What are Pork Soup Dumplings (Xiao Long Bao)?

Xiao Long Bao is a Chinese steamed dumpling filled with pork and soup, originating from the Jiangnan region. The soup inside is solidified into a jelly using gelatin and melts into a rich broth when steamed. It’s a harmonious combination of silky wrappers, tender meat, and flavorful soup.

Why You’ll Love This Recipe

• Flavor-packed experience: Each dumpling is a flavor bomb of savory broth and juicy pork.
• Interactive and fun to make: From creating the soup jelly to folding dumplings, it’s an engaging process.
• Restaurant-quality at home: Impress your friends and family with these iconic dumplings.
• Customizable: Easily adjust the filling to include chicken, shrimp, or vegetarian options.
• Perfect texture: The delicate wrapper holds the silky soup and tender meat effortlessly.

Ingredients

• Chicken Stock: The base for the savory soup; using unsalted stock lets you control the saltiness.
• Knox Gelatin Powder: Solidifies the broth into a jelly, making it easy to wrap the soup into the dumpling.
• Shaoxing Wine: Adds depth and a hint of sweetness to both the soup and filling.
• Soy Sauce: Enhances umami and provides a balanced saltiness.
• Ginger: Infuses warmth and a slight spicy kick into the broth and filling.
• Salt: Balances and brings out the flavors in the soup and meat mixture.
• Ground Pork: The juicy, tender main ingredient for the filling.
• Green Onion: Adds a subtle freshness and aromatic flavor to the filling.
• Sesame Oil: Provides a nutty aroma and enhances the overall flavor.
• White Pepper: Offers a delicate heat and balances the richness of the filling.
• Dumpling Wrappers: Thin dumpling wrappers (like gyoza wrappers) are perfect for holding the filling and steaming evenly.

How to Make Pork Soup Dumplings (Xiao Long Bao)

Step 1: Make the Gelatin Soup

• In a small bowl, mix 1.5 tsp gelatin powder with 2 Tbsp water and let it sit until the liquid is absorbed.
• In a pot, combine 1 cup chicken stock, 1 Tbsp shaoxing wine, 1 Tbsp soy sauce, thumb-sized ginger slices, and a pinch of salt. Heat until it simmers for 4-5 minutes.
• Stir in the gelatin mixture until dissolved and let it cook for another minute.
• Remove the ginger slices, transfer the broth to a bowl, cover, and refrigerate for a few hours until it becomes a jelly. Once set, cut into small cubes.

Step 2: Prepare the Filling

• In a mixing bowl, combine 1/2 pound ground pork, 1/2 stalk minced green onion, 1 Tbsp minced ginger, 1 Tbsp shaoxing wine, 1 Tbsp soy sauce, 1 tsp sesame oil, a pinch of salt, and a dash of white pepper.
• Stir the mixture until sticky and whipped in texture.
• Fold in the diced broth jelly, mixing gently to combine. Keep the filling chilled to prevent the gelatin from melting.

Step 3: Assemble the Dumplings

• Place a dumpling wrapper in your palm and wet the edges with water.
• Add about 1 tsp of filling to the center of the wrapper.
• Fold the edges to the center, pinching and twisting to seal the dumpling. Repeat with the remaining wrappers and filling.

Step 4: Steam the Dumplings

• Place the dumplings in a steamer lined with parchment paper, leaving space between each to prevent sticking.
• Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!

Storage

These dumplings are best eaten fresh, but you can freeze uncooked ones on a tray and steam directly from frozen when ready to enjoy.

Tips

• Keep everything cold: Chilled filling is key to preventing the gelatin from melting before cooking.
• Use thin wrappers: Gyoza-style wrappers are easier to work with and give a delicate bite.
• Steam in batches: Avoid overcrowding the steamer so the dumplings cook evenly and retain their shape.

Pork Soup Dumplings (Xiao Long Bao)

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Serves: 3-4 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Gelatin Soup

• 1 cup unsalted chicken stock
• 1.5 tsp of knox gelatin powder
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 thumb sized ginger, cut into thick slices
• Pinch of salt

Dumplings

• 1/2 pound ground pork
• 1/2 stalk green onion, minced
• 1 Tbsp minced ginger
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• Pinch of salt
• Dash of white pepper
• 15-20 dumplings wrappers (tip: use thin wrappers like gyoza)

Instructions

1. Add 1.5 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmering for 4-5 mins. Add gelatin paste and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover, and chill in the fridge for a few hours until broth turns into a jelly form. When ready, cut into small pieces.
2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and white pepper together, stirring until well incorporated. Consistency should be whipped and sticky. Add diced soup jelly to the filling and mix well. Keep the meat chilled so the gelatin doesn’t melt.
3. With each dumpling wrapper, wet the corners with water then add about 1 tsp of filling in the center then gently fold all the corners to the center top and twist to seal. Repeat with remaining wrappers and filling.
4. Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!

