Savory Soup Dumplings (Xiao Long Bao)
Experience the delightful flavors and textures of homemade Xiao Long Bao, or Soup Dumplings. These traditional Chinese buns are filled with a savory mixture of ground pork, aromatic spices, and sometimes shrimp, all enveloped in a delicate, steamed dough. They are renowned for their juicy, flavorful broth inside, creating a unique eating experience that's both comforting and satisfying. Perfect for sharing with friends and family, these dumplings are a staple in Chinese cuisine, making them an excellent addition to any meal or gathering.
N/A
Servings
200
Calories
16
Ingredients
Ingredients
white flour
3 cups (All-purpose flour)
yeast
1 1/2 tablespoons (Active dry yeast)
sugar
2 tablespoons (Granulated sugar)
salt
to taste (-)
warm water
as needed (For kneading dough)
ground pork
1/2 lb (Preferably with some fat for flavor)
raw ground shrimp
1/4 lb (Optional)
fresh gingerroot
2 1/2 inches (Peeled and minced)
egg
1 (Beaten)
garlic cloves
6 (Peeled and sliced)
green onion or leek
1 (Sliced into tiny bits)
star anise
1 (Whole)
dried Japanese chilies
3 (Whole)
Szechuan peppercorns
7 (Optional)
cooking oil
as needed (For flavoring and frying)
soy sauce
1-2 tablespoons (To taste)
Instructions
1
In a large mixing bowl, combine the white flour, yeast, sugar, and a pinch of salt. Gradually add warm water, mixing until a dough forms. The dough should be soft but not sticky. Cover the bowl with a warm, moist towel and allow it to rise in a warm place for roughly 1 hour, or until it has doubled in size.
2
In a wok, heat some cooking oil over medium heat. Add the dried chilies, star anise, and Szechuan peppercorns, allowing them to infuse the oil for about 2 minutes. Next, add the sliced garlic and sauté until golden brown. Once done, strain the oil to remove the spices, leaving the fragrant oil behind.
3
In a separate bowl, combine the ground pork and (if using) shrimp. Pour the flavored oil and sautéed garlic over the meat and mix well. Add the minced ginger, chopped green onions or leeks, egg, soy sauce, and salt to taste. Mix until fully integrated.
4
Once your dough has risen, knead it on a floured surface for about 5 minutes until smooth. Divide the dough into 20 equal pieces and roll each piece into a ball. Flatten each ball slightly with your palm, then using a rolling pin, roll the edges of the dough into a circle, keeping the center thicker than the edges.
5
Place a generous teaspoon of the meat filling into the center of each dough circle. Carefully pinch the edges of the dough together, creating pleats and sealing the dumpling at the top.
6
Line a bamboo steamer with cucumber slices to prevent sticking. Arrange the dumplings in the steamer, ensuring they have space to expand. Steam the dumplings over boiling water for 7-10 minutes, until they are fully cooked and the dough is translucent.
7
Serve the dumplings hot with a dipping sauce made by combining dark vinegar, soy sauce, chili oil, minced garlic, sesame oil, and a pinch of salt. Enjoy!
Nutrition Information
10
Fat
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Soup Dumplings (Xiao Long Bao)?
They are traditional Chinese buns filled with a savory mixture of ground pork, spices, and sometimes shrimp, known for having a juicy, flavorful broth inside a delicate dough.
What is the primary protein used in the filling?
The main protein is ground pork, preferably with some fat for flavor, and optionally raw ground shrimp.
How many dumplings does this recipe make?
This recipe yields approximately 20 equal-sized dumplings.
How many calories are in these dumplings?
There are approximately 200 calories per serving of these dumplings.
What ingredients are needed for the dumpling dough?
The dough requires 3 cups of white all-purpose flour, 1 1/2 tablespoons of active dry yeast, 2 tablespoons of sugar, a pinch of salt, and warm water.
How long should the dough be allowed to rise?
The dough should rise in a warm place for roughly 1 hour, or until it has doubled in size.
What is the purpose of the cucumber slices in this recipe?
Cucumber slices are used to line the bamboo steamer to prevent the dumplings from sticking to the surface.
How do you flavor the cooking oil for the filling?
Infuse the oil by heating it with dried Japanese chilies, star anise, and Szechuan peppercorns for about 2 minutes, then sautéing garlic until golden before straining.
What is the recommended steaming time for Xiao Long Bao?
The dumplings should be steamed over boiling water for 7 to 10 minutes until the dough is translucent.
What spices are used in the meat filling?
The filling is seasoned with minced fresh gingerroot, chopped green onions or leeks, soy sauce, and the flavored infused oil.
How should the dough circles be rolled?
Using a rolling pin, roll the edges of the dough circle so they are thinner than the center.
What components make up the dipping sauce?
The sauce is made by combining dark vinegar, soy sauce, chili oil, minced garlic, sesame oil, and a pinch of salt.
How much fat and protein are in this dish?
Each serving contains approximately 10 grams of fat and 5 grams of protein.
What type of yeast should be used?
The recipe calls for 1 1/2 tablespoons of active dry yeast.
How do you seal the dumplings?
Place a teaspoon of filling in the center and carefully pinch the edges together to create pleats, sealing the dumpling at the top.
How long should you knead the dough after it has risen?
Knead the risen dough on a floured surface for about 5 minutes until it is smooth.
Is shrimp a required ingredient?
No, the raw ground shrimp is an optional addition to the ground pork filling.
What type of ginger is recommended?
The recipe suggests using 2 1/2 inches of fresh gingerroot, peeled and minced.
How many garlic cloves are needed for the oil infusion?
You will need 6 peeled and sliced garlic cloves.
What type of chilies are used in the oil infusion?
The recipe specifies 3 whole dried Japanese chilies.
Can I use leeks instead of green onions?
Yes, you can use either one green onion or one leek, sliced into tiny bits.
How much soy sauce is added to the filling?
Add between 1 to 2 tablespoons of soy sauce to the meat mixture, according to your taste.
What is the texture of the dough before rising?
The dough should be soft but not sticky.
Are Szechuan peppercorns mandatory?
No, the 7 Szechuan peppercorns used for flavoring the oil are optional.
Should the dipping sauce be served separately?
Yes, the dumplings are served hot with the prepared dipping sauce on the side.
How do you prepare the garlic for the dipping sauce?
The garlic used in the dipping sauce should be minced.
What kind of sugar is used in the dough?
The recipe calls for 2 tablespoons of granulated sugar.
Is an egg used in this recipe?
Yes, one beaten egg is added to the meat filling to help integrate the ingredients.
Should the dumplings be crowded in the steamer?
No, arrange them in the steamer ensuring they have enough space to expand during cooking.
What is the key to a successful Xiao Long Bao experience?
The unique experience comes from the contrast between the delicate dough and the juicy, flavorful broth trapped inside the dumpling.