If you have ever been enchanted by the delicate burst of savory broth enclosed in a tender dumpling, then you’re going to absolutely love this Soup Dumplings (Xiao Long Bao) Recipe. These irresistible dumplings are little parcels of rich, flavorful ground beef with ginger and green onions, encasing a delicious gelatin-based aspic that melts into soup when steamed. The process is surprisingly approachable, and the result is a perfect harmony of textures and flavors that feels like a warm, comforting hug with each bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this iconic Chinese dish. Each item here plays a crucial role, from the beef that forms the hearty filling to the gelatin that magically transforms into luscious soup inside your dumplings. The dough is simple but essential for that delicate, silky wrapper you expect in Xiao Long Bao.
- Ground Beef: 250g of fresh ground beef ensures a juicy and flavorful filling that pairs beautifully with the aromatic seasonings.
- Ginger: 2 teaspoons, minced; it adds a lovely spicy warmth and brightens the meat’s flavor.
- Green Onions: 2 tablespoons, minced; these contribute subtle freshness and a gentle crunch in the filling.
- Chicken Stock: 1 cup; the base for making the aspic which transforms into the signature soup inside each dumpling.
- Soy Sauce: 1 tablespoon; provides deep umami and balances the meat with salty notes.
- Rice Vinegar: 1 tablespoon; adds acidity to enhance the overall complexity.
- Gelatin Sheets: 2 sheets; critical for setting the aspic which melts upon steaming.
- Salt: 1/4 teaspoon; important for seasoning the filling just right.
- White Pepper: 1/4 teaspoon; lends a gentle heat that complements the delicate broth flavor.
- All-purpose Flour: 250g; the foundation for the wrapper, needing a fine balance of elasticity and tenderness.
- Water: 120ml; to bring the dough together and give it that perfectly pliable texture.
How to Make Soup Dumplings (Xiao Long Bao) Recipe
Step 1: Prepare Aspic
Start by soaking the gelatin sheets in cold water until they become soft, an essential step that ensures they dissolve evenly. Heat up the chicken stock gently, then stir in the softened gelatin until it’s completely melted. Pour this mixture into a shallow dish and refrigerate until it firms up into a jelly-like aspic. Once set, cut this aspic into small cubes that will be folded right into the filling, giving the dumplings their signature soup inside.
Step 2: Make Dough
While the aspic sets, combine your all-purpose flour with water and knead it until the dough feels smooth and elastic. This might take a good 8 to 10 minutes of kneading by hand, which truly helps develop the right texture. Afterward, let it rest for 30 minutes covered with a damp cloth, allowing the gluten to relax so rolling out the wrappers becomes easier and the finished dough won’t be tough.
Step 3: Prepare Filling
Mix the ground beef with minced ginger and green onions, then season with soy sauce, rice vinegar, salt, and white pepper. This filling is already packed with flavor, but here comes the clever trick: gently mix the aspic cubes into the meat mixture. These jelly cubes will transform into the warm broth inside the dumplings during steaming — a magical moment that makes this Soup Dumplings (Xiao Long Bao) Recipe truly special.
Step 4: Shape Dumplings
Roll out the rested dough into thin, even wrappers. Be careful not to make them too thick, or they’ll overpower the filling. Place a spoonful of filling in the center of each wrapper. Now, the fun part: pleat the wrapper edges and pinch them closed at the top, sealing all that goodness inside. The pleats also give these dumplings their signature, elegant look. Take your time here; it’s like little edible works of art.
Step 5: Steam Dumplings
Line a bamboo steamer with parchment paper to prevent sticking and place your dumplings neatly inside, spacing them out so they don’t stick together. Steam over boiling water for about 8 to 10 minutes, and watch as the aspic melts, turning inside your dumplings into that delightful soup you can’t wait to sip.
How to Serve Soup Dumplings (Xiao Long Bao) Recipe
Garnishes
Serving your Xiao Long Bao with the right garnishes can elevate the experience. A classic dipping sauce made of black vinegar and thinly sliced ginger perfectly cuts through the richness of the broth, adding a lively contrast. Some fresh scallions sprinkled on top can also add a pop of color and fresh flavor.
Side Dishes
Complement these indulgent dumplings with simple, light sides like sautéed bok choy with garlic or a crisp cucumber salad to balance the richness. A bowl of hot jasmine tea also enhances the whole dining experience, refreshing your palate between bites.
Creative Ways to Present
For a fun twist, try serving your dumplings in individual bamboo steamers right at the table, so everyone can enjoy the steamy reveal. Alternatively, plating them on large sharing platters with pickled vegetables on the side invites conversation and a festive atmosphere perfect for friends and family gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep them separated by parchment paper to prevent sticking and maintain their delicate shape.