The post Pork Soup Dumplings (Xiao Long Bao) first appeared on Herman at Home.

What is Glutinous Rice?

Glutinous rice, also called sweet rice, is a short-grain rice that becomes very sticky when cooked. Despite the name, it doesn’t contain gluten but instead has a unique texture that makes it ideal for dumplings and desserts in various Asian cuisines. Here, it serves as the base for a savory filling in a dumpling form.

Why You’ll Love This Recipe:

• Unique Texture: The sticky rice provides a chewy, satisfying bite, contrasting with the soft dumpling wrapper.
• Flavor-Packed: Umami from the shiitake mushrooms and oyster sauce makes each bite rich and savory.
• Easy to Make: With simple ingredients and straightforward steps, it’s a fuss-free dumpling recipe.
• Versatile: Perfect as an appetizer, snack, or addition to a dim sum spread.
• Crowd-Pleaser: Its unique vase shape makes it as visually appealing as it is delicious.

Ingredients:

• Glutinous Rice (Sweet Rice): Provides the chewy texture that binds the filling and makes it satisfyingly sticky.
• Water: For cooking the sticky rice. The right amount is crucial here!
• Dried Shiitake Mushrooms: Adds a rich, earthy flavor to the filling, enhancing the umami profile.
• Shallot: Brings a mild, sweet onion flavor that rounds out the dish.
• Ginger: Fresh ginger adds warmth and subtle spice to balance the savory ingredients.
• Oyster Sauce: Adds a depth of savory umami that complements the mushrooms and rice.
• Soy Sauce: Provides salty, savory flavor to the rice mixture.
• Dark Soy Sauce: Adds color and a slightly sweeter, more robust flavor to the filling.
• Sugar: A touch of sweetness to balance the salty and earthy flavors.
• Salt: Enhances the other flavors and balances the filling.
• White Pepper: Adds a mild hint of spice and complexity to the flavor.
• Dumpling Wrappers: Holds the filling and provides a soft, delicate bite around the chewy rice. I used round wrappers for my recipe!

How to Make Sticky Rice Shiitake Dumplings:

1. Prepare the Sticky Rice

Rinse and drain the rice a few times until the water runs clear. Add the rice, water, rehydrated and minced shiitake mushrooms, minced shallot, minced ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker. Cook until the rice is fully cooked through. Once done, let the rice cool for 10-15 minutes.

2. Assemble the Dumplings

Take a dumpling wrapper and form a C shape with your index finger and thumb. Fill the dumpling with the cooked rice mixture until it reaches the top of the wrapper. Gently squeeze the center to create a vase shape. Flatten the top of the rice and the bottom of the dumpling so it stands upright.

3. Steam the Dumplings

Heat water and prepare your steamer basket. Place the dumplings in the steamer, ensuring they aren’t touching. Steam for 8-10 minutes until the dumplings are heated through. Remove from the steamer and enjoy immediately.

Storage:

These dumplings are best eaten fresh but can be stored in the refrigerator for up to 1-2 day. Reheat by steaming.

Tips:

• Prevent Sticking: Line the steamer basket with parchment paper or lightly grease it to prevent the dumplings from sticking.
• Alternative Wrappers: Try using wonton or gyoza wrappers if dumpling wrappers aren’t available.

Sticky Rice Shu Mai Dumplings

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Serves: 2-3 Prep Time: 1 Hour Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 cup glutinous rice (aka sweet rice)
• 1.25 cups water
• 4 dried shiitake mushrooms, rehydrated and finely minced
• 1 shallot, minced
• 1/2 inch ginger, minced
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 tsp sugar
• Pinch of salt
• Dash of white pepper
• 10-15 pieces dumpling wrappers

Instructions

1. Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.
2. With a dumpling wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.
3. Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.

The post Sticky Rice Shu Mai Dumplings first appeared on Herman at Home.