Soup Dumplings

Soup Dumplings

Soup dumplings, also known as Xiaolongbao, are a delicious treat from China. These little pockets are filled with savory pork and a rich broth that bursts in your mouth with every bite. They are often served with a side of black vinegar and chili oil, making them even more enjoyable.

Why Make This Recipe

Making soup dumplings at home can be a fun and rewarding experience. They bring the joy of dim sum into your kitchen! Plus, you can customize the filling to suit your taste. Making them from scratch might sound challenging, but with a little patience, you will be amazed at how delicious they can be.

How to Make Soup Dumplings

Ingredients:

• 1 1/4 cups chicken bone broth
• 2 Tbsp Chinese light soy sauce
• 1 2-inch piece ginger, sliced
• 5 cloves garlic, smashed
• 1 1/4 oz package gelatin
• 4 cups all-purpose flour plus more for dusting
• 1 1/4 cups hot water
• 1 lb ground pork
• 3 scallions, sliced
• 2 Tbsp Chinese light soy sauce
• 2 Tbsp Shaoxing rice wine
• 2 tsp grated garlic
• 1 tsp finely grated peeled ginger
• 1/4 tsp ground white pepper
• 1/2 tsp kosher salt (optional)
• 1 head of Napa cabbage
• Chinese black vinegar and chili oil for dipping

Directions:

Broth:

1. In a medium pot over medium-high heat, bring the chicken broth, soy sauce, ginger, and garlic to a simmer. Stir occasionally and cook until the liquid reduces to about 1 cup (about 10 minutes).
2. Discard the ginger and garlic. Add the gelatin and whisk until combined.
3. Pour the broth into a shallow pan and refrigerate for at least 30 minutes, or up to 1 hour.

Wrappers:

1. In a large bowl of a stand mixer fitted with a dough hook, beat the flour and hot water on medium speed until the dough is soft and smooth (about 5 to 10 minutes). You can also do this by hand.
2. Wrap the dough in a thin damp cloth or plastic wrap and let it rest for at least 30 minutes, or up to 1 hour at room temperature.
3. Line a sheet tray with parchment paper and dust it with flour. Cut the dough into 4 pieces.
4. Roll each piece to about 1/16 inch thick, then cut into 4-inch rounds. Transfer the rounds to the prepared tray and cover with a damp towel to keep them from drying out.

Pork Filling & Assembly:

1. In a food processor, pulse the ground pork, scallions, soy sauce, rice wine, garlic, ginger, pepper, and salt (if using) until mostly smooth.
2. Break up the chilled broth with a spatula and fold it into the pork mixture.
3. Scoop a little over 1 tablespoon of filling and arrange it in the center of each wrapper.
4. Enclose the filling with the wrapper and crimp the edges into pleats, leaving a small hole in the center.
5. Repeat with the remaining dough and filling. Cover the dumplings with plastic wrap or a damp towel until ready to steam.

Steaming:

1. Line a 10-inch bamboo steamer with cabbage leaves.
2. Fill a 10 to 12 inch wok one third with water.
3. Place the steamer on the wok and bring the water to a simmer over medium-high heat.
4. Arrange 12 dumplings in the steamer, cover, and steam until the dumplings are plump, firm, and slightly translucent (about 10 to 13 minutes).
5. Transfer dumplings to a platter and serve with black vinegar and chili oil for dipping.

How to Serve Soup Dumplings

Serve your soup dumplings hot, right after steaming. Offer a small dish of Chinese black vinegar and chili oil on the side for dipping. Enjoy them with chopsticks or a spoon, but be careful when biting into them, as the broth can be hot!

How to Store Soup Dumplings

If you have leftovers, place them in an airtight container in the refrigerator. They taste best the same day, but you can keep them for up to 2 days. To reheat, steam them again until heated through.

Tips to Make Soup Dumplings

1. Make sure the broth is well-seasoned and flavorful.
2. Don’t skip the resting time for the dough; it helps make the wrappers easier to roll.
3. Practice pleating the dumplings a few times to get a feel for it!
4. Remember to keep the dumpling wrappers covered with a damp cloth to prevent them from drying out.

Variation

You can change the filling by using chicken, shrimp, or vegetables for a different flavor. Feel free to experiment with seasonings to match your taste buds.

FAQs

1. Can I freeze soup dumplings?
Yes! You can freeze uncooked soup dumplings. Arrange them on a tray to freeze individually, then transfer them to a freezer bag. Steam them directly from the freezer when you’re ready to eat.

2. What if I don’t have a bamboo steamer?
You can use a metal steamer or even a plate placed on a heatproof bowl in a large pot with simmering water. Just ensure the dumplings do not touch the water while steaming.

3. Can I use store-bought broth?
Absolutely! Using store-bought broth is a great shortcut if you want to save time. Just make sure it’s a flavorful broth for the best results.

Enjoy making and eating your homemade soup dumplings!