Soup Dumplings (Xiao Long Bao)
Delightful steamed dumplings filled with a savory broth and meat, perfect for family gatherings and cozy dinners.
Ingredients
Dumpling Dough
- 2 cups all-purpose flour
- ¾ cup water (add slowly while mixing)
Filling
- 1 cup ground chicken or turkey (ensure it’s Halal)
- ½ cup chicken broth (homemade or store-bought, Halal-certified)
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon ginger, minced
- 1 tablespoon green onions, finely chopped
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions
Preparation
- In a mixing bowl, gradually add water to the flour, mixing until it forms a dough. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- In another bowl, combine the ground meat, chicken broth, soy sauce, ginger, green onions, sesame oil, salt, and pepper. Mix until everything is well incorporated.
- Dust your work surface with flour. Roll out the dough into a thin sheet and cut out circular pieces (about 3 inches in diameter). Place a spoonful of filling in the center of each circle. Carefully pleat the edges and pinch to seal, ensuring each dumpling is tightly closed.
- Line a steamer basket with parchment paper to avoid sticking and arrange the dumplings, allowing space for them to expand. Steam for about 15-20 minutes on medium heat.
- Carefully remove from the steamer and serve immediately with soy sauce or your favorite dipping sauce.
Notes
Make sure your dough is thin for a perfect burst of soup when biting into the dumpling. Ground chicken or turkey can be substituted with beef or lamb. Practicing the pleating technique might take time, but the taste will be fantastic regardless of appearance. If the filling is too watery, add cornstarch to achieve a thicker texture. Store leftover dumplings in an airtight container for up to 2 days or freeze uncooked for up to three months. Reheat by steaming for about 10 minutes.