As we gather around the table, food has a unique way of bringing us together. Shanghai soup dumplings, with their delicious broth-filled centers wrapped in delicate dough, are the perfect embodiment of this experience.
These bites of joy can be accompanied by a variety of flavors; I often find that a light soy sauce or a sprinkle of vinegar elevates their taste. For a hint of heat, a dash of chili oil adds dimension, while thinly sliced ginger offers a refreshing zing.
Why This Recipe is a Game Changer
Let me tell you why this dumpling recipe is worth your time. These soup dumplings, also known as Xiaolongbao, pack a punch of flavor into a small package. They are delightful and surprisingly easy to make from scratch.
This recipe became a staple in my kitchen because not only do they impress my friends, but they also fill the home with the enticing aroma of homemade food.
As a registered dietitian and food enthusiast, I am passionate about making meals that are both nutritious and comforting.
I’ve honed this recipe over time, using simple, fresh ingredients. It allows me to share a piece of my culinary journey with you.
Each ingredient plays a crucial role in creating a delicate, flavorful dish that will make you feel like you’re dining in a bustling Shanghai street market, even if you’re just at home.
You will also like the following Appetizer And Side Dish recipes!
Ingredients
This recipe calls for a mix of textures and flavors. Here’s what you’ll need:
Aspic
2 teaspoons unflavored gelatin powder OR 3 gelatin leaves
2 cups homemade chicken broth
½ teaspoon fine sea salt
Filling
1 cup cooked and chopped rice vermicelli noodles
1 pound ground pork shoulder
1 ½ teaspoons low-sodium soy sauce
1 teaspoon kosher salt
3 cloves garlic, finely minced
1 ½ teaspoons minced fresh lemongrass stalk
½ teaspoon ground white pepper
2 green onions, thinly sliced
1 teaspoon toasted sesame oil
½ cup diced water chestnuts
1 teaspoon finely chopped fresh cilantro
1 tablespoon freshly grated ginger
½ teaspoon fish sauce
Assembly
Savoy or Napa cabbage leaves
1 large egg, lightly beaten
40 round wonton skins
How to Make Shanghai Soup Dumplings
Creating these dumplings is a journey. Each step is essential, so let’s dive in.
Step 1: Preparing the Aspic
To begin, we need to prepare the aspic. This is quite simple yet key for that signature soup inside the dumpling.
- Soak the gelatin: If using gelatin powder, sprinkle it over ¼ cup of cold water. Let it bloom for 5 minutes.
- Heat the broth: In a saucepan, bring your chicken broth to a gentle simmer. Stir in the salt.
- Combine: Once the broth is hot, mix in the bloomed gelatin until it’s fully dissolved.
- Chill: Pour this mixture into a shallow dish and refrigerate until firm (about 2-3 hours or overnight). You want it to set nicely.
Step 2: Preparing the Filling
While the aspic chills, let’s work on the filling. This filling is a blend of savory notes and textures.
- Combine ingredients: In a large bowl, mix together the ground pork, cooked vermicelli, soy sauce, kosher salt, minced garlic, lemongrass, white pepper, green onions, sesame oil, water chestnuts, cilantro, ginger, and fish sauce.
- Blend: I like to use my hands here. It really helps meld all the flavors and ensures that every bite is delicious.
- Taste test: If you want to be sure of the flavor, you can cook a small spoonful in a skillet. Adjust seasoning if needed.
Step 3: Assembling the Dumplings
Now comes the fun part – putting it all together!
- Prepare the skins: Lay out your wonton skins on a clean surface. Place a cabbage leaf underneath each one to prevent sticking.
- Portion the filling: Take about a tablespoon of the filling and place it in the center of each skin.
- Add aspic: Cut the chilled aspic into small cubes and add one piece on top of the filling.
- Seal: Lightly brush the edges of the skin with the beaten egg. Carefully fold the skin around the filling, pinching the top to seal completely. Aim for pleats for that authentic look.
- Repeat: Continue this process until all the filling is used.
Step 4: Cooking the Dumplings
Cooking these dumplings can feel like magic. It transforms your hard work into a delightful dish.
- Set up a steamer: Fill a pot with water and bring it to a boil. Place a steamer basket on top without letting it touch the water.
- Steam the dumplings: Arrange the dumplings in the basket, ensuring they don’t touch each other. Cover and steam for about 8-10 minutes.
- Check for doneness: The dumplings are ready when they become shiny and slightly translucent.
Recipe Notes
Aspic
The aspic adds that essential broth that bursts in your mouth when you bite into the dumpling. It’s a delightful surprise.
Ground Pork
The pork shoulder is both flavorful and juicy, providing a satisfying filling. You can also substitute turkey or chicken if you prefer a lighter version.
Lemongrass
Lemongrass adds a bright, citrusy flavor. It’s a hallmark of many Asian dishes and brings a refreshing touch.
Water Chestnuts
These not only provide crunch but balance the rich flavor of the pork and gel. It’s a delightful contrast.
Recipe Variations
- Vegetarian Option: For a meatless version, use mushrooms or lentils instead of pork. Add tofu for protein.
- Spicy Kick: Add chopped chili peppers or sriracha to the filling. This will elevate the flavor and give it heat.
- Different Broths: Experiment with beef or vegetable broth for the aspic. Each broth will give a unique flavor profile.
- Different Shapes: While these are traditionally round, you could experiment with folding techniques to create different shapes.
Nutrition Facts
Shanghai Soup Dumplings Recipe Nutrition Facts
Shanghai Soup Dumplings Recipe
Equipment
- Saucepan
Ingredients
Aspic
- 2 teaspoons unflavored gelatin powder OR 3 gelatin leaves
- 2 cups homemade chicken broth
- ½ teaspoon fine sea salt
Filling
- 1 cup cooked and chopped rice vermicelli noodles
- 1 pound ground pork shoulder
- 1 ½ teaspoons low-sodium soy sauce
- 1 teaspoon kosher salt
- 3 cloves garlic finely minced
- 1 ½ teaspoons minced fresh lemongrass stalk
- ½ teaspoon ground white pepper
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame oil
- ½ cup diced water chestnuts
- 1 teaspoon finely chopped fresh cilantro
- 1 tablespoon freshly grated ginger
- ½ teaspoon fish sauce
Assembly
- Savoy or Napa cabbage leaves
- 1 large egg lightly beaten
- 40 round wonton skins
Instructions
Step 1: Preparing the Aspic
- To begin, we need to prepare the aspic. This is quite simple yet key for that signature soup inside the dumpling.
- Soak the gelatin: If using gelatin powder, sprinkle it over ¼ cup of cold water. Let it bloom for 5 minutes.
- Heat the broth: In a saucepan, bring your chicken broth to a gentle simmer. Stir in the salt.
- Combine: Once the broth is hot, mix in the bloomed gelatin until it’s fully dissolved.
- Chill: Pour this mixture into a shallow dish and refrigerate until firm (about 2-3 hours or overnight). You want it to set nicely.
Step 2: Preparing the Filling
- While the aspic chills, let’s work on the filling. This filling is a blend of savory notes and textures.
- Combine ingredients: In a large bowl, mix together the ground pork, cooked vermicelli, soy sauce, kosher salt, minced garlic, lemongrass, white pepper, green onions, sesame oil, water chestnuts, cilantro, ginger, and fish sauce.
- Blend: I like to use my hands here. It really helps meld all the flavors and ensures that every bite is delicious.
- Taste test: If you want to be sure of the flavor, you can cook a small spoonful in a skillet. Adjust seasoning if needed.
Step 3: Assembling the Dumplings
- Now comes the fun part – putting it all together!
- Prepare the skins: Lay out your wonton skins on a clean surface. Place a cabbage leaf underneath each one to prevent sticking.
- Portion the filling: Take about a tablespoon of the filling and place it in the center of each skin.
- Add aspic: Cut the chilled aspic into small cubes and add one piece on top of the filling.
- Seal: Lightly brush the edges of the skin with the beaten egg. Carefully fold the skin around the filling, pinching the top to seal completely. Aim for pleats for that authentic look.
- Repeat: Continue this process until all the filling is used.
Step 4: Cooking the Dumplings
- Cooking these dumplings can feel like magic. It transforms your hard work into a delightful dish.
- Set up a steamer: Fill a pot with water and bring it to a boil. Place a steamer basket on top without letting it touch the water.
- Steam the dumplings: Arrange the dumplings in the basket, ensuring they don’t touch each other. Cover and steam for about 8-10 minutes.
- Check for doneness: The dumplings are ready when they become shiny and slightly translucent.
Notes
The pork shoulder is both flavorful and juicy, providing a satisfying filling. You can also substitute turkey or chicken if you prefer a lighter version. Lemongrass
Lemongrass adds a bright, citrusy flavor. It’s a hallmark of many Asian dishes and brings a refreshing touch. Water Chestnuts
These not only provide crunch but balance the rich flavor of the pork and gel. It’s a delightful contrast.
Nutrition
Frequently Asked Questions
1. Can I make the dough from scratch?
Absolutely! Making the dough from scratch can be rewarding. Combine flour and water to create a simple dough, but it requires some practice to roll them thinly enough.
2. How do I store leftover dumplings?
You can freeze uncooked dumplings by arranging them on a baking sheet until frozen then transferring them to a zip-top bag. Cook them from frozen, adding a couple of minutes to the steaming time.
3. Can I use store-bought broth?
Yes, but opt for a low-sodium version. Homemade broth provides deeper flavors that store-bought may lack.
4. What’s the best way to reheat dumplings?
Steam them again! It’s the most effective way to preserve their texture and keep the broth intact.
5. How can I tell when the dumplings are done?
Look for shiny, slightly translucent skins. You can also cut one to see if the filling is hot and cooked through.
6. Can I serve these at a party?
Definitely! These dumplings are perfect for gatherings. Keep them warm in a steamer, and serve them with a dipping sauce.
Conclusion
Making Shanghai soup dumplings might feel like a culinary challenge at first, but the process is rewarding. With practice, you’ll master the art of wrapping and steaming these delicious bites.
They are perfect for impressing friends or simply enjoying a cozy night in. The combination of flavor and texture tells a story in every bite.
So gather your ingredients and get ready to share this delightful experience. Your kitchen will soon smell incredible, and your tastebuds will thank you!