Best 4 Chinese Soup Dumpling Recipes

In the vast culinary landscape of China, few dishes hold a more esteemed position than the legendary Soup Dumplings, also known as Xiaolongbao. These delicate morsels, with their translucent skins and piping hot, flavorful broth, have captured the hearts and taste buds of food lovers worldwide. Originating in the bustling city of Shanghai, Soup Dumplings have become synonymous with culinary excellence and are a must-try for anyone seeking an authentic taste of Chinese cuisine.

This comprehensive guide will take you on a culinary journey, providing you with two distinct recipes for creating these tantalizing dumplings from scratch. From the classic Shanghai-style Soup Dumplings to the innovative Black Truffle Soup Dumplings, each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can achieve dumpling perfection. So, prepare your taste buds for a delightful adventure as we embark on the art of crafting these exceptional Soup Dumplings.

Let's cook with our recipes!

CHINESE DUMPLING SOUP

Chinese Dumpling Soup image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4 - Makes 11 cups

Number Of Ingredients 14

Ingredients

8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)

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.

CHINESE DUMPLING SOUP RECIPE

Chinese Dumpling Soup Recipe image

Provided by By Christine's Recipes

Yield 40 pieces

Number Of Ingredients 1

Ingredients

Ingredients: 1 packet dumpling wrappers, for soup 1.5 liter chicken stock, homemade or store-bought 2 to 3 stalks baby bok choy spring onion, diced, for garnish sesame oil, to taste salt, for cleansing the prawn meat corn flour, for cleansing the prawn meat Fillings: 250 gm pork mince 160 gm prawn meat 3 shiitake mushrooms, soaked and shredded 30 gm bamboo shoots, frozen or canned, blanched in hot water then shredded 20 gm wood ears, blanched in hot water then shredded Marinade: 2 tsp light soy sauce ½ tsp salt ½ tsp sugar ½ tsp oyster sauce 1 tsp cornflour / corn starch ½ tsp chicken powder / chicken bouillon 1 egg white white pepper, to taste sesame oil, to taste

Steps:

Method: Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you're ready to wrap dumplings. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won't leak out while boiling. Repeat this step to finish wrapping with the remaining fillings. Bring the chicken stock to a boil over high heat in a pot. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.

CHINESE DUMPLING SOUP

Chinese Dumpling Soup image

Number Of Ingredients 8

Ingredients

6 cups chicken broth
1 large clove of garlic (minced)
1 tbsp fresh ginger (minced)
2 stalks green onion (thinly sliced)
1 tbsp soy sauce
1 bunch bok choy
enoki mushrooms
12 Ling Ling Pork and Vegetable Potstickers

Steps:

Add the chicken broth to a pot and bring to a simmer.
Add the garlic, ginger, sauce sauce, and Ling Ling Potstickers to the chicken broth and continue to simmer 5-8 minutes.
Add the green onion, bok choy, and mushrooms for the last 5 minutes of cooking.

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

Chinese Chicken and Ginger Steamed Soup Dumplings image

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

Ingredients

¾ cup chicken stock, or more if needed
1 teaspoon agar-agar flakes
1 piece fresh ginger root, peeled
1 spring onion, sliced
¾ cup warm water
9 ounces ground chicken
2 tablespoons soy sauce
2 teaspoons cooking wine
1 teaspoon sesame oil
½ teaspoon white sugar
½ teaspoon freshly ground black pepper
1 ¾ cups all-purpose flour
⅔ cup warm water
1 tablespoon vegetable oil

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 high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your soup dumplings. Look for plump, juicy ground pork, fresh ginger, and scallions, and use a good-quality chicken broth.
Make sure the dumpling wrappers are thin and pliable: This will help them seal properly and prevent them from breaking open while they're cooking.
Don't overfill the dumplings: Too much filling will make them difficult to seal and may cause them to break open.
Seal the dumplings tightly: Make sure the edges of the dumplings are pressed together firmly to prevent the filling from leaking out.
Cook the dumplings in a well-greased steamer: This will help prevent them from sticking to the steamer and tearing.
Steam the dumplings until they are cooked through: The dumplings are done when they are opaque and the filling is no longer pink.
Serve the dumplings with your favorite dipping sauce: A simple dipping sauce made with soy sauce, vinegar, and sesame oil is a classic choice.

Conclusion:

Soup dumplings are a delicious and unique dish that can be enjoyed as an appetizer or main course. With a little practice, you can make soup dumplings at home that are just as good as the ones you get at a restaurant. So next time you're in the mood for something special, give this recipe a try.