Exploring the Delights of Homemade Soup Dumplings: Unveiling the Secrets of Xiao Long Bao
By Lisa Bot | Published 15 December 2023
Introduction to Xiao Long Bao: The Chinese Soup Dumpling Recipe
What are Soup Dumplings Made of?
Soup dumplings, or xiao long bao, are a culinary delight with an interesting twist. They fuse a delicate balance of standard dumpling blueprint, usually packed with pork-based meat encased in a thin, pliable wrapper. But the intrigue doesn't stop there. The distinctive feature of soup dumplings lies in the embedded savoury broth that unfurls as it cooks. This broth, brought to life from gelatinised strips of chicken, further meticulously cut into small cubes, transmutes into a sumptuous soup. This liquid simmering within the dumpling enriches the meat with a deep flavour profile often amplified by various aromatics. The sodium content of this culinary gem, around 78 mg, contributes to its savoury character. Remarkably, there is no additional water involved in the cooking process. The liquid component emerges purely from the chicken itself, creating a deliciously concentrated chicken flavour. The filling can be stored in the fridge for a couple of hours. However, it is not advised to store it for too long as the liquid will start to dissipate. To maximise the flavour, boil the liquid before allowing it to cool and set in the fridge.
Read our full guide to learn more about popular types of dumplings: Types Of Dumplings: What Are Chinese Dumplings And How Are They Made?
The Origin of Shanghai Soup Dumplings
Just like many other great foods, the exact origin of xiao long bao is unclear. However, we have a couple of compelling stories. The first and the most well-accepted one is that of Huang Mingxian, a dumpling restaurant owner in the Shaoxing region of China. In the mid-1870s, Mingxian innovatively added aspic - a flavourful broth that became gelatinous when cooled, to the pork filling of his Shanghainese dumplings. Ingeniously, once steamed, the aspic liquefied again, filling each dumpling with a burst of soup - a sensation that makes us savour every bite of these mini delights today.
While this is the popular account, there's also romantic folklore around a Chinese emperor who journeyed across the Yangtze River and couldn't resist praising the xiao long bao he tasted at a thriving Shanghainese restaurant near Shanghai. Despite these varying narratives, there's one fact we unanimously concur with: soup dumplings, especially versions found in well-known eateries like Din Tai Fung across Asia and beyond, have blossomed from their humble origins in Shanghai to become a globally beloved dish.
Understanding the Recipe for Soup Dumplings: Ingredients and Methods
The Role of Soup Jelly in Dumpling for Chicken Soup Recipe
It's a culinary magic trick, one might say. The soup inside xiao long bao, enhanced with the zest of ginger water, is achieved through the use of gelatin, often resulting from a chicken bone broth. This process commences with a scallion ginger water-infused broth rich in collagen-laden components such as chicken feet and pork skin. Upon cooling, the collagen within the bone broth amalgamates with the ginger water, turning it into delectable, wobbly meat gelatin.
Although traditional recipes tend to favour a homemade broth augmented with ginger water, you may find yourself short on time. There's no need to worry, alternatives exist. Consider a convenient shortcut using chicken bouillon and agar-agar powder, which has been gaining traction recently.
Whether you're sticking with the hearty traditional chicken bone broth or opting for the time-saving shortcut, the end result is the same. As your dumplings cook, the ginger water-infused gelatin derived from the bone broth gracefully melts within the dough, releasing the encapsulated soup. And thus, you have the distinct, lovable xiao long bao, filled with a burst of flavourful broth from the meat gelatin.
Filling Choices and Variations: From Pork Soup Dumplings Recipe to Beef Soup Dumpling Recipe
There's no denying the allure of a traditionally filled xiao long bao. In fact, the traditional method of making soup dumpling's soup filling involves using pork bones to create a flavourful stock. However, variations on the filling can offer a delightful change to the beloved dish. Ground pork is the usual star when it comes to the filling, and here's a tip from my experience: pork usually comes ground a bit too coarse for how I like my filling texture. So using a food processor ensures all the pieces are blended together, giving a smoother texture to the meat filling. But options go beyond just this. For instance, the beauty of a beef soup dumpling lies in a rich beef broth complementing the crab meat, the filling texture being enhanced with chunky pieces saved from the processor. Ground chicken is another flavourful substitute to consider
The trick is to balance the meat with other components and seasonings that enhance it. Although sesame oil, ginger, soy sauce, sugar, salt, pepper and green onions are popular choices, a dash of Szechuan red peppercorns or a hint of cooking wine can elevate the taste. If inspiration is what you need, the flavour of shrimp/prawn pairs nicely in this context.
