Best 13 How To Make Soup Dumplings Recipes

EASY HOMEMADE DUMPLINGS

Steps:

• Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry.
• Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings 4-5 minutes. (Do in batches if you are using a small pan.)
• Serve dumplings in broth garnished with chopped parsley or chives as desired.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

HOMEMADE SOUP DUMPLINGS (XIAO LONG BAO)

Steps:

• Preheat the oven to 400°F (200°C).
• Prepare a medium-sized (about 4 qt) dutch oven with a lid or a roasting pan that can be securely sealed with a lid or foil. Add the oil to the pan and place it in the oven to heat up, 5 to 10 minutes.
• Once heated, carefully transfer the pan onto a trivet. Place the chicken back in the pan and spread the ginger and green onions on top of it. Add 1/4 cup water. Cover with the lid and return to the oven. Roast until you've collected a good amount of chicken broth in the bottom of the pot, 50 minutes or so.
• Remove the pan from the oven and let cool for 5 minutes. Use a pair of tongs to remove and discard the chicken backs.
• Lay a mesh strainer over a heat-proof bowl. Strain the chicken broth. Once cooled completely, transfer the chicken broth into a sealed container and refrigerate overnight.
• Combine the flour and salt in a large bowl. Slowly drizzle the hot water over the flour while stirring with a pair of chopsticks (or a fork). Mix until the hot water is fully absorbed.
• Then slowly drizzle 25 g of cold water over the dry flour while mixing. Once the water is fully absorbed and the flour turns into dough flakes, start pressing with your hand to gather the dough together while mixing in as much dry flour as you can. If the dough is almost formed but there's still dry flour left in the bowl, add the remaining 5 g water and keep kneading. Once done, it should form a semi-soft dough and no flour is left in the bowl.
• Transfer the dough onto a clean working surface and knead for 15 to 20 minutes, until the surface is smooth and the texture elastic. The dough should feel soft to the touch and not stick to your hands.
• Wrap the dough with plastic wrap and let it rest for 45 minutes.
• Storage: You can store the dough at this point if you decide to assemble the dumpling later. The dough can be stored in a sealed container in the fridge overnight.
• Add the grated ginger into a small bowl and pour in 1/4 cup hot water. Let sit while preparing other ingredients.
• The chicken broth you made the day before should have become congealed with a layer of fat on top. Scrape off the fat and reserve it in a small bowl.
• Slice the chicken gelatin into thin strips, then further into small cubes. Coarsely mince it into bits.
• Measure the chopped gelatin. If it's less than 4.4 oz (120 g), add a few spoonfuls of the chicken fat until it reaches 4.4 oz (120 g). You can discard or reserve the remaining chicken fat for future use. Store the gelatin in the fridge while not using.
• Add the ground pork into a medium-sized bowl. Add the ginger water, light soy sauce, Shaoxing wine, salt, sugar and white pepper. Beat with a spatula until the liquid is fully absorbed and the filling becomes sticky and bouncy, 5 minutes or so.
• Add the chopped chicken jelly and green onions. Mix until incorporated.
• Cover the bowl with plastic wrap and store in the fridge until ready to use. The filling can be stored in the fridge for a couple of hours, but I do not recommend storing it for too much longer, because the liquid will start to seep out.
• Line a steamer rack with napa cabbage leaves or prepare some square parchment paper for steaming the dumplings.
• Place the rested dough onto a clean working surface. Roll it into a long log, about 1" (2.5 cm) in diameter. Cut the log in half, wrap one half with plastic wrap and place it in the fridge while working on the other half.
• Roll out the log a bit more. Divide it into two equal pieces, then further cut them into 10 pieces in total. Cover them with a few layers of wet paper towels to prevent drying out.
• Work on the buns one at a time. Shape one piece of dough with your fingers so it is a round piece, then flatten it with your palm. Use a small rolling pin to roll out the wrapper, spinning the dough after rolling a few times. Roll until the wrapper is very thin, about 4 1/2" (11 cm) in diameter. (*Footnote 3)
• Place 22 g (about 1 tablespoon) of the filling onto the center of the wrapper. Fold and pinch the edges of the wrapper to create pleats (see the wrapping process in action in my cooking video). When you are about to seal the pleats, leave a small opening on the top of the dumplings (very important - *Footnote 4).
• Place the wrapped dumplings onto the napa cabbage or parchment paper. Cover loosely with a few layers of wet paper towels to prevent drying out. Work on the rest of the dumplings until you can fill the steamer rack - you should leave at least 2" (5 cm) between the dumplings.
• Prepare the dipping sauce by adding 1 tablespoon of Chinese vinegar and a few strips of ginger to each small sauce plate.
• Bring a pot of water to a boil over medium-high heat. Cover the steamer rack with a lid and place it over the boiling water. Steam over medium-high heat for 8 to 10 minutes, depending on the number of dumplings you cook at a time.
• Once done cooking, serve immediately with the dipping sauce.
• To eat the soup dumplings, hold a pair of chopsticks in one hand and a big spoon in the other. Carefully use the chopsticks to pick up the soup dumpling and place it into the spoon. If you're skillful with chopsticks, you can also dip the dumpling into the dipping sauce. Otherwise, drizzle a tiny amount of sauce over the dumpling. Have a small bite of the dumplings to let the steam out and allow the soup to pool in the spoon. If you don't mind hot food (it's very hot!), you can also let the soup stay in the dumpling and eat it all in one bite (I do not recommend this method if you're not familiar with soup dumplings).

