As I stood in my kitchen, an unexpected masterpiece unfolded before me. The delightful dance of dough and broth came alive as I crafted Xiao Long Bao, those charming soup dumplings that promise a little pocket of paradise in every bite. This recipe showcases a lighter twist with chicken broth, making it a superb alternative to the traditional pork-filled versions, perfect for impressing family and friends—or just treating yourself. Not only are these dumplings relatively easy to whip up, but they also bring that coveted restaurant-quality experience straight into your home kitchen. Who knew that a plate of handcrafted Xiao Long Bao could deliver both culinary satisfaction and a sprinkle of adventure? Are you ready to step into the world of homemade dumpling delight?
Why make homemade Xiao Long Bao?
Restaurant-quality: Experience the incredible flavors of authentic Xiao Long Bao without stepping foot in a restaurant. Unique twist: This all-chicken version offers a lighter yet equally satisfying experience. Easy to master: With simple instructions and readily available ingredients, anyone can create these delights. Crowd-pleaser: Impress your family and friends at gatherings with these dumplings—perfect for celebrations! Versatile recipes: Feel free to experiment with different fillings, like shrimp or vegetables, and explore your creativity in the kitchen. For more tips on enhancing your culinary skills, check out our section on double-boiling techniques for the perfect broth!
Xiao Long Bao Ingredients
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For the Jelly Broth
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Chicken backs and necks – Primary source of gelatin for soup. Substitution Note: Pork skin or trotters can also be used if available.
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Vegetable oil – Helps sauté flavor components to enrich the broth.
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Ginger (sliced) – Adds aromatic depth to the broth.
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Green onions (chopped) – Enhances the overall flavor of the broth.
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For the Wrappers
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All-purpose flour – The base for dumpling skin providing essential structure. Substitution Note: Flour brands can differ; adjust water as needed for consistency.
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Salt – Enhances the flavor of the wrappers.
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Hot water – Helps to soften dough, making it easier to handle.
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Cold water – Further adjusts dough consistency for perfect wrappers.
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For the Filling
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Grated ginger – Infuses warmth into the meat filling.
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Fatty ground pork – Provides flavor and moisture in the filling. Substitution Note: Ground chicken can be used but will yield a less tender filling.
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Light soy sauce – Adds essential umami seasoning.
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Shaoxing wine (or dry sherry) – Enhances flavor profile significantly.
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Salt, sugar, white pepper – A balanced seasoning blend for depth.
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Green onions (minced) – Adds freshness to the filling.
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For the Dipping Sauce
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Chinkiang vinegar – A traditional condiment that adds a delightful tanginess.
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Ginger (thinly sliced) – Complements the flavor and aroma of the dumplings perfectly.
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For Special Tools
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Small Chinese rolling pin – Recommended for shaping wrappers effortlessly.
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Bamboo steamer – Preferred for steaming; helps prevent condensation from dripping on dumplings during cooking.
Step‑by‑Step Instructions for Xiao Long Bao
Step 1: Prepare the Jelly Broth
Begin by roasting the chicken backs and necks in a preheated oven at 400°F (200°C) for about 20 minutes to develop flavor. Then add sliced ginger and chopped green onions, covering them with water in a pot. Bring it to a boil, lower the heat, and simmer for 50 minutes. Strain the liquid and refrigerate overnight to allow it to set into jelly.
Step 2: Make the Wrappers
On the day of assembly, combine all-purpose flour and salt in a bowl. Gradually pour in hot water, mixing until a shaggy dough forms. Then, add cold water little by little, ensuring a smooth consistency. Knead the dough for about 10 minutes until silky, then cover with a damp cloth and let it rest for 45 minutes to relax the gluten for easier rolling.
Step 3: Prepare the Filling
While the dough rests, soak the grated ginger in a small bowl of hot water for about 10 minutes to soften its flavor. In a separate mixing bowl, combine the prepared jelly broth, ground pork, light soy sauce, Shaoxing wine, salt, sugar, white pepper, and minced green onions. Mix thoroughly until well incorporated, then refrigerate to keep it chilled until ready to use.
