Chinese soup dumplings, also known as xiao long bao, are a delectable culinary delight that captivates taste buds with their delicate flavors and exquisite presentation. Originating from the culinary traditions of Shanghai, these dumplings have gained immense popularity worldwide for their unique combination of savory broth, tender filling, and silky dumpling skin. Whether you're an experienced cook looking to perfect your dumpling-making skills or a novice eager to embark on a new culinary adventure, this article will guide you through the process of creating exceptional Chinese soup dumplings that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE DUMPLING SOUP RECIPE
Provided by By Christine's Recipes
Yield 40 pieces
Number Of Ingredients 1
Steps:
- Method: Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you're ready to wrap dumplings. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won't leak out while boiling. Repeat this step to finish wrapping with the remaining fillings. Bring the chicken stock to a boil over high heat in a pot. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.
XIAO LONG BAO-CHINESE SOUP DUMPLING
Chinese Xiao Long Bao--Steamed Soup Dumplings
Provided by Elaine
Categories staple
Time 55m
Number Of Ingredients 19
Steps:
- Make the pork jelly in the previous day with this instruction.
- In a small bowl, soak minced ginger, green onion and Sichuan peppercorn with 1/2 cup hot water for around 10 minutes to make ginger and green onion water.
- Blend the pork jelly for a while. Then add pork chunks in a blender, add salt, sugar, pepper, light soys sauce and oyster sauce. Blend with pause for 10 seconds. Then add the ginger and green onion water in. Continue blending with pause for another minute. Add the pork jelly, chopped green onion and sesame oil in. Stir in one direction for 1 or 2 minutes. Cover and place in fridge.
- Add pinch of salt in flour. Add flour and water in a mixing bowl and then knead the dough until smooth and stretchy (this process may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer to do this job.) Cover with a wet cloth and reset for 1 hour.
- Shape the dough into a long log and cut into small pieces (around 12g each one). Then roll the wrapper out to form a large wrapper (around 12 cm in diameter). The wrapper should be quite thin.
- Place the wrapper in your left hand. Place 1 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process. Repeat the process until the dumpling is completely sealed. Then slightly pull up the sealed peaks and then remove the extra flour(so we can get even and thin wrapper).
- Place the assembled dumpling on lined steamer. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
- Serve directly or with Chinese black vinegar and ginger shreds.
Nutrition Facts : Calories 122 kcal, Carbohydrate 8 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 343 mg, ServingSize 1 serving
CHINESE DUMPLING SOUP
I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!
Provided by WhittySmith
Categories Chinese
Time 35m
Yield 11 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
- Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.3, Sodium 338.2, Carbohydrate 7.2, Fiber 1.8, Sugar 3.6, Protein 1.9
CHINESE DUMPLING SOUP
Provided by Food Network Kitchen
Time 35m
Yield Serves 4 - Makes 11 cups
Number Of Ingredients 14
Steps:
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
XIAO LONG BAO RECIPE (SOUP DUMPLINGS)
Steps:
- Gather the ingredients.
- Bruise the scallion stalk by pounding it with the flat side of your knife.
- In a small pot over medium-high heat, bring 1 cup of low-sodium chicken broth, dried shiitake mushroom, ginger slice, and scallion to a simmer. Simmer for 5 minutes, submerging the mushroom occasionally.
- Mix 3 packets of plain gelatin with the remaining 3/4 cup chicken stock in a heat-safe bowl.
- Remove solids from simmering broth and pour it into the bloomed gelatin, whisking to incorporate thoroughly. Pour into a sheet tray and refrigerate until set, about 45 minutes. While setting, prepare the dough and mince.
- Gather the ingredients.
- Heat 1/2 cup of water to 195 F in a small saucepan. If you don't have a thermometer, it should be steaming and on the verge of simmering with small bubbles rising to the top.
- Meanwhile, place the 3 1/2 cups of flour and salt in a large mixing bowl and stir to combine. Add the 1/2 cup of 195 F water and stir with a wooden spoon.
- Once the initial portion of water has been absorbed, add the room temperature water. Knead until all the flour has been incorporated. If the dough is too dry, add more water, 1 teaspoon at a time.
- Add oil and knead again until a smooth dough ball has formed, 3 to 5 minutes. The dough should be soft but not sticky.
- Cover bowl of dough with plastic wrap and rest for 30 minutes.
- Gather the ingredients.
- While the dough is resting, prepare the mince. Place the meat in a large bowl and add the scallion, garlic, ginger, Shaoxing wine, sesame oil, and dark soy sauce. Mix until uniformly combined.
