Soup Dumplings (Xiaolongbao)

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There’s something undeniably magical about the first time you sink your teeth into a perfectly crafted soup dumpling. I still remember that chilly autumn evening when I stumbled into a tiny dim sum restaurant tucked away on a bustling street. The inviting aroma of steaming dumplings wrapped in delicate dough wafted through the air, wrapping around me like a warm blanket. My heart raced with excitement! As I took my first bite, the rich, savory broth burst forth, mingling with the tender pork filling—a symphony of flavors dancing on my palate. It was love at first dumpling, and I’ve been recreating that joy in my own kitchen ever since.

Soup dumplings, or xiaolongbao, are more than just food; they’re a beautiful expression of culture and tradition. Crafting these little pockets of joy is like a cozy hug for your taste buds. With each little bundle, you’ll find not just a meal but a moment of joy, laughter, and satisfaction. I promise you, if you give them a try, you’ll soon find yourself enchanted by their charm too!

Why You’ll Love This Recipe

• Comforting & Cozy: Each dumpling is a warm hug for your soul—perfect for a gathering or a quiet night in.
• Flavor-Packed: The delicious combination of pork and broth is sure to tantalize your taste buds.
• Impressive Treat: Your family and friends will marvel at your culinary skills when you serve these delightful bites!
• Fun Activity: Making soup dumplings is a delightful experience, especially when shared with loved ones.
• Versatile: You can customize the filling with different meats or veggies based on your taste!

Ingredients

• 1/2 pound pork skin (cut into 1-inch strips): This adds a rich, gelatinous quality to the broth that creates that all-important soup inside the dumpling.
• 1 pound pork neck bones: They provide that deep, savory flavor we all crave.
• Water: Essential for creating the broth! Remember to use fresh cold water for the best results.
• 2 slices ginger: Fresh ginger adds warmth and a fragrant note to the stock.
• 1 scallion (cut into 3 pieces): A mild onion flavor that enhances the overall taste.
• 1 tablespoon shaoxing wine (or dry cooking sherry): This adds depth and complexity to your stock.
• 1 cup all-purpose flour: The building block for your dumpling dough—make sure it’s fresh for best results!
• 6 tablespoons warm water: This helps to create a soft, pliable dough.
• 1 pound ground pork (70% lean 30% fat): The blend of meats ensures juicy and flavorful filling.
• 2 tablespoons shaoxing wine (or dry cooking sherry): Keeps the filling moist and deep in flavor.
• 3/4 teaspoon salt: Just the right amount to enhance the flavors without overpowering them.
• 1/2 teaspoon sesame oil: Adds a nutty aroma and richer flavor to the filling.
• 3/4 teaspoon sugar: Balances the savory notes in the filling beautifully.
• 3 teaspoons soy sauce: This brings that quintessential umami punch to your dumplings.
• 3 tablespoons water: To help mix and keep the filling smooth!
• 1/8 teaspoon white-pepper: For a hint of warmth and spice—use sparingly!
• 1 tablespoon ginger (minced): Freshly minced ginger brightens up the filling.
• 1 heaping cup aspic (diced into 1/2-inch/1cm pieces): The secret to the soupy goodness!
• Chinese black vinegar: A wonderful dipping sauce that adds brightness to the dumplings.
• Fresh ginger (julienned): For extra crunch and zing with your dipping sauce!

Full recipe card is below.

How to Make It

1. For the Aspic

In a pot, add the pork skin and neck bones, cover with cold water, and bring to a boil. Once boiling, drain and rinse the bones. Next, add 4 cups of fresh water, ginger, scallion, and shaoxing wine. Bring it all back to a boil, then reduce the heat, cover, and let it simmer for 2 hours. Your kitchen will soon fill with an irresistible aroma! Strain the mixture and refrigerate it overnight to let the magic happen.

2. For the Dough

In a large bowl, combine the flour and warm water. Knead the mixture with your hands for 15-20 minutes until it’s soft and smooth—trust me, it’s great arm exercise! Let the dough rest for 30 minutes. This step is crucial for the texture!

