Authentic Din Tai Fung Style Soup Dumplings
Delve into the exquisite world of Xiao Long Bao with this painstakingly crafted recipe that replicates the famed Din Tai Fung experience right in your own kitchen. These delicate soup dumplings, filled with a savory pork and shrimp mixture and encased in a tender wrapper, require meticulous preparation over several days but reward you with an unforgettable culinary experience. Originating from the eastern regions of China, especially Shanghai and Wuxi, these dumplings bring layers of flavor, authenticity, and a touch of culture to any meal. When served with a tangy dipping sauce, they transform into the perfect snack, appetizer, or dim sum delight, showcasing the intricate artistry of Chinese cuisine.
75
Servings
80
Calories
27
Ingredients
Ingredients
water
10 cups (None)
water
3 tablespoons (May need more)
chicken parts
3 lbs (Wings, backs, and necks)
cured smoked ham
2.5 ounces (Chinese-style or Smithfield, cut into 4 slices)
green onion
3/4 cup (Rough chopped (white parts only))
fresh ginger
2 slices (Peeled, 1 inch diameter, 1/2 inch thick)
dried shiitake mushroom
1 (None)
garlic
1 large clove (Flattened)
soy sauce
1 tablespoon (None)
shaoxing wine
2 teaspoons (None)
unflavored gelatin
1 tablespoon (None)
ground pork
1 lb (None)
uncooked shrimp
1/4 lb (Peeled, deveined, and finely chopped)
green onion
1/3 cup (Minced (white parts only))
sugar
3 tablespoons (None)
soy sauce
2 tablespoons (None)
garlic
1 large clove (Minced)
salt
3/4 teaspoon (None)
ground black pepper
1/2 teaspoon (None)
fresh ginger
1/2 teaspoon (Peeled, finely grated)
shaoxing wine
1/2 teaspoon (None)
sesame oil
1/4 teaspoon (None)
dumpling wrappers
75 (3 inch square or round)
napa cabbage
1 large head (Leaves separated)
black vinegar
1 cup (None)
soy sauce
6 tablespoons (None)
fresh ginger
2 tablespoons (Very thin matchstick-size strips, peeled)
Instructions
1
Three days prior, prepare the soup base: In a large pot, combine 10 cups of water with chicken parts, smoked ham, green onion, ginger, shiitake mushroom, garlic, soy sauce, and shaoxing wine. Bring to a boil, skimming off any foam that surfaces. Then reduce the heat and let it simmer uncovered for about 2 hours and 30 minutes until the chicken is tender and the flavors meld together. Check occasionally, adding more water as needed to keep the chicken submerged.
2
Once the chicken is ready, strain the broth to discard the solids. Return the liquid to the pot and boil it down until you're left with about 2 cups of concentrated broth, which should take about 35 minutes. Season with salt and pepper to taste. In a small bowl, mix 3 tablespoons of water with the gelatin until it softens, then stir this mixture into the hot broth until fully dissolved. Pour the finished aspic into a 13x9x2 inch glass dish and refrigerate overnight.
3
Two days prior, the filling comes together: In a large mixing bowl, combine ground pork, chopped shrimp, minced green onion, sugar, soy sauce, minced garlic, salt, ground black pepper, grated ginger, shaoxing wine, and sesame oil. Mix gently with a fork until all ingredients are evenly combined. Cut the previously set aspic into 1/3-inch cubes and add one-third of these cubes into the filling. Stir carefully to incorporate without breaking the aspic cubes. Cover and refrigerate the filling, and keep any remaining aspic cool in the fridge. Meanwhile, prepare the dipping sauce by mixing black vinegar, soy sauce, and fresh ginger strips in a small bowl. Refrigerate until needed.
4
One day prior, prepare the dumplings: Line two rimmed baking sheets with parchment paper. Take a dumpling wrapper and place a generous teaspoon of filling in the center, including two aspic cubes. Lightly brush the edges of the wrapper with water, then fold one corner up, pleating and pinching the edges around the filling to create a sealed bundle with a small opening at the top. Twist the top to secure the filling completely. Place each dumpling on the prepared baking sheets. Once all dumplings are formed, either refrigerate them covered for up to a day or freeze them in a single layer for up to two weeks.
5
On the day of serving, prepare for steaming: Line a bamboo steamer basket with cabbage leaves or use a metal steamer rack. Fill a wok with enough water to reach just below the base of the steamer. Arrange the dumplings on top of the cabbage leaves, ensuring they are spaced apart to prevent sticking. Bring the water to a boil and cover the steamer. Steam fresh dumplings for about 12 minutes or frozen dumplings for 15 minutes, checking water levels and adding more if needed. Serve the piping hot dumplings immediately with the prepared sauce for dipping.
