Soup Dumplings (Xiao Long Bao)

Ingredients

• 1.5 kg Whole Chicken (cleaned, preferably free‑range)
• 4 stalks Scallions (Green Onions) (cut into 2‑inch pieces for broth; finely chopped for filling)
• 50 g Fresh Ginger (sliced for broth; grated for filling)
• 300 g All‑Purpose Flour (sifted)
• 150 ml Hot Water (boiling)
• 50 ml Room‑Temperature Water
• 300 g Ground Pork (80% lean, minced)
• 15 ml Shaoxing Rice Wine (1 tbsp)
• 15 ml Light Soy Sauce (1 tbsp)
• 5 g Sugar (1 tsp)
• 2.5 g Salt (½ tsp)
• 0.5 g White Pepper (¼ tsp)
• 1 sheet Parchment Paper (cut to fit steamer basket)

Instructions

1. Roast the Chicken for Aspic

   Preheat the oven to 200°C (390°F). Place the whole chicken on a Dutch oven or baking tray, add 2 scallions and a few slices of ginger, cover tightly with foil to trap moisture, and roast for about 1 hour.

   Time: PT1H

   Temperature: 200°C

2. Cool and Refrigerate the Broth

   Remove the chicken from the oven and let it rest until cool enough to handle (about 15 minutes). Transfer the cooking liquid to a container, discard the solids, and refrigerate for at least 4 hours until it solidifies into a jelly‑like aspic.

   Time: PT4H15M

3. Prepare the Dumpling Dough

   In a mixing bowl combine 300 g all‑purpose flour with 150 ml boiling water, then add 50 ml room‑temperature water. Stir until a rough dough forms. Let it rest for 10 minutes, then knead on a lightly floured surface for about 10 minutes until smooth. Cover and rest again for 45 minutes; the dough will become softer and easier to roll.

   Time: PT1H5M

4. Make the Pork Filling

   Finely mince the pork, 4 scallions, and a small piece of ginger. In a bowl combine the meat with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, ½ tsp salt and ¼ tsp white pepper. Mix thoroughly. Chop the chilled chicken aspic into tiny cubes (or break with a fork) and fold into the pork mixture. Refrigerate the filling for 10 minutes to keep it firm.

   Time: PT25M

5. Roll the Dumpling Wrappers

   Divide the rested dough into 20 equal pieces (about 15 g each). Using a rolling pin, roll each piece into a thin disc about 12 cm in diameter. Dust with a little flour to prevent sticking and keep the remaining dough covered with a damp cloth.

   Time: PT30M

6. Pleat and Seal the Dumplings

   Place roughly 1 tbsp of the cold filling in the center of each wrapper. Using your thumb and index finger, gently lift the edge and pleat around the filling, pinching to seal. Aim for 6‑8 pleats; leave a small opening at the top if you prefer a “flower” shape.

   Time: PT20M

7. Steam the Soup Dumplings

   Line the steamer basket with parchment paper (or brush lightly with oil). Bring water to a rolling boil, then place the basket over medium‑low heat. Steam the dumplings for 8 minutes (10 minutes if steaming more than 10 dumplings at once).

   Time: PT10M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

52 g

Fat

7.5 g

Fiber

1 g