Irresistible Soup Dumplings (Xiao Long Bao) Made Easy

How to Make Soup Dumplings

1. 1

   Prepare the Broth: Combine chicken backs or wings, Chinese ham, scallion whites, half of the scallion greens, ginger, and white peppercorns in a large stockpot. Cover with cold water and bring to a boil over high heat. Reduce to a simmer and let cook uncovered for 2 1/2 hours.

   120 min
2. 2

   Strain and Chill: Line a fine-mesh strainer with cheesecloth over a bowl. Pour the broth through the strainer, discard solids, season with salt, and refrigerate until set into a semi-firm jelly for at least 8 hours.

   480 min
3. 3

   Make the Filling: In a food processor, combine ground pork, raw shrimp, soy sauce, Shaoxing wine, sugar, 1 teaspoon salt, and remaining scallion greens until smooth. Refrigerate until ready to fill dumplings.

4. 4

   Prepare the Dough: Place flour in a food processor. Gradually drizzle in boiling water until cohesive dough forms. Let it run for 30 seconds, then form into a ball and let rest for at least 30 minutes.

   30s
5. 5

   Combine Filling and Broth: Mix filling with 1 1/2 cups of jellied broth until smooth. Adjust with salt and keep chilled.

6. 6

   Shape the Dumplings: Divide dough into 4 sections, roll into logs, cut into 10 pieces each, and roll into 3 1/2- to 4-inch rounds.

7. 7

   Fill and Seal: Place 1 tablespoon of filling in the center of a wrapper, moisten edges with water, and pinch to seal the dumpling. Transfer to a floured board.

8. 8

   Steam the Dumplings: Set a bamboo steamer over simmering water lined with napa cabbage leaves, place dumplings inside, and steam for 10 to 12 minutes until cooked.