if your pleats aren’t perfect! The most important part is sealing in all that wonderful broth.
Step 6: Steam the Dumplings
Line a bamboo steamer with parchment or cabbage leaves to prevent sticking. Arrange your Soup Dumplings (Xiao Long Bao) with some space between each, since they expand as they cook. Steam over a rolling boil for 8–10 minutes until the wrappers turn glossy and the kitchen is filled with the intoxicating aroma of fresh dumplings.
How to Serve Soup Dumplings (Xiao Long Bao)
Garnishes
The classic way to serve Soup Dumplings (Xiao Long Bao) is with a side of black vinegar and a little nest of freshly sliced ginger. The zingy, tangy notes from the vinegar accentuate the juicy pork filling, while the ginger lends extra brightness with every bite.
Side Dishes
For a well-rounded meal, pair your Soup Dumplings (Xiao Long Bao) with a crunchy cucumber salad, steamed Chinese greens with oyster sauce, or a bowl of comforting, simple congee. Each adds freshness and variety to your table, contrasting beautifully with the rich, savory dumplings.
Creative Ways to Present
If you want to really delight your guests, serve the steamer basket fresh to the table and lift the lid at the last moment for that dramatic waft of steam. For a twist, try individual bamboo baskets for each person or arrange Soup Dumplings (Xiao Long Bao) on elegant Chinese soup spoons for ease of eating and a pretty presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Soup Dumplings (Xiao Long Bao) can be stored in the refrigerator for a day or two. Place them in an airtight container with a bit of space between each to avoid sticking. To keep the wrappers from drying out, cover with a slightly damp paper towel before sealing the container.
Freezing
If you’d like to make Soup Dumplings (Xiao Long Bao) ahead of time, arrange them uncooked on a parchment-lined tray so they’re not touching, and freeze until solid. Then transfer the frozen dumplings to a zip-top bag or container. They can be cooked straight from frozen — just add a couple extra minutes to the steaming time and enjoy the convenience of anytime dumplings!
Reheating
To reheat, simply steam the chilled or frozen dumplings as you did originally until heated through. Avoid microwaving, as this can toughen the wrappers and cause the precious soup to leak out. Always use gentle steam to keep them soft and juicy.
FAQs
Can I make Soup Dumplings (Xiao Long Bao) without a bamboo steamer?
Yes! While a bamboo steamer offers the most authentic experience, you can use a metal steamer insert or even improvise with a plate set on a rack inside a lidded pot. Be sure to line whatever you use with parchment or cabbage leaves to keep the dumplings from sticking.
What if I can’t find Shaoxing wine?
If Shaoxing wine isn’t available, a dry sherry makes a good substitute, offering similar complexity and subtle sweetness to the filling and broth.
Why did my dumpling wrappers break during steaming?
This can happen if the dough wasn’t kneaded enough, was rolled too thin, or pleats weren’t fully sealed. Make sure to knead the dough until smooth, leave the wrapper’s center a bit thicker, and double-check your pleats for a tight seal before steaming.
Can I use chicken or vegetables instead of pork for the filling?
Absolutely! While traditional Soup Dumplings (Xiao Long Bao) use pork, ground chicken or even finely diced mushrooms mixed with a gelatin-based broth can work if you’re looking for a lighter or vegetarian-friendly option — just be sure to season well and include aspic for that signature burst of soup.
How do I eat Soup Dumplings (Xiao Long Bao) without burning myself?
The trick is to place a dumpling on a soup spoon, nibble a small hole in the wrapper, sip the hot soup carefully, then enjoy the rest with a dip in vinegar and ginger. Always take care — the filling can be piping hot!
Final Thoughts
There’s nothing quite like the joy of making and enjoying homemade Soup Dumplings (Xiao Long Bao)! Every step, from simmering the broth to pleating the wrappers, is a labor of love that pays off when you dig in and taste that piping hot, flavorful soup. Give this recipe a try — you’ll quickly see why Soup Dumplings (Xiao Long Bao) are such a celebrated comfort food, perfect for sharing with the people you care about most!
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Soup Dumplings (Xiao Long Bao) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 3 hours (for aspic and steaming)
- Total Time: 4 hours 30 minutes
- Yield: 30 dumplings
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Delight your taste buds with these homemade Soup Dumplings, also known as Xiao Long Bao. These dumplings are filled with a savory pork mixture and a flavorful aspic, creating a burst of delicious broth in every bite. Perfect for a cozy meal or a special gathering.
Ingredients
For the Dough:
2 ½ cups all-purpose flour, ¾ cup warm water
For the Filling:
1 pound ground pork, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon white pepper, 1 tablespoon grated ginger, 2 tablespoons green onion (finely chopped)
For the Aspic (Soup Gelatin):
1 pound pork skin or pork bones, 4 cups water, 3 slices ginger, 2 green onions, 1 tablespoon Shaoxing wine
Optional for Serving:
black vinegar, thinly sliced ginger
Instructions
- To make the aspic: In a pot, add pork skin or bones, water, ginger, green onion, and Shaoxing wine. Bring to a boil, skim off any scum, then simmer for 2–3 hours until reduced and flavorful. Strain the broth and refrigerate until fully set into a firm gel. Once firm, finely dice the aspic into small cubes.
- To make the dough: In a bowl, slowly add warm water to the flour while stirring until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth. Cover and rest for at least 1 hour.
- To make the filling: In a large bowl, combine ground pork, soy sauce, wine, sesame oil, sugar, salt, white pepper, ginger, and green onion. Mix well until sticky. Fold in the diced aspic gently and refrigerate.
- To assemble: Divide dough into small pieces (about 1 inch), roll each into a thin 3-inch circle. Place about 1 tablespoon of filling in the center, pleat and pinch to seal the dumpling at the top.
- To cook: Line a bamboo steamer with parchment or cabbage leaves. Place dumplings inside with space between. Steam over boiling water for 8–10 minutes. Serve immediately with black vinegar and ginger.
Notes
- Soup dumplings are best eaten hot right after steaming.
- Use a spoon and bite carefully to enjoy the hot broth inside.
- Dough can be made in advance and stored tightly wrapped.
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