Soup Dumpling, Xiao long bao, are delicate steamed dumplings filled with meat and soup. The dumplings, “bao” are traditionally prepared in “xiaolong”, a bamboo steaming basket.
Xiaolongbao originated in 19th century Shanghai when the dumpling market was becoming competitive. A restaurant owner differentiated his recipe by adding aspic, a gelatinous meat stock, to his filling. When he steamed the dumplings, this aspic melted and filled the dumpling with soup. Popularity spread by word of mouth, of course.
Seasonal Popularity & Special Occasions
While soup dumplings are beloved and enjoyed year-round, they are especially popular during colder months. The warm, savory broth and the comforting nature of the dumplings make them an ideal dish for winter, providing a cozy meal during chilly weather.
In terms of special occasions, Xiaolongbao often make appearances during Chinese New Year celebrations. During this festive time, dumplings, in general, symbolize prosperity and wealth because their shape resembles ancient Chinese gold ingots. Soup dumplings, with their burst of flavorful broth, add an extra layer of indulgence to the table.
Soup dumplings are also commonly found on menus at Mid-Autumn Festival banquets, where families gather to enjoy a variety of dishes, symbolizing reunion and togetherness. Along with mooncakes, dumplings add to the feast, marking this festival with warmth and flavor.
Whether as part of a formal celebration or a comforting meal during the colder months, soup dumplings hold a special place in Chinese culture, bringing family and friends together through the shared joy of food.
This recipe pairs really well with our spicy mapo tofu recipe. Check it out and let me know what you think!
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Soup Dumpling Ingredients
- Dough mix
- Pork broth packet
- Green onions/scallion
- Garlic
- Ginger
- Sugar
- Soy sauce
- Sesame oil
- Agar agar powder
- Dipping sauce (black vinegar & chili oil)
- Steamer paper
- Cooking oil
- Plastic bag or wrap
- Proteins (1 lb. total): ground pork or chicken, shrimp, crab, or veggie protein
- Salt
- Pepper
See recipe card for quantities.
Soup Dumpling Instructions
- Combine pork broth packet and 2 cups of water in a medium saucepan. Bring to a boil and add agar agar powder. Mix until dissolved.
- Pour the mixture into a shallow 8×8’’ dish and chill for 30-40 minutes in the freezer until the gelatin solidifies.
- (For step 2) Bring 1.5-2 cups of water to a boil in your medium saucepan.
- Add 90% of the dough mix, ½ cup of boiling water, and 1 Tbsp. of cooking oil in a bowl and stir with a wooden spoon. Add another ½ cup of boiling water. Stir until the dough starts forming.
- Dust a clean surface with some remaining dough mix. Knead the dough with the palms of your hands for 15-20 minutes until smooth. Tip: dough should bounce back when poked.
- Place dough in a plastic bag or wrap with plastic wrap. Let rest for 30 minutes at room temperature.
- When gelatin has set, cut into ¼-1/3 inch cubes.
- In a medium bowl, combine your protein, half of the green onions/scallions, sugar, soy sauce, ginger powder, sesame oil, salt and pepper. Use your hands to mix well until combined.
- Keep gelatin and filling chilled in your refrigerator until ready to use.
- Dust a clean surface with some dough mix. Remove dough from plastic wrap and split in half. Keep the other half in plastic wrap.
- Roll each ball into a very thin ⅛’’ crust (like a thin-crust pizza).
- Use a 3-3.5 inch cup or mason jar and press into the dough to make perfect circles. Re-roll/press leftover dough. Continue to roll just the edges of each circle to be as thin as possible. Sprinkle the finished wrappers with a little dough mix and keep covered to prevent drying.
- Preheat a bamboo steamer if you have one, otherwise, results are great with a double-boiler, rice cooker/steamer, Instant Pot rack, or even an upside down plate in a sauté pan.
- Scoop ½ Tbsp. of filling into the center of each dumpling wrapper. Add 3-4 squares of broth jelly on top. Press 4 corners of the wrapper together at the top and press/pleat remaining edges until the dumpling is sealed at the top.
- Arrange dumplings about 1 inch apart in your steamer and steam on high for 8-12 minutes.
- Enjoy with the dipping sauce. Be careful – soup is extremely hot!
“Chī hăo hē hăo” eat well and drink well!
Substitutions
- Vegetarian – the ground pork can be replaced with ground plant-based protein to make this vegetarian. Also swap the pork broth for vegetable broth.
Variations
- Spicy – serve these soup dumplings with chili oil for a little extra spice
- Deluxe – serve with fried garlic green beans
- Drink pairings – pairs well with a Chinese black tea or a pale lager (Tsingtao is a popular brand)
Soup Dumpling Equipment
Soup dumplings require some specialty equipment to create them perfectly. For instance, you’ll need a bamboo steamer and steamer paper for the best experience.
- Bamboo steamer (or double-broiler, rice cooker/steamer, Instant Pot rack, or even an upside down plate in a sauté pan)
- Steamer paper (or use parchment paper or cabbage with holes cut into it)
- Liquid measuring cup
- Medium saucepan
- 8×8” dish
- Cooking spoon
- Large bowl
- Wooden spoon
- Plastic bag or plastic wrap
- Knife
- Rolling pin
- 3-3.5” diameter cup or mason jar
Soup Dumpling Storage
If you have leftover Xiaolongbao, or if you’re making them in advance, proper storage is key to maintaining their quality. Here’s how to store them:
1. Refrigerating Xiaolongbao
You can store cooked soup dumplings in an airtight container in the refrigerator for up to 2 days. However, since they contain broth and are quite delicate, the texture of the wrapper may change as they cool. The dumplings may absorb some of the broth, so while they’ll still taste good when reheated, they won’t have the same “bursting” soup effect.
When reheating, it’s best to steam them again. Avoid microwaving, as it may cause the dumplings to dry out or the wrapper to become tough.
2. Freezing Soup Dumpling
You can also freeze Xiaolongbao, and freezing them is actually a great way to prepare them in advance. Here’s how to freeze them properly:
- Before Cooking: It’s best to freeze Xiaolongbao before cooking them, as freezing uncooked dumplings preserves the soup-filled interior better. Place the uncooked dumplings on a parchment-lined tray in a single layer, ensuring they don’t touch each other. Freeze them until they are firm (usually 2-3 hours), then transfer them to an airtight container or a freezer-safe bag.When you’re ready to cook, you can steam the frozen Xiaolongbao directly from the freezer. Just add a few extra minutes to the steaming time.
- After Cooking: If you’ve already cooked the dumplings, they can still be frozen, but reheating may cause them to lose some of their delicate texture. Allow them to cool completely before freezing. When ready to eat, steam them directly from frozen for the best results, adding a few extra minutes to the steaming time.
3. Shelf Life in the Freezer
Frozen Xiaolongbao will keep well for up to 2 months. After that, the quality of the wrapper and filling may start to deteriorate.
By refrigerating or freezing properly, you can enjoy Xiaolongbao over multiple meals without losing too much of their delicate flavor and texture!
Top Tips
1. Use Cold Broth for Filling
The secret to that delightful burst of soup inside Xiaolongbao lies in the gelatinous broth that melts when steamed. To ensure the filling doesn’t leak while assembling the dumplings, use chilled or semi-frozen broth when mixing it into the meat filling. This will make it easier to handle and shape the dumplings without any liquid seeping out.
2. Knead the Dough Until Smooth
The dough is just as important as the filling. When making the wrappers, be sure to knead the dough until it’s smooth and elastic. This will give you the pliability needed to form thin yet sturdy wrappers that can hold the soup inside without breaking.
3. Roll the Wrappers Thin
When rolling out the dough for the dumplings, aim for the center of each wrapper to be slightly thicker than the edges. This ensures the middle is strong enough to hold the soup, while the edges remain thin and delicate, allowing you to easily pleat the dumplings.
4. Don’t Overfill the Soup Dumpling
It can be tempting to add lots of filling, but overfilling the dumplings increases the risk of bursting during steaming. Use a small spoonful of filling to ensure the wrapper can fully enclose the broth and meat without tearing.
5. Pleat the Soup Dumpling Carefully
Proper pleating is key to ensuring the Xiaolongbao hold their shape and keep the soup inside. Aim for 12-18 pleats per dumpling, pulling the dough in a circular motion to create a tight seal at the top. This ensures that the soup stays locked inside during steaming.
6. Line the Steamer with Cabbage or Parchment
When steaming the dumplings, it’s important to line the steamer basket with cabbage leaves or parchment paper with small holes cut in it. This prevents the dumplings from sticking to the basket while still allowing steam to circulate.
7. Steam Over Medium Heat
Steam the Xiaolongbao over medium heat to ensure the filling cooks evenly and the wrappers don’t break. High heat can cause the dumplings to overinflate and burst, while low heat may not cook them thoroughly.
8. Handle with Care
After steaming, use a slotted spoon or tongs to carefully remove the dumplings from the steamer. They are delicate and can easily tear if handled roughly, which could cause the precious soup to spill out.
9. Cool Slightly Before Eating
Let the dumplings cool for a minute or two after steaming. The broth inside will be extremely hot, and cooling slightly will prevent burning your mouth while still allowing you to enjoy the warm soup.
10. How to Eat Soup Dumpling: The Right Technique
To fully enjoy Xiaolongbao, place one dumpling on a spoon, take a small bite to release some of the steam, and sip the hot broth before eating the rest of the dumpling. This helps you savor both the soup and the dumpling without burning your mouth!
FAQ
A soup dumpling is a type of steamed dumpling, typically called Xiaolongbao in Chinese cuisine, that contains both a meat filling and hot, flavorful broth inside. The broth is made by using gelatinous stock that melts when steamed, creating the signature “soup” inside the dumpling. Soup dumplings are delicate and are usually eaten by biting into the dumpling to release the broth before consuming the rest.
Yes, soup dumplings (Xiaolongbao) differ from regular dumplings because they contain a liquid broth inside, which melts during steaming. Their wrappers are thinner and more delicate to hold the soup, and they require careful eating to avoid spilling the hot liquid. Regular dumplings typically have thicker wrappers and solid fillings, and can be boiled, pan-fried, or steamed without the same soupy center.
No, soup dumplings are not the same as dim sum, but they are often served as part of a dim sum meal.
Dim sum refers to a style of Chinese cuisine that includes a wide variety of small, bite-sized dishes, typically served with tea. It can include items like dumplings, buns, rolls, and other savory or sweet dishes.
Soup dumplings (Xiaolongbao) are a specific type of dumpling filled with meat and hot broth, and they can be one of the many dishes served during dim sum, but dim sum encompasses a much broader range of dishes beyond just soup dumplings.
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Pairing
These are my favorite dishes to serve with Soup Dumplings:
Soup Dumpling Recipe – Xiao Long Bao
Equipment
- 1 Bamboo steamer
- 1 Steamer paper
- 1 Liquid measuring cup
- 1 Medium saucepan
- 1 8×8” dish
- 1 Cooking spoon
- 1 Large bowl
- 1 Wooden spoon
- 1 Plastic bag or plastic wrap
- 1 Knife
- 1 Rolling Pin
- 1 3-3.5” diameter cup or mason jar
Ingredients
Gelatin
- ½ tablespoon Agar agar powder
- 4 cups Pork or chicken broth
- 1 clove Garlic crushed
- 1 teaspoon Shaosing wine or sherry (optional)
Dough
- 400 g All-purpose flour
- 1 tablespoon Cooking oil
- Salt
Filling
- 1 lb Protein ground pork or chicken, shrimp, crab, or vegetarian/vegan protein
- 1 Green onion chopped
- 2 teaspoon Sugar
- 2 tablespoon Soy sauce
- 1 teaspoon Salt
- ¼ teaspoon White pepper
- ½ teaspoon Ginger powder
- ½ teaspoon Sesame oil
Dipping Sauce
- ¼ cup Black vinegar
- 1 teaspoon Chili oil
- Fresh ginger (optional) cut into matchsticks
Instructions
Step 1: Make Soup Dumpling Gelatin
- Combine pork broth packet and 2 cups of water in a medium saucepan. Bring to a boil and add agar agar powder. Mix until dissolved.
- Pour the mixture into a shallow 8×8’’ dish and chill for 30-40 minutes in the freezer until the gelatin solidifies.
- (For step 2) Bring 1.5-2 cups of water to a boil in your medium saucepan.
Step 2: Make the Dough
- Add 90% of the dough mix, ½ cup of boiling water, and 1 Tbsp. of cooking oil in a bowl and stir with a wooden spoon. Add another ½ cup of boiling water. Stir until the dough starts forming.
- Dust a clean surface with some remaining dough mix. Knead the dough with the palms of your hands for 15-20 minutes until smooth. Tip: dough should bounce back when poked.
- Place dough in a plastic bag or wrap with plastic wrap. Let rest for 30 minutes at room temperature.
Step 3: Cube Gelatin & Mix Filling
- When gelatin has set, cut into ¼-1/3 inch cubes.
- In a medium bowl, combine your protein, half of the green onions/scallions, sugar, soy sauce, ginger powder, sesame oil, salt and pepper. Use your hands to mix well until combined.
- Keep gelatin and filling chilled in your refrigerator until ready to use.
Step 4: Create Dough Wrappers
- Dust a clean surface with some dough mix. Remove dough from plastic wrap and split in half. Keep the other half in plastic wrap.
- Roll each ball into a very thin ⅛’’ crust (like a thin-crust pizza).
- Use a 3-3.5 inch cup or mason jar and press into the dough to make perfect circles. Re-roll/press leftover dough. Continue to roll just the edges of each circle to be as thin as possible. Sprinkle the finished wrappers with a little dough mix and keep covered to prevent drying.
Step 5: Assemble, Steam & Serve!
- Preheat a bamboo steamer if you have one, otherwise, results are great with a double-boiler, rice cooker/steamer, Instant Pot rack, or even an upside down plate in a sauté pan.
- Scoop ½ Tbsp. of filling into the center of each dumpling wrapper. Add 3-4 squares of broth jelly on top. Press 4 corners of the wrapper together at the top and press/pleat remaining edges until the dumpling is sealed at the top.
Step 6: Assemble, Steam & Serve!
- Arrange dumplings about 1 inch apart in your steamer and steam on high for 8-12 minutes.
- Enjoy with the dipping sauce. Be careful – soup is extremely hot!
- “Chī hăo hē hăo” eat well and drink well!
Rachael says
What?! I can’t believe I can make these at home. Love.