Xiao long bao, more commonly known in the Western world as Chinese soup dumplings, is one of my favourite foods! Filled with juicy pork mince and a flavourful soup, it’s no wonder these dumplings have gained extra popularity over the past few years!
Disclaimer: This recipe is not the traditional way to make soup dumplings. In my recipe I have altered the way the soup is prepared to make it more home cook friendly. I will include how to make it traditionally if you want to give it a go.
Xiao long bao translates to ‘little basket bun’ – how cute is that! These little buns are made with a thin wrapper that is folded with many pleats, not the easiest or quickest food… but so so worth it.
Key Ingredients
- Carrot: this adds a light natural sweetness to the pork filling. Carrot can also help with retaining moisture, other than the soup.
- Cabbage: is something you will find in many dumpling fillings. Cabbage is a staple vegetable when it comes to pork mince dumplings, when finely chopped they add a delightful texture.
- Aromatics: garlic and ginger are infused into the broth. These aromatics add not only a delicious scent, but also are a great base flavour for the soup filling.
- Pork mince: the star of the filling! Pork mince brings a rich and savoury flavour to the dumplings. It’s juicy, while supporting the carrot and cabbage well.
- White sugar: provides a touch of sweetness to balance out the flavours. It’s a small yet important ingredient that elevates the taste of the broth.
- Gelatine: this is how the broth ends up in the dumplings, hence making the soup dumplings! It is mixed into the liquid broth, then left to set in the fridge to set. When mixed into the pork mince filling, then steamed, it melts inside the wrappers creating the most delicious flavour bomb.
- Chicken stock: gives the soup that extra oomph. It is the foundation of the broth that infuses the dumplings with umami goodness. It’s a great canvas that supports all the other ingredients.
- Sesame oil: there is just a hint in the broth, and is mixed into the pork filling. It’s aromatic and nutty, complementing the chick stock beautifully.
- Soy sauce: brings the saltiness to the dumplings, helping to enhance the umami flavours as well. It helps to balance the sweetness of the sugar.
- Rice wine vinegar: a subtle tanginess that brightens up the dish. Adding a hit of freshness.
- Seasonings: by using onion powder and garlic powder it helps to add another level of depth and flavouring to the filling. MSG is something that has long been misunderstood, it’s a flavour enhancer that adds a savoury quality – the ultimate umami contributor.
How do you make xiao long bao?
Make the broth.
To make the broth add the chicken stock, sesame oil, soy sauce, rice wine vinegar, ginger, garlic, and white sugar. As well as ginger and garlic cloves. Bring to a rolling boil to allow flavours to infuse and sugar dissolve. Remove garlic and ginger, then let stock cool. Then add gelatine as per packet instructions. Set aside to bring to a room temperature.
Set the broth.
Once the broth has cooled to room temperature, place in a large bowl. Put soup broth into the fridge to allow it to set. This should take at least a few hours.
Prepare the vegetables for the xiao long bao.
Peel the carrots, and chop the ends off. Take the outer layer of the cabbage off and remove the core. Roughly cut both of them into smaller pieces. Add the roughly chopped carrot and cabbage to a blender, blitz until they are a finer texture.
Make the xiao long bao filling.
In a large bowl, combine the carrot, cabbage, and pork mince. Season with sesame oil, soy sauce, garlic powder, onion powder, and MSG. Take the gelatinous soup out of the fridge, rake a fork through to separate it. Then fold into the mince mix.
Form the dumplings.
Before starting to form the dumplings, put water on to boil. To make the dumplings, add a teaspoon of the pork filling to the middle of the wrapper. Dab the outskirts of the wrapper lightly with water. Use your fingers to fold small pleats, until the wrapper is completely sealed.
Cook the xiao long bao.
Place a steamer attachment on top of the boiling water. Place a layer of baking paper to prevent the dough from sticking. Spread the dumplings out so they’re not touching. Steam for 15 minutes.
How do you get the soup inside the dumpling?
Ah ha, the question going through everyone’s mind. The secret, or not so secret, trick is gelatin. In my recipe I just use gelatin powder for my soup, but traditionally it is made with collagen rich meat such as pork skin and/or chicken feet.
Do I have to make the wrappers from scratch?
Definitely not. If you would like to give it a go then of course! But buying pre made dumpling wrappers saves a lot of additional time and effort.
What can I use instead of gelatin?
This is a common question I got on my xiao long bao video on TikTok. Any flavourless gelling agent should work just fine. Agar agar is the first that comes to my mind.
What can I serve with xiao long bao?
Whilst soy sauce may be the first thing that comes to mind, Chinese black vinegar and thinly sliced ginger is the classic xiao long bao dipping sauce. Of course, you can use whatever you’d like!
Does it have to be pork?
Another common question on my video. Traditionally, it is made with pork mince. But hey, my recipe’s not traditional either, chicken mince would probably be quite nice too.
Storing xiao long bao
Because this recipe can make a large portion of dumplings, I think we made nearly 50, it is a great dish to freeze for another day. If you freeze the dumpling, place them in the freezer on a try until they firm up – otherwise they may stick together. Keep them in an airtight container, with baking paper between layers, and they should last 2-3 months.
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Alrighty… ready to take on these delicious xiao long bao? Don’t let the thought of a challenge put you off, whilst slightly time consuming these are so so worth it. You got this, don’t miss out!
Xiao Long Bao (Soup Dumplings)
Ingredients
- 1 carrot
- 1/4 cabbage
- 4 garlic cloves
- Ginger size depending on strength preference
- 400 grams pork mince
- 3 teaspoons white sugar
- 100 grams gelatine
- 1 litre chicken stock
- 1 tablespoon Sesame oil
- 2 tablespoon Soy sauce
- 1 tablesppon rice wine vinegar
- Onion powder
- Garlic powder
- MSG
Instructions
- To make the soup add the chicken stock, sesame oil, soy sauce, rice wine vinegar, ginger, garlic, and white sugar in a pot.
- Bring the pots contents to a boil, allow the flavours to infuse and sugar dissolve. Then remove the garlic and ginger.
- Take the soup off heat, and allow it to cool. Once the soup has cooled down, then add gelatine to package instructions.
- Put the soup in the fridge and allow to set, this should be at least a few hours.
- To make the dumpling filling, first add carrot and cabbage to a blender until they are a finer texture.
- In a large bowl combine the carrot, cabbage, garlic, and pork mince.
- Season with sesame oil, soy sauce, garlic powder, onion powder, and MSG.
- Take the gelatinous soup out of the fridge, rake a fork through to seperate it. Then fold into the mince mix.
- Put water on to boil for your steamer.
- To form the dumpling, add a teaspoon of the filling to the middle of the wrapper. Dab the rim of the wrapper with water. Then fold small pleats until the wrapper is completely sealed.
- Steam for 15 minutes to ensure filling is cooked.
