# HOMEMADE SOUP DUMPLINGS

This recipe is made for any basic home cook who wants to try making these homemade soup dumplings, also known as xiao long bao.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- pork mince
- soy sauce
- oyster sauce
- rice wine vinegar
- sesame oil
- sugar
- salt
- water
- spring onions
- garlic
- ginger
- gelatin powder
- gelatin leaves
- chicken stock
- flour
- oil
- hot water
- cornstarch

## Instructions

1. Start by gathering the ingredients for the filling: pork mince, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water.
2. Combine the pork mince with soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water in a bowl.
3. Mix the ingredients together until well combined.
4. Prepare the aromatics: spring onions, garlic, and ginger. Grate the garlic and ginger.
5. Add the chopped spring onions, grated garlic, and grated ginger to the meat mixture.
6. Mix the aromatics into the meat filling.
7. For the soup shortcut, combine chicken stock, spring onions, and ginger in a small pot and bring it to a boil.
8. Add gelatin powder or gelatin leaves to the hot chicken stock and dissolve it completely.
9. Pour the gelatin mixture into a bowl and refrigerate until it is set and turns into chicken soup jelly.
10. Once the chicken soup jelly is set, cut it into small squares.
11. Fold the chicken soup jelly squares into your meat filling, making sure to keep the mixture cool so the jelly does not melt.
12. For the dumpling wrapper, add flour, oil, and hot water to a bowl.
13. Mix until a dough forms.
14. Wrap the dough in plastic wrap and let it rest for 30 minutes.
15. After resting, cut the dough into cherry tomato-sized pieces.
16. Flatten each piece of dough into a coin.
17. Prepare dusting flour by mixing a one-to-one ratio of cornstarch and regular flour.
18. Lightly dust your work surface and rolling pin with the prepared dusting flour.
19. Roll out each dough coin from the outside in, keeping the center a bit fat to create thin edges and a slightly thicker middle.
20. Alternatively, roll the dough into a circle first, then gently roll the edges to thin them, leaving the middle slightly thicker.
21. Place a spoonful of filling onto the center of a wrapper.
22. To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling, creating pleats.
23. Seal the top of the dumpling super tightly to prevent the soup from leaking during steaming.
24. If the traditional pleating method is too complicated, you can make big fat wontons or tortellini shapes instead, ensuring they are sealed well.
25. Place the folded dumplings into a bamboo steamer basket lined with parchment paper.
26. Once the water in your steamer is boiling, place the steamer basket with the dumplings on top.
27. Steam the dumplings for 7 minutes.

## Equipment

- bowl
- grater
- small pot
- spoon
- saucepan
- rolling pin
- steamer

## Tips

- Always keep the jelly cool so it doesn't melt.
- For the wrapper, roll from the outside in, keeping the center a bit fat.
- If rolling into a circle is complicated, you can roll it into a circle first to get thin edges and a slightly fatter middle.
- Make sure to seal the top super tightly when folding the dumpling.
- If the traditional folding method is too complicated, make big fat wontons or tortellinis instead.
- The cooking time is 7 minutes once the water is boiling in the steamer.
- For the dough, a 1:1 ratio of cornstarch and flour is the perfect dusting flour.
- For the dough, you should let it rest for 30 minutes before cutting and flattening it into coins.
- To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling.
- To achieve thin edges and a slightly fatter middle, roll from the outside in, keeping the center a bit fat.
- To make the wrapper, combine hot water, flour, oil, and salt to form a dough. Let it rest for 30 minutes before cutting into cherry tomato-sized pieces and flattening into coins.
- For the shortcut soup, add chicken stock, spring onions, and ginger to a small pot and bring it to a boil. Add gelatin powder or gelatin leaves and dissolve them completely. Pour into a bowl and refrigerate until set and it turns into chicken soup jelly. Once set, cut the chicken soup jelly into squares and fold it into your filling.
- Always keep the jelly cool so it doesn't melt when mixing it with the filling.

## Source

- Original video: https://www.instagram.com/reel/C6B-1wXI3pp/?igsh=MXM4bXh5OTYwdWVpNA==
- Recipe page: https://www.cliprecipe.com/recipe/b4c4e49e-2906-4605-8c07-0f1566a4ede5
- Extracted: 2025-07-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt