These Classic Soup Dumplings are more than just a recipe to me; they are a culinary magic trick that I was convinced I could never learn. It’s the dish that completely captivated my imagination and, for years, felt like a closely guarded secret that only the most skilled chefs were allowed to know.
My first encounter with this perfect food was at a bustling dim sum restaurant. I remember the little bamboo steamers arriving at the table, stacked high and sending up puffs of fragrant steam. My friend pointed to one and said, with a serious look on his face, “Be careful with those. There’s hot soup inside.” I was completely baffled. Soup? Inside the dumpling? How is that even possible? I thought he was joking.
For years, I believed it was some kind of impossible kitchen wizardry. I relegated these perfect little parcels to a “restaurant-only” treat, a special occasion indulgence. But the mystery never left me. I finally decided I had to uncover the secret. After some research, I discovered the truth, and it was even more brilliant than I had imagined: the “soup” starts as a solid. It’s a rich, flavorful broth that is chilled until it sets into a gelatin-like aspic.
This jellied broth is then chopped up and folded into the meat filling. When the dumpling is steamed, the jelly melts back into the hot, liquid soup I had fallen in love with. It was a complete “aha!” moment. This recipe is my way of sharing that magic with you, demystifying the process, and proving that you can absolutely make authentic Classic Soup Dumplings at home.
Table of Contents
Why You’ll Fall in Love with This Classic Soup Dumplings
This isn’t just a recipe; it’s a project that is as fun to make as it is to eat. Here’s why these Classic Soup Dumplings will become your new favorite culinary adventure.
- The “Soup Surprise” is Pure Magic: This is the number one reason to make them. The moment you bite into a dumpling and get that rush of hot, savory broth is a truly special and delicious experience. It’s a guaranteed “wow” moment for anyone who has never tried them before.
- The Perfect Combination of Flavors and Textures: This dish is a masterclass in balance. You have the delicate, slightly chewy dumpling skin, the rich and savory pork filling, and the silky, umami-packed broth, all working in perfect harmony. It’s a full sensory experience in a single bite.
- It’s a Fun and Rewarding Kitchen Project: Let’s be honest, this isn’t a 20-minute weeknight meal. This is a perfect weekend or “snow day” activity. The process of making the jellied broth, rolling the wrappers, and carefully pleating each dumpling is a fun, mindful, and incredibly rewarding skill to learn, especially when you can do it with friends or family.
The Health Benefits of this Classic Soup Dumplings
While these are certainly an indulgence, making Classic Soup Dumplings at home gives you a huge advantage over restaurant versions. You have complete control over the quality of the ingredients. You can choose high-quality pork, you know there is no added MSG, and you can manage the amount of sodium in your broth. The secret ingredient—the jellied broth—is essentially a rich bone broth, which is packed with collagen and gelatin, known for being fantastic for joint, skin, and gut health. It’s a more wholesome way to enjoy a decadent and comforting classic.
Perfect Occasions for This Classic Soup Dumplings
- A Special Weekend Dim Sum at Home: This is the ultimate occasion. Recreate your favorite restaurant experience right in your own kitchen. It’s a fantastic way to make a regular weekend feel like a special celebration.
- An Impressive Appetizer for a Dinner Party: If you really want to wow your guests, these are the perfect starter. They are a guaranteed conversation piece and a delicious way to kick off a memorable meal.
- A Fun Holiday Tradition: These are a fantastic dish to make for celebrations like Lunar New Year or for a special Christmas Eve dinner. The process of making them together can become a wonderful and delicious family tradition.
This Classic Soup Dumplings is your key to unlocking one of the most beloved and magical dish in the world. Get ready to impress yourself (and everyone you know!).
Chef’s Notes: Classic Soup Dumplings
• Use pork with 30% fat for juicy filling – Lean meat dries out during steaming. Fat ensures a rich, flavorful broth inside each dumpling.
• Chill broth overnight for firm gelatin – This makes it easy to dice and fold into the filling. If short on time, use gelatin powder with store-bought stock.
• Knead dough thoroughly and rest it well – A 15-minute knead followed by a 45-minute rest develops elasticity and makes wrappers easier to pleat.
• Roll wrappers evenly and thinly – Aim for 4½″ circles with uniform thickness. Thick edges won’t pleat well and may burst during steaming.
• Pleat with consistent tension – 12 pleats with a tiny top vent allow steam to escape and prevent leaks. Practice makes perfect.
• Steam over medium-high heat with lid sealed – This cooks the gelatin into soup without drying out the dough. Avoid lifting the lid mid-steam.
• Serve immediately with ginger-vinegar dip – Use a spoon to cradle each dumpling, nibble the top, sip the broth, then enjoy the rest.
• Freeze leftover wrappers flat – Layer between parchment and store in a sealed bag. Great for next-day dumpling sessions.
• Add garlic chives or sesame oil for extra depth – These boost aroma and complexity in the filling.
• Pair with Chinese greens or cucumber salad – These balance the richness and add refreshing contrast.
Classic Soup Dumplings (Xiao Long Bao)
4
about 20 dumplings2
hours15
minutes10
minutes215
kcal45
minutes3
hours10
minutesReady for a dumpling adventure? Channel your inner chef and dive into this foolproof Xiao Long Bao recipe! With sleek wrappers, savory pork filling, and a burst of homemade chicken broth jelly, every bite delivers restaurant-style magic in your own kitchen. Let’s get folding!
