Soup Dumplings (Xiaolongbao)

Table of Contents

Soup dumplings, or Xiaolongbao, as they’re known in their native tongue. My love affair with these delightful pockets of joy began on a rainy Saturday afternoon in a bustling little dim sum restaurant in my town. The air was thick with the comforting aromas of rich broths and the sounds of laughter intermingled with the clinking of chopsticks. When the waiter presented a steaming basket of these beauties, I was captivated. As I gently lifted one with my chopsticks, the heat wafted up, carrying with it a hint of ginger and soy that made my mouth water.

One bite in, and I was transported to a cozy world of warm broth, tender pork, and the lively zest of vinegar. Each dumpling was a little treasure bursting with flavor, and as I savored them, I knew I had to replicate this experience in my kitchen. With the comforting sounds of simmering and the warmth of the kitchen wrapping around me like a blanket, I dove into the adventure of making these scrumptious dumplings. And let me tell you, once you try making them yourself, you’ll fall head over heels, too!

Why You’ll Love This Recipe

• Flavorful: Bursting with savory broth and tender meat, these dumplings are a flavor explosion!
• Fun to Make: Engaging and playful, the dumpling-making process is a delightful way to spend an afternoon.
• Crowd-Pleasing: Perfect for family gatherings or dinner parties, everyone will love these little bites of happiness!
• Impressive: Show off your dumpling skills to friends and feel like a pro in the kitchen.
• Customizable: Adjust the filling to suit your tastes or try seasonal variations.

Ingredients

• 1/2 pound pork skin (cut into 1-inch strips): This is key for creating the delightful gelatinous broth that will explode in your dumplings!
• 1 pound pork neck bones: These impart a rich flavor to the broth, making every bite succulent.
• Water: Essential for cooking and hydrating the dough—use the good stuff!
• 2 slices ginger: Adds warmth and spice that complements the pork beautifully.
• 1 scallion (cut into 3 pieces): For an aromatic touch, scallions provide a subtle sweetness.
• 1 tablespoon shaoxing wine (or dry cooking sherry): A splash of this wine elevates the flavor—don’t skip it!
• 1 cup all-purpose flour: The backbone of your dough; use it wisely!
• 6 tablespoons warm water: Helps hydrate the flour for a soft and pliable dough.
• 1 pound ground pork (70% lean 30% fat): This is the heart of your filling; choose a balanced blend for the best taste.
• 2 tablespoons shaoxing wine (or dry cooking sherry): Adds depth and a touch of sweetness to the meat mixture.
• 3/4 teaspoon salt: Just a pinch to enhance all the flavors.
• 1/2 teaspoon sesame oil: A drop of this brings a lovely nutty aroma.
• 3/4 teaspoon sugar: Balances the savory with a hint of sweetness.
• 3 teaspoons soy sauce: For that umami kick!
• 3 tablespoons water: Used for adjusting the consistency of the filling.
• 1/8 teaspoon white pepper: A gentle touch of heat that complements the pork.
• 1 tablespoon ginger (minced): Fresh ginger lifts the flavor profile and adds zing!
• 1 heaping cup aspic (diced into 1/2-inch/1cm pieces): The surprise burst of broth, this is what makes these dumplings special.
• Chinese black vinegar: Perfect for dipping and enhancing the savory notes.
• Fresh ginger (julienned): A refreshing crunch to elevate every bite.

Full recipe card is below.

How to Make It

1. Prepare the Aspic

In a pot, combine the pork skin and pork neck bones with enough cold water to cover them. Bring it to a boil to cleanse the bones of impurities. Once boiling, drain and rinse. Return everything to the pot, along with 4 cups of fresh water, ginger slices, scallion pieces, and Shaoxing wine. Simmer gently for 2 hours. Ah, the smell will fill your kitchen with warm, mellow notes! After two hours, cool, strain, and refrigerate overnight to let the flavors meld together and form that magical aspic.

