There’s an undeniable charm in the art of dumpling-making, especially when it comes to Soup Dumplings, or Xiao Long Bao. Picture this: a bite-sized purse that bursts with rich, savory broth and flavorful filling, all encased in a delicate dough. My journey of crafting these delightful gems began unexpectedly one rainy afternoon while experimenting with leftovers. I wanted comfort, warmth, and a touch of adventure.
As the rich aroma of simmering broth filled my kitchen, I could hardly contain my excitement. The anticipation grew—would I be able to master this intricate technique? The answer was a resounding yes! With a little patience and the right ingredients, I created a meal that would impress even the most discerning food lovers.
These dumplings are not just a treat for the palate; they offer a heartwarming experience, perfect for cozy gatherings or a fun family dinner. Join me as I guide you through creating these exquisite Soup Dumplings, where each morsel tells a story of flavor and tradition!
Why Will You Love Soup Dumplings?
Deliciously Unique: Each Soup Dumpling is a flavor-packed delight, combining savory pork and shrimp with a rich broth that explodes with every bite.
Homemade Goodness: It’s a rewarding experience making these delicious gems from scratch, transforming simple ingredients into a culinary masterpiece.
Perfect for Sharing: Ideal for family gatherings or dinner parties, these dumplings will impress your guests and make you the star of the kitchen.
Kid-Friendly Fun: Get the whole family involved in dumpling-making, making it a creative and entertaining cooking activity for all ages.
Satisfying Comfort Food: There’s something undeniably comforting about holding a warm, tender dumpling in your hands, making this dish just perfect for any occasion.
Soup Dumpling Ingredients
For the Broth
• Chicken backs or wings – 3 pounds to create a deeply flavorful and rich base.
• Chinese ham or slab bacon – 1/2 pound adds a wonderful umami depth.
• Scallions – 6 (whites separated, greens roughly chopped) enhance the broth’s freshness.
• Fresh ginger – 1 (1-inch) knob for a zesty warmth that complements the filling.
• White peppercorns – 1 tablespoon provide a subtle spice to the broth.
• Water – 10 cups are essential for simmering and creating the broth’s depth.
• Kosher salt – To season the broth to taste, ensuring optimal flavor.
For the Filling
• Ground pork – 1/3 pound brings richness and a juicy texture to the filling.
• Raw shrimp – 1/4 pound (peeled) adds a delightful seafood flavor to each dumpling.
• Soy sauce – 2 teaspoons amplify the umami notes of the filling.
• Shaoxing wine – 1 tablespoon provides a sweet, aromatic flavor that enhances the meat.
• Sugar – 2 teaspoons balance the savory elements in the filling.
• Kosher salt – 1/4 teaspoon plus more as needed to achieve the perfect seasoning.
For the Dumpling Dough
• All-purpose flour – 2 cups create a tender wrapper that holds the filling beautifully.
• Boiling water – 1 cup activates the gluten, making the dough pliable and easy to work with.
For Assembly
• Napa cabbage leaves – Used in the steamer to prevent the dumplings from sticking while they cook.
With these Soup Dumpling ingredients ready to go, you’re one step closer to crafting a memorable dish that your family will love!
How to Make Soup Dumplings
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Combine ingredients: In a large stockpot, combine chicken backs, ham, scallion whites, half of scallion greens, ginger, and white peppercorns. Cover with 10 cups of cold water and bring to a rolling boil. Once boiling, reduce to a simmer and let it cook uncovered for 2 1/2 hours.
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Strain the broth: Line a fine-mesh strainer with cheesecloth and place it over a large heatproof bowl. Carefully pour the boiled mixture through the strainer to separate the solids from the rich liquid. Discard the solids and season the broth with salt to taste. Cover and refrigerate until it sets into a jelly-like consistency, which takes at least 8 hours. Scrape off any fat that forms on the top.
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Prepare the filling: In a food processor, combine ground pork, raw shrimp, soy sauce, Shaoxing wine, sugar, 1 teaspoon of salt, and the remaining scallion greens. Process until it forms a smooth paste, about 12 to 15 pulses. Refrigerate while the dough rests.
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Make the dough: Place 2 cups of all-purpose flour in a food processor. With the machine running, slowly drizzle in 1 cup of boiling water until a cohesive dough forms (you may not need all the water). Allow it to mix for 30 seconds, then shape it into a ball with floured hands. Cover with a damp towel and let it rest for at least 30 minutes.
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Mix broth and filling: Once the broth is gelled, transfer the filling mixture to a bowl. Add 1 1/2 cups of the jellied broth (save any leftovers for future use) and mix until well combined. Season with additional salt if needed and keep it chilled.