Ingredients
- Broth Gelatin
2.5 lb chicken wings (can substitute necks or backs)
1 tbsp neutral oil (vegetable or canola)
2 inch piece fresh ginger, thinly sliced
4 scallions cut into 3-inch lengths
¼ cup water
- Dough
1 ½ cups all-purpose flour
½ tsp fine salt
3 tbsp very hot water
2 tbsp cold water
- Pork Filling
12 oz ground pork with 30% fat
1 tbsp grated ginger
1 tbsp light soy sauce (or tamari)
1 tbsp Shaoxing wine (or dry sherry)
¼ tsp salt
¼ tsp sugar
⅛ tsp white pepper
3 scallions finely chopped
4 oz chilled chicken gelatin (or reserved chicken fat)
- Dipping Sauce
3 tbsp Chinkiang vinegar (or rice vinegar + splash balsamic)
1 inch ginger, julienned
- Alternative Ingredients
Chicken wings – substitute turkey wings or backs
All-purpose flour – use 1:1 gluten-free baking mix for GF version
Ground pork – swap for ground chicken or turkey for lighter filling
Shaoxing wine – replace with dry sherry or mirin
Light soy sauce – use tamari or coconut aminos to reduce gluten
Chinkiang vinegar – use rice vinegar with a dash of balsamic
Vegetable oil – sub canola or grapeseed oil
Ginger – replace fresh with ¼ tsp ground ginger less aromatic
Directions
- Broth Preparation – Preheat your oven to 400°F. Heat oil in a 4-quart Dutch oven for 5 min in the oven (≈10 min). Remove carefully, add wings, ginger, scallions, and ¼ cup water. Cover and roast for 50 min until you see golden broth collecting. Cool 5 min, discard solids, strain liquid, chill overnight (optional shortcut: use store-bought chicken stock and gelatin powder).
- Dough Mixing – In a large bowl, whisk flour and salt, then drizzle hot water while stirring to form coarse crumbs (≈2 min). Add cold water gradually, mix until shaggy dough forms (≈3 min). Gather and knead on floured surface for 15 min until smooth and elastic. Cover and let rest 45 min (gluten relaxes for pliability).
- Filling Assembly – Stir grated ginger into 2 tbsp hot water, let steep (≈5 min). Scrape off fat from chilled broth to measure 4 oz gelatin cubes, chop finely. In a bowl, combine pork, ginger water, soy sauce, wine, salt, sugar, pepper; beat vigorously for 5 min until sticky. Fold in gelatin and scallions, chill until firm.
- Dough Rolling – Divide rested dough into two logs, keep half covered. Slice each log into 10 pieces, cover with damp towel. Roll each piece into a thin 4½″ circle using a small pin (≈2 min per wrapper). Aim for even thickness to avoid tearing.
- Dumpling Assembly – Spoon 1 tbsp filling into wrapper center. Gather edges, pleat 12 times, leaving a tiny top vent (prevents bursting). Place on cabbage-lined steamer racks, spacing ≥2″ apart. Cover with damp cloth to avoid drying.
- Steaming Dumplings – Bring 1″ water to a rolling boil in a wok or pot. Steam dumplings over medium-high heat for 8–10 min (depending on rack size). Keep lid on tight; steam is key to cook gelatin into soup without leaks.
- Serving Tips – Serve immediately with ginger-vinegar dip. Use a spoon to cradle dumpling, nibble top to release steam, then sip broth before devouring the rest.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- colander
- Mixing bowls
- measuring cups and spoons
Notes
- • Use 30% fat pork for juicier filling; leaner meat makes drier dumplings.
• Serve with Chinese greens or a simple cucumber salad for contrast.
• Try adding minced garlic chives or a drop of sesame oil to the filling for extra flavor.
• Leftover wrappers freeze flat between parchment sheets for next-day dumplings.
• Practice your pleats: even tension prevents leaks and makes elegant dumplings.
Nutrition Facts
- Serving Size: 5g
- Calories: 215kcal
- Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 600mg
- Potassium: 350mg
- Carbohydrates: 28g
- Fiber: 1.5g
- Sugar: 2g
- Protein: 19g
- Vitamin A: 150IU
- Vitamin C: 3mg
- Calcium: 20mg
- Iron: 2mg
FAQs: Classic Soup Dumplings
how do I prevent dumplings from leaking
Use chilled filling, pleat evenly with a small top vent, and steam with a tight lid. Avoid overfilling or tearing wrappers.
how long do these keep
Uncooked dumplings can be refrigerated for 1 day or frozen for 1 month. Steam from frozen with slightly longer cook time.
can I freeze soup dumplings
Yes. Freeze uncooked dumplings on a tray, then transfer to a bag. Steam directly from frozen—add 2–3 minutes to cook time.
what sides pair best with this
Chinese greens, cucumber salad, pickled radish, or hot and sour soup. For drinks, try jasmine tea or chilled lemon water.
what’s the best dipping sauce
Chinkiang vinegar with julienned ginger is classic. Add soy sauce or chili oil for variation.
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