Soup Dumpling Recipe - Xiao Long Bao
Xiao long bao, are delicate steamed dumplings filled with meat and soup. The dumplings, “bao” are traditionally prepared in “xiaolong”, a bamboo steaming basket.
Servings: 4 people
Equipment
- 1 8x8'' dish
- 1 Plastic bag or plastic wrap
- 1 3-3.5'' diameter cup or mason jar
Ingredients
Gelatin
- ½ tablespoon Agar agar powder (Use just boiled water to dissolve the agar agar powder for the gelatin)
- 4 cups Pork broth (or chicken broth)
- 1 clove Garlic crushed
- 1 teaspoon Shaoxing wine or sherry (optional)
Dough
- 400 g All-purpose flour
- 1 tablespoon Cooking oil
- Salt Use just boiled water to help create a smooth and stretchy doug
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 Chinese 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. Use just boiled water to dissolve the agar agar powder for the gelatin.
- Pour the mixture into a shallow 8x8’’ 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 lightly floured work surface to prevent the dough from sticking while rolling and shaping.
- 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!
Notes
Serve with a dipping sauce made from Chinese black vinegar to enhance the flavor of the dumplings.
Note: Use your index fingers and thumbs to pleat and pinch the edges of the dough to ensure a proper seal.
