These beginner friendly homemade Xiao Long Bao, also known as soup dumplings are so juicy and delicious, bursting with flavorful hot soup. This faster recipe skips the commonly used traditional method which includes hours worth of boiling meat bones and chicken feet and instead mimics the concealed soup broth by using a gelatin-based soup jelly that sits in the fridge overnight. This method makes this recipe more accessible to home cooks, using simple soup jelly that solidifies in the fridge that then melts into a glorious, flavorful broth.
Xiao Long Bao or soup dumplings originated in China and have since became very popular around the world for their delicious soupy filling. There's nothing quite like a steamy bowl of soup dumplings on a cold winter day but these aren't just a winter treat, if you have tried the ones from Din Tai Fung, you will love these! The delicate wrappers of the soup dumplings and their savory fillings make them light enough for a summers day treat for the whole family, while still being rich and aromatic enough for those colder nights.
Want to make your own dumpling wrappers or can't get them at the grocery store? Try my Easy Homemade Dumpling Wrapper recipe. Looking for a side dish or salad to go with these Chinese Soup Dumplings? My Spicy Asian Cucumber Salad is the perfect easy recipe for pairing with this juicy soup dumplings recipe. The crisp, crunchy texture is a highly satisfying contrast to the soft, delicate soup dumplings. The differences in temperature are also a satisfying contrast, with the cool cucumber salad offering a refreshing mouthful after the hot steaming dumplings.
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Ingredients
For the soup jelly (to make the day before)
Chicken stock - The chicken stock is used for the base of the chicken broth based soup and provides a savory mild chicken flavor to the savory broth which gives the soup a richness.
Light soy sauce - Light soy sauce adds saltiness and umami to the broth.
Dark soy sauce - Dark soy sauce adds a deep color and a salty, sweet rich flavor.
Sesame oil - Sesame oil adds a nutty, fragrant aroma to the soup.
Shaoxing wine - A Chinese cooking wine that adds a subtle sweetness to the soup and enhances the flavor.
White pepper - White pepper adds a slight heat to the soup without overpowering it.
Chinese 5-spice - Chinese 5-spice adds a mix of commonly used Chinese spices to give a more authentic taste to the soup. It gives a mix of flavors such as sweet, bitter, sour, salty and umami, contributing to the rich taste of the soup.
Bloomed Geletin - Bloomed gelatin is what is used to make the soup set and is essential for turning the soup into jelly. When the jelly is steamed inside the dumplings it will melt into a soup.
For the dumpling filling
Pork mince (Ground pork) - Pork mince provides a juicy tender texture that compliments the soup inside the dumpling.
Spring onions - Green onions add a fresh, slightly peppery flavor that brightens and freshens up the meaty filling.
Chives - Chives offer a subtle garlicky taste.
Ginger - Fresh ginger adds a spicy warmth that cuts through the flavors of the pork.
Garlic - Mince garlic adds a savory, aromatic kick to the filling.
Salt - Salt is used to season to filling to make sure all of the flavors melt together.
Chill oil - Chili oil adds a kick to the filling, depending on which one you use the flavor will be slightly different but the purpose of providing heat and depth is the same (use a chili crispy for some extra crunchy texture).
Sesame oil - Adds a rich nutty flavor to the filling.
Dumpling wrappers - Dumpling wrappers enclose the filling and the soup, providing a soft chewy texture that holds everything together.
See recipe card for quantities.
Instructions
Step 1: Prepare the easy dumpling soup Jelly in a Large pot (Make this step at least 8 hours before the filling or ideally the night before). Combine all of the ingredients apart from the bloomed gelatin, this includes the chicken stock, light soy sauce, dark soy sauce, sesame oil, shoaxing wine, white pepper and Chinese 5-spice. Bring to the boil then reduce to a simmer and add the bloomed gelatin, stir until dissolved.
Step 2: Pour the soup into a container and leave to cool to room temperature for roughly 15 minutes, stir then cover with the lid or plastic wrap then place in the fridge for at least 8 hours, ideally overnight to ensure the soup has fully set.
Step 3: Just before the homemade broth has been in the fridge for the desired amount of time, get started on the filling. In a large bowl, combine the pork, spring onions, chives, ginger, garlic, soy sauces, salt, chili oil and sesame oil.
Step 4: Take the soup jelly out of the fridge and remove it from its container. Place it on a chopping board and chop it into small cubes. The jelly mixture will meant when steamed and turn in to that tasty signature soup inside the dumpling.
Step 5: Loosely mix the soup jelly in with the filling, folding it in to the pork mixture. It's important the soup cubes stay slightly in tact so that they can melt evenly in the dumpling.