Step 4: Form the Dumplings
Once the dough has rested, roll it into a long log and cut it into small pieces. Roll each piece into a thin circle, roughly 3 inches in diameter. Place about 1 tablespoon of the filling mixture in the center of each wrapper. Pinch the edges to create pleats, sealing the dumpling by gathering the top, leaving a small opening to show off the filling.
Step 5: Cook the Dumplings
Prepare a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they have space between them. Steam the Xiao Long Bao over boiling water for 8 to 10 minutes, until the wrappers become translucent and you can see the rich broth inside. Serve immediately with the tangy dipping sauce.
Make Ahead Options
These delightful Xiao Long Bao are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the jelly broth up to 24 hours in advance by roasting the chicken backs with ginger and green onions, then straining and refrigerating until set. Additionally, the filling can be mixed and refrigerated for up to 3 days—just ensure it stays covered to maintain its freshness. The wrappers are best made on the day of cooking, but you can roll them and freeze them for future use. When you’re ready to cook, simply steam the dumplings for 8-10 minutes until they’re translucent and deliciously ready to serve. Enjoy a comforting, restaurant-quality meal with minimal effort!
Expert Tips for Xiao Long Bao
- Precise Measurements: Use a kitchen scale for accurate ingredient ratios; even slight discrepancies can affect the texture and flavor of your dumplings.
- Dough Consistency: Aim for a soft but non-sticky dough; depending on your flour, you may need to adjust the water content to achieve the perfect wrapper.
- Avoid Drying Out: Wrap the dumplings right after forming; letting them sit too long can result in a loss of moisture, leading to less juicy Xiao Long Bao.
- Steaming Technique: Opt for a bamboo steamer to prevent condensation from dripping on the dumplings; if using a metal steamer, cover with a kitchen towel to absorb steam.
- Experiment with Fillings: Don’t hesitate to customize your filling; try ground chicken or even shrimp for a unique twist that still delivers delicious results.
Xiao Long Bao Variations & Substitutions
Feel free to put your own spin on these delightful dumplings, enhancing both flavor and texture for a unique experience.
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Chicken Broth: Use chicken broth instead of traditional pork for a lighter and equally delicious filling.
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Ground Chicken: Substitute fatty ground pork with ground chicken for a leaner option, but be aware it may result in less tenderness.
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Vegetarian Delight: Swap in finely chopped mushrooms, tofu, or a mix of your favorite vegetables for a hearty vegetarian version.
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Seafood Twist: Incorporate shrimp or crab into the filling for a seafood-inspired Xiao Long Bao that brings a fresh ocean flavor to each bite.
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Spicy Kick: Add a dash of chili oil or minced fresh chilies to the filling, giving your dumplings a zesty thrill that spice lovers will adore.
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Pork Alternatives: If you want to stick with pork, why not try ground turkey or a mix of meats like beef and pork? Each variation offers a delicious twist!
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Dough Adjustments: Experiment with gluten-free flour blends to create a gluten-free version of your dumplings—just be prepared for slight texture changes.
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Flavor Boosts: Enhance your dipping sauce by adding a splash of sesame oil or a sprinkle of chopped cilantro for an aromatic finish. For more guidance on delicious dips, check out our section on homemade dipping sauces.
What to Serve with Easier Xiao Long Bao?
Indulging in these delightful soup dumplings is a fantastic start to a stellar meal. Now, let’s explore some delicious accompaniments that elevate the experience!
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Steamed Bok Choy:
This lightly seasoned vegetable adds a fresh, crisp contrast to the rich broth inside the dumplings, making for a well-rounded side. -
Hot and Sour Soup:
Its tangy and spicy flavors harmonize beautifully with the delicate dumplings, creating an exciting taste journey with every spoonful. -
Chili Oil Drizzle:
A splash of homemade chili oil ignites the palate, introducing an delightful kick that complements the savory filling without overwhelming it. -
Cucumber Salad:
This refreshing salad, tossed in rice vinegar and sesame oil, provides a bright, crunchy texture alongside the soft dumplings, balancing the flavors perfectly. -
Jasmine Rice:
Fluffy and fragrant, jasmine rice acts as a neutral base that soaks up any residual broth, allowing you to enjoy every last drop in your bowl. -
Mango Sticky Rice:
End on a sweet note with a classic dessert. The natural sweetness of ripe mango enhances the culinary experience, making it a satisfying finish.
