Best 3 Make Chinese Soup Dumplings Recipes
Chinese soup dumplings, also known as xiao long bao, are a type of steamed dumpling filled with a savory broth and minced meat. This delicacy originated in Shanghai and is considered a staple of Shanghainese cuisine. These dumplings are characterized by their thin, translucent wrapper that allows the flavorful broth to be visible. When steamed, the dumplings expand, creating a delightful burst of broth and meat upon biting.
This article provides a comprehensive guide to making Chinese soup dumplings from scratch. It begins with a detailed recipe that covers the process of preparing the dumpling dough, creating the filling, and assembling and steaming the dumplings. Additionally, it includes a vegetarian version of the dumplings, catering to those with dietary restrictions or preferences. For those looking for a quick and easy alternative, the article offers a recipe for air fryer soup dumplings, which require less time and effort.
Enthusiasts interested in exploring different culinary styles can find a recipe for wonton soup dumplings, which incorporate traditional wonton wrappers and a flavorful pork and shrimp filling. And for those who prefer a more substantial meal, the article features a Shanghai pork soup dumpling recipe, known for its larger size and generous filling.
Whether you're a seasoned dumpling enthusiast or new to this delectable dish, this article provides a wealth of information and recipes to elevate your cooking skills and bring the authentic flavors of Chinese soup dumplings to your kitchen.
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.
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
Tips:
- Use high-quality ingredients. The better the ingredients, the better the soup dumplings will be. Make sure to use fresh, flavorful vegetables and meat.
- Be careful not to overmix the dough. Overmixing will make the dough tough. Mix it just until it comes together.
- Roll the dough out thinly. The thinner the dough, the more delicate the soup dumplings will be.
- Be generous with the filling. Don't be afraid to add a lot of filling to each dumpling. This is what gives them their delicious flavor.
- Pleat the dumplings carefully. Pleating the dumplings helps to keep the filling inside and also makes them look more attractive.
- Cook the soup dumplings in a steamer. This is the best way to cook soup dumplings because it allows them to cook evenly without getting soggy.
- Serve the soup dumplings hot. Soup dumplings are best served hot, so eat them as soon as they are cooked.
Conclusion:
Soup dumplings are a delicious and delicate dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a casual meal. With these tips in mind, you can make soup dumplings that are sure to impress your friends and family.
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