Description
Xiao Long Bao, or soup dumplings, are delicate Chinese dumplings filled with a savory mixture of ground pork, gelatinized chicken broth, and aromatic seasonings. These dumplings are steamed to perfection, allowing the gelatin inside to melt into a rich, flavorful soup, creating a delicious bite with broth, meat, and tender wrapper in every mouthful. This recipe includes preparing the chicken broth jelly a day ahead, making a soft dough for wrappers, crafting the flavorful filling, and expertly pleating the buns to capture the iconic soup inside. Served with a simple dipping sauce of Chinese vinegar and thinly sliced ginger, these soup dumplings make a special and impressive appetizer or meal.
Ingredients
Broth and Jelly (Prepare 1 day ahead)
- 2.5 to 3 lbs chicken backs and necks
- 1 tablespoon vegetable oil
- 2 inches ginger, sliced
- 4 green onions, chopped into 3 inch (8 cm) pieces
- 1/4 cup water (for roasting)
Dumpling Wrappers
- 120 g all purpose flour (2/3 cup plus 2 tablespoons)
- Pinch of salt
- 35 g hot water (2 tablespoons plus 1 teaspoon)
- 25 to 30 g cold water (about 2 tablespoons)
Filling
- 1 tablespoon grated ginger
- 8 oz fatty ground pork
- 1 tablespoon light soy sauce
- 4 teaspoons Shaoxing wine (or dry sherry)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 4 green onions, finely minced
- Approximately 4.4 oz (120 g) chicken gelatin (from congealed broth)
- Reserved chicken fat (optional, for adjusting gelatin amount)
Dipping Sauce
- Chinese black vinegar
- Thinly sliced ginger
Additional Tools
- Small Chinese rolling pin (or small rolling pin)
- Napa cabbage leaves or square parchment paper for lining steamer
Instructions
- Prepare the broth and jelly (1 day ahead): Preheat the oven to 400°F (200°C). Heat vegetable oil in a medium-sized Dutch oven or roasting pan in the oven for 5 to 10 minutes. Remove pan, place chicken backs and necks inside, spread sliced ginger and chopped green onions on top, add 1/4 cup water, cover with lid, and roast back in the oven for about 50 minutes until a good amount of broth collects. Cool for 5 minutes. Remove chicken backs with tongs and strain the broth through a mesh strainer into a heat-proof bowl. Once cooled completely, refrigerate overnight for broth to congeal.
- Prepare the dumpling wrappers: Combine flour and salt in a large bowl. Gradually drizzle hot water in while stirring until absorbed, then drizzle cold water in while mixing until the dough starts to form flakes. Press and gather the dough, adding remaining cold water if needed, until a semi-soft dough forms with no dry flour left. Transfer to a clean surface and knead for 15 to 20 minutes until smooth and elastic. Wrap dough in plastic wrap and rest for 45 minutes. Optionally refrigerate if not assembling immediately.
- Prepare the filling: Grate ginger and soak in 1/4 cup hot water in a small bowl while prepping other ingredients. Remove chicken jelly from fridge; scrape off fat layer and reserve. Slice gelatin into thin strips, dice into small cubes, and coarsely mince. Measure to 4.4 oz (120 g), adding reserved chicken fat if needed to reach weight. In a medium bowl, add ground pork, ginger water, soy sauce, Shaoxing wine, salt, sugar, and white pepper. Beat with a spatula for about 5 minutes until sticky and bouncy. Add minced chicken jelly and green onions, mix well. Cover and refrigerate filling until use.
- Form the dumplings: Line a steamer rack with napa cabbage leaves or parchment paper. Roll rested dough into a 1 inch (2.5 cm) diameter log. Cut in half, wrap one half in plastic wrap and refrigerate. Roll the other half further and cut into 10 equal pieces. Cover with wet paper towels to prevent drying. Take one piece, roll into a round, flatten with palm, then use a small rolling pin to roll thinly to about 4½ inch (11 cm) diameter. Place about 22 g (1 tablespoon) filling in center. Pleat edges carefully, leaving a small opening at top to vent steam. Place dumplings on lined steamer spacing at least 2 inches apart. Cover with wet paper towels while working.
- Steam the dumplings: Bring a pot of water to boil on medium-high heat. Place covered steamer rack over boiling water and steam dumplings for 8 to 10 minutes depending on amount. While dumplings cook, prepare dipping sauce by placing 1 tablespoon Chinese black vinegar and some thin ginger slices into small dipping plates.
- Serve and enjoy: Carefully transfer dumplings to serving plates immediately. To eat, place dumpling on a spoon, carefully nibble to release steam and taste the rich soup inside, dipping into vinegar and ginger sauce as desired.
Notes
- Chicken broth jelly must be prepared at least a day ahead to set properly.
- Leaving a small opening at the top of each dumpling is essential to prevent bursting and allows steam to vent.
- Use napa cabbage leaves or parchment paper to prevent dumplings from sticking during steaming.
- The dough should be soft but elastic, kneading time is important for texture.
- The fat layer on top of the broth is key for adding richness and adjusting gelatin quantity in the filling.
- Serve dumplings immediately after steaming for best texture and flavor.
- Prep Time: 1 hour 15 minutes (including dough resting and filling prep, plus 1 day advance for broth jelly)
- Cook Time: 50 minutes roasting broth plus 10 minutes steaming dumplings
- Category: Appetizer
- Method: Roasting (for broth preparation) and Steaming (primary cooking method for dumplings)
- Cuisine: Chinese