There’s a certain comfort that envelops your kitchen when you’re crafting homemade dumplings, and my journey to perfecting Soup Dumplings, or Xiao Long Bao, truly embodies that warmth. The moment those delicate dough pieces steam to perfection, releasing a burst of flavorful broth with each bite, you know you’ve created something special.
This recipe invites you to roll up your sleeves and dive into an engaging culinary experience. While the steps may seem intricate, the reward is a family-friendly feast that transforms your dining table into a cozy gathering spot. Imagine the delight on your loved ones’ faces as they savor the juicy filling tucked within each pleated pocket. Whether you’re enjoying them on a rainy day or serving them at your next gathering, these dumplings promise to be a crowd-pleaser that’s far removed from any fast-food option. Let’s explore how to create this little piece of heaven at home!
Why Soup Dumplings Will Steal Your Heart?
Irresistible flavor: Each bite bursts with savory broth, creating a symphony of taste and texture.
Family-friendly fun: Involve everyone in crafting these adorable dumplings—it’s a great way to bond and make memories!
Impressive presentation: Serve these beauties at your next dinner party, and watch your guests rave about your culinary skills.
Healthier choice: Homemade means you control the ingredients, making these dumplings a far healthier alternative to takeout.
Comforting warmth: Perfect for chilly days or when you need a hug in food form!
Elevate your cooking game with this delightful recipe, and say goodbye to boring fast food.
Soup Dumpling Ingredients
• Get ready to craft delicious soup dumplings!
For the Broth
- Chicken backs or wings – 3 pounds of these add a rich depth of flavor to your broth.
- Chinese ham or slab bacon – 1/2 pound gives a hint of smokiness that complements the soup perfectly.
- Scallions (whites) – 6 pieces (separated) help build an aromatic base for your broth.
- Fresh ginger – A 1-inch knob contributes warmth and spiciness that’s essential in any dumpling broth.
- White peppercorns – 1 tablespoon adds a unique kick that enhances the overall flavor.
- Water – 10 cups are needed to create the perfect soup base.
- Kosher salt – To taste, ensuring the broth is seasoned just right.
For the Filling
- Ground pork – 1/3 pound provides a hearty filling, while adding depth to your soup dumplings.
- Raw shrimp – 1/4 pound, peeled for convenience, introduces a delightful seafood note.
- Soy sauce – 2 teaspoons infuse the filling with umami goodness.
- Shaoxing wine – 1 tablespoon elevates flavors, giving them a traditional Chinese touch.
- Sugar – 2 teaspoons balance out savory tastes for a well-rounded filling.
- Diamond Crystal kosher salt – 1/4 teaspoon, plus more as needed, to bring all the flavors together.
For the Dough
- All-purpose flour – 2 cups create the dumpling wrappers; a hearty base for your culinary masterpiece.
- Boiling water – 1 cup helps to form a pliable dough that envelopes the filling.
For Assembly
- Napa cabbage leaves – They serve as a lining for your steamer, protecting dumplings from sticking and adding flavor.
With this simple yet flavorful list of ingredients, you’re one step closer to expanding your culinary repertoire with these delightful soup dumplings!
How to Make Soup Dumplings
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Prepare the Broth: Combine chicken backs or wings, Chinese ham, scallion whites, half of the scallion greens, ginger, and white peppercorns in a large stockpot. Cover with cold water and bring to a boil over high heat. Reduce to a simmer and let cook uncovered for 2 1/2 hours to develop rich flavors.
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Strain and Chill: Line a fine-mesh strainer with cheesecloth over a large heatproof bowl. Carefully pour the broth through the strainer until all liquid is collected; discard the solids. Season to taste with salt, then cover and refrigerate for at least 8 hours until set into a semi-firm jelly. Scrape off any fat set on top before using.
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Make the Filling: In a food processor, combine the ground pork, raw shrimp, soy sauce, Shaoxing wine, sugar, 1 teaspoon of salt, and the remaining scallion greens. Process into a fine paste, about 12 to 15 one-second pulses. Refrigerate until you’re ready to fill the dumplings.
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Prepare the Dough: Place the flour in a food processor. With the machine running, slowly drizzle in boiling water until a cohesive dough forms—don’t worry if you don’t use all the water. Allow the dough to run for an additional 30 seconds, then form it into a ball and let it rest, covered with a damp towel, for at least 30 minutes.
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Combine Filling and Broth: Once the broth has gelled, transfer the filling mixture into a bowl and mix in 1 1/2 cups of the jellied broth until smooth. Adjust with salt if necessary, and keep the filling chilled until used.
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Shape the Dumplings: Divide the dough into 4 sections. Roll each section into a log approximately 6 inches long, cut into 10 equal pieces, and roll each piece into a ball (40 total). On a floured surface, roll each ball into a 3 1/2- to 4-inch round wrapper with thinner edges.
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Fill and Seal: Place 1 tablespoon of the filling in the center of a wrapper. Moisten the edges with water. Pleat and pinch the edges together to seal the dumpling into a purse shape. Transfer formed dumplings to a 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 and place dumplings on top. Steam for 10 to 12 minutes until fully cooked. Serve warm and enjoy each flavorful bite!
Optional: Serve with soy sauce and vinegar for dipping.
Exact quantities are listed in the recipe card below.
Expert Tips for Soup Dumplings
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Perfect Dough: Ensure your dough is neither too sticky nor too dry by gradually adding water; it should feel soft and pliable for ideal wrappers.
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Chill the Filling: Keeping your filling well-chilled not only makes it easier to handle but also adds to the dumplings’ overall texture and flavor when cooked.
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Seal the Dumplings: Be diligent when sealing the edges; a good seal prevents filling from leaking during steaming, ensuring your soup dumplings maintain their juicy surprise.
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Steamer Setup: Line your bamboo steamer with napa cabbage leaves to prevent sticking and add flavor; also, ensure the water is simmering, not boiling, to avoid bursting the dumplings.
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Timing is Key: Keep a close eye on steaming time—overcooking can lead to tough wrappers, while undercooking will leave the filling raw. Aim for exactly 10 to 12 minutes.
Elevate your dumpling-making skills and savor the experience of crafting delicious soup dumplings right at home!
What to Serve with Soup Dumplings?
There’s nothing quite like indulging in a delightful dumpling feast that brings warmth and joy to your dining table.
- Steamed Bok Choy: The tender greens add a refreshing crunch that perfectly balances the richness of the soup dumplings.
- Vegetable Spring Rolls: Crispy on the outside and filled with fresh vegetables, they add a fun texture and vibrant flavor contrast.
- Hot and Sour Soup: This tangy, spicy soup contrasts beautifully with the delicate broth of the dumplings, enhancing the overall meal experience.
- Cilantro Lime Rice: Light and fragrant, this rice dish serves as a subtle base that complements the intense flavors of the dumplings.
- Chili Oil or Sauces: A drizzle of chili oil or soy sauce creates a flavorful dip that elevates your soup dumplings to new heights.
- Chrysanthemum Tea: This fragrant floral tea offers calming notes that cleanse the palate after each scrumptious bite of dumplings.
- Mango Sticky Rice: For dessert, this sweet treat rounds out your meal with a comforting touch that contrasts with the savory dumplings.
Crafting the ideal meal around your soup dumplings has never been more exciting!
How to Store and Freeze Soup Dumplings
Fridge: Keep cooked soup dumplings in an airtight container for up to 3 days. This preserves their flavor and prevents them from drying out.
Freezer: For longer storage, freeze uncooked dumplings on a parchment-lined tray until firm, then transfer to a freezer bag for up to 3 months. Just steam from frozen without thawing!
Reheating: To reheat cooked soup dumplings, steam them for 5-7 minutes until heated through. This method keeps that signature broth intact.
Note: Always handle dumplings gently to maintain their delicate shape and prevent any leaks in your soup dumplings during storage and reheating.
Make Ahead Options
Soup Dumplings (Xiao Long Bao) are perfect for busy cooks who want to enjoy a homemade meal without the last-minute rush! You can prepare the broth up to 3 days in advance; just make sure to refrigerate it once it has cooled and skim off any fat before using to keep the flavor rich. The filling can also be made ahead and stored in the fridge for up to 24 hours, ensuring that all the flavors meld beautifully. When you’re ready to enjoy your dumplings, simply assemble and steam them for that fresh, comforting taste. This way, you’ll have delicious soup dumplings on hand anytime, with minimal effort!
Soup Dumplings Variations & Substitutions
Feel free to let your creativity shine as you enhance these delightful soup dumplings with unique twists and substitutes!
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Meatless Alternative: Swap ground pork with finely chopped mushrooms for a delicious vegetarian filling that packs plenty of umami. The juicy burst from the mushrooms mimics the flavor of meat, making it a savory delight.
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Seafood Twist: Instead of shrimp, use finely diced crab meat or scallops for a luxurious seafood dumpling experience. The freshness of the seafood adds depth to the broth and creates an enticing aroma.
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Spice It Up: Add a pinch of chili oil or minced fresh chili to the filling to turn the heat up a notch. This kick makes each dumpling a flavorful surprise that tantalizes the taste buds.