For those steering away from meat altogether, a vegetarian-based filling can be equally mouthwatering. Mushrooms, tofu, bok choy, and cabbage stir-fried in hearty vegetable broth and appetising sauces can bring a vegetarian rendition of soup dumplings to life. It's important to remember that taste preferences can differ, so initial testing with smaller portions is suggested before crafting a large batch. Add flavours you adore, and you've got an irresistible, homemade soup dumpling recipe ready to captivate your palate.
DIY Soup Dumplings - A Step-by-Step Guide to Make Soup Dumplings Easy
Assembling Your Utensils: The Essentials for Homemade Chicken Soup Dumplings
Before diving headlong into the art of making xiao long bao, you need to gather the right tools. Starting with a basic set like a spatula and fork, and then scaling up to advanced tools such as a steamer basket and a towel for ensuring optimal cooking conditions, can be a smart approach as your dumpling ventures become regular. Here is a list of essentials:
- Stock Pot: For making the soup gelatin.
- Spatula: Ideal for seamlessly blending filling ingredients.
- Fork: Useful for breaking the aspic into tiny pieces.
- Steamer Basket: A bamboo or metal steamer basket lined with parchment paper can produce the perfect dumplings. Also, wrap the lid with a towel to stop any condensation falling onto the dumplings during cooking.
- Ladle: An indispensable kitchen tool.
- Sharp Knife: To finely chop or mince ingredients.
- Cutting Board: An essential for all that chopping.
- Measuring Cups and Spoons: Precision is key in dumpling making.
- Fine Mesh Strainer: Useful for draining and rinsing ingredients.
- Heat Resistant Food Storage Container: Ideal for storing the soup gelatin.
- Chopsticks: Although a fork can be used, Chinese dumplings and chopsticks go hand in hand.
- Food Processor: A great help, though not a must-have. Remember to scrape the sides using a spatula between pulses to ensure thorough mixing.
- Rolling Pin: An essential tool for rolling out your dough. Keep the cut pieces of dough under a damp towel to prevent them from drying out.
- Digital Kitchen Scale: For weighing ingredients to precision.
Armed with these utensils, including bamboo baskets for the authentic taste and texture, you are an important step closer to making your delicious xiao long bao at home.
Mastering Soup Dumpling Dough Recipe & Creating Delicious Fillings
Making the Dough: Creating the dough for your xiao long bao is fairly straightforward. This recipe aims at creating perfect pouches, with all-purpose flour, warm water, and a pinch of salt being the main ingredients. Here's a simple step-by-step process:
- Start with the flour in a large mixing bowl. Subsequently, add the warm water and salt, blending it all thoroughly using a sturdy spoon. This is your first step towards making your dumpling pouches from scratch.
- Once the dough has begun to form a pouch-like consistency, knead it with your hands until it forms a smooth texture. As you knead, consider mixing in any loose flour for a sturdier pouch.
- Cover the dough and let it rest for 30-60 minutes at room temperature. This step is as important as mixing; it allows the gluten in the flour to relax, optimising your pouch's stretch and foldability.
Preparing the Fillings: Crafting the filling for xiao long bao, these plump pouches, is where the taste resides.
- Start with your choice of meat, finely minced. Season it with soy sauce, sesame oil, salt, pepper, sugar, and other flavours you might enjoy such as ginger or green onions.
- As you meld these flavours, consider mixing in chilled, chopped soup gelatin for that seemingly magical soupy filling in your pouch. Spread out the gelatin evenly for a consistent bite.
Let your creativity flow here and remember, the options for fillings in these pouches are almost unlimited. Soup dumplings offer you the freedom to experiment with a multitude of flavours.
Wrapping Instructions: Creating the Perfect Chinese Dumplings with Soup Inside
Here comes the part that requires finesse and patience: wrapping your dumplings. This task might seem challenging at first, but with some experience, linked with the aid of various video tutorials featuring professional dumpling making kits found online, you'll effortlessly master the assembly. Below are the step-by-step guidelines:
- Weigh your rested dough and divide it into small pieces, each featuring a seven gram weight. This will be a perfect foundation for your dumplings.
- Ensure to roll each dough piece into a thin, flat circle using a rolling pin, deliberately thinning out the edges. This attention to detail will make the dumpling pleating process easier once you commence the assembly. The resulting wrapper should be about three inches in diameter.
- Then, position the flattened dough piece gingerly in your hand and add one tablespoon of filling along with a few bits of gelatin in the center. This amount of filling has been found satisfying in testing and avoids a potential dumpling "explosion" during steaming.
- It's now time for the rewarding, albeit slightly challenging, step - folding the filled wrapper. Strive for as many pleats as you are comfortable with.
- Once all the dumplings are wrapped and ready, steam them but ensure that the dough doesn't dry out by keeping them covered.
For those new in the dumpling folding arena, worry not. There are plenty of helpful resources online, including video tutorials guiding every stage of the assembly process. Perfection isn't key - deliciousness is! It's all about trial and error until you find your rhythm and style. Happy dumpling making!
Steaming Your Xiao Long Bao To Perfection: How to Cook Soup Dumplings
The last step in the journey to making your homemade xiao long bao is the steaming process. Using your carefully selected steamer basket as well as your trusty refrigerator, this is where the cooking magic happens. Interestingly, a refrigerator can come in instrumental during the preparation process. Once you finish stuffing your dumplings, you can let them cool to room temperature and store them in the refrigerator until you're ready for steaming. This methodology also helps the dumplings maintain their shape during cooking.
How you steam your dumplings significantly impacts their taste and texture. Adhering to the art of lining your steamer is your first task. If you're employing a bamboo steamer basket, which is something we'd strongly endorse, lay a flat sheet of steamer parchment paper underneath the dumplings. Lining your steamer basket can save you from the dreaded sticking dumplings scenario. If steamer parchment paper isn't available, settle for regular unbaked parchment paper - cut into small circles for each dumpling (a little larger than the uncooked dumplings suffice).
Alternatively, for a metal steamer, don't forget to brush a thin layer of cooking oil on the steamer's surface before placing your delectable xiao long bao, fresh from your refrigerator. With the steamer all set, thoughtfully arrange the dumplings making sure they aren't touching each other - remember, these little delights expand while cooking!
Now, place the steamer basket over a pot of vigorously boiling water. Cover it and let your cold dumplings steam over medium heat for around eight to ten minutes — and voila! Witness the emergence of perfectly cooked xiao long bao, piping hot and ready to tantalise your taste buds. Serve immediately for the best taste.
Even if your initial attempts don't go as perfectly as planned, don't worry! With time and practice, the rewarding experience of creating and savouring your homemade, steamingxiao long bao will definitively be worth the culinary adventure. Maintaining an attitude of resilience can lead to heightened cooking skills and flavourful outcomes. Not to mention, the proper use of your household appliances, like the refrigerator, can truly elevate your cooking process. So, don't hesitate — embrace the culinary ride and dive in!
Read our blog post to learn about what to eat with dumplings: What to Eat with Dumplings? The Best Ways to Serve Dumplings With Their Side Dishes
Improving Your Skill: Mastering the Best Soup Dumpling Recipe
The Debate of Authenticity vs Creativity: Other Varieties of Soup Dumplings
The world of soup dumplings is vast and vibrant, with enough variety to keep any culinary adventurer excited. If you're relishing the thrill of mastering the art of the traditional xiao long bao, which is often referenced as "small basket buns," a unique snack in the cuisine of Shanghai, you might begin to ponder, 'what's the next update in my culinary journey?'
Embracing the delicate balance of authenticity and tradition, you can further immerse yourself into the delicious universe of Chinese cuisine by exploring variations within traditional soup dumplings such as sheng jian bao (pan-fried soup dumplings).
