Xiao Long Bao, or soup dumplings, are a beloved Chinese dish known for their tender wrapper and delicious, savory broth that bursts out when you take a bite. Filled with a flavorful pork mixture and a special gelatin that melts into soup when steamed, these dumplings are both comforting and impressive.
Though they may seem complex, they’re surprisingly simple to make with a little patience. Perfect for special occasions or when you want to try something new at home, Xiao Long Bao brings a taste of traditional Chinese cuisine to your kitchen.
Why This Recipe Works
This recipe works because it uses a clever technique with gelatin to create a broth that turns into soup inside the dumplings. When the dumplings are steamed, the gelatin melts, filling each dumpling with a rich, flavorful soup. The ground pork combines perfectly with soy sauce and ginger, creating a balanced, savory filling that’s enhanced by the warm broth.
You should make this recipe because it’s a fun, hands-on experience with rewarding results. Xiao Long Bao is a favorite for its unique flavor and texture, and making it at home lets you enjoy it fresh out of the steamer. It’s an impressive dish that feels special and is sure to impress family and friends!
Ingredients
- Ground Pork: The filling’s base, providing a rich, savory flavor. You can use a mix of pork and chicken for a lighter filling.
- Gelatin or Agar Agar: Used to make the soup that melts inside the dumpling when steamed. Agar agar is a plant-based substitute if you prefer.
- Ginger: Adds a hint of warmth and balances the pork’s richness. Fresh ginger works best, but powdered ginger can be used if needed.
- Soy Sauce: Adds umami and saltiness to the filling. You can substitute with tamari for a gluten-free option.
- Dumpling Wrappers: The outer layer of the dumplings, holding in the filling and soup. You can use store-bought wrappers or make your own with flour and water.
Tips
- Make the soup gelatin a day ahead to allow it to set before mixing it with the filling.
- Use a light hand when sealing the dumplings to avoid tearing the wrappers.
- Keep a bowl of water nearby for sealing the dumpling edges.
- Steam the dumplings over high heat for even cooking.
- Serve immediately for the best texture and to enjoy the warm soup inside.
How to Serve
Xiao Long Bao is traditionally served with a dipping sauce made of black vinegar and thinly sliced ginger. These delicate soup dumplings are best enjoyed fresh out of the steamer to experience the warm, savory soup that bursts in your mouth. Xiao Long Bao makes a perfect appetizer or main dish and pairs well with other Chinese dishes for a full meal.
- Serve with a simple dipping sauce of black vinegar and ginger for a traditional touch.
- Pair with a light vegetable stir-fry for a balanced meal.
- Enjoy with a side of steamed greens, like bok choy or spinach, for added freshness.
Similar Recipes
Xiao Long Bao
Ingredients
- 1 lb ground pork
- 1 cup chicken broth for the soup gelatin
- 1 tablespoon gelatin powder
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 20-25 dumpling wrappers
- Salt and pepper to taste
- Black vinegar and sliced ginger for dipping
Instructions
- Prepare the Soup Gelatin: In a saucepan, warm the chicken broth and add the gelatin powder, stirring until dissolved. Pour the mixture into a shallow dish and refrigerate until set, about 2 hours.
- Make the Filling: In a mixing bowl, combine the ground pork, soy sauce, minced ginger, salt, and pepper. Finely chop the set gelatin and mix it into the pork filling.
- Assemble the Dumplings: Place a spoonful of filling in the center of each dumpling wrapper. Wet the edges of the wrapper and pleat to seal, pinching tightly at the top.
- Steam the Dumplings: Place the dumplings in a steamer lined with parchment paper, leaving space between each. Steam over high heat for 8-10 minutes, until the dumplings are fully cooked.
- Serve hot with black vinegar and ginger dipping sauce.
Nutrition
Notes
• Use a light hand when sealing the dumplings to avoid tearing the wrappers.
• Keep a bowl of water nearby for sealing the dumpling edges.
• Steam the dumplings over high heat for even cooking.
• Serve immediately for the best texture and to enjoy the warm soup inside.
delicious!