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Shape the wrappers: Divide the rested dough into four equal sections. Roll each section into a log about 6 inches long and cut it into 10 equal pieces, resulting in 40 small balls. On a floured surface, roll each ball into a round wrapper, approximately 3 1/2 to 4 inches in diameter. Make sure the edges are thinner than the center.
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Assemble the dumplings: Take a wrapper, place 1 tablespoon of filling in the center, and wet the edges with your fingertip or a pastry brush. Pleat the edges, pinching them closed after each fold to form a beautiful purse shape. Twist and pinch the top to seal, then transfer the dumpling to a lightly floured board.
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Steam the dumplings: Set a bamboo steamer over a wok filled with 2 inches of simmering water. Line the steamer with napa cabbage leaves to prevent sticking, and carefully place dumplings on the leaves. Steam for 10 to 12 minutes, or until fully cooked through. Serve immediately while they’re still warm and luscious.
Optional: Serve with a soy-vinegar dipping sauce for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing Soup Dumplings ahead of time is a wonderful strategy for busy weeknights! You can make the filling and jellied broth up to 3 days in advance; simply store them in airtight containers in the refrigerator. To maintain the delicious quality, ensure the filling is well-chilled and the broth is covered to prevent oxidation. When you’re ready to enjoy your dumplings, simply assemble them with the prepped filling and wrappers, then steam for about 10 to 12 minutes. This way, you’ll have piping hot Soup Dumplings bursting with flavor, all with minimal effort on the day of serving!
Variations & Substitutions for Soup Dumplings
Feel free to get creative with these variations to make your Soup Dumplings even more delightful!
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Vegetarian: Substitute the ground pork and shrimp with finely chopped mushrooms and firm tofu for a flavorful veggie version. Rich in umami, this will still pack a punch.
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Gluten-Free: Replace all-purpose flour with a gluten-free blend, and use warm water to form the dough. Your dumplings will still be tasty and tender!
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Spicy Twist: Add a teaspoon of chili oil or minced fresh chili to the filling for a kick of heat. This fiery addition will create a delightful contrast to the savory broth.
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Herb Infused: Incorporate fresh herbs like cilantro or basil into the filling for a fresh burst of flavor. It lightens the overall taste and adds a fragrant note to each bite.
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Pork Alternative: Swap the ground pork for chicken or turkey for a leaner option that still retains the richness of the dumpling filling. Adjust the seasoning to suit!
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Seafood Medley: Mix in a variety of seafood, like crab meat or scallops, alongside the shrimp for a more luxurious filling. The combination will make each bite feel special.
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Broth Boost: Drench the filling with extra broth before sealing the dumplings for an even juicier surprise. Just be careful not to overfill!
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Savory Sauces: Experiment with different dipping sauces like hoisin, chili garlic, or sesame sauce to serve alongside for a unique taste experience.
These variations invite you to personalize your dumpling journey and make each batch truly yours!
How to Store and Freeze Soup Dumplings
Room Temperature: Soup Dumplings are best enjoyed fresh, but if left out, consume within 2 hours to ensure safety and flavor.
Fridge: Store any leftover cooked dumplings in an airtight container for up to 3 days. Reheat them gently in a steamer or microwave with moisture to prevent drying.
Freezer: Uncooked dumplings can be frozen on a parchment-lined baking sheet. Once frozen solid, transfer to a freezer bag and store for up to 3 months. Cook from frozen, steaming for 12-15 minutes.
Reheating: For refrigerated dumplings, a bamboo steamer works wonders to restore warmth and moisture. Steam for about 5-7 minutes to enjoy them as if freshly made!
Expert Tips for Soup Dumplings
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Broth Quality: Ensure your broth simmers for the full 2 1/2 hours to extract maximum flavor. A well-made broth is key to delicious Soup Dumplings.
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Dough Consistency: The dough should be pliable but not sticky. Adjust with flour or water little by little to achieve the perfect texture for easy handling.
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Proper Wrapping: Avoid overfilling your dumplings; 1 tablespoon of filling is ideal. This prevents them from bursting while steaming.
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Pleating Technique: Practice the pleating method on a few wrappers first. The more you fold, the better your dumplings will look and hold together.
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Steam Timing: Steam the dumplings until transparent, about 10 to 12 minutes. Oversteaming can make the dough tough, so keep an eye on them!
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Serve Immediately: Soup Dumplings are best enjoyed right after steaming while they’re piping hot. Serve with a soy-vinegar dip for the ultimate experience.
What to Serve with Soup Dumplings?
A delightful array of sides can elevate your soup dumpling experience into a memorable feast.
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Steamed Broccoli: The vibrant green florets lend a fresh, crunchy contrast to the tender dumplings, enhancing every bite.
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Crispy Spring Rolls: These crispy delights provide a satisfying crunch, filled with vegetables or pork, making for a wonderful appetizer.
