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

1. In a pot, combine chicken broth, pork skin or bones, ginger, scallions, rice wine, soy sauce, sugar, and salt.

2. Bring to a boil, then lower heat and simmer for 2 hours.

3. Strain the broth and measure 2 cups. While hot, stir in gelatin powder until dissolved.

4. Pour into a shallow dish and refrigerate until firm (about 1 hour). Once set, cut into small cubes.

Step 2: Make the Dough

1. In a bowl, combine flour and warm water, stirring until a dough forms.

2. Knead for 5 minutes until smooth.

3. Cover with a damp cloth and let it rest for 30 minutes.

Step 3: Prepare the Filling

1. In a bowl, mix ground pork with scallion, garlic, ginger, rice wine, vegetable oil, sesame oil, soy sauce, salt, sugar, and white pepper.

2. Gently fold in the aspic cubes. This will create the signature soup effect when steamed.

Step 4: Assemble the Dumplings

1. Divide the dough into equal pieces and roll each into a small ball.

2. Flatten into a thin, circular wrapper about 3 inches in diameter.

3. Place a tablespoon of filling in the center.

4. Pleat the edges, gathering them at the top to seal the dumpling securely.

Step 5: Steam the Dumplings

1. Line a bamboo steamer with parchment paper or cabbage leaves.

2. Arrange dumplings, ensuring they don’t touch.

3. Bring water to a boil in a pot and place the steamer over it.

4. 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!