Taiwanese Juicy Soup Dumplings: A Step-by-Step Guide

Updated at: 01/06/2025

Taiwanese soup dumplings, or xiaolongbao, are a culinary masterpiece, delicate parcels of dough concealing a savory broth and succulent filling. These aren't your average dumplings; the experience of expertly slurping the hot broth from a perfectly formed dumpling is a sensory delight, a testament to the artistry and precision involved in their creation. Their popularity extends far beyond Taiwan, captivating food lovers worldwide with their unique combination of textures and flavors. From the subtle sweetness of the pork filling to the rich, umami broth, each bite is a small explosion of flavour.

The seemingly simple dumpling hides a complex process, requiring careful attention to detail at every stage. Fortunately, mastering the art of xiaolongbao is achievable, even for home cooks. Ready to embark on this delicious culinary adventure and create your own perfect Taiwanese soup dumplings? Let's dive into the step-by-step guide below, revealing the secrets to crafting these exquisite morsels.

Tools Needed

  • knife
  • chopping board
  • meat grinder
  • large bowl
  • steamer

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Filling and Soup

  • Trim excess fat and skin from premium pork leg cuts. Separate lean and fatty parts. Carefully remove all sinews and membranes from the lean meat. This requires skill and patience.
  • Chop the trimmed pork fat into thin strips. The pork skin from the previous day is simmered to create a rich jelly, crucial for the dumpling's juiciness.
  • Grind the lean pork into a fine paste. Mix the lean and fat pork in a 3:3 ratio and incorporate 4 parts of the pork skin jelly.
  • Thoroughly knead the ground meat by hand. Add the egg mixture and continue kneading until fully absorbed. Then add your signature sauce, kneading until everything is well combined and the texture is even.
Prepare the pork: Trim excess fat and skin from premium pork leg cuts. Separate lean and fatty parts. Carefully remove all sinews and membranes from the lean meat. This requires skill and patience.Prepare the jelly: Chop the trimmed pork fat into thin strips. The pork skin from the previous day is simmered to create a rich jelly, crucial for the dumpling's juiciness.Make the meat filling: Grind the lean pork into a fine paste. Mix the lean and fat pork in a 3:3 ratio and incorporate 4 parts of the pork skin jelly. Knead the meat filling: Thoroughly knead the ground meat by hand. Add the egg mixture and continue kneading until fully absorbed. Then add your signature sauce, kneading until everything is well combined and the texture is even.
Prepare the Filling and Soup
  • Simmer old hen and pork skin to make a rich, flavorful soup, allowing it to gel perfectly.
Prepare the soup: Simmer old hen and pork skin to make a rich, flavorful soup, allowing it to gel perfectly.
Prepare the Filling and Soup

Step 2. Make the Dough

  • Prepare the dough using a half-proofing traditional method to ensure it’s chewy, stretchy, and thin, without being sticky or pasty.
Prepare the dough: Prepare the dough using a half-proofing traditional method to ensure it’s chewy, stretchy, and thin, without being sticky or pasty.
Make the Dough

Step 3. Assemble the Dumplings

  • Wrap the dumplings, ensuring the filling is securely sealed to prevent leakage. Use thumb presses to add the filling and pinch the pleats to create a tight seal.
Wrap the dumplings: Wrap the dumplings, ensuring the filling is securely sealed to prevent leakage. Use thumb presses to add the filling and pinch the pleats to create a tight seal.
Assemble the Dumplings

Step 4. Cook the Dumplings

  • Steam the wrapped dumplings until cooked through.
Steam the dumplings: Steam the wrapped dumplings until cooked through.
Cook the Dumplings

Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight

Tips

  • Use premium pork leg cuts for the best flavor and texture.
  • The order of adding ingredients to the filling is crucial for achieving the perfect burst of flavor and soup.
  • The pork skin jelly is a key component that adds juiciness. Every shop has their own unique recipe.
  • Use a half-proofing traditional method for the dough to achieve the desired texture.

Nutrition

  • Calories: Not available without ingredient details
  • Fat: Not available without ingredient detailsg
  • Carbs: Not available without ingredient detailsg
  • Protein: Not available without ingredient detailsg

FAQs

1. What's the secret to getting juicy soup inside the dumplings?

The key is using a mixture of aspic (gelatinized broth) and flavorful broth inside the filling. The aspic solidifies during the steaming process, then melts into a delicious, flavorful soup when you eat them.

2. My dumpling wrappers always tear! What am I doing wrong?

Be gentle when wrapping! Don't overfill the dumplings, and use a little water to seal the pleats securely. Also, make sure your wrapper dough isn't too dry or too wet.

3. How do I get that perfect, delicate skin?

Use a good quality dumpling wrapper and don't overwork the dough. Steam the dumplings gently and for the correct amount of time to prevent them from becoming tough.


Making Taiwanese soup dumplings may seem daunting at first, but with practice and attention to detail, you’ll be creating restaurant-quality xiaolongbao in no time. Enjoy the rewarding process and the delicious results – the proud smiles of your family and friends as they savor your creation will be the ultimate reward. Now, go forth and conquer the art of the perfect soup dumpling!