Ultimate Xiaolongbao Recipe: Perfect Dumplings in 60 Minutes

Introduction

Xiaolongbao, or soup dumplings, are a renowned delicacy in Chinese cuisine. Known for their delicate, thin wrappers and the savory soup inside, these dumplings are a culinary masterpiece. The Xiaolongbao recipe we present here is designed to guide you through every step of the process, ensuring you achieve the perfect soup dumplings at home. This comprehensive guide covers everything from ingredient selection to detailed preparation, cooking techniques, and expert tips. By following this Xiaolongbao recipe, you’ll be able to impress family and friends with your homemade soup dumplings.

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Ingredients for Xiaolongbao Recipe

For the Dough:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/2 teaspoon salt

For the Filling:

• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ginger, finely minced
• 1 tablespoon garlic, finely minced
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon sesame oil
• 1/4 cup scallions, finely chopped

For the Gelatin (to make soup):

• 1 cup chicken broth
• 1 tablespoon gelatin powder

For Steaming:

• 1 tablespoon vegetable oil (for greasing)

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Preparing the Gelatin Mixture

1. Dissolve Gelatin:
In a small saucepan, heat 1 cup of chicken broth until it just reaches a boil. Sprinkle 1 tablespoon of gelatin powder over the hot broth. Stir continuously until the gelatin is completely dissolved. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to set, which should take about 1-2 hours. The gelatin will form a solid gel that, when melted, will create the soup inside the dumplings.

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Making the Dough for Xiaolongbao

1. Mix the Dough:
In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually pour in 3/4 cup of hot water while stirring with a wooden spoon or chopsticks. Continue to mix until the dough begins to come together. The heat from the water will help to partially cook the flour, making it easier to knead.

2. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a few drops of water. Proper kneading is essential for developing the gluten in the dough, which will give the Xiaolongbao its desirable texture.

3. Rest the Dough:
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and shape. The dough can be rested for up to 2 hours if necessary.

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Preparing the Filling

1. Combine Ingredients:

1/2 cup of chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of finely minced ginger, 1 tablespoon of finely minced garlic, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 tablespoon of sesame oil, and 1/4 cup of finely chopped scallions. The combination of these ingredients will create a flavorful and well-seasoned filling for the Xiaolongbao.

3. Chill the Filling:
Cover the filling mixture and refrigerate it for about 30 minutes. Chilling the filling makes it firmer and easier to handle during the assembly process. This step is crucial for ensuring that the filling stays intact inside the dumplings.

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Assembling the Xiaolongbao

1. Roll Out the Dough:
Divide the rested dough into 16 equal portions. Using a rolling pin, roll each portion into a thin circle, approximately 3-4 inches in diameter. The dough should be slightly thicker in the center and thinner at the edges. This ensures that the edges of the dumpling are delicate and can be pleated properly.

2. Fill the Dumplings:
Place a tablespoon of the prepared filling in the center of each dough circle. Carefully pleat the edges of the dough around the filling, pinching and pleating to seal the dumpling. The pleats should be neat and evenly spaced to ensure the dumplings are properly sealed and have a uniform appearance. Aim for about 18-20 pleats for a traditional look.

3. Prepare for Steaming:
Line a bamboo steamer with parchment paper or cabbage leaves to prevent the dumplings from sticking. Lightly brush the paper or leaves with vegetable oil to further prevent sticking. Arrange the dumplings in the steamer, leaving space between them to allow for expansion during steaming.

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Steaming the Xiaolongbao

1. Preheat the Steamer:
Bring a large pot of water to a boil. Place the bamboo steamer over the pot, ensuring it does not touch the water. The steam should circulate around the dumplings without coming into direct contact with them.

2. Steam the Dumplings:
Steam the dumplings over high heat for 8-10 minutes, or until the dough is translucent and the filling is cooked through. The exact cooking time may vary depending on the size of the dumplings and the heat of the steamer. It’s important to steam the dumplings in batches if you are making a large quantity.

3. Check Doneness:
Carefully remove a dumpling from the steamer and check if the wrapper is tender and the filling is hot. If needed, steam for an additional 1-2 minutes. The dumplings should be cooked until the dough is soft and the soup inside is hot and flavorful.

Conclusion

By following this detailed Xiaolongbao recipe, you now have the tools and techniques needed to create perfect soup dumplings at home. Whether you’re hosting a dinner party, preparing a special meal for your family, or simply indulging in a comforting dish, these Xiaolongbao will surely impress. Enjoy the process and savor the delicious flavors of your homemade soup dumplings!

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