SOUP DUMPLINGS (XIAOLONGBAO)

Steps:

• In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 4 cups (950 ml) water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
• After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight.
• In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.
• Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you're ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.
• Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). Roll out each piece into a round disc about 3 - 3 ¼ inches diameter. Keep everything under a damp cloth.
• Prepare your bamboo steamer. You can line it with cheese cloth, napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
• When all that is prepared, take out the filling. You'll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 12-20 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.
• Place the buns in the lined steamer basket, about 2 inches apart.
• In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
• Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.
• Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
• Take out your two utensils-chopsticks and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
• Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It's HOT). Then, with a little more vinegar, finish the whole thing off in one bite.

FRYING PAN SOUP DUMPLINGS RECIPE BY TASTY

Steps:

• For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
• When set, fluff and break up the jellied soup with a fork.
• For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
• Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
• Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
• Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
• Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
• Enjoy!

HOW TO MAKE XIAO LONG BAO (小笼包, SOUP DUMPLINGS)

Steps:

• Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C)
• Place chicken in an oven-proof pot/pan/baking tray. Put scallions and ginger inside the chicken. Cover TIGHTLY with a lid/tin foil.
• Cook in the oven for 1 hour. Then leave to cool (covered).
• Keep the chicken for other dishes. Pour the liquid into a container. Refrigerate for at least 4 hours until it turns into a piece of jelly-like aspic (about 250g).
• In a mixing bowl, add hot water to the flour. Mix with chopsticks/spatula. Then add tap water.
• Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until very smooth.
• Cover and rest for a further 30-60 minutes until it becomes soft.
• Mix minced pork with all the seasoning until well combined.
• Use a spoon to remove the layer of chicken fat on top of the aspic. Then use a fork to break it into tiny pieces. Add to the pork then mix well.
• Keep refrigerated for at least 30 mins. Don't take out until you are ready to assemble the dumplings.
• Roll the dough into a rope. Divide into 20 pieces. Then press into discs with the palm of your hand. Cover at all times when not using (with cling film/in a plastic bag/with an upside-down bowl, etc.).
• With a rolling pin, use the "roll and turn" technique to flatten it into a very thin disc, about 12cm/4.7inch in diameter (Please refer to my tutorial video below). Dust the surface with flour if it sticks (see note 4).
• N.B. Assemble the dumpling one by one as you roll out each wrapper (Do not stock up as they are very thin thus dry out very easily).
• Place a spoonful of the filling (about 35g) in the middle of the wrapper.
• Pleat into a round dumpling with about 15-20 folds (Please refer to my tutorial video below). You may leave the middle part open or sealed.
• Line the steamer basket with steamer parchment paper, or cut regular parchment paper into squares (see note 5 if you are using a metal steamer).
• Place dumplings in (leave at least 3cm/1inch space between them).
• Bring water to a full boil in a wok/pot. Then put the steamer basket on top. Turn the heat to medium-low. Steam for 8 mins (if cooking over 10 dumplings at a time, increase to 10 mins).
• Bring the steamer basket to the table to serve.
• Hold the top part of the dumpling with a pair of chopsticks. Pick up then place onto a soup spoon or a small saucer. Open a small hole with the chopsticks to let the "soup" flow out. Slurp up! (You may directly bite a small hole and suck out the soup but be careful not to burn your tongue)
• Gently dip the dumpling into the dipping sauce (mix vinegar with julienned ginger) then eat in 1-2 bites.
• You may store leftover dumplings in the fridge for up to 2 days. Steam for 3 mins to reheat. However, you may not get any soup as the liquid is absorbed by the wrapper over time.
• Since soup dumplings are very delicate, I don't recommend you make them in advance or freeze.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• For the soup:.
• Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
• Make doughboys as follows:.
• Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

PORK SOUP DUMPLINGS

Steps:

• For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
• For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside.
• For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
• Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
• To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
• Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.

EASY DROP DUMPLINGS FOR SOUPS AND STEWS

Steps:

• Gather the ingredients.
• Sift the flour, baking powder, and salt together in a large bowl.
• Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
• Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
• Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
• Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.

CHICKEN DUMPLING SOUP

Steps:

• In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
• Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
• Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.