Homemade Soup Dumplings – Page 2

Step-by-Step Instructions

1. Make the Soup Gel (Broth Cubes)

Heat the broth until warm (do not boil).
Sprinkle gelatin over the broth, whisking until fully dissolved.
Pour into a shallow dish and refrigerate for 1-2 hours until firm.
Once set, cut into small cubes (these will melt into soup when steamed).

2. Prepare the Dough

Mix flour and salt in a bowl.
Gradually add hot water and oil, stirring until a shaggy dough forms.
Knead on a floured surface for 5-7 minutes until smooth.
Cover with a damp cloth and rest for 30 minutes.

3. Make the Filling

In a bowl, combine ground pork, scallions, soy sauce, sesame oil, ginger, sugar, and white pepper.
Gently fold in the broth gel cubes (this creates the soup inside!).

4. Shape the Dumplings

Roll the dough into a log and cut into 20-24 pieces.
Flatten each piece into a thin circle (about 3 inches wide).
Place 1 tbsp filling in the center.
Pleat and seal the edges tightly (watch a video tutorial if needed!).

5. Steam to Perfection

Line a steamer with parchment paper or cabbage leaves.
Arrange dumplings, leaving space between them.
Steam over boiling water for 8-10 minutes.

6. Serve & Enjoy!

Carefully remove (they’re delicate!).
Serve with black vinegar, soy sauce, and chili oil for dipping.
Pro Tip: Bite a small hole first to sip the hot broth!

Expert Tips for Success

🔹 Thin wrappers = better texture (roll them as thin as possible).
🔹 Don’t overfill—too much filling can cause leaks.
🔹 Freeze extras before steaming for later use.
🔹 Use bamboo steamers for best results (metal works too).

Final Thoughts

Making homemade soup dumplings is a labor of love, but the first juicy bite makes it all worth it! Once you master the technique, you’ll never want store-bought again.

Craving more? Subscribe for weekly recipes and tag your creations with #XiaoLongBaoMagic!

Happy cooking! 🥟✨

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