Description
Soup Dumplings, also known as Xiao Long Bao, are delicate steamed dumplings filled with savory ground beef and a rich, flavorful aspic that melts into soup when cooked. This recipe walks you through making the gelatin-infused filling, tender dough wrappers, and the perfect steaming technique to enjoy these traditional Chinese dumplings at home.
Ingredients
Scale
Filling
- 250g Ground Beef
- 2 teaspoons Ginger, minced
- 2 tablespoons Green Onions, minced
- 1 cup Chicken Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 Gelatin Sheets
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper
Dough
- 250g All-purpose Flour
- 120ml Water
Instructions
- Prepare Aspic: Soak the gelatin sheets in cold water until they soften, about 5 minutes. Meanwhile, heat the chicken stock gently until warm but not boiling. Remove gelatin sheets from water and dissolve them completely into the warm chicken stock. Pour the mixture into a shallow dish and refrigerate until firm, at least 1-2 hours or overnight. Once set, cut the aspic into small cubes.
- Make Dough: In a large bowl, combine the all-purpose flour with water and knead thoroughly until a smooth, elastic dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Prepare Filling: In a mixing bowl, combine ground beef with minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Mix gently to incorporate. Carefully fold in the aspic cubes, ensuring they are evenly distributed without breaking them down.
- Shape Dumplings: Divide the rested dough into small portions and roll each piece into a thin, round wrapper roughly 3 inches in diameter. Place a spoonful of filling in the center of each wrapper. Pleat the edges skillfully and seal the dumplings tightly to prevent soup leakage.
- Steam Dumplings: Line a bamboo steamer basket with parchment paper to prevent sticking. Arrange the dumplings inside, leaving space between each to expand. Steam the dumplings over boiling water for 8-10 minutes until the dough becomes translucent and the filling is cooked through. Serve hot with dipping sauce if desired.
Notes
- Ensure the aspic is fully set before cutting to maintain soupiness inside the dumplings.
- Resting the dough helps improve elasticity and ease of rolling.
- Do not overfill dumplings to avoid breaking during steaming.
- Use a bamboo steamer for authentic flavor, but a metal steamer basket works as well.
- Serve immediately to enjoy the warm, soupy center.