Nutrition Information
4
Fat
7
Carbs
6
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Din Tai Fung Style Soup Dumplings?
They are a meticulous replication of the famous Xiao Long Bao, featuring a delicate wrapper filled with a savory pork and shrimp mixture and a rich, gelatinized soup base that melts when steamed.
What is the traditional name for these dumplings?
These dumplings are traditionally known as Xiao Long Bao, originating from eastern regions of China like Shanghai and Wuxi.
How long does it take to prepare this recipe?
This recipe is a three-day process: Day 1 involves preparing the soup base and aspic; Day 2 is for mixing the filling and dipping sauce; Day 3 is for assembling and steaming.
What chicken parts are recommended for the broth?
For the most flavorful broth, use three pounds of chicken wings, backs, and necks.
How do I make the soup stay inside the dumpling?
The soup is turned into a solid aspic using gelatin and concentrated broth, which is then cubed and mixed into the meat filling. It melts back into liquid form during the steaming process.
What type of ham should be used in the soup base?
Use 2.5 ounces of cured smoked ham, preferably Chinese-style or Smithfield, cut into slices.
How much should the broth be reduced?
After straining the solids, the broth should be boiled down until about 2 cups of concentrated liquid remain.
What is the role of gelatin in this recipe?
One tablespoon of unflavored gelatin is bloomed in water and stirred into the hot concentrated broth to create the aspic needed for the soup filling.
How should the aspic be prepared before adding it to the meat?
Once the aspic has set in the refrigerator overnight, it should be cut into small 1/3-inch cubes.
What are the main components of the filling?
The filling consists of ground pork, finely chopped shrimp, green onions, sugar, soy sauce, garlic, salt, pepper, ginger, Shaoxing wine, and sesame oil.
How should the shrimp be prepared for the filling?
Use a quarter pound of uncooked shrimp that has been peeled, deveined, and finely chopped.
What is the recipe for the dipping sauce?
The dipping sauce is a mixture of one cup of black vinegar, six tablespoons of soy sauce, and two tablespoons of fresh ginger strips.
How do I assemble the dumplings?
Place a teaspoon of filling and two aspic cubes in the center of a wrapper, dampen the edges, and pleat/pinch the edges upward to create a sealed bundle.
What kind of wrappers are used for Xiao Long Bao?
The recipe calls for 75 dumpling wrappers, which can be either 3-inch square or round.
How many servings does this recipe provide?
This recipe is designed to make approximately 75 dumplings, serving about 75 if considered individually or fewer if served as meals.
Can these soup dumplings be frozen?
Yes, once formed, the dumplings can be frozen in a single layer on a baking sheet for up to two weeks.
How do I prevent the dumplings from sticking to the steamer?
Line the bamboo steamer or metal rack with large napa cabbage leaves before arranging the dumplings.
How long do fresh dumplings need to steam?
Freshly made soup dumplings should be steamed for approximately 12 minutes.
How long do frozen dumplings need to steam?
If steaming directly from the freezer, increase the cooking time to 15 minutes.
What are the nutritional facts per serving?
Each dumpling contains approximately 80 calories, 4g of fat, 7g of carbohydrates, and 6g of protein.
What is Shaoxing wine and is it necessary?
Shaoxing wine is a traditional Chinese rice wine used for depth of flavor; it is used in both the soup base and the meat filling in this recipe.
How much ginger is needed for the entire recipe?
You will need ginger for three parts: 2 thick slices for the broth, 1/2 teaspoon grated for the filling, and 2 tablespoons of matchstick strips for the sauce.
What type of vinegar is used for the sauce?
Authentic Xiao Long Bao sauce specifically requires black vinegar for its unique tangy profile.
How do I ensure the broth is clear?
While simmering the soup base, be sure to skim off any foam that surfaces and strain the liquid carefully to discard solids.
Why is it important to use 'white parts only' for green onions?
The white parts provide a sharper, more concentrated onion flavor that holds up better during the long simmering and steaming processes.
Can I use a metal steamer instead of bamboo?
Yes, a metal steamer rack works; just ensure it is lined with cabbage leaves to protect the delicate wrappers.
How do I fold the top of the dumpling?
Fold and pleat the edges around the filling, then twist the very top to secure the bundle completely.
Is sugar necessary in the meat filling?
Yes, 3 tablespoons of sugar are used to balance the savory and salty flavors of the pork, shrimp, and soy sauce.
What size should the ginger strips for the sauce be?
The ginger should be peeled and cut into very thin, matchstick-size strips.
Should the dumplings be served immediately?
Yes, they should be served piping hot immediately after steaming to enjoy the liquid soup inside.