Wrapping the Homemade Soup Dumplings
Step 6: Place a dumpling wrapper in the palm of your hand and add 1-2 teaspoon of the mixture on to the center of the wrapper, ensuring there is a similar amount of pork filling and jelly inside each wrapper
Hint: If you want your delicious dumpling extra juicy, be generous with the jelly!
Dip your finger in a small bowl of cold water and wet the edges with your fingertip before folding the edges inwards, pinching them together, moving the dumpling wrapper around as you do so to form a pleated dumpling. Once each pleat has been twisted inwards, twist the remaining wrapper all the way around in a circle to close the wrapper, or leave a small hole at the top.
Cooking the Homemade Soup Dumplings
Step 7: To a frying pan or pot, add water until halfway full and bring to the boil. Add a steamer basket (or use a strainer in a deep pot) on top of the pot, the water should not be touching the steamer or dumplings. Add the dumplings and cook in batches of 6-8 to avoid them sticking together, cover with a lid before steaming for 8 minutes. I like to use the steamer pan and basket combo from Our Place .
Step 8: Once the soup dumplings are ready, delicately pick them up with chopsticks from the top of the pleat and add them to a plate, they can also be picked up with a plastic spatula but be gentile with them as they are delicate. Serve hot, topped with Chili oil and spring onions, or served with a dipping sauce and sesame seeds, a great way to enjoy these flavorful soup dumplings.
Hint: Make sure there is enough water in the pot so that the water will not fully evaporate but do not add too much water that the dumplings are submerged or the water is touching the dumplings.
Substitutions
Chicken stock (the soup base)- Beef broth, pork broth or vegetable broth can be used instead of chicken stock. Each will give different flavors but still be delicious. Hot water on it's own, instead of a meat or vegetable broth, can also be used as it will be flavored by the other ingredients but the soup will not have as much depth and as strong a taste.
Light and dark soy sauce - Tamari can be used instead of light and dark soy sauce for a gluten free option.
Spring onions - Spring onions could be replaced with chopped baby bok choy or chopped napa cabbage leaves.
Sesame oil - Sesame oil can be replaced with peanut oil for a similar nutty taste.
Shaoxing wine - Shaoxing wine can be replaced with dry sherry, rice wine/ rice vinegar, or mirin, mirin will give a slightly sweeter taste.
Chinese 5-spice - If you can't by the spice blend then you could make your own with a blend of star anise, cloves, cinnamon, fennel seeds and Sichuan pepper or you can omit it.
Bloomed geletin - Use agar agar instead of geletin for a vegetarian alternative.
Pork mince - For a vegetarian version, replace the pork mince with crumbled tofu and a mix of vegetables including chopped mushrooms, grated cabbage and grated carrot. The pork mince can also be substituted with chicken mince or beef mince which are popular choices for a slightly different taste.
Garlic and ginger - fresh garlic and fresh ginger could be replaced with ground garlic or ginger.
Chili oil - chili oil can be replaced with red pepper flakes or sriracha or it can be omitted completely if you want your dumplings to be milder.
Dumpling wrappers - If you can't find premade dumpling wrappers you could make your own by combining flour, water and salt. To make a thin wrapper at home see my recipe for homemade dumpling wrappers made with all purpose flour (or dumpling flour). This easy dumpling dough wrapper recipe is perfect for first time dumpling makers and only require a rolling pin and chopsticks to help form the shaggy dough.
Variations
Vegetarian - Replace the pork mince with crumbled tofu and a mix of vegetables including chopped mushrooms, grated cabbage and grated carrot. Vegetable stock can also be used instead of chicken stock.
Spicy - add red pepper flakes, more chili oil or fresh diced red chili to make a spicy version of these soup dumplings
Gluten free - If you are gluten intolerant, try using gluten free dumpling wrappers or making your own gluten free wrappers
Pan fried - If you don't have a steamer basket or prefer dumplings with a crispy bottom, try a pan fry/ steam method.
To pan fry the soup dumplings
To pan fry the dumplings, heat one tablespoon of vegetable oil in a pan and arrange the dumplings, flat side down and not touching.
Fry the dumplings for 3-4 minutes on medium heat or until the bottoms are golden. Once the bottoms are golden add ½ cup water to the pan and let the dumplings steam for 6-8 minutes with the lid on.
Once the water has evaporated, remove the lid and continue to fry the bottoms of the dumplings for an extra 2 minutes until crispy before delicately removing from the pan.
Equipment
Large mixing bowl - A large or medium bowl is needed to fit the dumpling mix as well as the chopped soup jelly. A bowl of a food processor can also be used if you are blending the filling.
