If you have ever fallen in love with the delicate burst of flavor found in traditional Chinese cuisine, this Soup Dumplings (Xiao Long Bao) Recipe will become your new favorite to make at home. These little parcels are miracles of texture and taste: thin, tender wrappers hugging a savory filling packed with juicy, flavorful broth that literally bursts with every bite. Sharing the process of making these steamed gems feels like inviting you into a treasured culinary secret, one that rewards patience with rich satisfaction and the perfect harmony of fresh ginger, beef, and a luscious aspic that transforms into liquid gold when steamed.
Ingredients You’ll Need
Gathering these ingredients is delightfully straightforward, yet each one is essential to achieving the authentic flavor and silky texture that define Soup Dumplings (Xiao Long Bao) Recipe. From the simple starch of all-purpose flour for the dough to the umami-packed beef and ginger filling enriched by homemade aspic, every component plays a starring role in this culinary symphony.
- Ground Beef: 250g of fresh ground beef offers the rich, meaty base for a juicy filling.
- Ginger: 2 teaspoons minced, bringing a bright, warming spice that cuts through the richness.
- Green Onions: 2 tablespoons minced, adding subtle freshness and a hint of sharpness.
- Chicken Stock: 1 cup, the foundation of your aspic and broth that gives soup dumplings their signature juiciness.
- Soy Sauce: 1 tablespoon, for savory depth and that classic Chinese flavor profile.
- Rice Vinegar: 1 tablespoon, providing a gentle tang to balance the filling.
- Gelatin Sheets: 2 sheets, essential for turning the stock into the aspic cubes that melt beautifully inside the dumplings.
- Salt: 1/4 teaspoon, to enhance all the flavors without overpowering.
- White Pepper: 1/4 teaspoon, offering a subtle warmth and spice without the black flecks.
- All-purpose Flour: 250g, the base for a tender but strong dough wrapper.
- Water: 120ml, used in the dough to create the perfect pliable consistency.
How to Make Soup Dumplings (Xiao Long Bao) Recipe
Step 1: Prepare the Aspic
First, soak the gelatin sheets in cold water until they soften nicely—this is your key step for that magical soup inside each dumpling. Gently heat the chicken stock until warm and dissolve the softened gelatin in it completely. Pour the mixture into a shallow container and refrigerate until it becomes firm jelly-like aspic. Once set, cut the aspic into small cubes that you will later fold into the filling. This aspic melts during steaming, transforming your dumplings into little broth-filled delights.
Step 2: Make the Dough
Mix together the all-purpose flour and water to form a smooth, elastic dough. Knead it well; this builds strength in the dough so it can stretch thin yet hold the filling without tearing. After kneading, let the dough rest for around 30 minutes under a damp cloth. Resting relaxes the gluten, making it easier to roll out those perfect wrappers that are soft and delicate but resilient enough to cradle all the delicious filling and liquid inside.
Step 3: Prepare the Filling
Combine the ground beef, minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper in a bowl, mixing gently but thoroughly. The interplay between savory soy sauce and bright vinegar balances richness beautifully. Now, carefully fold in the cold aspic cubes, making sure they distribute evenly without breaking up too much. These cubes are the hearts of your soup dumplings, ensuring every bite bursts with juicy, savory broth.
Step 4: Shape the Dumplings
Divide the rested dough into small pieces and roll each into thin, round wrappers about 3 inches in diameter. Place a spoonful of filling in the center of each wrapper. Using your fingers, pleat the edges carefully and seal the dumpling tightly at the top. The challenge and joy are in the folding—it takes a bit of finesse to get those beautiful, round tops that hold the soup inside perfectly without leaks.
Step 5: Steam the Dumplings
Line a bamboo steamer basket with parchment paper to prevent sticking, then place the dumplings inside, leaving space so they don’t stick together. Steam the dumplings over boiling water for 8-10 minutes. The heat will melt the aspic into a rich broth and cook the meat filling through, while the wrapper turns tender but intact. Serve hot, and get ready for an unforgettable soup dumpling experience.
How to Serve Soup Dumplings (Xiao Long Bao) Recipe
Garnishes
A simple drizzle of black vinegar with slivers of fresh ginger is the classic accompaniment, enhancing each bite with sharp acidity and warmth. Some people love a dash of chili oil or freshly chopped scallions to bring a little extra zing without overpowering the delicate flavors inside the dumplings.
Side Dishes
These dumplings pair beautifully with light sides like a crisp cucumber salad, pickled vegetables, or steamed greens. A bowl of fragrant jasmine rice or a gentle soup can round out the meal without competing with the dumpling’s rich, savory broth.
