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Perfect Soup Dumplings Xiao Long Bao Recipe

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This recipe guides you through making authentic, restaurant-quality Xiao Long Bao soup dumplings from scratch with tender wrappers, rich broth gel, and juicy pork filling in 5 easy steps.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 3/4 cup (180ml) boiling water
  • 1/4 cup (60ml) cold water
  • Pinch of salt
  • 1 lb (450g) pork skin or pork bones
  • 3 slices ginger
  • 2 stalks scallions, smashed
  • 6 cups (1.4 liters) water
  • Salt to taste
  • 1 lb (450g) ground pork, preferably 20% fat
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Shao Xing wine or dry sherry
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons finely chopped green onions
  • About 1 cup broth gel (aspic), chilled and diced into small cubes

Instructions

  1. Make the broth gel: Place pork skin or bones in a large pot with water, ginger, and scallions. Bring to a boil, then reduce to a simmer for about 2 hours. Strain the broth, season with salt, and refrigerate until it solidifies into a jelly-like aspic (at least 4 hours or overnight). Once set, dice into small cubes.
  2. Prepare the dough: In a large bowl, add the flour and salt. Pour in the boiling water gradually while stirring with chopsticks or a fork until crumbly. Add cold water and knead until smooth and elastic (about 8-10 minutes). Cover with a damp towel and let rest for 30 minutes.
  3. Make the filling: In a bowl, combine ground pork, grated ginger, minced garlic, soy sauce, Shao Xing wine, sesame oil, white pepper, sugar, salt, and chopped green onions. Add the diced broth gel and gently mix until incorporated but not overly worked.
  4. Roll out wrappers: Divide the dough into small equal pieces (about 20-25). Roll each piece into a thin, round wrapper about 3 inches (7-8 cm) in diameter. Keep them covered with a damp cloth to prevent drying out.
  5. Assemble the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Carefully pleat the edges, pinching the top to seal the dumpling tightly, aiming for around 18 folds.
  6. Steam the dumplings: Line your steamer with parchment paper or cabbage leaves. Place dumplings about 1 inch apart to prevent sticking. Steam over boiling water for 8-10 minutes until the dough is translucent and filling is cooked through.
  7. Serve immediately with a dipping sauce of black vinegar and fresh ginger slices.

Notes

Use boiling water for the dough to create tender yet strong wrappers. Do not overfill dumplings to prevent bursting. Keep wrappers covered with a damp cloth to avoid drying. Fully chill broth gel for best soup burst. If dough is too tough, rest longer; if too sticky, dust with flour. Bamboo steamers add aroma but metal steamers work fine. Line steamer with parchment or cabbage leaves to prevent sticking. Dumplings can be frozen before steaming.

Nutrition

Keywords: Xiao Long Bao, soup dumplings, Chinese dumplings, homemade dumplings, pork dumplings, dim sum, steamed dumplings

Find it online: https://emmayum.com/perfect-soup-dumplings-xiao-long-bao-recipe-5-easy-steps-to-make-from-scratch/