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Sesame Noodles: The nutty flavor of sesame and delicate noodles offer a light, flavorful companion, soaking up any broth left on your plate.
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Cucumber Salad: A refreshing cucumber salad with vinegar dressing adds a bright, tangy note to complement the rich flavors of the dumplings.
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Chili Oil: Drizzled over the dumplings, the warm spice of chili oil enhances their flavor, adding a kick that spice lovers will adore.
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Soy-Vinegar Dipping Sauce: A must-have, this traditional dipping sauce brings the entire meal together, highlighting the dumplings’ savory filling perfectly.
These pairings not only enhance the enjoyment of your soup dumplings but also create a harmonious and delightful dining experience!
Soup Dumplings (Xiao Long Bao) Recipe FAQs
What type of chicken should I use for the broth?
Using chicken backs or wings is ideal, as they provide a deeply flavorful and rich base for your broth. They contain plenty of collagen that helps create a silky, jellied broth when cooled. Avoid using chicken breast, as it won’t yield the same richness or depth of flavor.
How long can I store leftover cooked dumplings?
Store any leftover cooked Soup Dumplings in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a steamer or moistening them slightly in the microwave to ensure they stay juicy and don’t dry out.
Can I freeze uncooked Soup Dumplings?
Absolutely! To freeze, arrange the uncooked dumplings in a single layer on a parchment-lined baking sheet. Place them in the freezer until solid, then transfer to a freezer bag. They can be stored frozen for up to 3 months. When ready to cook, simply steam them from frozen for about 12-15 minutes.
What should I do if the dough is too sticky?
If your dumpling dough is too sticky, add a little bit of flour, about one tablespoon at a time, while kneading until you reach a soft, pliable consistency. It’s important to avoid adding too much flour, as this can make the dough tough. Aim for a smooth texture that’s easy to handle.
Are Soup Dumplings safe for kids or those with allergies?
Soup Dumplings typically contain pork and shrimp, so be cautious if anyone has shellfish allergies. For kids, the dumplings can be a fun way to engage with food, but keep an eye on their steaming time to ensure they like the texture and flavor. If desired, consider substituting the filling with ground chicken or tofu for a kid-friendly alternative!
How do I know when the dumplings are done steaming?
You’ll know your Soup Dumplings are cooked when the dough turns translucent and they are puffed up slightly. It typically takes 10 to 12 minutes of steaming. Be sure not to oversteam them, as this can result in a tough texture. Enjoy them hot right out of the steamer!
Authentic Soup Dumplings (Xiao Long Bao) Made Easy at Home
Ingredients
Equipment
Method
- In a large stockpot, combine chicken backs, ham, scallion whites, half of scallion greens, ginger, and white peppercorns. Cover with 10 cups of cold water and bring to a rolling boil. Once boiling, reduce to a simmer and let it cook uncovered for 2 1/2 hours.
- Line a fine-mesh strainer with cheesecloth and place it over a large heatproof bowl. Carefully pour the boiled mixture through the strainer to separate the solids from the rich liquid. Discard the solids and season the broth with salt to taste. Cover and refrigerate until it sets into a jelly-like consistency, which takes at least 8 hours. Scrape off any fat that forms on the top.
- In a food processor, combine ground pork, raw shrimp, soy sauce, Shaoxing wine, sugar, 1 teaspoon of salt, and the remaining scallion greens. Process until it forms a smooth paste, about 12 to 15 pulses. Refrigerate while the dough rests.
- Place 2 cups of all-purpose flour in a food processor. With the machine running, slowly drizzle in 1 cup of boiling water until a cohesive dough forms (you may not need all the water). Allow it to mix for 30 seconds, then shape it into a ball with floured hands. Cover with a damp towel and let it rest for at least 30 minutes.
- Once the broth is gelled, transfer the filling mixture to a bowl. Add 1 1/2 cups of the jellied broth and mix until well combined. Season with additional salt if needed and keep it chilled.
- Divide the rested dough into four equal sections. Roll each section into a log about 6 inches long and cut it into 10 equal pieces, resulting in 40 small balls. On a floured surface, roll each ball into a round wrapper, approximately 3 1/2 to 4 inches in diameter.
- Take a wrapper, place 1 tablespoon of filling in the center, and wet the edges with your fingertip or a pastry brush. Pleat the edges, pinching them closed after each fold to form a beautiful purse shape. Twist and pinch the top to seal, then transfer the dumpling to a lightly floured board.
- Set a bamboo steamer over a wok filled with 2 inches of simmering water. Line the steamer with napa cabbage leaves and carefully place dumplings on the leaves. Steam for 10 to 12 minutes, or until fully cooked through. Serve immediately while they're still warm and luscious.