- Add the salt, sugar, and white pepper, and mix vigorously, kneading and crushing the mince through your fingers.
- Your mince will be ready when the texture is paste-like, and it leaves a film on the walls of the bowl. Set aside and retrieve the aspic.
- Take your jellied aspic and cut it into about 4 sections. Julienne the sections , and then brunoise the julienne to achieve small cubes. A rough chop followed by a mince is acceptable as well.
- Add your aspic to the mince in 3 to 4 portions, mixing to incorporate. Cover with plastic wrap and refrigerate until dough is ready for use.
- Using a bench scraper or knife, divide the dough ball into 4 even pieces. Take one quarter section (cover the remaining sections with a kitchen towel), and using both hands, grasp it by its midsection. Gently massage it with an outward motion to elongate the section into a cylinder.
- Place the cylinder of dough on your work surface. Starting from the midsection and working your way outwards, roll the cylinder into a uniform, 1-inch-diameter rope.
- Prepare your dumpling skin by cutting 3/4-inch portions off of the rope using your first piece as a guide for the remaining ones. Each piece should weigh about 15 grams.
- Flatten each piece by applying firm pressure with the palm of your hand.
- Use your rolling pin to roll each piece into a 3 1/2-inch diameter disc, aiming for a thinner edge and thicker center. Lightly dust the work surface with flour if the dough starts to stick. Proceed to fill and fold the dumpling skins as described below and then repeat cutting/rolling out the dumpling skins and filling/folding them, one section of dough at a time.
- Place a dumpling skin in the palm of your hand and add a tablespoon of the filling into the skin. Depress the filling into the skin with your spoon, cupping your hand so that the filling is married to the dumpling skin. Repeat with remaining dumpling skins.
- To form the Xiao Long Bao, place your prepared dumpling skin in the palm of your left hand. With your right thumb and middle finger, grasp the edge of the dumpling skin at about 2 o'clock (if it were a clock).
- With your left thumb gently depressing the filling, twist your left wrist in a clockwise motion. This will create a pleat for your right hand to seal. Continue pleating all the way around the top of the dumpling.
- As you reach the end of the pleating, you can release the grasp of your left thumb, while continuing to twist and seal the pleats with your right hand. It won't be pretty at first, but as you practice the concept described above, it will become natural.
- Don't worry about the look-the important part is the seal, so just be sure to pinch any gaps shut. At this point, you can freeze your dumplings on a parchment-lined sheet tray if not cooking right away.
- Bring your steamer to a full boil. Place dumplings in your steamer basket. To prevent your dumplings from sticking to your steamer, cut a piece of parchment paper to size and perforate with a fork. You can also use a leaf of napa cabbage, or a light coating of oil.
- Cook for 6 minutes at a full steam (8 minutes if steaming from frozen). Rest for 2 minutes before consuming. Serve steamed Xiao Long Bao with a dipping sauce of Chinkiang vinegar (Chinese black vinegar) and a pinch of raw ginger julienne.
Nutrition Facts : Calories 460 kcal, Carbohydrate 45 g, Cholesterol 53 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, Sodium 1102 mg, Sugar 2 g, Fat 19 g, UnsaturatedFat 0 g
ASIAN DUMPLING SOUP
An older recipe from Sunset magazine. When I'm the only one home for supper, this is probably my favorite thing to make. It's a quick, soothing recipe, and I get to have leftovers for lunch the next day! Note: Zaar does not recognize "potstickers", but that's what I mean by stuffed wontons.
Provided by Pinay0618
Categories Clear Soup
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
- Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes.
- Add sliced green onion.
- Serve in bowls and add Asian (toasted) sesame oil to taste.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your soup dumplings taste their best. Look for high-quality ground pork, shrimp, and vegetables.
- Don't overmix the filling: Overmixing the filling will make it tough. Mix the ingredients just until they are combined.
- Use a thin wrapper: A thin wrapper will allow the soup to shine through. You can use wonton wrappers or dumpling wrappers.
- Pleat the dumplings carefully: Pleating the dumplings will help keep the soup inside. Make sure to pleat the dumplings tightly so they don't burst open.
- Cook the dumplings in a steamer: Steaming is the best way to cook soup dumplings. Steaming will help keep the soup inside the dumplings and prevent them from bursting.
- Serve the dumplings immediately: Soup dumplings are best served immediately after they are cooked. The soup will be hot and flavorful, and the wrapper will be tender.
Conclusion:
Chinese soup dumplings are a delicious and unique dish that can be enjoyed by people of all ages. With a little practice, you can make soup dumplings at home that are just as good as the ones you get at a restaurant. So what are you waiting for? Give this recipe a try today!
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