How to Make Soup Dumplings (Xiao Long Bao)

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

In a pot over medium heat, add half of the chicken stock.

Sprinkle the gelatin over the other half of the chicken stock and stir to dissolve.

Add the green onion, ginger, salt, and white pepper to the pot.

Bring to a boil, then simmer for about 10 to 15 minutes until the ginger and green onion have released their flavor.

Remove the ginger and green onion from the pot.

Combine the dissolved gelatin with the remaining chicken stock and stir to mix.

Transfer to a separate bowl and place in the fridge to set.

In a mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.

Gradually drizzle in 150 milliliters of hot water in three separate additions, stirring in between each addition.

Once all the water is absorbed, knead the dough together for about 3 to 5 minutes.

Cover the dough and let it rest for 10 minutes.

After resting, knead the dough for an additional 8 to 10 minutes until somewhat smooth.

Place the dough in a covered bowl to proof for 1 hour.

In a bowl, combine 1/2 pound of ground pork, 1/4 cup chopped green onions, 1/4 cup chicken stock, 1/2 tablespoon oyster sauce, 1/2 tablespoon shaoxing wine, 1/2 tablespoon soy sauce, 1/2 tablespoon sesame oil, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon grated ginger.

Mix all ingredients thoroughly, then use chopsticks or hands to stir the filling vigorously in one direction until stringy.

Perform the 'slap' technique by picking up some meat and slapping it back into the bowl to improve texture.

Cover the filling and store it in the fridge until needed.

A few minutes before the dough is done proofing, cut the set soup jelly into small pieces and mix it into the filling.

Once the dough is ready, cut it in half and keep the unused half covered to prevent drying out.

Roll the other half into a log and cut into small pieces, dust with flour to prevent sticking.

Flatten each piece with the palm of your hand and cover with a towel to prevent drying out.

Take one piece of dough at a time and roll it out into a dumpling wrapper, ensuring the edges are thin and the center is slightly thicker.

Place a scoop of filling in the center of each wrapper, ensuring some soup jelly is included.

Use your thumb to hold down the filling while making pleats at the top to seal the dumpling.

Pinch and twist any excess dough at the top to seal the dumpling.

This recipe yields about 30 bite-sized soup dumplings.

To freeze, place dumplings on a plate without touching, cover, and leave in the fridge for about an hour to set before transferring to an airtight bag or container for up to 6 months.

To cook, place dumplings in a steamer over boiling water for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens