Welcome to our comprehensive guide on how to make the perfect Chinese soup dumplings, also known as xiaolongbao or Shanghai Soup Dumplings. At Chinese Food World, we have dedicated ourselves to the pursuit of culinary excellence, and we are thrilled to share our painstakingly tested recipe for these authentic and flavorful dumplings. With our step-by-step instructions and insider tips, you’ll be able to recreate this beloved Chinese dish in the comfort of your own kitchen.
What Sets Soup Dumplings Apart
Chinese soup dumplings are widely regarded as one of the most exquisite culinary creations to emerge from the Jiangnan region of China. These delicate parcels consist of a paper-thin wrapper enveloping a seasoned pork filling and a hot, savory soup. Each dumpling is meticulously pleated, with some experts claiming that the ideal number of folds is 18.
Soup dumplings are traditionally made with a plain pork filling, but variations can include a mixture of pork and crab, as well as other meats, seafood, or vegetarian fillings. The secret to the soup inside the dumpling lies in creating a rich pork aspic, made from collagen/gelatin-rich pork skin and neck bones. This aspic solidifies during the cooking process and transforms into a luscious soup when steamed.
Mastering the Art of Soup Dumplings
Developing a foolproof recipe for soup dumplings is no small feat. Countless hours of testing and experimentation went into perfecting each element, from the dough to the filling to the soup itself. Our high standards, honed through dining experiences in Beijing, Shanghai, and beyond, ensure that the recipe we present to you is of the utmost authenticity and quality.
Step 1: Crafting the Aspic
To begin, we must create the essential aspic that forms the flavorful soup within the dumplings. The aspic relies on collagen/gelatin-rich pork skin and neck bones, which are simmered to create a robust pork broth. Here’s how to make the aspic:
Ingredients:
- ½ pound (225g) pork skin, cut into 1-inch strips
- 1 pound (450g) pork neck bones (preferably with meat on them)
- Water
- 2 slices of ginger
- 1 scallion, cut into 3 pieces
- 1 tablespoon shaoxing wine
- In a small pot, combine the pork skin and neck bones, and cover with cold water.
- Bring the pot to a rolling boil, then immediately drain and rinse the bones and skin to remove any impurities.
- Rinse out the pot and return the bones and skin to it.
- Add 4 cups (950 ml) of water, ginger, scallion, and shaoxing wine to the pot.
- Bring the pot to a boil, then reduce the heat to low.
- Cover the pot and simmer for 2 hours.
- After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl.
- Cover the bowl and refrigerate the liquid overnight to solidify into a meaty aspic.
Step 2: Crafting the Dough
The dough for the soup dumpling wrappers should be soft, supple, and easy to work with. Follow these steps to create the perfect dough:
Ingredients:
- 1 cup (130g) all-purpose flour
- 6 tablespoons (90 ml) warm water
- In a mixing bowl, gradually add the warm water to the flour, one tablespoon at a time.
- Work and knead the dough for 15-20 minutes until it becomes soft and smooth.
- Cover the dough with a cloth and let it rest for 30 minutes.
Step 3: Preparing the Filling
The filling of the soup dumplings should be well-seasoned and boast a harmonious blend of flavors. Here’s how to prepare the filling:
Ingredients:
- 1 pound (450g) ground pork (preferably
- 70% lean, 30% fat)
- 2 tablespoons shaoxing wine
- ¾ teaspoon salt
- ½ teaspoon sesame oil
- ¾ teaspoon sugar
- 3 teaspoons light soy sauce
- 3 tablespoons water
- A pinch of ground white pepper
1 tablespoon minced ginger
1 heaping cup of aspic, diced into ½-inch pieces - Place the ground pork in a food processor and pulse for 30-60 seconds until the pork resembles a paste.
- In a mixing bowl, combine the ground pork with shaoxing wine, salt, sesame oil, sugar, light soy sauce, water, ground white pepper, and minced ginger.
- Thoroughly whip the mixture for about 2 minutes until well combined and the pork appears light and airy.Gently fold in the diced aspic, being careful not to over-mix.
- Cover the filling and transfer it to the refrigerator until you are ready to assemble the dumplings. If needed, you can place it in the freezer for 15 minutes to firm up the filling, making it easier to work with.
Step 4: Assembling the Soup Dumplings
Assembling the soup dumplings requires precision and patience. Follow these steps to achieve beautifully pleated dumplings:
- Lightly dust a clean work surface with flour.
- Roll the dough into a long cylinder, approximately 1 inch in diameter.
- Cut the dough into small, equal pieces weighing about 11 grams each.
- Roll out each piece into a round disc, approximately 3-3¼ inches in diameter. Keep the wrappers covered under a damp cloth to prevent drying.
- Prepare your bamboo steamer by lining it with cheesecloth, napa cabbage leaves, or bamboo steamer discs brushed with oil.
- Take one dumpling skin and place approximately 1 tablespoon of filling in the center.
- Pleat the dumpling with as many folds as possible, aiming for 12-18 folds.
- Ensure the top of the dumpling is sealed, and if the filling becomes too wet or difficult to handle, place it in the freezer for an additional 15 minutes before continuing.
- Place the assembled dumplings in the lined steamer basket, leaving about 1½-2 inches of space between them.
Step 5: Steaming the Soup Dumplings
Proper steaming is crucial to achieving the desired texture and flavors in soup dumplings. Follow these steps for perfect steaming:
- In a metal steamer pot or wok, bring water to a boil. If using a wok, ensure the water level is such that when the bamboo steamer is placed inside, the water rises about ½ inch up the bottom of the steamer base. Be careful not to let the water touch the dumplings.
- Once the water is boiling, carefully place the bamboo steamer in the wok or steamer pot.
- Cover the bamboo steamer with its lid and steam the dumplings over high heat for 8 minutes.
- Immediately remove the bamboo steamer from the pot to prevent overcooking.
Step 6: Enjoying the Soup Dumplings
Now comes the exciting part—indulging in the fruits of your labor. Here’s how to savor the soup dumplings to the fullest:
- Pour Chinese black vinegar into a small, round dish or bowl and top it with thinly sliced ginger matchsticks.
- Using chopsticks and a Chinese soup spoon, carefully lift a soup dumpling from the steamer basket and dip it into the vinegar.
- Transfer the dumpling to the spoon and take a small bite on the side of the dumpling’s skin to create a hole.
Sip the hot soup from the dumpling (be cautious—it’s hot!). - Finish the entire dumpling in one bite, accompanied by a little more vinegar.
In Conclusion
Congratulations! You’ve successfully mastered the art of making Chinese soup dumplings. With our detailed instructions and authentic recipe, you can now impress your family and friends with this delightful culinary creation. Remember, the key to perfect soup dumplings lies in the quality of the ingredients, the precision in assembly, and the finesse of steaming. Enjoy your homemade xiaolongbao and savor each flavorful bite!
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