Soup Dumplings Chinese(Xiao Long Bao)
Soup dumplings are a delicious treat with a unique texture and flavor. They have a thin skin, tender filling, and plenty of soup inside. This Chinese delicacy is loved by both the elderly and children. In China, people often enjoy them for breakfast, pairing them with soy milk for an unbeatable combination.
Soup dumplings are a delicate and tasty treat with a fine outer skin and a flavorful, soupy filling. Today, I'll share the recipe for this delicious dish. Although soup dumplings may seem simple, the actual process is a bit complex. However, I believe that if you follow my recipe and tutorial, you'll be able to make beautiful and perfect soup dumplings.
1. About Soup Dumplings
Soup dumplings, originally known as "xiaolong mantou," are a type of traditional Chinese dim sum similar to steamed buns and dumplings. They originated from the Northern Song Dynasty's capital, Kaifeng, where they were initially known as "guantang bao" or "soup-filled buns."
According to the "Tokyo Menghualu" (Dreams of Splendor of the Eastern Capital), one of the more than 70 hotels in Bianjing (modern-day Kaifeng) named "Wang Lou" produced and sold a famous dish called "Shandong Plum Blossom Buns." Over time, these buns developed and evolved in various regions, resulting in different flavors.
By the Daoguang period of the Qing Dynasty, the modern form of soup dumplings had emerged. Different regions developed their own unique characteristics, such as the savory flavor of Changzhou, the light taste of Nanjing, and the sweet flavor of Wuxi. However, they all share common features of having thin skins, ample broth, and being deliciously aromatic.
2. The Secret to Soup-Filled Dumplings
If you enjoy eating soup dumplings, you've likely noticed that they contain a lot of broth. Many people wonder how the soup is enclosed within the dumplings.
The secret is quite simple. To achieve a broth-filled dumpling, you need to make a meat aspic or gelled meat broth. Once the broth cools, it solidifies into a jelly-like consistency. Cut the aspic into small pieces and wrap them inside the dumplings. When steamed, the solidified broth melts back into liquid form, resulting in soup-filled dumplings.
3. How to Make Meat Aspic
Meat aspic is the filling needed for making soup dumplings. To ensure the dumplings are filled with plenty of broth, the filling is made a bit more liquid. Wrapping such a nearly liquid filling directly with dough isn't practical, so it is solidified first. Once frozen and cut into small pieces, it can be wrapped in the dough—hence, the term "meat aspic."
Below, I will provide a detailed step-by-step tutorial, but here is a brief overview: Cook the ground pork, then season it with light soy sauce, dark soy sauce, and other seasonings. After seasoning, place the mixture in the refrigerator to freeze for about an hour. Once it has solidified, it's ready to be used in the dumplings.
4. The Reason for Developing This Recipe
In fact, there are many ways to make soup dumplings in China. Each region, and even each individual, may have slight variations in their method, but the final product is usually quite similar.
I chose to share this recipe because it was passed down to me by my grandmother. It’s a family tradition and has a great taste that many people love. I believe that delicious food should be shared, and only by sharing can its value be maximized.
5. Best Pairings for Soup Dumplings
- Soy Milk
- Tofu Pudding
- Milk
Soup dumplings can be paired with a variety of foods, so feel free to choose according to your preference.
Are you ready to make delicious soup dumplings? Let's try making this delightful treat at home together, just like those you find in restaurants!
INGREDIENTS
MAIN INGREDIENTS
- 300g ground pork
- 12 dumpling wrappers
SEASONINGS
- 10g soy sauce
- 2g salt
- 15g fresh chicken broth
- 160g ginger and scallion water
- 12g oyster sauce
- 6g sugar
- 1g white pepper powder
DIRECTIONS
STEP 1
Prepare all the ingredients needed.
STEP 2
Prepare ginger and scallion water: Soak ginger slices and scallion pieces in hot water, let it cool, and set aside.
Tip:
Ginger and scallion water is the secret to making the filling, and it's essential not to skip this step.
STEP 3
Take out the 300g ground pork prepared in advance and add 10g soy sauce.
STEP 4
Add 12g oyster sauce.
STEP 5
Mix in 2g salt, 6g sugar, and 1g white pepper powder until well combined.
STEP 6
Gradually add the prepared ginger and scallion water in small amounts while stirring until the mixture becomes elastic.
Tip:
Add the ginger and scallion water gradually, stirring as you go. The well-mixed filling should be moist and glossy.
STEP 7
Finally, add 15g of chicken broth, mix well, cover the filling with plastic wrap, and refrigerate for about 30 minutes.
Tip:
Due to the higher moisture content of the filling, it's easier to form into soup dumplings after refrigerating for 30 minutes.
STEP 8
Take a dumpling wrapper and roll it out thinly with a rolling pin, leaving the center slightly thicker and the edges thinner.
Tip:
I bought the dumpling wrappers directly. You can buy them at a nearby supermarket or Chinese store.
STEP 9
Place an appropriate amount of filling on each wrapper.
STEP 10
Pinch the edges together slowly, pleating as you go to seal tightly.
STEP 11
Continue wrapping all the soup dumplings and place them in a steamer. Steam for 8-10 minutes.
Tip:
My steamer is small, so I steam them in batches of four. If your steamer is larger, you can steam all at once. After steaming, let the soup dumplings sit for 5 minutes before opening the steamer lid to enhance their flavor.
STEP 12
Soup dumplings after steaming.
Tip:
You can enjoy the soup dumplings directly after steaming. They are delicious on their own or dipped in soy sauce. They also pair well with milk or soy milk.
Recipe analyzer
- Recipes: Soup Dumplings Chinese(Xiao Long Bao)
- Main Ingredients:2
- Servings per recipe:1
- Servings size:684 g
-
Energy (calories):2008 kcal
-
Protein:114.7 g
-
Fat:68.07 g
Why gray?
-
Carbohydrates:222.34 g
-
Protein: 24%480 kcal
-
Fat: 31%614 kcal
-
Carbohydrates: 45%889 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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