Consider these pairings to create a delightful feast that leaves your guests raving about your homemade Xiao Long Bao!
How to Store and Freeze Xiao Long Bao
Fridge: Keep any leftover Xiao Long Bao in an airtight container for up to 3 days. To maintain freshness, avoid stacking them directly on top of each other.
Freezer: For a longer storage option, freeze unsteamed dumplings on a baking sheet until solid, then transfer to a sealed bag for up to 2 months.
Reheating: Steam frozen dumplings directly from the freezer for 10-12 minutes until heated through. If refrigerated, steam for about 8 minutes. Enjoy the flavorful broth and tasty filling in every bite!
Dough Storage: You can refrigerate prepared dough for up to 2 days. Wrap it tightly in plastic to prevent it from drying out.
Xiao Long Bao Recipe FAQs
What ingredients should I look for when selecting chicken for the broth?
Absolutely! When choosing chicken backs and necks for your broth, look for fresh pieces with some fat and connective tissue, as these will yield a richer gelatin. You can even ask your local butcher for these specific cuts, and don’t hesitate to check for signs of freshness, like a sharp smell and a vibrant color.
How should I store leftover Xiao Long Bao?
Very good question! Store any leftover Xiao Long Bao in an airtight container in the refrigerator for up to 3 days. To keep them fresh, avoid stacking them directly on top of each other. You can also lay parchment paper between layers to prevent sticking.
Can I freeze unsteamed Xiao Long Bao?
Definitely! For freezing, lay unsteamed dumplings on a baking sheet in a single layer and place them in the freezer until solid. Then, transfer them to a sealed freezer bag for up to 2 months. Just remember not to steam them straight from the fridge; instead, steam frozen dumplings for about 10-12 minutes until heated through.
What should I do if my dumpling wrappers are tearing?
If your wrappers are tearing, it’s likely due to the dough being too dry or over-rolled. Make sure to adjust the water content slightly to achieve a soft dough, and don’t roll the wrappers too thin—about 1/16 inch is ideal. Resting the dough is also crucial, as it allows the gluten to relax, making it more pliable.
Are there any dietary considerations I should keep in mind with Xiao Long Bao?
Very much so! If you have dietary restrictions, it’s wise to consider the type of filling used. Since this recipe uses ground pork, substituting with ground chicken can make lighter dumplings, though they will be less moist. Additionally, if you’re avoiding gluten, try using gluten-free flour blends, but note that this may alter the texture of your wrappers.
Can I make the dough ahead of time?
Certainly! You can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Just keep in mind that you should let it come to room temperature for about 30 minutes before rolling it out into wrappers again. Happy cooking!
Melt-in-Your-Mouth Xiao Long Bao: Homemade Soup Dumplings
Ingredients
Equipment
Method
- Roast the chicken backs and necks in a preheated oven at 400°F (200°C) for about 20 minutes to develop flavor. Add sliced ginger and chopped green onions, cover with water in a pot, bring to a boil, then simmer for 50 minutes. Strain the liquid and refrigerate overnight to set into jelly.
- Combine all-purpose flour and salt in a bowl. Gradually pour in hot water, mixing until a shaggy dough forms. Add cold water little by little, ensuring a smooth consistency. Knead for about 10 minutes until silky, then cover and let it rest for 45 minutes.
- Soak grated ginger in hot water for about 10 minutes. In a mixing bowl, combine jelly broth, ground pork, soy sauce, Shaoxing wine, salt, sugar, white pepper, and minced green onions. Mix thoroughly and refrigerate.
- Roll the rested dough into a log and cut into pieces. Roll each piece into a 3-inch circle, place 1 tablespoon of filling in the center, pinch edges to create pleats, and seal.
- Prepare a bamboo steamer lined with parchment paper, arrange dumplings inside, and steam over boiling water for 8 to 10 minutes until wrappers are translucent.
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