Storage container - A glass storage container in particular is great for placing the soup in for setting in the fridge as one the soup has set it will be very easy to remove and slip out of the container for chopping. One with a lid works best.
Frying pan - A frying pan with a steamer basket and lid is a great option for making dumplings as it ensures the steamer basket, pan and lid are all the same size. A set like this can also be used for steaming vegetables and frozen store-bought dumplings. Otherwise try to buy/ use a pan and steamer basket that are roughly the same size
Bamboo steamer basket or metal steamer basket
Chopsticks or a spatula
Soup spoon
Storage
These dumplings can be kept fresh and flavorful in the refrigerator for 2-3 days. Once cooled, place them on a flat plate or tray, making sure they aren't touching each other to avoid them sticking together. Cover with plastic wrap and put on a flat surface in the fridge.
To reheat the dumplings after taking them out of the fridge, place them in the steamer basket over a half full pan of boiling water and steam for 6 minutes to ensure they are heated through.
If freezing the dumplings you can choose to do this with the cooked or uncooked dumplings.
For the cooked dumplings, arrange in a single layer on a baking tray with parchment paper and freeze for at least two hours. After that, transfer them into an airtight container or freezer safe bag. The dumplings can be stored in the freezer for up to three months. Follow the same method for the uncooked dumplings ensuring they are filled and sealed before freezing. See my homemade dumpling wrapper storage section to learn about freezing the rest of the wrappers.
You do not need to thaw the frozen dumplings, just pop them straight onto the steamer basket over boiling water and steam for 10-12 minutes
Tip: do not thaw the dumplings before cooking to ensure the wrappers stay in tact and the filling does not seep out. Make sure the cooked dumplings are piping hot once steamed, the filling should be hot and the soup should be melted.
Top Tip
If you want extra soupy dumplings, save ¼ of the jelly cubes and set aside. When you fill the dumpling skins with the premade filling, take an extra cube and add it to the dumpling wrapper to ensure more soup is in each dumpling.
Be sure to keep the filling as cold as possible at all times to make sure the soup doesn't start to melt in the bowl. One way to do this is to transfer some of the filling into a smaller bowl for each round of 6-8 dumplings you make, keeping the rest of the filling in the fridge.
FAQ
They’re ready when the dough becomes slightly translucent, and the dumplings puff up.
Store them in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for a few minutes to restore their texture.
A gelatinized broth is mixed with the filling. When the dumplings are steamed, the gelatin melts into liquid soup inside the dumpling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these easy homemade soup dumplings:
Recipe
Easy homemade soup dumplings (Xiao Long Bao)
Ingredients
Soup jelly to be made the day before
- 2 cups chicken stock 500ml
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon shaoxing cooking wine
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon Chinese 5 spice
- ½ cup cold water 120ml
- 12 g gelatine
Dumpling filling
- 250 g pork mince
- 5 spring onions chopped
- 30 g chives chopped
- 1 inch ginger grated
- 2 cloves garlic minced
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
- 1 teaspoon chilli oil
- 1 teaspoon sesame oil
- 250 g dumpling wrappers
Toppings
- Chili oil
- Spring onions chopped
Instructions
Prepare the soup jelly (Make at least 8 hours before the rest of the recipe including the dumpling filling)
- Bloom the gelatin by sprinkling the gelatin on to the top of ½ cup of cold water, each time a layer is sprinkled, wait until it goes clear on the water before sprinkling the rest then leave for 5 minutes½ cup cold water, 12 g gelatine
- In the meantime, in a saucepan combine all of the soup ingredients except the bloomed gelatin, bring to the boil then immediately reduce to a simmer and add the bloomed gelatin, stirring until dissolved1 tbsp light soy sauce
- Pour the soup mixture in to a container and store in the fridge for at least 8 hours but ideally overnight
Make the dumpling filling
- In a large mixing bowl combine all of the ingredients for the dumpling filling including the pork mince, light soy sauce, dark soy sauce, spring onions, chives, sesame oil, garlic and ginger and mix together. Once the soup jelly has set, remove from the container and chop into lots of small cubes then mix in with the rest of the dumpling filling
Assemble the dumplings
- Place a dumpling wrapper in the palm of your hand then place 1-2 teaspoon of filling in the centre
- Brush cold water around the edges with your finger pinch the dumpling wrapper inwards, moving around as you do so then twist in to a pleated dumpling
Cook the dumplings
- Fill a pan halfway with water and bring to the boil. Add a steamer basket and a steamer paper or some parchment paper with 4-6 small holes on top
- Place 6-8 dumplings at a time on top of the paper and steam with the lid on for 8 minutes
- Once done, remove the dumplings and serve hot topped with spring onions and chili oil
