Soup Dumplings（Xiao Long Bao）
Soup Dumplings (Xiao Long Bao) are small and delicate, with thin skins and tender, juicy fillings, offering a delightful taste sensation. They are a highly popular traditional Chinese delicacy, commonly featured as a star item in Chinese and Asian restaurants abroad. Today, I'll share my secret recipe for making these special soup dumplings.
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If you've never tasted Xiao Long Bao and there are no authentic Chinese restaurants nearby offering them, you can try making these mouthwatering Soup Dumplings with me. Before we start, let me walk you through the techniques and methods for making Soup Dumplings (Xiao Long Bao).
1. What are Soup Dumplings (Xiao Long Bao)?
In China, Xiao Long Bao can be divided into two types, one of which is Soup Dumplings (Xiao Long Bao). When you bite into them, they burst with flavorful soup, and the filling flows out, offering a delicious taste experience. There is another type of Xiao Long Bao where the filling doesn't have much soup, making it similar to a regular dumpling, but the preparation methods for both are quite similar.
Soup Dumplings (Xiao Long Bao) originated from "guan tang bao" (soup-filled buns) in the capital city of Kaifeng during the Northern Song Dynasty. These were already being sold during that time, known as "guan jiang bao" or "guan tang baozi". According to records in "Dreams of the Capital of the East," one of the over 70 hotels in Tokyo (present-day Kaifeng) called "Wanglou" sold a type of bun known as "Shandong Meihua Baozi". Later, it developed and evolved in various regions, forming different flavors.
2. How do you put soup into Soup Dumplings (Xiao Long Bao)?
That's a great question, and many people wonder about this when making Soup Dumplings (Xiao Long Bao). Below is the answer for you:
The key to the delicious and tender soup in Soup Dumplings (Xiao Long Bao) lies in the addition of pork aspic. Pork aspic is made by boiling pork skin, which is rich in collagen/gelatin, to create a flavorful broth. This broth is then frozen, and when making the soup dumplings, it's mixed into the filling.
Here's how to make pork aspic:
1. Start by purchasing fresh pork skin and thoroughly washing it in clean water.
2. Boil the pork skin over high heat until it's fully cooked.
3. Rinse the pork skin again in clean water, scraping off any fat and removing any hair.
4. Place the pork skin in a pot, add cooking wine, salt, and bring it to a boil. Reduce the heat and simmer for half an hour, until the pork skin can be easily pierced with chopsticks.
5. Remove the pork skin from the pot and cut it into pieces. Put the pork skin into a juicer with some water and blend it into a broth.
6. Pour the broth into a pot, add some water, and bring it to a boil. Simmer for half an hour.
7. Pour the pork skin broth into a bowl and let it cool until it solidifies slightly. Skim off the layer of oil on the surface, then refrigerate the remaining broth.
3. What are the fillings for Soup Dumplings (Xiao Long Bao)?
The traditional fillings for Soup Dumplings (Xiao Long Bao) mainly consist of pork, ginger, scallions, salt, cooking wine, and pepper, with the cooking wine used to remove any unpleasant odors. As Soup Dumplings (Xiao Long Bao) have evolved over time, various regions have developed their own unique flavors. Nowadays, in addition to the aforementioned ingredients, you can also customize the fillings according to your preferences. For example, you can add ingredients such as chicken bouillon, five-spice powder, or even beef to create different flavors.
4. What tools are used to steam Soup Dumplings (Xiao Long Bao)?
There are two common types of steamers used in everyday life: bamboo steamers and metal steamers. These two types have some differences:
Bamboo Steamer: I recommend using a bamboo steamer. When steaming Soup Dumplings (Xiao Long Bao), you should place a piece of parchment paper underneath the food to prevent the dumplings from sticking and getting damaged during steaming. Additionally, the Soup Dumplings (Xiao Long Bao) steamed in a bamboo steamer will have a subtle aroma of bamboo. Bamboo steamers are readily available in Chinese stores.
Metal Steamer: When using a metal steamer, you need to brush a thin layer of oil onto the steamer. Also, don't forget to wrap a cloth or tea towel around the lid to prevent condensation from dripping onto the Soup Dumplings (Xiao Long Bao) during cooking.
5. How long does it take to steam Soup Dumplings (Xiao Long Bao)?
Soup Dumplings (Xiao Long Bao) typically need to steam for about 8-12 minutes.
