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

- Egg Drop Soup

- 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!