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
Scale
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.
