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.
