A Step-by-Step Guide to Perfect Soup Dumplings
Xiao Long Bao, or soup dumplings, are a beloved delicacy originating from Jiangnan, China. These delicate dumplings boast thin, pleated wrappers filled with juicy pork and a rich, savory broth that bursts with flavor upon the first bite. Making them from scratch may seem like an art form, but with the right techniques, you can recreate this dim sum masterpiece at home.
The Secret to the Soup Inside
What makes Xiao Long Bao extraordinary is the luscious broth encased within the dumpling. Instead of adding liquid directly into the filling, gelatinized broth—known as aspic—is mixed into the meat. When steamed, the aspic melts, creating a delicious soup trapped inside the dumpling.
Essential Ingredients
For the Aspic (Soup Gelatin)
2 cups chicken broth
1/2 cup pork skin or pork bones
2 slices ginger
2 scallions, chopped
2 tbsp Shaoxing rice wine
1 tsp soy sauce
1/2 tsp sugar
1/2 tsp salt
2 tsp unflavored gelatin powder
For the Dough
2 cups all-purpose flour
3/4 cup warm water
For the Filling
1 lb ground pork (preferably 80% lean, 20% fat)
1 tbsp minced scallion
2 tsp minced garlic
1/2 tsp minced fresh ginger
2 tbsp Shaoxing rice wine
2 tbsp vegetable oil
4 tsp sesame oil
1 tsp dark soy sauce
3 tsp kosher salt
3 tsp sugar
1/16 tsp white pepper
For Serving
Chinkiang vinegar with julienned ginger
Step-by-Step Instructions
Step 1: Prepare the Aspic
In a pot, combine chicken broth, pork skin or bones, ginger, scallions, rice wine, soy sauce, sugar, and salt.
Bring to a boil, then lower heat and simmer for 2 hours.
Strain the broth and measure 2 cups. While hot, stir in gelatin powder until dissolved.
Pour into a shallow dish and refrigerate until firm (about 1 hour). Once set, cut into small cubes.
Step 2: Make the Dough
In a bowl, combine flour and warm water, stirring until a dough forms.
Knead for 5 minutes until smooth.
Cover with a damp cloth and let it rest for 30 minutes.
Step 3: Prepare the Filling
In a bowl, mix ground pork with scallion, garlic, ginger, rice wine, vegetable oil, sesame oil, soy sauce, salt, sugar, and white pepper.
Gently fold in the aspic cubes. This will create the signature soup effect when steamed.
Step 4: Assemble the Dumplings
Divide the dough into equal pieces and roll each into a small ball.
Flatten into a thin, circular wrapper about 3 inches in diameter.
Place a tablespoon of filling in the center.
Pleat the edges, gathering them at the top to seal the dumpling securely.
Step 5: Steam the Dumplings
Line a bamboo steamer with parchment paper or cabbage leaves.
Arrange dumplings, ensuring they don’t touch.
Bring water to a boil in a pot and place the steamer over it.
Cover and steam for 6 minutes until the dumplings become translucent.
Step 6: Serve and Enjoy
Carefully transfer dumplings to a plate and serve hot with Chinkiang vinegar and julienned ginger for dipping.
Pro Tips for the Perfect Xiao Long Bao
Perfect Pleats: Aim for at least 18 folds to achieve an authentic look and proper sealing.
Thin but Sturdy Wrappers: Avoid overly thick dough, but ensure it’s strong enough to hold the soup inside.
Consistent Steaming: Use a well-sealed steamer to maintain even cooking.
Don’t Overcrowd: Leave space between dumplings to prevent sticking.
Final Thoughts
Mastering Xiao Long Bao takes patience, but the result is an irresistible dumpling bursting with flavor. Whether you’re a home cook or an adventurous foodie, making these soup dumplings is a rewarding experience that brings restaurant-quality dim sum to your kitchen. Try this recipe, and let the magic of Xiao Long Bao delight your taste buds!