3. For the Filling

Using a food processor, pulse the ground pork until it reaches a paste-like consistency. In a large bowl, combine the pulsated pork with the rest of the filling ingredients (except for the aspic) and mix until well combined. Gently fold in the aspic—you want to keep those little pockets of gel intact. Pop this mixture into the fridge until you’re ready to fill the dumplings.

4. Assembly

Roll the rested dough into a long cylinder and cut it into small pieces, about 1-inch each. Roll each piece into a thin disc—aim for about 3 inches in diameter! Place about 1 tablespoon of filling in the center, then pleat and seal the dumplings. Don’t worry about being perfect; each dumpling has its own unique charm.

5. Steaming

Bring a pot or wok of water to a boil. Place your beautifully assembled dumplings in a bamboo steamer lined with parchment paper (to prevent sticking!). Once packed, cover and steam for about 8 minutes. You’ll know they’re ready when they’re fragrant and slightly shiny!

6. Eating

Serve the dumplings hot with a small dish of Chinese black vinegar and julienned ginger. Take a gentle bite out of the dough to slurp out that savory soup before devouring the whole dumpling in one delightful bite. Enjoy the cozy experience!

Pro Tips for Success

• Keep it Chill: If the dough or filling gets too warm, it can be harder to work with. Keep everything chilled until you’re ready to use it!
• Dough Consistency: Aim for a smooth and well-rested dough for the best elasticity.
• Steamer Setup: Ensure your bamboo steamer is well-oiled or lined to prevent dumplings from sticking.
• Practice Pleating: Don’t stress about the pleats; even the most ornate dumplings begin with a few practice runs.
• Taste Test: Always taste your filling and adjust the seasoning to your taste before sealing up the dumplings.

Flavor Variations

Feel free to switch things up! Use ground chicken or turkey instead of pork for a lighter option, or add minced vegetables like shiitake mushrooms or bok choy for a veggie-packed twist. Feeling adventurous? Try adding spicy chili oil for heat or fresh herbs like cilantro for a pop of freshness!

Serving Suggestions

Serve your xiaolongbao with a small dish of black vinegar and julienned ginger for dipping. Pair these delightful dumplings with a simple cucumber salad or steamed greens for a balanced meal. For drinks, I recommend sipping on jasmine tea or a light lager to complement the flavors beautifully!

Make-Ahead & Storage

You can prepare your aspic a day in advance, allowing plenty of time for it to set overnight for optimal flavor. The filled dumplings can be assembled ahead of time and refrigerated for a few hours before steaming. Just ensure they are covered to prevent drying out.

Leftovers

Reinvent your leftovers into a delightful soup! Just add the dumplings to a rich chicken or vegetable broth along with fresh veggies for a cozy, flavorful meal.

Freezing

Definitely! Arrange the uncooked dumplings on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, pack them tightly in a freezer bag. When ready to enjoy, no need to thaw—just steam them directly from the freezer!

Reheating

For the best results, reheat your dumplings by steaming them for a few minutes or using a skillet on low heat with a splash of water to create steam. Avoid the microwave to preserve that delightful texture!

FAQs

Can I use other types of meat for the filling?
Absolutely! Ground chicken, turkey, or even beef work beautifully.

Why do I need to refrigerate the aspic overnight?
The chilling time allows it to firm up into that gelatinous goodness that makes each bite so delightful!

Can I omit the shaoxing wine?
While it adds amazing depth, you can substitute with dry cooking sherry or omit it if preferred.

How do I know when they’re fully cooked?
When they are plump, shiny, and aromatic—also, checking that the filling is hot throughout will help!

Final Thoughts

Thank you for joining me on this cozy culinary adventure! I hope you find as much delight and comfort in making these soup dumplings as I do. So roll up your sleeves, invite a friend or family member to join in, and let’s create some blissful bites that warm both our hearts and our bellies. Happy cooking, my friends!

Enjoy the full recipe card below for your xiaolongbao adventure!

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