Easy Soup Dumplings Recipe

Today we’re making easy soup dumplings or xiao long bao using a shortcut that’ll save you time without sacrificing flavor! These easy soup dumplings make the best homemade dumplings—a mild savory pork filling and oh-so-flavorful soup wrapped in a tender dumpling wrapper. It’s served complete with a delightful dipping sauce, and best of all, everything comes together in just 45 minutes!

Why you’ll love this recipe

There are many different kinds of dumplings in Chinese cuisine, but soup dumplings are one of my favorites! For first-time eaters, it’s mind-blowing how the little meat pockets are filled with flavorful soup that can be slurped while eating the dumpling. It’s what makes soup dumplings so special! 

The secret lies in the gelatinization of the soup and traditionally, this gelatinized soup takes hours—even overnight—to make. Meat bones, pork skin, and aromatics need to simmer for a couple of hours, and cool for at least 4 hours and up to overnight, for the soup to gelatinize. It is the fat and collagen from the pork skin and bones that make the soup gelatinize or turn into soup jelly, which requires a long process to extract. I mean, it is truly a labor of love. The soup jelly is then chopped and combined with the ground pork mixture, then wrapped inside the little dumpling wrappers.

For this recipe, however, there’s no need to wait for hours or keep your stove on for extended periods of time. We’re cutting all that with the use of a shortcut ingredient – gelatin powder! The gelatin is mixed in a highly seasoned and delicious soup that creates a gelatinous or jelly-like texture at a fraction of the time and cost. It’s a great hack to turn traditionally challenging recipes into a convenient process like this. 

What’s better is that you can make a big batch of the dumplings and freeze them for later. When ready to serve, just steam them you’ll have fresh soup dumplings in no time!

Easy Soup Dumplings Ingredients & Substitutions

Dumpling wrappers: I used store-bought wrappers just because they’re ready to use and more convenient

Cold water: Acts as the glue to seal the edges of the dumpling wrappers together

Gelatin Soup

Gelatin powder: This is the secret ingredient to speeding up the process. Gelatin comes from animal bones and will provide the same effect and texture as homemade broth. Do not substitute it with jelly or agar agar as these two have different textures and setting properties

Cold water: Used for blooming the gelatin powder

Chicken broth: This is the foundation of the soup so you want to use a chicken stock that you like. Personally, I like using canned chicken stock that is sold in Chinese or Asian markets. They have a cleaner taste than American brands. The brand I like to use is New Choice Chicken Broth. You can also substitute chicken broth with any other meat broth you like. 

Scallion: Adds a slightly sweet and oniony flavor

Ginger: Adds that warm, earthy, spicy flavor that is signature to dumplings

Whole black peppercorns: For a peppery taste. I prefer this to ground pepper as this is easy to strain off once the stock is ready. 

Dried red chili pepper: Added for extra depth and a subtle hint of spice. 

Shaoxing wine: A traditional Chinese cuisine ingredient, Shaoxing wine enhances the overall aroma and flavor of the meat, making the taste richer, deeper, and more complex. Can be substituted with any cooking wine if it’s not available.

Soy sauce: For seasoning and umami boost. My favorite brand to use is Pearl River Bridge.

Chicken bouillon powder: Also to boost the flavor and add umami. The brand that I always go for is Lee Kum Kee.

Pork Filling

Ground pork: I like to use one with a good fat-to-meat ratio with at least 20% fat such as pork neck. This keeps the dumplings juicy and moist. I prefer grinding my own meat instead of using pre-ground pork but you can use what you prefer. 

Salt: For seasoning

Sugar: Helps balance out the savory taste

Ground white pepper: For seasoning

Soy sauce: Also for seasoning

Shaoxing wine: For flavor enhancement

Sesame oil: Adds a delicious nutty flavor that complements the meat. I recommend the Kadoya brand sesame oil.

Ginger: Adds an earthy taste and spicy taste. 

Water: Helps bind the ingredients together, and for the flavors to be evenly distributed. It also adds to the moisture, making sure that the dumplings come out juicy and not dry or tough.

Gelatin soup from earlier

Dipping Sauce

Chinese black vinegar: Unlike the usual white vinegar, this type of vinegar is milder, less acidic, and somewhat sweet and sour, as well as a bit malty and smokey. 

Fresh ginger: Added to the dipping sauce to cut through the acidity

How to Prepare Easy Soup Dumplings

Gelatin Soup Instructions

Step 1: Bloom the gelatin

In a small bowl, mix gelatin powder and cold water until well combined. Set aside for 5 minutes to allow the gelatin to bloom.

Step 2: Prepare the soup

In a medium pot, combine low-sodium chicken stock, scallions, ginger slices, whole black peppercorns, dried red chili pepper, Shaoxing wine, soy sauce, and chicken bouillon powder.

Step 3: Add the gelatin

Bring to a simmer over medium heat for 3 to 5 minutes. Add the bloomed gelatin and stir to dissolve into the soup.

Step 4: Let the soup set

Strain the soup and discard the aromatics. Allow the soup to cool to room temperature then transfer to an airtight container. Place in the fridge until it has completely set. It should look like jello!

Step 5: Break down the soup jelly

Once the soup has set, push it through a fine mesh sieve to create tiny cubes. You can also chop it into small chunks using a knife. Set aside in the fridge until ready to use.

Pork Filling Instructions

Step 1: Combine the meat and seasoning ingredients

In a medium bowl, combine ground pork, salt, sugar, ground white pepper, soy sauce, Shaoxing wine, sesame oil, minced ginger, and water. Using a chopstick or spoon, mix the filling in a circular motion in one direction until fully combined, about 3 to 4 minutes.

