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Flavorful Soup Dumplings Xiao Long Bao Recipe with Easy Spicy Black Vinegar Dip

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This recipe teaches you how to make authentic Xiao Long Bao soup dumplings with a tender pork filling and a burst of savory broth inside, paired with a tangy and spicy black vinegar dip.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • ¾ cup (180 ml) boiling water
  • Pinch of salt
  • 1 lb (450 g) ground pork
  • 1 tbsp finely grated ginger
  • 2 stalks green onions, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (optional)
  • 1 tsp sesame oil
  • Salt and white pepper to taste
  • 2 cups (480 ml) pork skin or pork bones broth, chilled until firm
  • 1 tbsp gelatin powder (if broth isn’t naturally gelatinous)
  • 3 tbsp black vinegar
  • 1 small fresh chili, finely chopped
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • ½ tsp sesame oil

Instructions

  1. Prepare the Soup Gelatin: Use chilled pork broth. If not gelatinous, stir in 1 tbsp gelatin powder while warm and refrigerate 2-3 hours until firm. Dice into ¼ inch cubes.
  2. Make the Dough: Mix 2 cups flour and a pinch of salt. Gradually add ¾ cup boiling water while stirring. When cool, knead 8-10 minutes until smooth. Cover and rest 30 minutes.
  3. Prepare the Filling: Combine ground pork, ginger, green onions, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix well. Fold in diced soup gelatin gently.
  4. Roll out Wrappers: Divide dough into 20-24 balls. Roll each into thin 3-inch circles, thinner at edges.
  5. Assemble Dumplings: Place 1 tbsp filling in center of each wrapper. Pleat edges and seal tightly at top.
  6. Prepare Steamer: Line basket with parchment paper with holes or lightly oil cabbage leaves. Arrange dumplings spaced apart.
  7. Steam Dumplings: Boil water in steamer setup. Steam dumplings 8-10 minutes until wrappers turn translucent and broth is hot.
  8. Make Spicy Black Vinegar Dip: Mix black vinegar, chili, garlic, soy sauce, and sesame oil in a bowl. Adjust chili to taste.
  9. Serve & Enjoy: Remove dumplings carefully. Dip in sauce and savor the soup burst.

Notes

Rest dough for 30 minutes to relax gluten for easier rolling. Keep filling firm by properly chilling soup gelatin. Avoid overfilling dumplings to prevent bursting. Freeze uncooked dumplings on parchment-lined tray before transferring to freezer bag; steam from frozen adding extra cooking time. Use a wok with steamer rack if no steamer basket is available. For gluten-free dough, substitute with rice flour and tapioca starch but expect chewier texture.

Nutrition

Keywords: Xiao Long Bao, soup dumplings, Chinese dumplings, pork dumplings, steamed dumplings, black vinegar dip, homemade dumplings

Find it online: https://tomyumy.com/flavorful-soup-dumplings-xiao-long-bao-recipe-with-easy-spicy-black-vinegar-dip/