Soup dumplings, also known as Xiaolongbao, are delicate Chinese dumplings filled with seasoned pork and a rich, savory broth that bursts out with the first bite. Wrapped in a thin, pleated dough skin, these dumplings are traditionally steamed in bamboo baskets and served piping hot. The magic lies inside—solidified broth melts during steaming, creating a spoonful of soup encased in tender dough.
Soup Dumplings
4
servings1
hour10
minutesOriginating from the Jiangnan region of China, soup dumplings are a beloved dim sum classic combining comfort and craftsmanship. Each dumpling is carefully pleated by hand to seal in a flavorful mixture of ground meat and gelatinized stock. When steamed, the broth liquefies, creating an irresistible explosion of flavor. Served with black vinegar and fresh ginger, they offer a perfect balance of savory richness and aromatic brightness.
Ingredients
2 cups rich chicken stock
1 tablespoon unflavored gelatin
1/2 lb ground pork
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing wine
1 teaspoon grated ginger
2 green onions, finely chopped
Salt to taste
Prepared soup gelatin, finely diced
2 cups all-purpose flour
3/4 cup warm water
Black vinegar
Fresh ginger, julienned
Directions
- Heat the chicken stock until hot but not boiling.
- Stir in gelatin until dissolved.
- Pour into a shallow dish and refrigerate until firm (about 1 hour).
- Once set, cut into small cubes.
- Combine flour and warm water in a bowl.
- Knead until smooth (about 8–10 minutes).
- Cover and let rest for 30 minutes.
- Mix ground pork, soy sauce, sesame oil, Shaoxing wine, ginger, green onions, and salt.
- Gently fold in the diced soup gelatin.
- Divide dough into small pieces and roll into thin 3-inch circles.
- Place about 1 tablespoon filling in the center.
- Pleat and pinch the edges to seal tightly at the top.
- Line a bamboo steamer with parchment or cabbage leaves.
- Place dumplings inside, spaced apart.
- Steam over boiling water for 8–10 minutes.
- Carefully remove and serve immediately with black vinegar and fresh ginger.
Notes
- Tip: Bite gently, sip the soup first, then enjoy the rest in one delicious bite!