Meanwhile, creativity and personal taste also pave the way for unique contributions, offering the platform to concoct a xiao long bao that stands out with your signature style. Modifications to the filling could encompass a range of ingredients from a variety of meats, seafood like shrimp, or even completely vegetarian versions. You can even venture into updating your soup base to experiment with continuously intriguing flavour profiles; the tactile nature of making buns indeed provides a canvas for creativity.
Another fascinating update you might want to venture into is trying out fusion versions. Imagine the brilliance of French onion soup dumplings seamlessly marrying eastern and western cuisines, or perhaps a surf and turf version, a bold departure from tradition.
In your pursuit of the perfect xiao long bao, remember Channon Doughty's advice that the acceptable boundaries are those you set for yourself. Your culinary exploits are only limited by your ingredients and imagination. Regardless of how traditional or daring your palate might be, there's a world of soup dumplings awaiting your exploration. Enjoy embarking on this savoury journey!
Storing Leftover Dumplings: Can you Boil Soup Dumplings for the Next Day?
Learning to make soup dumplings is half the fun, but knowing how to store them for make-ahead meals or dealing with leftovers is equally important. Can you freeze them or possibly leave them overnight in the fridge? How long can they last? We've got your answers here.
Make-Ahead Meals
If you're not eating your soup dumplings immediately, make sure they are stored correctly in the fridge to maintain their quality. This could be sichuan dumplings or even siu mai. You can prepare the soup gelatin and filling in advance. This could be for your next Chinese spring roll or wonton soup, leaving them covered in the fridge while preparing other aspects of your meals.
On the day you're ready to feast on your dumplings, just make the dough, assemble, and steam. This can effectively cut down on prep time on the day of - a true example of cooking Chinese with ease!
The dough and the filling can be stored separately in the fridge for one to two days. The dough should be properly covered to keep it from drying out and remember to let them reach room temperature before beginning the wrapping process.
Storing Leftovers
If you find yourself with leftover dumplings, storing them in the fridge is an option. Put them in an airtight container to prevent them from drying out. They can be stowed away safely in the fridge for up to two days this way.
Enquiring about freezing? Unfortunately, homemade soup dumplings don't fare well in the freezer as the filling becomes unstable, which leads to the dumplings bursting open during the steaming process. The reason commercially sold frozen soup dumplings survive the freezer is that they often use chemical additives to prevent this.
But remember, xiao long bao are best enjoyed fresh from the fridge, not the freezer.
Soup Dumpling Etiquettes Uncovered: How to Eat Them Right
How to Enjoy Xiao Long Bao without Burning Your Mouth: The Art of Eating Juicy Soup Dumplings
Considering the steaming hot soup inside each xiao long bao, knowing the correct way to eat them can save your tongue from potential burns. Whether you're a first-time taster or a seasoned connoisseur of this chilli-laced delight, here are some tips to avoid a mouthful of molten soup:
- Take It Slow: Allow the dumplings some time to cool for a few minutes after they come from the steamer. A scalding hot dumpling laden with chilli can be an unwelcome surprise to your palate.
- Use a Spoon: Rather than biting directly into it, place the xiao long bao on a spoon first. This will contain the hot soup, flecked with chilli oil, preventing complications.
- Puncture Carefully: Next, prod a tiny hole at the top of the dumpling with your chopstick to allow some chilli-infused steam to escape. This creates an escape route for the heat, simultaneously letting you savour the spicy soup more gradually.
- Scoop and Savour: Now scoop some of the ginger-vinegar-chilli oil dipping sauce onto the dumpling. Using a mix like 2 tbsps of rice vinegar, 1 tbsp of soy sauce, ¼ tsp of sesame oil or chilli oil, and ¼ tsp of sugar can add a delicious bite. Then, gingerly nibble. Start small and savour each bite.
- Drink the Soup: Once you've bitten a hole, slowly sip the chilli-infused broth from your spoon. This is a tantalising precursor to eating the rest of the dumpling.
- Have a Bite: Once you feel the dumpling, laden with chilli oil, has cooled sufficiently, delve into it and savour the remaining morsel.
