Savor the irresistible allure of these traditional soup dumplings. Featuring a light, almost transparent wrapper enveloping a luscious blend of ground pork enriched with pork broth gelatin and aromatic seasonings, each bite reveals tender meat and rich, flavorful soup. An inviting delicacy that promises truly unforgettable culinary adventures beyond compare.

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I’m excited to share my take on the Soup Dumplings a.k.a. Xiao Long Bao.

I first experimented with this recipe when i was a beginner and now its become one of my favorite ways to mix up a weeknight dinner. I combine 2 cups all-purpose flour with 3/4 cup boiling water to form the dumpling wrappers that are so essential for a proper Soup Bao.

Then i mix 500 grams ground pork (shoulder works great for fat and flavor) with ingredients like 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon grated ginger along with 1-2 tablespoons chopped green onions. The star is 1/2 cup chilled pork broth gelatin from a rich pork stock that turns into the delicious soup once steamed.

When done right, this Xiao Long Bao Dumplings Recipe provides a balanced mix of protein and carbs while teaching you how to make Asian food that’s full of taste and nutrition. Enjoy!

Why I Like this Recipe

1. I really like how the dough comes together so easily even when it starts kinda rough. It’s cool how the boiling water makes the flour turn into a smooth dough after a bit of kneading, which gives me confidence that anything is possible in the kitchen.
2. The pork filling is seriously amazing. I love that they mix in the pork broth gelatin with the ground pork along with all those spices – it makes every bite super flavorful and juicy with that surprise burst of soup inside.
3. I appreciate the whole process of making the dumplings because it feels like I’m creating something special. Even though the instructions sound simple, the way the thin wrapper traps the tasty soup is pretty impressive, making the dumplings unique and totally satisfying to eat.

Ingredients

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All-purpose flour gives dumplings a tender, chewy texture and acts as a sturdy carbohydrate base.
Ground pork supply protein and fat, ensuring the filling stays juicy, flavorful, and satisfying.
Chilled pork broth gelatin creates the molten soup center that explodes deliciously when steamed.
Soy sauce brings a savory saltiness that melds beautifully with the other rich flavors.
Shaoxing wine imparts a subtle tang and complex aroma to elevate the meats taste.
Ginger and green onions infuse the dish with a mild spice and refreshing freshness thats irresistible.
Salt, sugar, white pepper and sesame oil form a balanced seasoning that unite all flavors perfectly.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup boiling water

500 grams ground pork (shoulder works great for fat and flavor)

1/2 cup chilled pork broth gelatin (from a rich, slow-cooked pork stock)

1 tablespoon soy sauce

1 tablespoon Shaoxing wine

1 tablespoon vegetable oil

1 teaspoon grated ginger

1-2 tablespoons finely chopped green onions

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon white pepper

1/2 teaspoon sesame oil

How to Make this

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1. Mix the 2 cups of flour with the 3/4 cup of boiling water in a bowl until you get a rough dough, then knead it until it feels smooth. Let it rest for at least 30 minutes, covered with a damp cloth.

2. In a separate large bowl, combine the 500 grams of ground pork with the 1/2 cup chilled pork broth gelatin. Make sure the gelatin is evenly mixed into the pork.

3. Add the 1 tablespoon of soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon vegetable oil, and 1 teaspoon grated ginger into the pork mixture. Stir it well together so the flavors start to blend.

4. Mix in the 1-2 tablespoons of finely chopped green onions, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1/2 teaspoon sesame oil. Adjust the seasoning if needed, then let it sit for a few minutes.

5. Once your dough is ready, divide it into small balls, and roll each ball out into a thin circle. Make sure the wrappers are almost transparent to get that delicate texture.

6. Spoon a generous amount of the pork filling into the center of each wrapper, being careful not to overfill since you need to seal in the soup.

7. Gently pinch the edges of the dumpling together, pleating as you work your way around the wrapper, to trap the soup and filling inside.

8. Line a steam basket with parchment paper that’s lightly oiled, and place the dumplings in the basket making sure they do not touch each other.

9. Bring a large pot of water to a boil, then set the steamer over the water. Steam the dumplings for about 8 to 10 minutes until the pork is fully cooked.

10. Carefully remove the dumplings from the steamer and serve them hot with your preferred dipping sauce. Enjoy your soup dumplings!

Equipment Needed

1. A large mixing bowl for making the dough
2. A separate big bowl for the pork filling
3. Measuring cups and spoons to get all the right amounts
4. A rolling pin and a clean, lightly floured surface to roll out the dough
5. A damp cloth or kitchen towel to cover the dough while it rests
6. A spatula or wooden spoon for mixing and stirring the pork ingredients
7. Parchment paper (and a little oil to grease it) to line the steamer basket
8. A steamer basket for cooking the dumplings
9. A large pot to boil water and set the steamer over

FAQ

Q: Can I use another type of meat instead of pork?

A: Yes, you can try ground chicken or turkey, but ground pork gives the best flavor because of its fat content. The taste might change a bit if you use another meat.

Q: How do I get the perfect thin dumpling skin?

A: It's all in the technique. Mix the boiling water into the flour just until it forms a rough dough, then knead it gently. Overworking it can make the dough tough.

Q: What if I don't have pork broth gelatin?

A: If you dont have pork broth gelatin, you can substitute store-bought gelatin dissolved in a rich pork stock. This hack works well but keep in mind it might not be exactly same.

Q: How do I steam the dumplings without them sticking together?

A: Be sure to heat up your steamer before placing the dumplings. Arrange them with enough space between each so they don't stick and steam for about 8 to 10 minutes until they turn translucent.

Q: Can these dumplings be frozen for later?

A: Yes, you can freeze them uncooked for up to a month. Just remember to add a few extra minutes when steaming straight from the freezer.

Soup Dumplings (Xiaolongbao) Recipe Substitutions and Variations

If you dont have all-purpose flour, you can try using bread flour which will give your dumpling skins a slightly chewier texture. For gluten free lovers, a gluten free all-purpose blend works too.
If you arent using ground pork, feel free to use ground chicken or turkey. Just know that results may vary in flavour and moisture.
You can swap chilled pork broth gelatin with chicken broth gelatin if needed. Some people even use agar agar dissolved in the broth for a similar effect.
If Shaoxing wine isn’t available, dry sherry is a decent alternative. It may be a bit sweeter, so adjust other seasonings as needed.
Instead of boiling water, you can use very hot tap water. Make sure its near boiling temp so your dough turns out nice.

Pro Tips

1. Let your dough rest long enough so it stays soft and easy to work with. If you rush it, you’ll end up struggling when rolling it out and your dumplings might turn out tough.
2. When you mix in the gelatin with the pork, be sure to keep stirring until it’s completely combined. This is key if you want that yummy soup burst when you bite into the dumpling.
3. Don’t overstuff your dumplings because it’s easier to pinch them shut when they’re a bit less crowded; otherwise, you might have leaks during steaming.
4. Make sure your steamer isn’t too crammed together. Giving each dumpling a little room helps them cook evenly and prevents them from sticking to each other.
5. Try letting the dumplings sit for a minute or two after steaming before serving. This little rest helps set the filling slightly so you can enjoy every crunchy, juicy bite without burning your fingers.