2. Make the Dough

In a mixing bowl, combine the all-purpose flour and warm water. Knead the mixture for 15-20 minutes until it becomes soft and elastic. Your hands will get a bit of a workout here, but that’s part of the fun! Let it rest for 30 minutes under a cloth; this makes rolling it out a breeze.

3. Prepare the Filling

Using a food processor, pulse the ground pork until smooth, almost like a paste. In a large mixing bowl, combine the processed pork with the remaining filling ingredients—except for the aspic—and mix until well combined. Gently fold in those heavenly aspic pieces, and pop the mixture into the fridge while you roll out the dough.

4. Shape the Dumplings

Once rested, roll the dough into small discs, about 3 inches in diameter. In the middle of each, place a tablespoon of filling. This is the fun part—pleat the edges of the dough to seal them tightly. Just like that, you’ve created a darling little dumpling!

5. Steam Away!

Prepare your bamboo steamer (or any steaming apparatus). Steam the dumplings over boiling water for 8 minutes. As they steam, the kitchen fills with delicious scents, and your anticipation grows!

6. Serve Warm

Serve your gorgeous dumplings with Chinese black vinegar and julienned ginger on the side for dipping. Each bite is a warm hug, and I can assure you, they will vanish before your eyes!

Pro Tips for Success

• Knead the dough well: The softer and more elastic the dough, the easier it will be to shape the dumplings.
• Be gentle with the filling: Overmixing can break up the aspic and lead to leakage during steaming.
• Test one dumpling first: Steam a single dumpling to ensure the filling is seasoned to your liking.
• Work quickly: Keep the dough covered while shaping the dumplings to prevent it from drying out.

Flavor Variations

• Try different meats: Swap ground pork for chicken or beef if you prefer.
• Veggie option: Use mushrooms or finely chopped veggies for a delicious vegetarian filling.
• Seasonal flavors: Add in some shredded carrots or chopped spinach for a fresh twist.

Serving Suggestions

Serve your soup dumplings alongside a fresh cucumber salad or steamed bok choy for a complete meal. For drinks, a nice jasmine tea or light sake perfectly balances the richness of the dumplings. When it comes to plating, a simple bamboo steamer basket adds an authentic touch!

Make-Ahead & Storage

You can prepare the aspic ahead of time, and the dough can be made a day in advance. Just wrap it tightly in plastic wrap and keep refrigerated. The uncooked dumplings can be frozen for up to three months, just be sure to lay them out on a baking sheet to freeze individually before transferring them to a bag.

Leftovers

If you happen to have leftovers (which is rare!), toss them in a stir-fry with veggies or add them to a hot broth for a comforting soup.

Freezing

Yes, you can freeze the dumplings! Just lay them on a baking sheet until firm, then transfer to a freezer-safe container. For best results, steam them directly from frozen without defrosting.

Reheating

The best method for reheating is in a bamboo steamer over simmering water for about 5 minutes. If in a hurry, the microwave works also, just be careful not to overcook them!

FAQs

What if my dumplings leak while cooking?
Don’t worry! It happens even to the best of us. Just make sure your seals are tight, and fold carefully.

Can I use store-bought dumpling wrappers instead?
Absolutely! If you want to save some time, using premade wrappers is a great shortcut.

Is this recipe suitable for freezing?
Yes! Just freeze them uncooked, and steam them straight from the freezer when you’re ready to enjoy.

What can I use instead of shaoxing wine?
Dry sherry or rice wine vinegar can be substituted, though the flavor will differ slightly.

Final Thoughts

I hope you find as much joy in making these soup dumplings as I do. With warm broth encapsulated in a tender dough, they’re like a little hug on a plate! Don’t be shy—gather your loved ones and make this a fun cooking experience. Remember, cooking is all about love and laughter, so enjoy every moment in the kitchen. Until next time, happy cooking, friends!

Full recipe card is below.