Many people are unaware that after wrapping the Soup Dumplings (Xiao Long Bao), they should not be immediately steamed. It's best to let the wrapped dumplings rest for a while, allowing the dough to relax. This resting period will make the Soup Dumplings (Xiao Long Bao) softer and more tender.
Ideally, Soup Dumplings (Xiao Long Bao) should be steamed for 8-12 minutes. If the dumplings haven't been allowed to rest, the steaming time may be longer, around 10-15 minutes.
Remember not to steam the Soup Dumplings (Xiao Long Bao) for too long, as overly prolonged steaming can cause the dough to become soggy, affecting the texture. Steam them over high heat to ensure that the pork aspic melts properly. Consuming undercooked pork aspic can lead to symptoms such as abdominal pain and diarrhea.
6. What tastes good with Soup Dumplings (Xiao Long Bao)?
In China, the classic dipping sauce for Soup Dumplings consists of two simple ingredients: Chinese rice vinegar and thinly sliced fresh ginger. However, in the Jiangnan region of China, red vinegar is a popular alternative. If you can't find red vinegar, you can use more commonly available black vinegar (Chinkiang vinegar) as a substitute.
If you enjoy spicy flavors, you can pair Soup Dumplings with homemade Chinese chili oil, which works exceptionally well. I've also compiled a recipe for Chinese chili oil if you're interested; you can find it if you search.
After sharing so much information about Soup Dumplings (Xiao Long Bao), I believe you have a good understanding of them. Now, let's explore how to make Soup Dumplings (Xiao Long Bao) together!
INGREDIENTS
MAIN INGREDIENTS
- 500g pork filling
- 400g pork aspic
- 400g high-gluten flour
ACCESSORIES
- 1 tablespoon ginger paste
- 1 tablespoon white sugar
SEASONINGS
- 2 tablespoons light soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon salt
- 1/2 tablespoon chicken bouillon
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking wine
DIRECTIONS
STEP 1
Pour 400g of high-gluten flour into a mixing bowl, and add an appropriate amount of lukewarm water while stirring continuously.
Tip:
When kneading the dough, the ratio of flour to water typically ranges from 1:0.5 to 1:0.6. I've calculated using a ratio of 1:0.5, which equates to approximately 200g of lukewarm water.
STEP 2
Knead into a crumbly texture, then continue adding lukewarm water.
STEP 3
Knead into a dough, cover with a damp cloth, and let it rest.
Tip:
Resting the dough is crucial for making noodles or dumplings. Rested dough will be more elastic, soft, and have a smoother texture.
STEP 4
After resting the dough for 10 minutes, continue kneading it several times until the dough becomes very smooth and elastic.
Tip:
Repeat steps 2-3, kneading the dough a few times until it becomes very smooth and elastic. Let it rest for about 20 minutes.
STEP 5
While the dough is resting, take out the 400g of prepared pork aspic and cut it into small pieces for later use.
Tip:
As mentioned earlier, the method for making pork aspic has been provided. For those who are unfamiliar, you can search for my previous recipe for instructions on making pork aspic.
STEP 6
Take a large bowl and pour in 500g of pork filling. Add 1 tablespoon of ginger paste, 1 tablespoon of white sugar, 2 tablespoons of light soy sauce, 3 tablespoons of sesame oil, 1 tablespoon of salt, 1/2 tablespoon of chicken bouillon, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and the prepared pork aspic.
STEP 7
Put on disposable gloves and mix the pork filling and seasonings in one direction until they are thoroughly combined.
STEP 8
Continuously knead the mixture until the filling and broth are fully integrated.
STEP 9
Take a piece of dough that has risen, knead it into a long strip, and cut it into dough pieces.
STEP 10
After flattening and rolling it into a round wrapper, wrap the filling and pinch it into 18-24 pleats.
STEP 11
After wrapping all the dumplings, let them rest for 5 minutes, then steam them in a steamer until steam rises.
STEP 12
Once the steamer is producing steam, steam the dumplings for about 8-10 minutes.
STEP 13
Your delicious and juicy Soup Dumplings (Xiao Long Bao) are ready to be served!
Recipe analyzer
- Recipes: Soup Dumplings（Xiao Long Bao）
- Main Ingredients:5
- Servings per recipe:1
- Servings size:1.3 kg
-
Energy (calories)：4021 kcal
-
Protein：353.72 g
-
Fat：247.99 g
Why gray?
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Carbohydrates：115.53 g
-
Protein: 35%1412 kcal
-
Fat: 53%2140 kcal
-
Carbohydrates: 12%469 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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