Soup
Soup Dumplings (Chinese Xiao Long Bao) – Easy Homemade Soup
Xiao Long Bao is a special and memorable dish with a delicious broth and meat filling wrapped in a delicate dough skin. This Shanghai specialty has unique flavor combinations that make it a mouthwatering experience. The steaming hot broth bursts with savory umami taste while the ground pork filling provides satisfying texture and richness. Although they take some effort to make properly, Xiao Long Bao are an impressive recipe for home cooks to wow their guests.
Table content
Ingredients
Essential Ingredients for Dough
- All-purpose flour – Provides structure and stretch
- Boiling water – Activates gluten for a smooth, elastic dough
- Sesame oil – Adds flavor and fragrance
- Granulated sugar – Aids fermentation
- Dry yeast – Allows the dough to rise
- Baking powder – Lightens the texture
| Amount | Ingredient | Purpose |
|---|---|---|
| 3 cups | All-purpose flour | Structure and stretch |
| 1/2 cup | Boiling water | Activates gluten |
| 1 Tbsp | Sesame oil | Flavor and aroma |
| 1 Tbsp | Granulated sugar | Fermentation |
| 1 tsp | Dry yeast | Leavening |
| 1/2 tsp | Baking powder | Lightens texture |
Filling Possibilities
Traditional:
- Ground pork – Provides moistness and richness
- Ginger – Adds a touch of heat and brightness
- Scallion – Contributes an aromatic component
- Shaoxing wine – Boosts umami flavors
- Soy sauce – Enhances savoriness
- Sesame oil – Accentuates nuttiness
Non-Traditional Ideas:
- Ground chicken, beef, or lamb
- Diced vegetables like mushrooms, carrots, or bamboo shoots
- Blanched shrimp or chopped scallops
- Kimchi, sauerkraut, or other fermented vegetables
Miso Dipping Sauce Tips
- White miso paste – Provides an umami, salty base
- Rice vinegar – Balances with acidity
- Sesame oil – Adds nutty aroma
- Chili oil – Brings heat and complexity (optional)
- Green onions – Fresh, aromatic finish
Choose a sweeter white miso rather than one that is too salty. The miso should complement the Xiao Long Bao filling, not overpower it.
Garnish Ideas
- Sliced scallions – Freshness and color
- Toasted sesame seeds – Crunch and nuttiness
- Julienne ginger – Palate cleanser
- Black or white vinegar – Bright acidity
- Chili oil – Heat and complexity
- Soy sauce – Extra umami punch
Making the Dough
Making smooth, stretchy dough is vital for the Xiao Long Bao wrappers. Here are some key steps:
- Mix the flour and boiling water together vigorously to activate the gluten
- Knead the dough for about 10 minutes until very smooth and elastic
- Add in the sesame oil, sugar, yeast and baking powder
- Knead for another 5 minutes until fully incorporated
- Place the dough in a greased bowl and allow to rest and rise for at least 1 hour
- Punch down the dough to deflate it and knead a few more times before rolling
The longer the dough can rest and ferment, the better the texture will be. 2-3 hours is ideal if time allows. If the dough becomes too sticky while rolling, dust it lightly with flour.
Preparing the Filling
Achieving a balanced Xiao Long Bao filling requires care and some techniques:
- Finely mince the ginger to distribute the heat evenly
- Chop the scallions into small pieces so they do not burst the wrappers
- Mix the ground pork vigorously in one direction to achieve a smooth, elastic texture
- Combine all seasoning ingredients and allow to marinate into the pork for 30+ minutes
- Slowly pour in the broth a bit at a time while continuously mixing the filling
- Allow the completed filling to chill completely before assembling the dumplings
Proper sealing and pleating of the wrappers will keep the broth encased safely inside each Xiao Long Bao.
Assembling the Dumplings
To ensure consistent sizes and shapes:
- Cut the dough into 2 dozen even pieces
- On a floured surface, roll out each piece into a 3-4 inch round
- Spoon 1 Tbsp of filling into the center of each wrapper
- Wet the edges of the wrapper thoroughly with water
- Make tiny pleats around the top and pinch closed into a “soup purse” shape
- Place pleated side up on a parchment lined tray
There are a few common folding techniques:
- The basic pleat – Simplest place to start
- The snail shell spiral – More impressive presentation
- The “southern peak twist” – Traditional Shanghai style
Practice makes perfect – don’t worry about imperfections! The main goal is tightly sealing the Xiao Long Bao to contain the broth inside.
Steaming the Dumplings
Proper steaming is vital for cooking the Soup Dumplings perfectly:
- Line a bamboo steamer with parchment or cabbage leaves
- Fill the steamer pot with 2-3 inches of water
- Bring the water to a rolling boil over high heat
- Place Xiao Long Bao in steamer 1 inch apart
- Cover and steam for 8-10 minutes until translucent
- Do not open the lid during steaming
- They are ready when the wrappers are clear and glossy
Poking a small hole in one dumpling with a chopstick is a way to test if the interior is fully cooked through. Be careful of scalding hot broth!
Serving Xiao Long Bao
To keep the Xiao Long Bao intact:
- Carefully transfer them with a spatula or chopsticks from the steamer to serving plates
- Do not crowd them together or they may tear and leak broth
- Serve immediately while the broth is piping hot
The proper way to eat them is in two delicate bites:
- Take a small nibble to slurp out the broth
- Pop the rest of the dumpling in whole and savor the filling
The broth is the star of the show, so don’t waste a drop! Dip sparingly in the miso sauce between Xiao Long Bao.