Creative Ways to Present
For an elegant presentation, arrange the dumplings in a circular pattern on a large serving platter, topping with thin ginger slices and fresh herbs. You can also offer a trio of dipping sauces—classic black vinegar, a spicy chili blend, and maybe a sesame soy dip for guests to mix and match flavors as they please. This turns a humble snack into a culinary event!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the dumplings uncooked in an airtight container with parchment paper between layers to avoid sticking. Keep them refrigerated for up to 24 hours for best texture and flavor.
Freezing
Soup dumplings freeze beautifully. Arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag or container. This way, they won’t stick together and can be cooked directly from frozen, making them a perfect make-ahead treat.
Reheating
Reheat frozen or refrigerated dumplings by steaming again for about 10-12 minutes or until warmed through. Avoid microwaving as it can toughen the dough and disperse the flavorful broth inside.
FAQs
Can I use pork instead of beef in this Soup Dumplings (Xiao Long Bao) Recipe?
Absolutely! Traditional Xiao Long Bao often use pork, so ground pork can be substituted for beef with very similar results. Just make sure it’s fresh and has enough fat for juicy filling.
What is the purpose of the aspic in the filling?
The aspic melts during steaming, creating the juicy broth inside the dumplings that makes soup dumplings so special and delightful to eat.
Can I make the dough without resting it?
Resting the dough is highly recommended because it relaxes the gluten, making it easier to roll thin without tearing. Skipping this step may result in tougher, less pliable wrappers.
Is a bamboo steamer necessary?
While a bamboo steamer is traditional and delivers great results, you can use any steaming method such as a metal steamer insert or even a heatproof plate in a wok or large pot with boiling water.
How do I know when the dumplings are fully cooked?
After steaming 8-10 minutes, the dough should look translucent and slightly glossy, and the filling should be firm to the touch, ensuring the meat is cooked and aspic has melted into broth.
Final Thoughts
There is something truly special about making Soup Dumplings (Xiao Long Bao) Recipe at home—the hands-on preparation, the delicate folding, and the rewarding taste that follows. When you bite into these perfectly steamed bundles, the burst of savory broth and tender filling makes all the effort unforgettable. Whether for a festive occasion or a cozy night in, I encourage you to roll up your sleeves and give this recipe a try. Your taste buds will thank you!
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Soup Dumplings (Xiao Long Bao) Recipe
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings 1x
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Description
Soup Dumplings, also known as Xiao Long Bao, are delicate Chinese dumplings filled with savory ground beef and a rich, flavorful aspic that melts into soup when steamed. These dumplings boast a tender, thin dough wrapper and a juicy filling that combines ginger, green onions, and a savory broth, making them a beloved traditional dim sum treat perfect for any gathering.
Ingredients
Filling Ingredients
- 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 sheets Gelatin Sheets
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper
Dough Ingredients
- 250g All-purpose Flour
- 120ml Water
Instructions
- Prepare Aspic: Soak gelatin sheets in cold water until softened. Heat the chicken stock and dissolve the gelatin sheets thoroughly in the warm stock. Pour the mixture into a shallow container and refrigerate until it firms up into a gel, then cut into small cubes to be added later to the filling.
- Make Dough: In a mixing bowl, combine the all-purpose flour and water. Knead the mixture vigorously until you form a smooth, elastic dough. Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll out thin wrappers.
- Prepare Filling: In a large bowl, combine ground beef, minced ginger, chopped green onions, soy sauce, rice vinegar, salt, and white pepper. Mix until well blended. Gently fold in the aspic cubes carefully to keep them intact, as these will melt into the soup inside the dumplings during steaming.
- Shape Dumplings: Roll out the dough on a floured surface into thin wrappers roughly 3 inches in diameter. Place a small spoonful of filling in the center of each wrapper. Pleat the edges by folding and pinching them together to seal tightly and form a classic dumpling shape, ensuring the filling and aspic do not leak out.
- Steam Dumplings: Line a bamboo steamer with parchment paper that has small holes or lightly oil to prevent sticking. Place the dumplings inside the steamer, leaving room between each. Steam over boiling water for 8 to 10 minutes until the dough is cooked through and the filling is hot and soupy.
Notes
- Gelatin sheets are essential to make the aspic, which creates the signature soup inside the dumplings.
- Keep wrappers thin but strong enough to hold the filling without tearing.
- Use a bamboo steamer for authentic flavor and texture, but any steaming setup will work.
- Serve immediately with a dipping sauce made from soy sauce, vinegar, and ginger for best flavor.
- Resting the dough is key to achieving pliable wrappers that are easy to shape.
