Soup dumplings, or xiao long bao, are arguably one of the most satisfying bites in the culinary world. These delicate pouches of flavorful broth and succulent pork (or your filling of choice!) are a true testament to the art of dumpling making. For years, they seemed like a restaurant-only treat, requiring immense skill and patience. But I’m here to tell you – you can make them at home! This recipe breaks down the process into manageable steps, guiding you through each stage from dough creation to the perfect pleated finish. Prepare to impress your friends and family (and yourself!) with these incredibly delicious, homemade soup dumplings.
Why You’ll Love This Recipe
- Authentic Flavor: We’re aiming for that classic, rich, and savory soup dumpling experience.
- Step-by-Step Guide: Detailed instructions and photos (coming soon!) make this recipe approachable for even beginner dumpling makers.
- Customizable Filling: While this recipe focuses on pork, feel free to experiment with shrimp, chicken, or vegetarian options.
- Impressive Results: The satisfaction of biting into a perfectly formed soup dumpling you made yourself is unmatched!
Ingredients
For the Dough:
- 2 cups (250g) all-purpose flour
- ¾ cup (180ml) warm water
- Pinch of salt
For the Filling:
- 1 lb (450g) ground pork (preferably with some fat)
- ½ cup (120ml) chicken broth (cooled and solidified into a jelly – crucial!)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 green onion, finely chopped
For the Broth Jelly:
- 4 cups (950ml) chicken broth
- 2 tbsp gelatin powder
Instructions
- Make the Broth Jelly: Bloom gelatin in ¼ cup cold broth for 5 minutes. Heat remaining broth, add bloomed gelatin, and stir until dissolved. Pour into a container and refrigerate until fully set (at least 4 hours, preferably overnight).
- Prepare the Dough: Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Make the Filling: Grate the solidified broth jelly. Combine ground pork, grated broth jelly, soy sauce, Shaoxing wine, ginger, garlic, sesame oil, white pepper, and green onion in a bowl. Mix well until thoroughly combined.
- Roll and Fill the Dumplings: Divide dough into two portions. Roll one portion into a long rope and cut into small pieces (about 1 inch). Flatten each piece into a circle (about 3-4 inches in diameter). Place about 1 tablespoon of filling in the center of each wrapper.
- Pleat and Seal: Pleat the edges of the wrapper, working your way around to create 18-24 pleats. Pinch to seal tightly. Repeat with remaining dough and filling.
- Cook the Dumplings: Steam the dumplings in a bamboo steamer lined with parchment paper for 12-15 minutes.
- Serve Immediately: Serve hot with black vinegar and shredded ginger.
Expert Tips
- Broth Jelly is Key: Don’t skip the broth jelly! This is what creates the soup inside the dumpling. Ensure it’s fully solidified.
- Dough Consistency: The dough should be smooth and elastic. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
- Pleating Practice: Pleating takes practice! Don’t be discouraged if your first few dumplings aren’t perfect. Watch videos online for visual guidance.
- Don’t Overfill: Overfilling the dumplings will make them difficult to seal and prone to bursting.
- Gentle Handling: Handle the dumplings gently to avoid tearing the delicate wrappers.
Storage
Uncooked Dumplings: Place uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Cook directly from frozen, adding a few extra minutes to the steaming time.
Cooked Dumplings: Leftover cooked dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying.
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Soup Dumplings Recipe
- Total Time: 1 hour 25 minutes
- Yield: 30 dumplings 1x
Description
Delicate Chinese soup dumplings filled with savory pork and rich broth, steamed to perfection for a comforting and flavorful bite.
Ingredients
2 cups all-purpose flour
3/4 cup warm water
1 lb ground pork
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup prepared pork stock gelatin, diced into small cubes
Cabbage leaves or parchment paper (for steaming)
Dipping sauce: soy sauce, black vinegar, and fresh ginger
Instructions
1. Make the dough: In a bowl, combine flour and warm water until a shaggy dough forms. Knead until smooth, about 8 minutes. Cover and rest for 1 hour.
2. Prepare the filling: In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, sugar, salt, and pepper. Mix until sticky.
3. Add broth gelatin: Gently fold diced pork stock gelatin into the pork mixture.
4. Divide dough: Roll rested dough into a log and cut into small pieces. Roll each into a thin circle.
5. Assemble dumplings: Place 1 tablespoon of filling in the center of each wrapper. Pleat edges and pinch to seal tightly.
6. Prepare steamer: Line steamer basket with cabbage leaves or parchment to prevent sticking.
7. Steam dumplings: Place dumplings in steamer, leaving space between them. Steam over high heat for 8–10 minutes until cooked through.
8. Serve: Carefully transfer dumplings to a plate. Serve hot with dipping sauce.
Notes
Make sure the broth gelatin is cold and firm before mixing with the filling so it holds its shape inside the dumplings.
Handle dumplings gently after steaming to avoid breaking and losing the soup inside.
These are best enjoyed fresh, but leftovers can be refrigerated and gently reheated by steaming again.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 3 dumplings
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg