Close-up of steamed chicken soup dumplings in a bamboo steamer with delicate pleated wrappers and garnished with parsley.

Steamed chicken soup dumplings​

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Introduction: A Comforting Delight

Few culinary experiences are as satisfying as biting into a warm, tender dumpling and discovering a burst of flavorful soup inside. Steamed chicken soup dumplings, or xiao long bao, are a traditional Chinese delicacy known for their soft, delicate wrapper encasing juicy chicken filling and savory broth. These dumplings are perfect for family gatherings, dinner parties, or a fun kitchen project. The combination of tender chicken, aromatic seasonings, and a fragrant broth makes this dish both comforting and delicious.

This detailed guide will walk you through the steps to create this restaurant-quality dish at home. Whether you’re a seasoned chef or new to dumpling-making, this recipe is approachable, customizable, and incredibly rewarding.

Why You’ll Love It

  • Flavorful and Unique: These dumplings bring together the essence of traditional Chinese flavors with a homemade touch.
  • Perfect for All Occasions: From casual family dinners to festive occasions, steamed chicken soup dumplings are always a hit.
  • Customizable and Healthy: Use fresh, wholesome ingredients to suit your dietary preferences while enjoying a steamed dish that’s low in oil and calories.
  • Interactive and Fun: Making dumplings can be a fantastic activity to do with friends or family, turning cooking into a delightful shared experience.

Key Ingredients

1. Chicken Thighs or Ground Chicken

  • Provides the juicy, tender filling essential for the dumplings. Thighs are ideal due to their higher fat content, but you can use ground chicken for convenience.
  • Substitutions: Turkey or a mix of chicken and mushrooms for a vegetarian-friendly option.

2. Chicken Broth

  • Forms the “soup” inside the dumplings. The broth is gelatinized and combined with the filling, melting during steaming for that iconic burst of flavor.
  • Substitutions:Turkey or a mix of chicken and mushrooms for a vegetarian-friendly option.For another comforting chicken-based dish, explore this Crockpot Chicken Pot Pie recipe.

3. Gelatin Powder

  • Used to solidify the broth into a jelly-like consistency, making it easier to wrap inside the dumplings.

4. All-Purpose Flour

  • Essential for the dumpling wrappers. A mix of all-purpose and wheat flour can provide elasticity and strength.

5. Ginger and Garlic

  • Adds depth to the filling with their aromatic and zesty notes.

6. Soy Sauce

  • Offers a savory, umami punch to season the chicken filling. Opt for low-sodium soy sauce for a healthier option.

7. Sesame Oil

  • Adds a nutty aroma and enhances the overall flavor profile.

8. Scallions

  • Provides freshness and a subtle onion flavor.

9. Sugar and White Pepper

  • Balances the savory elements with a hint of sweetness and spice.

Serving Time, Cooking Time, and Calories

  • Prep Time: 1 hour (including making the dough and broth jelly)
  • Cooking Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Calories per Dumpling: Approximately 40-50 calories (depending on size)

Ingredients List for Steamed chicken soup dumplings

Dough:

  • 2 cups all-purpose flour
  • ¾ cup hot water (approximately)
  • Pinch of salt

Broth Jelly:

  • 2 cups chicken broth
  • 2 tsp unflavored gelatin powder

Filling:

  • 1 lb ground chicken (or finely minced chicken thighs)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tsp white pepper
  • 2 tbsp finely grated ginger
  • 2 garlic cloves, minced
  • 3 tbsp finely chopped scallions

Steamed chicken soup dumplings garnished with cilantro, served on a white plate with broth.

Step-by-Step Instructions for Steamed chicken soup dumplings

Prepare the Broth Jelly

  1. Heat the Broth: Pour the chicken broth into a medium saucepan and heat it over medium-low until it begins to simmer. Avoid boiling as this can alter the flavor of the broth.
  2. Dissolve the Gelatin:
    • Dissolve the Gelatin: Gradually sprinkle the gelatin powder over the hot broth while whisking continuously. This ensures there are no clumps and the gelatin fully dissolves.

    For another dish utilizing a flavorful broth, try this recipe for Spinach and Mushroom Soup.

  3. Refrigerate the Mixture: Pour the mixture into a shallow dish or baking tray. This helps the broth set more quickly and evenly. A depth of about ½ inch is ideal. Cover with plastic wrap to prevent it from absorbing fridge odors.
  4. Check for Firmness: After about 1-2 hours, check if the jelly has set by pressing gently with your fingers. It should feel firm and wobble slightly when the dish is moved.
  5. Cut into Cubes: Use a knife to slice the jelly into small, uniform cubes, approximately ¼ inch on each side. These cubes will melt into soup during steaming, so ensure they are evenly distributed when added to the filling.

Make the Dough

  1. Mix the Dough: In a large mixing bowl, add the flour and a pinch of salt. Gradually pour in hot water (around 160°F or hot to the touch but not boiling) while stirring continuously with chopsticks or a fork. This step partially cooks the starch in the flour, making the dough elastic and easy to handle.
  2. Form the Dough Ball: When the dough starts coming together, use your hands to knead it into a ball directly in the bowl. If it feels too sticky, sprinkle a little flour; if too dry, add a teaspoon of water at a time.
  3. Knead Until Smooth: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth, soft, and slightly elastic. The dough should bounce back when poked gently with a finger.
  4. Rest the Dough: Cover the dough with a damp kitchen towel or wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes. This step allows the gluten to relax, making the dough easier to roll out later.

Prepare the Filling

  1. Combine Ingredients: In a large mixing bowl, add the ground chicken, soy sauce, sesame oil, sugar, white pepper, ginger, garlic, and scallions. Use a wooden spoon or your hands to mix everything thoroughly.
  2. Mix Until Sticky: Continue mixing until the filling becomes slightly sticky and cohesive. This texture ensures the filling will hold together during wrapping and steaming.
  3. Incorporate the Broth Jelly: Gently fold in the broth jelly cubes. Use a spatula or spoon to evenly distribute the cubes without breaking them. Work quickly to keep the filling cold.
  4. Chill the Filling: Place the prepared filling in the refrigerator to keep it firm while you prepare the wrappers.

Assemble the Dumplings

  1. Divide the Dough: After resting, divide the dough into 2-3 portions. Roll each portion into a thin log about 1 inch in diameter.
  2. Portion the Dough: Using a sharp knife, cut the log into small pieces (about the size of a large marble). Keep unused portions covered with a damp cloth to prevent drying out.
  3. Shape Each Wrapper: Roll each piece of dough into a small ball. Flatten it slightly with your palm, then use a small rolling pin to roll it into a thin, circular wrapper about 3 inches in diameter. Aim for even thickness, with slightly thinner edges to make pleating easier.
  4. Add the Filling: Place one wrapper on your palm and add a spoonful of filling to the center. Be careful not to overfill, as this can make sealing difficult.
  5. Pleat the Edges: Using your thumb and forefinger, create small pleats around the edges of the wrapper, pinching them together at the top to seal the dumpling. Rotate the dumpling in your hand as you pleat to ensure even sealing.

Tip: If the dough feels dry, lightly moisten the edges with water to help it stick.

Steam the Dumplings

  1. Prepare the Steamer: Line your steamer basket with parchment paper, cabbage leaves, or lettuce to prevent sticking. If using parchment paper, poke small holes to allow steam to circulate.
  2. Arrange the Dumplings: Place the dumplings in the steamer basket, leaving about 1 inch of space between each to prevent sticking and ensure even cooking.
  3. Boil Water: In a pot large enough to hold your steamer, bring water to a boil over high heat. Once boiling, reduce to medium heat to maintain a steady flow of steam.
  4. Steam the Dumplings: Place the steamer basket over the pot and cover with the lid. Steam for 12-15 minutes, or until the dumpling skins are translucent and the filling is fully cooked.
  5. Serve Immediately: Remove the dumplings carefully using tongs or a spatula, and serve hot with your preferred dipping sauce.

Variations

  • Vegetarian: Replace chicken with finely minced mushrooms and tofu, and use vegetable broth for the jelly.
  • Spicy Twist: Add a teaspoon of chili oil or sriracha to the filling.
  • Whole Wheat Wrappers: Substitute half the all-purpose flour with whole wheat flour for a healthier option.
  • Gluten-Free: Use gluten-free flour blends and rice paper wrappers.

Serving Suggestions

  • Serve the dumplings hot with a side of soy sauce and vinegar dipping sauce. Add julienned ginger for an extra kick.
  • Pair with a light, refreshing salad or steamed vegetables for a balanced meal.
  • Enjoy alongside a warm bowl of clear soup or herbal tea for a cozy dining experience.

