Chinese soup dumplings, also known as xiao long bao or sheng jian bao, are a beloved delicacy originating from the regions of Jiangsu and Shanghai. These steamed dumplings are characterized by their delicate wrapper, which encases a flavorful broth, succulent filling, and a hint of savory gelatin. Whether you prefer classic pork and scallion soup dumplings or more innovative variations with crab, shrimp, or vegetables, mastering the art of making these culinary gems at home can be a rewarding experience. In this comprehensive guide, we will take you on a step-by-step journey through the process of crafting exceptional Chinese soup dumplings, providing you with the techniques, tips, and secrets to creating this delectable dish that will impress family and friends alike.
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SOUP DUMPLINGS (XIAOLONGBAO)
Shanghai Soup Dumplings, or xiaolongbao (小笼包)-perhaps the most perfect single bite of food ever conceived by man-do not require much introduction. Paper-thin wrappers envelop perfectly seasoned pork filling and rivers of hot, flavorful soup. If you want to make more of these, you can multiply this recipe as needed!
Provided by Judy
Categories Dim Sum
Time P1DT30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 17 g, Protein 15 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 503 mg, Fiber 1 g, Sugar 1 g, 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.
FRYING PAN SOUP DUMPLINGS RECIPE BY TASTY
Here's what you need: dumpling wrappers, water, hot water, gelatin powder, soy sauce, chicken stock, ground pork, green onion, shiitake mushrooms, ginger, garlic, sesame oil, sake
Provided by Daiki Nakagawa
Categories Appetizers
Yield 20 dumplings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 329 calories, Carbohydrate 63 grams, Fat 2 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams
CHINESE DUMPLINGS
This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.
Provided by B-B-Q Man
Categories Pork
Time 1h35m
Yield 30-36 dumplings
Number Of Ingredients 13
Steps:
- For Dough:.
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
- For filling:.
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
- To assemble:.
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
- To cook:.
- Steam the dumplings for 12 minutes.
- You can serve them as is or you can then:.
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9
CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS
These delicate little Chinese steamed buns are from the Shanghai region. Filled with minced chicken or pork, ginger, and spring onion. Feel free to experiment by including your favorite ingredients. Serve with shredded ginger in dark vinegar.
Provided by xiao wei
Categories Main Dish Recipes Dumpling Recipes
Time 5h36m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
- Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
- Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
- Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
- Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
- Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
- Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 25.6 mg, Fat 4.8 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 422.1 mg, Sugar 0.7 g
Tips:
- Use cold water for the dough to prevent it from becoming too sticky.
- Knead the dough until it is smooth and elastic, this will help prevent it from breaking when you roll it out.
- Roll out the dough thinly, this will help the dumplings cook evenly.
- Be generous with the filling, this will make the dumplings more flavorful.
- Use a wet fingertip to seal the dumplings, this will help prevent them from coming apart during cooking.
- Do not overcrowd the dumplings in the steamer, this will prevent them from cooking evenly.
- Serve the dumplings immediately with your favorite dipping sauce.
Conclusion:
Chinese soup dumplings are a delicious and flavorful dish that can be enjoyed as an appetizer or main course. With a little practice, you can easily make these dumplings at home. Just be sure to follow the tips above to ensure that your dumplings turn out perfect.
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