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Homemade Soup Dumplings (Xiao Long Bao)

Homemade Soup Dumplings (Xiao Long Bao)

A recipe for Homemade Soup Dumplings (Xiao Long Bao) that uses commonly found ingredients to create restaurant-quality dumplings.
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Prep Time 3 hours
Cook Time 10 minutes
Resting Time 45 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Chinese
Servings 6 dumplings
Calories 43 kcal

Equipment

  • dutch oven
  • Steamer rack
  • Small rolling pin

Ingredients
  

Jelly Broth

  • 2.5 to 3 lbs chicken backs and necks
  • 1 tablespoon vegetable oil
  • 2 inches ginger, sliced
  • 4 pieces green onions, chopped into 3 inches (8 cm)

Wrappers

  • 120 g all purpose flour about ⅔ cup plus 2 tablespoons
  • 1 pinch salt
  • 35 g hot water about 2 tablespoons plus 1 teaspoon
  • 25 to 30 g cold water about 2 tablespoons

Filling

  • 1 tablespoon grated ginger
  • 8 oz fatty ground pork 30% fat recommended
  • 1 tablespoon light soy sauce
  • 4 teaspoons Shaoxing wine or dry sherry
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ⅛ teaspoon white pepper
  • 4 pieces green onions, finely minced

Dipping sauce

  • Chinkiang vinegar
  • ginger, very thinly sliced

Special tools

  • Small Chinese rolling pin

Instructions
 

Prepare the jelly (1 day ahead)

  • Preheat the oven to 400°F (200°C).
  • Prepare a medium-sized dutch oven with oil and heat it up for 5 to 10 minutes.
  • Add chicken backs, ginger, green onions, and water; cover and roast for about 50 minutes.
  • Let cool, strain broth, refrigerate overnight.

Prepare the wrappers (the day you cook)

  • Combine flour and salt; drizzle with hot water while stirring until absorbed.
  • Add cold water slowly until dough forms; knead for 15 to 20 minutes.
  • Wrap in plastic and let rest for 45 minutes.

Prepare the filling (the day you cook)

  • Soak grated ginger in hot water.
  • Scrape off fat from chicken broth; chop and mince chicken gelatin.
  • Mix ground pork with other filling ingredients until sticky; add chicken jelly and onions.
  • Cover and store in the fridge until ready to use.

Forming the buns

  • Line steamer rack with napa cabbage leaves.
  • Roll and cut dough, cover pieces to prevent drying out.
  • Roll each piece into thin wrappers; fill with 22g of filling and pleat to seal.
  • Place wrapped dumplings onto cabbage or parchment paper.

Cooking the dumplings

  • Prepare dipping sauce with vinegar and ginger.
  • Steam dumplings over boiling water for 8 to 10 minutes.
  • Serve immediately with dipping sauce, and enjoy carefully.

Notes

Using 30% fat ground pork is recommended for a tenderer and juicier result. A small rolling pin helps in making the delicate wrappers.

Nutrition

Serving: 1bunCalories: 43kcalCarbohydrates: 5.6gProtein: 3.8gFat: 0.5gSaturated Fat: 0.2gCholesterol: 8mgSodium: 78mgPotassium: 68mgFiber: 0.3gSugar: 0.4gCalcium: 4mgIron: 1mg
Keyword Asian Cuisine, Dumplings, Homemade Soup Dumplings, Pork Dumplings, Xiao Long Bao
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