Soup Dumplings, or Xiao Long Bao, are a delightful Chinese delicacy known for their juicy, flavorful filling and delicate wrapper. These dumplings are filled with a savory mixture of ground beef and gelatin, which melts into a rich broth when steamed. Whether you’re a seasoned chef or new to making dumplings, this recipe will guide you through each step to achieve perfect Soup Dumplings at home.
Ingredients:
For the Aspic:
Ground Beef: 250g
Ginger: 2 teaspoons, minced
Green Onions: 2 tablespoons, minced
Chicken Stock: 1 cup
Soy Sauce: 1 tablespoon
Rice Vinegar: 1 tablespoon
Gelatin Sheets: 2 sheets
Salt: 1/4 teaspoon
White Pepper: 1/4 teaspoon
For the Dough:
All-purpose Flour: 250g
Water: 120ml
Instructions:
Prepare the Aspic:
Soak Gelatin Sheets: Place gelatin sheets in a bowl of cold water and let them soak until softened.
Heat Chicken Stock: Warm the chicken stock over medium heat.
Dissolve Gelatin: Add the softened gelatin to the warm stock, stirring until fully dissolved.
Refrigerate: Pour the gelatin mixture into a shallow dish and refrigerate until firm. Once set, cut into small cubes.
Make the Dough:
Combine Ingredients: In a bowl, mix the all-purpose flour and water until a dough forms.
Knead: Knead the dough until smooth.
Rest: Cover the dough and let it rest for 30 minutes.
Prepare the Filling:
Mix Ingredients: In a bowl, combine the ground beef, minced ginger, green onions, soy sauce, rice vinegar, salt, and white pepper.
Add Aspic: Gently fold in the aspic cubes.
Shape the Dumplings:
Divide Dough: Split the rested dough into small portions.
Roll Wrappers: Roll each portion into a thin, round wrapper.
Fill: Place a tablespoon of the beef filling in the center of each wrapper.
Seal: Pleat the edges of the wrapper to enclose the filling and form a dumpling.
Steam the Dumplings:
Prepare Steamer: Line a bamboo steamer with parchment paper to prevent sticking.
Steam: Arrange the dumplings in the steamer and steam over boiling water for 8-10 minutes, or until the dough is cooked and the filling is hot.
Serving Tips:
Serve Hot: Soup dumplings are best enjoyed hot and fresh. Serve them immediately after steaming for the best flavor and texture.
Accompaniments: Pair with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for added flavor. You can also add a dash of finely sliced ginger or chili oil for extra zing.
Presentation: Place the dumplings carefully on a serving plate lined with parchment paper or a non-stick mat to avoid sticking. Garnish with chopped green onions or cilantro for a fresh touch.
Storage Tips:
Refrigeration: If you have leftovers, allow the dumplings to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
Freezing: To freeze, arrange the uncooked dumplings on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. To cook from frozen, steam directly from the freezer, adding a few extra minutes to the steaming time.
Reheating: To reheat refrigerated or frozen dumplings, steam them again until heated through. Avoid microwaving, as it can make the wrappers soggy.
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FAQs:
Can I use ground pork instead of ground beef for this recipe?
Yes, you can use ground pork instead of ground beef for Soup Dumplings. Pork is traditionally used in many Xiao Long Bao recipes and will give a slightly different flavor profile. Make sure to adjust seasonings according to your taste.
How do I make sure the aspic stays intact inside the dumplings?
To ensure the aspic stays intact, make sure the gelatin is completely dissolved and the aspic is firmly set before cutting it into cubes. When mixing the aspic with the beef filling, handle it gently to avoid breaking up the cubes. Proper sealing of the dumplings will also help keep the aspic from leaking out during steaming.
Can I make the dough and filling ahead of time?
Yes, you can prepare both the dough and filling in advance. Store the dough wrapped in plastic wrap in the refrigerator for up to 2 days. The filling can also be refrigerated for up to 2 days. When ready to use, allow the dough to come to room temperature before rolling and shaping the dumplings.
How do I know when the dumplings are fully cooked?
The dumplings are fully cooked when the dough is tender and the filling is hot. After steaming for 8-10 minutes, check a dumpling by carefully cutting it open. The wrapper should be soft and the filling should be steaming hot. If you are unsure, you can use a food thermometer to ensure the internal temperature reaches 165°F (74°C).
Conclusion:
Enjoy the succulent, savory taste of homemade Soup Dumplings (Xiao Long Bao) with this easy-to-follow recipe. Perfect for a cozy meal or a special occasion, these dumplings are sure to impress. Happy cooking!
📖 Recipe:
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Soup Dumplings (Xiao Long Bao)
- Total Time: 1 hour 10 minutes
- Yield: Approximately 20 dumplings
Description
Experience the delightful taste of homemade Soup Dumplings (Xiao Long Bao) with this easy-to-follow recipe. These flavorful dumplings feature a savory beef filling encased in a delicate wrapper, with a rich, soupy center that melts in your mouth. Perfect for a cozy meal or special occasion, this recipe will help you create authentic, restaurant-quality dumplings at home.
Ingredients
Ground Beef: 250g
Ginger: 2 teaspoons, minced
Green Onions: 2 tablespoons, minced
Chicken Stock: 1 cup
Soy Sauce: 1 tablespoon
Rice Vinegar: 1 tablespoon
Gelatin Sheets: 2 sheets
Salt: 1/4 teaspoon
White Pepper: 1/4 teaspoon
All-purpose Flour: 250g
Water: 120ml
Instructions
- Prepare Aspic: Soak gelatin sheets in cold water until softened. Heat chicken stock and dissolve the gelatin in it. Refrigerate until firm, then cut into small cubes.
- Make Dough: Mix flour and water, knead until smooth, and let rest for 30 minutes.
- Prepare Filling: Combine ground beef, ginger, green onions, soy sauce, rice vinegar, salt, and white pepper. Gently mix in aspic cubes.
- Shape Dumplings: Roll dough into thin wrappers, place filling in the center, pleat and seal to form dumplings.
- Steam Dumplings: Steam in a bamboo steamer lined with parchment paper for 8-10 minutes.
Notes
Ensure the aspic is firm but not too solid to melt into a flavorful broth.
Roll the dough thinly for a delicate wrapper.
Avoid overcrowding the steamer to ensure even cooking.
- Prep Time: 1 hour (includes dough resting time)
- Cook Time: 8-10 minutes
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 20 dumplings
- Calories: 70 kcal per dumpling
