Description
This simple recipe for homemade Chinese soup dumplings (xiao long bao) is 100% made from scratch and requires a bit more time than regular dumplings to make but they’re worth it. These famous dim sum soup dumplings have 3 main components that can be broken up into multiple tasks over 2 to 4 days depending on your schedule making them a breeze to assemble and steam — a 2-ingredient homemade dumpling dough, a naturally gelatinous beef and pork aspic (meat stock), and seasoned pork and vegetable filling with subtle notes of Chinese five spice.
This is a perfect dumpling recipe to make over the weekend and a great way to celebrate the Chinese New Year. Get all the helpful tips and techniques and soup dumpling step-by-step recipe photos below.
Ingredients
FOR THE BEEF & PORK GELATIN STOCK *Use any leftover stock to make homemade soup or a quick bowl of ramen.
- 1 pig trotter (about 1 pound), split in half (450g)
- 3/4 to 1 pound beef short rib with bones, roasted (450g)
- 1/4 of a medium onion (45g)
- 2 garlic cloves (15g)
- 1/2 inch piece of fresh ginger (3g)
- 1/2 leek (1 1/2 ounces) (white and light green parts) (45g)
- 2 scallions (50g)
- 1/2 medium carrot (30g)
- 2 tablespoons Shaoxing wine (30g)
- 2 dried shitake mushrooms (10g)
- 6 cups water (1416g)
- 2 teaspoons of salt, or more or less to taste
FOR THE PORK FILLING
- 1 pound fatty pork collar or shoulder, minced (450g) (sub fatty pre-ground pork or salsiccia)
- 1 3/4 cups shredded cabbage (200g)
- 1 1/2 cups shredded carrots (180g)
- 2 shitake mushrooms, finely diced (leftover from the gelatine stock) (optional)
- 2 tablespoons Shaoxing wine (30g) (sub dry sherry)
- 1/4 cup light soy sauce (60g) (sub 2 to 3 tablespoons regular soy sauce)
- 1 tablespoon hoisin sauce (15g)
- 1 tablespoon oyster sauce (15g)
- 1/2 teaspoon toasted sesame oil (3g)
- 1/4 teaspoon sugar (1g)
- 4 tablespoons scallions, finely minced (from 4 scallions) (green parts only)
- 1/4 teaspoon Chinese five spice, or more to taste (0.7g)
- 1/8 teaspoon white pepper (0.3g)
- 6 tablespoons water (90g)
- 2 tablespoons ginger, julienned (30g)
- 1/2 teaspoon kosher salt, or more to taste
- 3 cups gelatin stock, chilled and diced into 1/4-inch cubes (700g)
TO SERVE (traditional dipping sauce)
- 1 tablespoon Chinese black vinegar (Chinkiang or Zhenjiang vinegar)
- fresh ginger, julienned, to taste
- 2 teaspoons soy sauce (optional)
Instructions
- Make the gelatin stock (aspic). Add the pig’s foot to a large stock pot or dutch oven, cover with water, and bring to a boil. Remove the meat, dump the water, rinse out the pot, and clean the meat quickly under running water to remove any more impurities. Place the pig’s foot back into the pot. Add all remaining aspic ingredients to the pot and bring everything to a boil, reduce to a simmer, cover and cook for 3 hours checking on it periodically. Allow the stock to slightly cool, and strain it through a fine-mesh sieve to remove the solids reserving the mushrooms to be finely chopped and later added to the pork filling. Place the aspic in a heat-proof glass jar and allow it to cool to room temperature before sealing and refrigerating overnight. *Alternatively you may use a pressure cooker or Instapot to reduce the cooking time by half (see recipe card notes for pressure cooker/Instapot instructions).
- Make ginger water & sauté the vegetables. Add the fresh ginger to a glass or a bowl with 6 tablespoons of hot water and allow the mixture to steep for at least 30 minutes or up to 1 hour. Discard the ginger or reserve it for another use and set the ginger water aside. Add 1 teaspoon of vegetable oil to a wok set over high heat and add the cabbage, carrots, and diced mushrooms and cook for 2 minutes. Add 1 tablespoon of Shaoxing wine to deglaze the pan and cook for 1 1/2 minutes. Remove the vegetables to a plate to cool. Once cool enough to handle, finely chop the vegetables and set aside.
- Combine the pork seasoning sauce. In a small bowl combine the Shaoxing wine, soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, white pepper, Chinese five spice, and salt, and stir well to combine. Adjust seasonings to taste.
- Make the pork filling. Add the pork to a large mixing bowl and add 1/3 of the ginger water and incorporate it into the pork mixture by whipping it in one direction (clockwise or counterclockwise) using a pair of chopsticks (or a fork). Repeat two more times with remaining ginger water. Next, add the pork seasoning sauce and stir in one direction whipping the sauce into the pork until it becomes light and almost paste-like. Sauté a small piece of the mixture in a lightly oiled pan to taste the mixture and adjust the seasonings if needed before adding the aspic and filling the dumplings. Add the diced gelatin stock and stir the mixture well to combine the ingredients into one cohesive mass. *Note, you may leave noticeable chunks of aspic in the mixture (as seen in one of the photos in the main post, but in my experience, it’s actually better to fully incorporate the aspic into the pork mixture so the soup (aspic) is evenly distributed amongst the dumplings. Cover and refrigerate the seasoned filling while you make the dumpling dough.
- Make the dumpling dough. Add the flour to the bowl of a stand mixer fitted with the dough hook attachment (or to a large mixing bowl), add the warm water 1 tablespoon at a time until the mixture comes together and you can form a ball out of it. Knead the dough (which will be stiff at first) for 12 minutes in the mixer on speed 2, or by hand for 12 to 15 minutes, or until the dough is much softer and becomes smooth. If you feel the dough is just too hard to knead, cover it with plastic wrap and let it rest 15 minutes before continuing to knead it. Once the dough is fully kneaded, cover it with plastic wrap and allow it to rest at room temperature for 30 minutes or up to 3 hours.