Step 2: Add the soup gelatin

Add the gelatin soup and carefully fold it in.

Step 3: Taste test

Take a teaspoon of the pork filling and microwave it for 1 minute or until no longer pink. Give it a taste test and adjust the seasoning if needed.

Step 4: Chill

Transfer the filling to the fridge and let it chill for at least 15 minutes.

Assembling Instructions

Step 1: Wet the edges of the wrapper

Take one dumpling wrapper. Dip your finger into cold water and wet the outer edges of the wrapper.

Step 2: Fill the wrapper

Fill the wrapper with 2 teaspoons of the pork filling. Keep in mind that the premade dumpling wrappers aren’t as malleable and stretchy as homemade dumpling wrappers. Be sure not to overfill and adjust the amount of filling added according to your wrappers.

Step 3: Seal the dumplings

To seal the dumplings, pleat the edges by folding and pinching then crimp the top to ensure it’s completely closed. Cover the dumplings loosely with plastic wrap or a kitchen towel to prevent them from drying out. Repeat for the rest of the dumplings.

Step 4: Place the dumplings into the steamer

Transfer the dumplings into a lined bamboo steamer. Depending on the size of your steamer, you will need to work in batches to avoid overcrowding.

Step 5: Steam the dumplings

Fill a large pot with about 1-inch water and bring to a boil over medium heat. Place the steamer on top of the pot and cover with a lid. Steam for 6 to 7 minutes.

Step 6: Serve and enjoy

Serve with the dipping sauce and enjoy.

Preparation Tips for Easy Soup Dumplings

Here are some helpful tips for making the best easy soup dumplings every time:

• When preparing the pork filling, you want to mix it in one direction until it looks like one homogenous mixture or paste. This indicates that all the ingredients are evenly distributed and that the filling will hold together after steaming.
• Once the pork is mixed into a paste, it’s crucial that you do a quick taste test. By doing so, you’ll be confident that the filling tastes exactly how you like it. Once the dumplings are assembled, you can’t go back and adjust the seasoning so take the extra time to taste the filling before
• Do not overfill the dumplings. As tempting as it may be to make the dumplings as packed and as filled as possible, it’s best to fill them just enough. This is especially important when using store-bought wrappers because they are not as stretchy as homemade wrappers. If you over-fill, it’ll be hard to assemble or cause the dumplings to fall apart when steaming. 
• Pleat the dumplings tightly and make sure that they are well-sealed. I recommend pinching the tip of the dumpling skin together. 
• Do not overfill the bamboo steamers. Give an allowance of at least half an inch around each dumpling. This will prevent them from sticking together and will ensure even cooking.
• You can assemble a big batch of the dumplings, and then freeze them for later. After the dumplings are formed, line them onto a sheet tray and place them into the freezer for a few hours until completely frozen. Transfer the frozen dumplings into a heavy duty freezer safe bag and keep them stored in the freezer for up to one month. 
• Add other ingredients to the filling to make it heartier. For instance, you can add minced mushrooms and veggies like carrots and water chestnuts. Do note that the taste will be slightly different so I recommend doing a taste test and adjusting as needed before assembling. 

Frequently Asked Questions

What is the soup in soup dumplings made of?

The soup in soup dumplings is actually gelatinized soup made with pork bones. Traditionally, this gelatinization happens through the process of simmering bones, pork skin, and aromatics. The cooking process breaks down and releases the gelatin or collagen from the bones and skin. When cooled down, this gelatinous soup sets. For this recipe, I’ve cut all that by using store-bought stock and gelatin powder. The powder gives the same effect but with less time and effort for preparation.

What is the secret to juicy dumplings?

The secret to juicy dumplings is to keep the filling moist. Moisture comes from, first, the fat content of the ground pork. There should be at least 20% of fat to achieve a good texture. Secondly, the water in the meat filling. Water helps keep the dumplings moist and juicy and helps ensure that the dumplings won’t dry out after cooking. Lastly, the gelatinous soup is mixed into the meat filling ensuring each dumpling has a consistent amount of soup. 

Are soup dumplings different from dumplings?

There are many different types of dumplings and soup dumplings are just one variety. Generally, dumplings are little dough spheres filled with various kinds of flavorful fillings like pork, veggies, and even noodles. As the name suggests, soup dumplings are distinct for their soup filling. You can literally slurp the soup from inside the dumplings, which other dumplings do not usually have.

Are soup dumplings healthy?

Yes, soup dumplings are quite healthy and considered a balanced meal. They’re a good source of protein and fat from the filling, and carbs from the wrapper. 

Looking for more easy and delicious dumpling recipes?

Japchae Dumplings — If you like japchae and dumplings, this recipe is for you! It’s a meatless and vegetarian dumpling that has the veggies you’ll find in japchae. I like it deep friend, and it’s best served with my Korean dipping sauce.

Cheesy Breakfast Dumplings — These cheesy breakfast rice paper dumplings are my new favorite morning snack. If you’re stumped on ideas on what to cook for breakfast, you can make your morning exciting again by trying these cheesy breakfast dumplings. It contains all of your breakfast staples wrapped into two layers of crispy rice paper to ensure you can get a nice crunch on every bite.

Crispy Tuna Rice Paper Dumplings — These extra crispy rice paper dumplings are made with tuna, cabbage, tofu, and perilla leaves. They’re crunchy on the outside and chewy on the inside with a mochi-like texture! Perilla leaves add a nice freshness to the dumpling.

Crispy Fried Rangoons — This is a crispy Chinese-American takeout appetizer made of fried wonton filled with a savory and creamy crabbing filling. It’s a popular dish often served at Chinese takeout restaurants and restaurant chains like Panda Express. You can now make it at home and even better!