Print

Perfect Soup Dumplings Xiao Long Bao Recipe Easy Juicy Broth Tutorial

soup dumplings xiao long bao recipe - featured image
Print Recipe

This recipe teaches you how to make authentic Xiao Long Bao soup dumplings with a juicy, gelatin-rich broth inside delicate, thin wrappers. It combines traditional flavors with approachable methods for a rewarding homemade experience.

Ingredients

  • All-purpose flour – 2 cups (240g), preferably unbleached
  • Boiling water – ¾ cup (180ml)
  • Cold water – 2 tablespoons (30ml)
  • Pinch of salt
  • Pork skin or pork bones – 2 pounds (900g)
  • Ginger – 2 slices
  • Green onions – 2 stalks
  • Soy sauce – 1 tablespoon (15ml)
  • Water – 6 cups (1.5 liters)
  • Unflavored gelatin powder – 2 tablespoons (optional)
  • Ground pork (80% lean) – 1 pound (450g)
  • Shaoxing wine or dry sherry – 1 tablespoon (15ml)
  • Grated ginger – 1 teaspoon
  • Minced garlic – 1 teaspoon
  • Sesame oil – 1 teaspoon
  • Light soy sauce – 2 tablespoons (30ml)
  • Salt – 1 teaspoon
  • White pepper – ½ teaspoon
  • Scallions, finely chopped – 2 tablespoons

Instructions

  1. Make the Broth Jelly: Rinse pork skin and bones. In a large pot, add pork, ginger slices, green onions, soy sauce, and water. Simmer gently for 2 hours to extract gelatin and flavor. Strain broth through a fine sieve into a clean container. If desired, dissolve gelatin powder into the hot broth. Pour broth into a shallow dish and refrigerate until firm, about 3-4 hours or overnight.
  2. Prepare the Dough: Place flour and salt in a bowl. Pour boiling water gradually while stirring until crumbly. Add cold water little by little and knead into a soft, smooth dough (8-10 minutes). Cover with damp cloth and rest for 30 minutes.
  3. Make the Filling: Finely chop the chilled broth jelly into small cubes. In a bowl, combine ground pork, Shaoxing wine, grated ginger, minced garlic, sesame oil, light soy sauce, salt, white pepper, scallions, and broth jelly cubes. Mix thoroughly until slightly sticky and well combined.
  4. Roll the Dough: Divide rested dough into 30 equal pieces (about 15g each). Roll each piece into a 3-inch (7.5cm) thin circle, thinner toward the edges. Keep dough covered to prevent drying.
  5. Assemble the Dumplings: Place a tablespoon of filling in the center of each wrapper. Carefully pleat the edges, pinching tightly to form a small pouch with a twisted top.
  6. Steam the Dumplings: Line steamer basket with parchment paper or cabbage leaves. Place dumplings with space between them. Steam over boiling water for 8-10 minutes until dough is translucent and filling is cooked through.
  7. Serve hot with black vinegar and julienned ginger. Use a soup spoon to lift the dumpling, nibble a small hole, sip the broth, then enjoy the rest.

Notes

Use boiling water to make dough for tender, pliable skin. Keep filling cold to prevent broth jelly melting prematurely. Wet fingers when pleating to avoid sticking. Line steamer with parchment paper or cabbage leaves to prevent sticking. Freeze assembled dumplings on a tray before transferring to freezer bag for best results. Adjust soy sauce to control sodium. Dough resting is important for elasticity.

Nutrition

Keywords: Xiao Long Bao, soup dumplings, homemade dumplings, pork dumplings, broth jelly, Chinese cuisine, steamed dumplings, comfort food

Find it online: https://magnetmeal.com/perfect-soup-dumplings-xiao-long-bao-recipe-easy-juicy-broth-tutorial/