Tips for Making Perfect Soup Dumplings
Avoid these common missteps for the best possible Xiao Long Bao:
Dough Issues
- Not kneading enough, resulting in a dense or brittle texture
- Letting the dough rise for too short or too long, affecting the fermentation
- Insufficient dusting with flour, making rolling difficult
Filling Problems
- Filling ingredients chopped too large, making textures inconsistent
- Broth not fully incorporated, causing leakage from the wrappers
- Filling not chilled, causing wrappers to tear from excess moisture
Dumpling Difficulties
- Pleats not pinched tightly enough, resulting in bursts of broth
- Wrappers too thick or thin, impacting the mouthfeel
- Overcrowding in the steamer so dumplings stick together
Steaming Snafus
- Underfilling the steamer pot, preventing even heating
- Not bringing water to a full boil before adding dumplings
- Leaving lid off instead of steaming covered
- Cooking time too long or too short for properly cooked filling
Dipping Sauce Dilemmas
- Adding too much or too little miso, making flavor unbalanced
- Not adding enough vinegar for proper acidity
- Forgetting to incorporate green onion for freshness
Conclusion: Soup Dumplings
Mastering Xiao Long Bao requires focus on the detailed techniques for the dough, filling, assembly, steaming, and dipping sauce. Proper seasoning and balanced flavors are also essential. With practice, the patience required to make Xiao Long Bao is rewarded with an impressive appetizer that is truly unique in texture and taste. Follow the tips provided, and even novice cooks can achieve restaurant-quality Xiao Long Bao at home that will leave guests extremely satisfied and eager for more. The joy of sharing these special soup dumplings is worth the effort required.
Soup Dumplings (Chinese Xiao Long Bao)
Ingredients
- For the Dough:
- 2 ½ cups All-purpose flour
- ½ cup Boiling water
- 1 tablespoon Sesame oil
- 1 tablespoon Granulated sugar
- 1 teaspoon Dry yeast
- ½ teaspoon Baking powder
- For the Filling:
- ½ pound Ground pork
- (Optional) ¼ pound Shrimp, shelled, deveined, and minced
- 3 stalks Green onion, finely minced
- 1 tablespoon Soy sauce
- 1 teaspoon Shaoxing wine (or substitute with dry sherry)
- 1 teaspoon Sugar
- ½ teaspoon Ginger, grated
- ¼ teaspoon White pepper
- (Optional) 1 tablespoon Chicken aspic (gelatinized chicken broth)
- For the Soup (Can be pre-made or made with the following)
- 2 cups Chicken broth
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 5 slices Ginger
- 1 green onion**, tied in a knot **(Optional)
- 1 bay leaf **(Optional)
- 1 tablespoon Gelatin powder (if not using chicken aspic)
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, baking powder, and sugar.
- Slowly stir in the boiling water and sesame oil with a spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
- Prepare the Filling:
- In a medium bowl, combine ground pork (and shrimp, if using), green onion, soy sauce, Shaoxing wine, sugar, ginger, and white pepper.
- Mix well and marinate for 15 minutes.
- If using chicken aspic, stir it into the filling mixture.
- Make the Soup (Optional):
- Combine chicken broth, soy sauce, Shaoxing wine, ginger slices, green onion knot (if using), and bay leaf (if using) in a saucepan.
- Bring to a simmer, then reduce heat and let simmer for 30 minutes.
- Remove solids and strain the broth (optional).
- If not using chicken aspic, dissolve gelatin powder in a small amount of hot water and stir it into the broth.
- Assemble the Dumplings:
- Divide the dough into equal-sized pieces. Roll each piece into a thin circle, about 3 inches in diameter.
- Place a spoonful of filling in the center of each dough circle.
- Pleat the edges of the dough to enclose the filling, forming about 18-20 pleats.
- Pinch the pleats to seal the dumpling.
- Cook the Dumplings:
- Prepare a steamer basket lined with parchment paper.
- Arrange the dumplings in the steamer basket with enough space between them to prevent sticking.
- Bring a pot of water to a boil. Place the steamer basket over the boiling water and steam for 8-10 minutes, or until the filling is cooked through.
- Serve:
- Carefully remove the dumplings from the steamer basket and serve immediately on a bed of shredded ginger (optional) with dipping sauce (soy sauce with vinegar and chili oil, for example).
Notes
- It's helpful to have a bamboo steamer basket for this recipe, but a metal steamer will also work.
- If the dough becomes too dry or sticky while working with it, adjust by adding a teaspoon of water at a time (for dry dough) or a little bit of flour (for sticky dough).
- Make sure to not overfill the dumplings, or they will burst while steaming.
- The soup can be made ahead of time and reheated before serving.
- Leftover dumplings can be stored in the refrigerator for up to 3 days and reheated by steaming for a few minutes.
- Soup dumplings require some practice to perfect the pleating technique. Don't be discouraged if your first attempts aren't perfect!
Nutrition Facts
Soup Dumplings (Chinese Xiao Long Bao)
Serves: 4-6 servings
|
Amount Per Serving: 6 dumplings
|
||
|---|---|---|
| Calories | 300-400 kcal | |
| % Daily Value* | ||
| Total Fat 10-15 g | 15.4% | |
| Saturated Fat 3-5 g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 50-70 mg | 16.7% | |
| Sodium 400-600 mg | 16.7% | |
| Total Carbohydrate 30-40 g | 10% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 5-7 g | ||
| Protein 15-20 g | ||
| Vitamin A Trace | Vitamin C 2-4 mg | |
| Calcium 50-70 mg | Iron 3-4 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me