Tips for the Best Steamed Chicken Soup Dumplings

  • Chill the Filling: Keep the filling and broth jelly cold to make wrapping easier.
  • Thin Wrappers: Roll the wrappers thin but not too thin to avoid tearing.
  • Seal Tightly: Ensure the dumplings are completely sealed to keep the soup inside.
  • Use a Bamboo Steamer: This helps retain moisture while preventing sogginess.

Benefits of This Steamed Chicken Soup Dumplings Recipe

  • Healthier Option: Steamed rather than fried, these dumplings are lower in fat and calories.
  • Homemade Goodness: You control the ingredients, ensuring freshness and quality.
  • Cultural Experience: Learn and enjoy a classic Chinese recipe with your own personal touch.

Are Soup Dumplings the Same as Steamed Dumplings?

Soup dumplings and steamed dumplings are similar but not the same. Here’s how they differ:

Key Differences:
  • Filling:
    • Soup dumplings, also known as xiao long bao, are filled with both meat and a solidified gelatin broth that turns into liquid when steamed.
    • Steamed dumplings may contain meat, vegetables, or seafood but don’t typically have broth inside.
  • Dough:
    • Soup dumplings use a thinner wrapper to allow the broth to shine.
    • Steamed dumplings may use thicker wrappers for structural integrity.
  • Cooking Method:
    • Both are steamed, but soup dumplings require careful handling to avoid puncturing the delicate wrapper.
Similarities:
  • Both are steamed and share similar ingredients for the dough and filling base.

Is It Better to Boil or Steam Soup Dumplings?

Soup dumplings should always be steamed, not boiled. Steaming preserves their delicate structure and keeps the broth inside. Here’s why:

Why Steaming Is Better:
  • Preserves the broth: Boiling can rupture the thin wrapper, causing the soup to leak into the water.
  • Even cooking: Steam surrounds the dumpling, ensuring the wrapper cooks evenly without overcooking the filling.
  • Texture: Steaming maintains the soft, tender texture of the wrapper.
How to Steam Soup Dumplings:
  1. Line your steamer basket with parchment paper or cabbage leaves to prevent sticking.
  2. Steam the dumplings for 8-10 minutes over medium heat until the wrapper becomes translucent.

Avoid boiling, as it’s unsuitable for this type of dumpling.

Can I Use Store-Bought Dumpling Wrappers for Soup Dumplings?

Yes, you can use store-bought dumpling wrappers for soup dumplings, but they may require some adjustments.

Tips for Using Store-Bought Wrappers:
  1. Thickness: Choose the thinnest wrappers available. If they’re too thick, the soup dumpling will feel heavy and won’t cook properly.
  2. Stretching: Roll out each wrapper slightly with a rolling pin to make it thinner and large enough for folding.
  3. Size: Ensure wrappers are around 3.5-4 inches in diameter to allow for proper pleating and sealing.
Homemade Wrapper Alternative:

If time permits, making your own wrappers ensures the ideal texture and elasticity needed for soup dumplings.

How Do You Make Store-Bought Dumplings Taste Better?

Store-bought dumplings can be enhanced in several ways, depending on your cooking method.

Tips for Better Flavor:
  1. Pan-fry for crispiness:
    • Heat a skillet with oil, add dumplings, and cook until the bottoms are golden brown.
    • Add water and cover to steam, then remove the lid and let the bottoms crisp again.
  2. Upgrade dipping sauces:
    • Mix soy sauce, rice vinegar, sesame oil, garlic, and chili flakes for a flavorful dip.
    • Add fresh scallions or ginger for extra zest.
  3. Use aromatics while cooking:
    • Steam the dumplings with slices of ginger or garlic in the water to infuse more flavor.
  4. Soup upgrade:
    • Add dumplings to a flavorful broth with vegetables, scallions, or miso for a satisfying soup.
  5. Garnish:
    • Sprinkle with sesame seeds, chili oil, or fresh herbs like cilantro for a gourmet touch.

Conclusion

Mastering the art of steamed chicken soup dumplings at home is a rewarding journey. The delicate wrappers, flavorful filling, and surprise of warm soup make these dumplings a culinary treasure worth every effort. Share them with loved ones, and don’t forget to experiment with variations to suit your taste. Try this recipe today and let the magic of homemade dumplings transport you to the heart of Chinese cuisine!

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