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
Scale
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.
