Popular Chinese dim sum dumpling filled with meat and soup

Today we will learn another yummy dim sum menu item, how to make homemade soup dumplings!

What Is Xiao Long Bao?

xiao long bao are chinese dumplings that are a popular dim sum item. Xiaolongbao 小笼包 also known as XLB or soup dumplings is a dumpling filled with soup. It is made of a super thin dumpling wrapper filled with meat, seafood or other fillings and once you bite into it, the soup will ooze out.

There are different varieties of fillings and soup flavors. As with all my other recipes I will show you the basics. Feel free to adjust the recipe to your personal preferences. There are different ways to fill the dumpling with soup. We will be making broth using the aspic.

What is Aspic?

Aspic is a gelatinous stock/broth. Aspic is made by simmering gelatinous meat or bones from beef, veal, chicken, or fish. The aspic will firm up when cooled down. Once you heat it up it will become liquid again which will create the soup in our dumpling.

There are many varieties of stocks used for XLB. We will be making a healthy chicken stock for our pork soup dumplings. It doesn't require much ingredients and it’s simple to make. I will also show you how to make the soup dumpling dough.

Scroll down to check out the ingredients needed for the Xiao Long Bao with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Xiao Long Bao 小笼包 | Soup Dumpling

Xiao Long Bao Ingredients

Dumpling Filling:
✿ 450 Grams Ground Pork
✿ 1 Tablespoon Shaoxing Wine
✿ 1 Tablespoon Soy Sauce
✿ 1 Teaspoon Sugar
✿ Salt & Pepper
✿ 1 Teaspoon Sesame Oil
✿ 3 Tablespoons Water
✿ 1 Tablespoon Minced Ginger
✿ 3 Spring Onions

Aspic:
✿ Whole Chicken
✿ Ginger
✿ 2 Spring Onion

Dumpling Skin:
✿ 200 Grams Dumpling Flour
✿ Pinch Of Salt
✿ 50 Milliliters Hot Water
✿ 50 Milliliters Room Temp Water

Xiao Long Bao INSTRUCTIONS | Click here for the recipe video

How to Make Aspic

Clean and pat dry the whole chicken. Place in an oven safe dish. Stuff chicken with spring onion and ginger. Tightly wrap it with foil. Bake at 400F for 1 hour. When done carefully remove the foil. Remove the chicken. You can use the chicken for other dishes! Strain the liquid into a bowl. Let it cool down completely. Refrigerate overnight.

Let's make dumpling dough! 

Mix the flour and water with chopsticks. Start kneading with your hands. Knead until a dough forms.
Cover and let it rest for 10 minutes. Knead dough again until smooth. Cover and rest for 1 hour.

Xiao Long Bao Dumpling Filling

Use a spoon or knife to remove the fat layer from the aspic that we made the day before. Cut aspic in tiny cubes. Mix all the ingredients for the filling together except the aspic. Mix filling until combined and sticky. Then add the aspic and combine. 

How To MAke Xiao Long Bao!

Roll out the dough in a string. Cut in desired pieces. First flatten the dough. Then roll out the dough as thin as possible.

Keep turning the dough while you roll the edges and keep the middle thick.

Add filling in the middle. Fold it into a dumpling.

Place Xiao Long Bao in a steamer. Steam at medium heat for 10 minutes.

Serve hot with some black vinegar sauce!
Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Feel free to use other ingredients for the filling.
✿ Try to roll out the dumpling wrapper as thin as possible.
✿ Best eaten while dumplings are hot.

Did you make this recipe?

If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿

Click here for the printable recipe! (Coming Soon)

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