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!
Ingredients
- 1 pack of premade dumpling wrappers about 12 wrappers
- bowl of cold water about ¼ cup
Gelatin Soup
- 1 envelope gelatin powder
- 2 tbsp cold water
- 1 1/2 cups chicken stock
- 1 scallion chopped into 2-inch pieces
- 3 slices ginger
- 4 whole black peppercorns
- 1 dried red chili pepper
- 2 tsp Shaoxing wine substitute with cooking wine
- 2 tsp soy sauce
- ½ tsp chicken bouillon powder
Pork Filling
- 1/2 pound ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon ground white pepper
- ½ tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon sesame oil
- 1/2 tablespoon ginger minced
- 3 tbsp water
- Gelatin soup from above
Dipping Sauce
- 2 tbsp Chinese black vinegar
- Fresh ginger julienned
Instructions
Gelatin Soup Instructions
- In a small bowl, mix gelatin powder and cold water until well combined. Set aside for 5 minutes to allow the gelatin to bloom.
- 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.
- Bring to a simmer over medium heat for 3 to 5 minutes. Add the bloomed gelatin and stir to dissolve into the soup.
- 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!
- 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
- 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.
- Add the gelatin soup and carefully fold it in.
- 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.
- Transfer the filling to the fridge and allow to chill for at least 15 minutes.
Assembling Instructions
- Take one dumpling wrapper. Dip your finger into cold water and wet the outer edges of 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.
- 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.
- 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.
- 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.
- Serve with the dipping sauce and enjoy.