Not only does this chilli-infused method keep your mouth safe, but it also enhances the eating experience. Enjoy each different element — the chilli-broth, the skin, and the filling — as you slowly devour these delicious little pockets of heaven. Remember, the only thing you want to leave behind is an empty basket. Enjoy the dumpling journey!
Serving Etiquette for Xiao Long Bao: The Soup Dumpling Chinese Name
When it comes to serving and enjoying soup dumplings, there are a few etiquette rules in Chinese culture that you should keep in mind:
- Sharing is Key: Chinese meals, including soup dumplings, are often an integral part of communal dining experiences. The tradition is typically family-style, with a single serving dish shared amongst many. Instead of consuming all the dumplings at once, cherish the unique flavours one by one.
- Don't Pick and Choose: In the Chinese dining culture, it is considered impolite to sift through the dumplings to find the best one. Once you touch a dumpling with your tongs or chopsticks, it is expected that you take it.
- Avoid Waiting: The Chinese dining wisdom suggests that a hot soup dumpling cooling down is a regrettable occurrence. Instead, savour these dumplings while they're still steaming hot, as waiting too long can cause the soup to seep into the skin, making the dumplings dry.
- Don't Use Personal Chopsticks to Serve Others: To show respect to your fellow diners, use the communal spoon or tongs found at Chinese dining tables to serve others, not your personal chopsticks.
With these etiquette rules, your Chinese dining experience, especially when involving soup dumplings, can be wonderfully enhanced. Now that you're clued in, why not host your own soup dumpling party?
Frequently Asked Questions about Xiaolongbao Recipes
Is Xiao Long Bao the Same as Round Chinese Dumplings?
Yes, xiao long bao is considered a type of dumpling. Dumplings are a broad category of food that includes any dish with pieces of dough wrapped around a filling, or dough with no filling. Xiao long bao falls into this category because of its dough exterior and flavourful filling, even though it comes with a delightful twist - a soup inside, adding to its uniqueness. So, they are indeed, a very special type of dumpling.
Why Is Vinegar the Perfect Dipping Sauce for Shanghai Steamed Dumplings?
The suggested sauce for xiao long bao is Chinese black vinegar with ginger- but why? The purpose of the vinegar is not to flavour the dumpling, but rather to balance the richness of the filling. The acidity of the vinegar acts as a counterpoint to the savoury filling, enhancing and lifting the flavours, making each bite even more delightful. Expert input suggests that a more delicate filling may require more sauce, and a more robust filling may need less. So, it really boils down to a matter of personal preference. As a rule of thumb, try the dumpling by itself first then adjust to your liking. Whatever you do, just remember not to pour the dipping sauce inside the dumpling - this will dilute the soup!
Dilemma Solved: Can You Savour Soup Dumplings if You Don't Have Chopsticks?
Yes, you can definitely enjoy soup dumplings even if you don't have chopsticks. One alternative is to use a soup spoon, which works perfectly for holding the dumpling, sipping the soup, and taking a bite all in one go. If you don't have access to any spoon, here is another creative solution: lift the soup dumpling over an empty teacup or small bowl, bite a hole on the side, and pour the soup into it. After it has cooled down, eat the dumpling and then drink the soup from the bowl or cup. While chopsticks are the traditional utensil of choice, the most important thing is to enjoy your food, so feel free to adapt to what works best for you.
The Unique Flavour Profile: What Does a Xiao Long Bao Taste Like?
Experiencing the taste of xiao long bao is like taking a journey through a symphony of flavours. As you bite through the thin, delicate dough, a rush of rich and complex flavours greet you. The hearty meat filling, typically pork, is tender, savoury, and fragrant, subtly complemented by the hint of freshness from the cabbage leaves and seasoned with a mixture of soy sauce, sesame oil, and ginger. The real magic happens when the broth is released - a burst of warm, umami-rich soup that balances and heightens the taste of the filling. Matching this with the tangy vinegar dipping sauce offers the perfect crescendo – a refreshing acidic lift that cuts through the richness and completes the flavour profile. They are, without question, heavenly bites of joy. It's a balanced harmony of textures and tastes – something truly inimitable. Indeed, the flavour of the stuffing is a testament to the culinary charm of these dumplings.
