Soup Dumplings (Xiao Long Bao) Recipe

How to make soup dumplings at home: time-consuming, but worth every minute.

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Soup dumplings are not extremely tough to make, but they are time-consuming, and here's why: in order to get the broth inside the 'pling, it must first be solidified, and that means making a real chicken and/or pork broth. No cheating by using the canned stuff.

Recipe Facts

3.8

(8)

Active: 60 mins
Total: 12 hrs
Serves: 6 to 8 servings

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Ingredients

For the Broth:

  • 3 pounds chicken backs or wings

  • 1/2 pound Chinese ham or slab bacon

  • 6 scallions, whites separated, greens roughly chopped

  • 1-inch knob ginger

  • 1 tablespoon white peppercorns

  • Kosher salt

For the Filling:

  • 1/3 pound ground pork

  • 1/4 pound raw shrimp, peeled

  • 2 teaspoons soy sauce

  • 1 tablespoon Shaoxing wine

  • 2 teaspoons sugar

For the Dough:

  • 2 cups (10 ounces) all-purpose flour

  • 1 cup boiling water

For Cooking:

  • Napa cabbage leaves

Directions

  1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.

  2. Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.

  3. Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). Allow dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.

  4. When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.

  5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round, flat wrapper, 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.

  6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.

  7. Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. Line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.

Special equipment

Food processor

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Nutrition Facts (per serving)
230 Calories
5g Fat
33g Carbs
12g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 230
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 35mg 12%
Sodium 236mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 12g
Vitamin C 1mg 3%
Calcium 26mg 2%
Iron 2mg 13%
Potassium 185mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)