Xiao Long Bao (Soup Dumplings)

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Anna Middleton (@chefanna)
5.0
From 1 rating

Delicious Chinese soup dumplings filled with beef mince and gelatinized chicken bone broth.

Prep Time
40min
Cook Time
20min
Total Time
1hr
Xiao Long Bao (Soup Dumplings) recipe

Ingredients

4 Servings
(1 serving = 3 dumplings)

Filling

  • 1cup
    Chicken Bone Broth
  • 1tsp
    Gelatine
  • 1 1/2cups
    Beef Mince
  • 1tbsp
    Spring Onions (thinly sliced)
  • 1tsp
    Ginger (minced)
  • 2tbsp
    Light Soy Sauce
  • 1tsp
    Palm Sugar (dissolved in hot water)
  • 1tsp
    Sesame Oil
  • 1tsp
    Shaoxing Rice Wine

Dough

  • 1cup
    All Purpose Flour
  • 1/2cup
    Hot Water
  • 1/4cup
    Tap Water

Dipping Sauce

  • 1cup
    Light Soy Sauce
  • 1tbsp
    Palm Sugar Syrup

How to make Xiao Long Bao (Soup Dumplings)

Prepare the Filling

  1. Heat the chicken bone broth, add the gelatine, and stir until all the gelatine has dissolved. Strain and place in the fridge until the jelly has set. Then cut into cubes.

    Step 1.1: Heat the chicken bone broth, add the gelatine, and stir until all the gelatine has dissolved
  2. Heat a pan, add sesame oil, and brown the beef mince. Add the spring onions, ginger, light soy sauce, shaoxing rice wine, and mix well until everything is well combined. Set aside to cool.

    Step 1.1: Heat a pan, add sesame oil, and brown the beef mince

Prepare the Dumpling Dough

  1. In a mixing bowl, add the all-purpose flour, then the hot water. Mix well to combine and slowly add the tap water, enough to form a dough similar to pasta or play dough consistency. Knead well with the palm of your hand until the dough is smooth. Set the dough aside to rest.

  2. Once the dough has rested, divide into smaller balls. On a floured surface, roll out each ball into a long strip and lightly dust with more flour. Feed each strip through a pasta roller on 2 different settings until you get to the thickness you want. Use a glass or round cutter to cut out rings. Cover the dough rounds with a damp cloth to prevent them from drying out.

Assemble the Dumplings

  1. Fill each dough wrapper by placing some of the beef mince filling, topped with a cube of the jelly. Bring the sides together and form a 'money bag' with a chopstick in the center of the dumpling opening. Twist the opening gently around the chopstick and remove the chopstick.

    Step 3.1: Fill each dough wrapper by placing some of the beef mince filling, topped with a cube of the jelly
    Step 3.2: Fill each dough wrapper by placing some of the beef mince filling, topped with a cube of the jelly
  2. Refrigerate or steam the dumplings right away.

Cook the Dumplings

  1. Bring a small pot of water to boil, place the bamboo steamer on top, and place 3 dumplings into the steamer, ensuring they are not squashed together.

    Step 4.1: Bring a small pot of water to boil, place the bamboo steamer on top, and place 3 dumplings into the steamer, ensuring they are not squashed together
  2. Steam for about 8 minutes until the dough becomes translucent. Remove and serve warm with dipping sauce on the side.

Prepare the Dipping Sauce

  1. Mix the light soy sauce & palm sugar syrup well, then place into dipping bowls and serve with the dumplings.

Tips & Tricks

  1. Ensure the dough is covered with a damp cloth to prevent it from drying out.

  2. Use a pasta roller to achieve consistent thickness for the dough.

  3. Refrigerate the dumplings if not steaming immediately to maintain freshness.

Reviews

5.0
From 1 rating
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chefadon

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Anna Middleton

(@chefanna)

I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...