Freezing
One of the best things about this Soup Dumplings (Xiao Long Bao) Recipe is that you can freeze the shaped dumplings before steaming. Arrange them on a baking sheet lined with parchment and freeze until firm, then transfer to a freezer bag. They’ll keep for about 2 months, making it easy to enjoy Xiao Long Bao anytime without the full prep.
Reheating
To reheat, steam the frozen dumplings straight from the freezer for 10-12 minutes until heated through and the broth inside is hot and bubbling again. This way, you preserve their tender texture and delicious soup-filled center perfectly.
FAQs
What makes Soup Dumplings (Xiao Long Bao) unique?
What sets Xiao Long Bao apart is the soup inside each dumpling — a gelatin-based aspic melts when steamed, creating a warm, flavorful broth that bursts in your mouth. This combination of soup, meat filling, and delicate dough wrapper is truly distinctive.
Can I substitute ground beef with pork?
Absolutely! Pork is actually the traditional choice for Xiao Long Bao and has a slightly sweeter flavor. Ground pork works well in the recipe and creates juicy, tender dumplings with the same satisfying soup center.
How thin should the dumpling wrappers be?
The wrappers should be very thin but not so fragile they tear when pleating. Aim for a balance where the dough is translucent yet sturdy enough to hold the filling and soup without breaking.
Do I need a bamboo steamer to make this recipe?
While a bamboo steamer is traditional and adds a nice aroma, you can use any steaming setup you have, such as a metal steamer basket or even a heatproof plate inside a wok or pot.
Is it difficult to master the pleating technique?
The pleating may take some practice, but it’s part of the joy of making Xiao Long Bao. Starting with small batches and watching tutorial videos can help. Remember, imperfect dumplings still taste amazing!
Final Thoughts
There’s something incredibly rewarding about mastering the Soup Dumplings (Xiao Long Bao) Recipe. From crafting the perfect aspic to shaping those delicate wrappers, every step is an invitation to slow down and savor the culinary magic. Whether for a special occasion or a cozy night at home, these soup-filled treasures promise smiles and satisfied appetites. Give it a try — you might just discover your new favorite homemade delight!
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Soup Dumplings (Xiao Long Bao) Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Description
Soup Dumplings (Xiao Long Bao) are delicate Chinese dumplings filled with savory ground beef and a rich, gelatin-infused broth that melts into a flavorful soup when steamed. This recipe guides you through making the aspic broth cubes, preparing the smooth dough wrappers, and steaming these tender parcels to perfection, delivering an authentic and delicious dim sum experience.
Ingredients
Filling
- 250g Ground Beef
- 2 teaspoons minced Ginger
- 2 tablespoons minced Green Onions
- 1 cup Chicken Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 Gelatin Sheets
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper
Dough
- 250g All-purpose Flour
- 120ml Water
Instructions
- Prepare Aspic: Soak the gelatin sheets in cold water until they are softened. While the gelatin softens, heat the chicken stock gently until warm and then dissolve the gelatin sheets into it completely. Pour the mixture into a shallow container and refrigerate until it becomes firm and jelly-like. Once set, cut the aspic into small cubes for the filling.
- Make Dough: In a mixing bowl, combine the all-purpose flour with the water. Knead the mixture thoroughly until you achieve a smooth and elastic dough. Cover it and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Prepare Filling: In a separate bowl, combine the ground beef with the minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Mix gently to incorporate the flavors. Carefully fold in the aspic cubes, ensuring they are evenly distributed without melting.
- Shape Dumplings: Divide the dough into small portions and roll each into thin circular wrappers. Place a spoonful of the filling in the center of each wrapper. Using your fingers, pleat the edges and seal the dumpling tightly, ensuring the filling and aspic are securely enclosed to prevent leaking.
- Steam Dumplings: Line a bamboo steamer with parchment paper to prevent sticking. Arrange the dumplings inside the steamer with a little space between each. Place the steamer over boiling water and steam the dumplings for about 8-10 minutes until the dough is cooked through and tender.
Notes
- Ensure the aspic is fully firm before cutting into cubes to maintain the broth inside the dumplings.
- Do not overfill dumplings to avoid bursting during steaming.
- Use a sharp knife to cut aspic cubes evenly.
- Serve immediately with a dipping sauce of soy sauce and black vinegar for an authentic experience.
- Keep steamed dumplings covered during serving to retain heat and prevent drying out.