- Roll out the dumpling wrappers. After the dough has rested, roll the dough into a log about 6-8 inches long. Cut the dough into equal pieces (about 12 grams each). Cover the dough pieces with sustainable cling film to keep them from drying out. Lightly dust a work surface or non-stick dough mat with a little flour and roll each dough piece out to about 3 inches in diameter. Dust the wrappers with cornstarch or flour and stack them on top of one another and cover with a damp towel to keep them from drying out.
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Prepare the bamboo steamer. Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. If using cabbage or banana leaves brush them with vegetable oil first which helps keep the dumplings from sticking.
- Fill the dumplings. Place a dumpling wrapper in the palm of your hand, add a heaping tablespoon of filling and make as many pleats as you can while using your thumb to keep the filling enclosed inside of the dumpling as it’s being sealed. Do your best to get 10 to 18 total pleats. Be sure to seal the dumplings closed at the top by twisting and pinching them. Place filled dumplings into the bamboo steamer about 2 inches apart (it’s best if they’re not touching because it reduces the chance of them tearing open when removing them from the steamer. If your mixture starts to become difficult to fill, place it into the freezer for 15 to 20 minutes to allow it to firm up before moving on.
- Cook the dumplings. Add enough water to a sauté pan or wok so that you can steam the dumplings for 8 minutes without running out of water. Never allow the water to have contact with the dumplings while steaming. When the water is boiling, add the steamer baskets, cover them with the lid, and cook for 8 minutes. Remove the steamer basket and serve with dipping sauce (see the main post for how to safely eat soup dumplings), Enjoy!
Notes
- Alternatively, before adding the ginger water or pork seasoning sauce, you may process the pork meat first by itself in the bowl of a food processor to save a little time. Then add the ginger water and pork seasoning and combine well.
- If the dumplings become difficult to fill, pop the filling into the freezer for 15 to 20 minutes to firm up and then continue filling.
- If you have trouble making pleats in the dumplings, no worries! Just be sure to twist and pinch the tops closed to seal them even if you can’t get all the pretty pleats (they will still taste delicious).
- Make sure the filling and the stock are seasoned well so the final dumplings will be delicious. It’s important to adjust the seasonings in the gelatin stock before chilling overnight and allowing it to gel. Also, frying a small piece of the pork mixture before you’ve added the aspic (gelatine stock) allows you to understand if you’ve seasoned the mixture well enough or if it needs to be adjusted.
- How do I know if my dough has been kneaded long enough? You’ll notice the dough becomes whiter in color and smoother than when you started. And for a real time-saver, let your stand mixer do the work for you and knead it with the dough hook for 10 minutes on speed 2.
- Let the dumpling dough rest. Do not skip this step. It’s very important to let the dough relax so that it’s more pliable and easier to roll out. After resting for 30 minutes to 1 hour, you’ll notice the dough is much shinier, even whiter, and really soft.
- The gelatin stock ingredients are not set in stone. Feel free to play around with the aromatic ingredients you add to the aspic (gelatin stock). Don’t have beef short ribs? Substitute chicken backs or chicken feet instead. Play around with it to make your own unique style of soup dumplings.
How to Use a Pressure Cooker or Instapot to Make the Aspic
Once you have boiled and cleaned the pig’s foot, add all of the remaining aspic ingredients (EXCEPT the Shaoxing wine), close the lid and bring to high pressure. Reduce the flame to the lowest setting while still maintaining high pressure and cook for 1 1/2 hours and allow it to release naturally. Proceed with the remaining instructions for straining and storing.
Can Xiao Long Bao (Xiaolongbao) Soup Dumplings Be Frozen?
Yes, you can freeze Chinese soup dumplings. Xiao long bao (unlike regular dumplings, wontons, and potstickers) can be sensitive to tearing open if they’re not cooked or frozen very soon after being filled. This is because of the addition of the gelatinous meat stock that gives them their soup-like filling.
If you plan to freeze xiao long bao (小笼包): working in batches, line a sheet tray with parchment and dust it with a little flour or cornstarch, and add filled xiao long bao making sure they are not touching one another and place them in the freezer overnight, or until frozen. Once the xiaolongbao are completely frozen, you may add them to a parchment-lined airtight container and freeze them for up to 3 months. To cook frozen xiaolongbao, place frozen soup dumplings about 1 inch apart into a lined bamboo steamer set over boiling water (do not let the dumplings have contact with any water) and steam for 10 to 13 minutes.
Can You Put Uncooked Dumplings in the Fridge?
DO NOT PUT UNCOOKED DUMPLINGS IN THE REFRIGERATOR. If you refrigerate uncooked dumplings the filling (which has moisture in it) will start to break down the wrapper making it soggy and creating tears thus ruining your precious dumplings.
How Do You Reheat Cooked Xiao Long Bao (Xiaolongbao) Soup Dumplings?
Soup dumplings are fragile and can tear easily so reheating them isn’t ideal, but it’s definitely possible. In the rare event that you will ever have any uneaten cooked soup dumplings in your fridge, you can gently reheat them by steaming them in a lined bamboo steamer set over boiling water. Do not allow the water to have any contact with the dumplings and do not allow the dumplings to touch each other because they can tear. Steam them for about 3 minutes and gently remove them to a bowl using a spatula (do not pick them up from the tops which can cause them to tear open).
- Prep Time: 1 day
- Cook Time: 8 minutes
- Category: Dim Sum + Dumplings
- Method: Steamed
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
