Description
Homemade Soup Dumplings, or Xiao Long Bao, are delightful treasures that burst with savory broth and tender pork in every bite. These delicate dumplings feature a thin, chewy wrapper that encases a rich filling, making them perfect for impressing guests or enjoying a cozy dinner at home. With this easy-to-follow recipe, you’ll learn to master the art of creating these flavorful parcels that are sure to bring warmth and joy to your table.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 lb pork shoulder (ground)
- 1 tbsp ginger (finely chopped)
- 2 green onions (finely chopped)
- ½ cup chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- 1. Make the Dough: In a bowl, combine flour and warm water until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Cover with a damp cloth and let rest for at least 30 minutes.
- 2. Prepare the Filling: Mix ground pork, ginger, green onions, soy sauce, sesame oil, and chicken broth in a bowl until well blended. Chill while rolling out the dough.
- 3. Roll Out the Wrappers: Divide rested dough into small balls (golf ball size). Roll each into thin circles about 3 inches in diameter.
- 4. Fill and Shape Dumplings: Place about one tablespoon of filling into each wrapper circle. Pinch edges together to seal while forming pleats.
- 5. Steam the Dumplings: Line your steamer with parchment paper or cabbage leaves and steam dumplings over boiling water for about 8 minutes.
- 6. Serve: Transfer dumplings to plates; serve hot with dipping sauce.
- Prep Time: 60 minutes
- Cook Time: 8 minutes
- Category: Appetizer/Main
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Experiment with different proteins like shrimp or crab for varied flavors. For an extra kick, add chili oil to your dipping sauce. Leftover dumplings can be stored in an airtight container in the fridge for up to three days.