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Gluten-Free Dough: Substitute all-purpose flour with a gluten-free blend or rice flour to accommodate gluten sensitivities. Just keep in mind that the texture may vary, but they will still deliver on taste and fun!
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Balm for a Cold: Incorporate minced garlic or a dash of sesame oil into your filling for an extra health-boosting flavor. These additions not only enhance the aroma but also provide warming and comforting qualities.
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Mixed Meat Filling: Combine different meats, such as chicken and pork, for a complex filling flavor. This variety can elevate your dumplings and surprise your guests with a multi-dimensional taste.
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Savory Greens: Add finely chopped bok choy or spinach to the filling mix for an added nutritional boost and fresh flavor. These greens brighten up the dumplings and introduce a lovely texture contrast.
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Broth Variations: Experiment with adding a splash of fish sauce or smoked paprika to the broth for a different depth of flavor. Each option creates a distinct backdrop that enhances your entire dumpling experience.
Don’t hesitate to tweak the recipe to suit your taste and dietary preferences! Each variation promises to bring a delightful surprise to your kitchen, making homemade dumplings an unforgettable experience. Enjoy your culinary journey!
Soup Dumplings (Xiao Long Bao) Recipe FAQs
How do I select ripe ingredients for the filling?
Absolutely! For the best flavor, choose fresh ingredients. Select plump scallions with a vibrant green hue for the filling, ensuring they are crisp and not wilted. The shrimp should be fresh, with a firm texture. Avoid chicken with dark spots or any off smell, which indicates freshness issues.
How should I store leftover soup dumplings?
Very! Place any cooked soup dumplings in an airtight container in the fridge. They will stay fresh for up to 3 days. To retain moisture, cover the dumplings with a slightly damp paper towel prior to sealing the container.
Can I freeze uncooked soup dumplings?
Absolutely! Place uncooked dumplings on a parchment-lined tray and freeze until firm, about 1-2 hours. Once frozen, transfer them to a freezer bag, removing excess air. They can be stored for up to 3 months. When you’re ready to enjoy, steam them directly from frozen without thawing for approximately 12-15 minutes.
What if my dumpling wrappers are too thick?
No worries! If your dumpling wrappers end up too thick, roll them out a bit more to achieve that perfect thinness. It’s important to have even thickness—thinner edges allow for proper steaming and a tender bite, while thicker centers support the filling.
Are these soup dumplings safe for my pets?
Generally, it’s best to avoid sharing soup dumplings with pets. The filling contains garlic and onions, which can be harmful to dogs and cats. Always check for allergens and consult with your vet before introducing new foods to your pet’s diet!
How do I prevent the soup dumplings from leaking?
To ensure your soup dumplings don’t leak during cooking, it’s crucial to seal the edges tightly after pleating. I recommend a thorough pinch-and-twist method to create a secure top. Additionally, be mindful of placing the dumplings gently in the steamer, so they don’t get damaged before cooking.
Irresistible Soup Dumplings (Xiao Long Bao) Made Easy
Ingredients
Equipment
Method
- Prepare the Broth: Combine chicken backs or wings, Chinese ham, scallion whites, half of the scallion greens, ginger, and white peppercorns in a large stockpot. Cover with cold water and bring to a boil over high heat. Reduce to a simmer and let cook uncovered for 2 1/2 hours.
- Strain and Chill: Line a fine-mesh strainer with cheesecloth over a bowl. Pour the broth through the strainer, discard solids, season with salt, and refrigerate until set into a semi-firm jelly for at least 8 hours.
- Make the Filling: In a food processor, combine ground pork, raw shrimp, soy sauce, Shaoxing wine, sugar, 1 teaspoon salt, and remaining scallion greens until smooth. Refrigerate until ready to fill dumplings.
- Prepare the Dough: Place flour in a food processor. Gradually drizzle in boiling water until cohesive dough forms. Let it run for 30 seconds, then form into a ball and let rest for at least 30 minutes.
- Combine Filling and Broth: Mix filling with 1 1/2 cups of jellied broth until smooth. Adjust with salt and keep chilled.
- Shape the Dumplings: Divide dough into 4 sections, roll into logs, cut into 10 pieces each, and roll into 3 1/2- to 4-inch rounds.
- Fill and Seal: Place 1 tablespoon of filling in the center of a wrapper, moisten edges with water, and pinch to seal the dumpling. Transfer to a floured board.
- Steam the Dumplings: Set a bamboo steamer over simmering water lined with napa cabbage leaves, place dumplings inside, and steam for 10 to 12 minutes until cooked.