Xiao Long Bao: Chicken Soup Dumplings
These chicken soup dumplings xiao long bao are handheld Asian appetizers that combine tender minced chicken with aromatic ginger and garlic. Each dumpling contains a pocket of rich broth that melts during steaming. You get a contrast between the translucent wrapper and the savoury liquid centre. Serve them with a dipping sauce of soy sauce, rice vinegar, and thinly sliced ginger to balance the richness.
The success of this dish depends on the temperature of your components. You must chill the gelatin broth into 1 cm-diameter cubes and refrigerate the filling for at least 15 minutes. These steps ensure the soup stays contained within the wrapper during assembly. If the broth melts or the filling is too warm, the dumplings will lose their shape and leak before they reach the steamer.
Xiao Long Bao: Chicken Soup Dumplings
Recipe cardIngredients
Watch how it's made
Instructions
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Infuse the stock
Combine 6 cups chicken stock, sliced ginger, sliced scallions, and 1 tsp salt in a medium saucepan. Bring to a light boil and then reduce to a gentle simmer. This step allows the aromatics to flavour the base. Strain the liquid and let it cool to lukewarm.
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Prepare gelatin broth
Whisk 10 g powdered gelatin with 2 tbsp cold water until dissolved. Stir in 2 cups of strained stock, 1 tsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar. Heat gently until the gelatin dissolves. Refrigerate for 30 minutes until firm, then cut into 1 cm cubes.
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Mix the filling
Combine ground chicken with minced ginger, garlic, scallion, soy sauce, sesame oil, sugar, and salt. Stir in the cornstarch slurry and 120 ml chicken stock. Mix until the paste is smooth and tacky. Chill for 15 minutes so the filling firms up and holds its shape.
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Fill the wrappers
Place a wrapper on a floured surface. Use a chilled spoon to place 1 tbsp of chicken filling in the centre. Top the mound with one or two chilled gelatin cubes. Position the cubes high so they crack and melt during steaming.
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Seal the dumplings
Fold one edge of the wrapper over the filling, then fold the opposite edge to meet it. Pinch the edges together using water to create a seal. Shape the top into a classic 'X' pleat. Ensure the seal is tight to prevent the soup from leaking.
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Steam the dumplings
Bring 2 inches of water to a rolling boil in a pot. Place a lightly oiled bamboo steamer over the water and arrange dumplings 1 inch apart. Cover tightly and steam for 5 to 7 minutes. The wrappers should become translucent as the gelatin melts into soup.
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Finish and serve
Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, sliced ginger, and oil for the dipping sauce. Carefully remove the steamer and drain excess water. Cover the dumplings with parchment for a few minutes to reduce surface moisture before serving.
Keep the gelatin broth cubes chilled until the moment you wrap them. If the broth begins to melt or soften, the filling will become too fluid to seal properly. Return the cubes to the fridge immediately if they lose their firmness to ensure the dumplings stay plump.
What to serve with it
Pair these dumplings with a side of lightly sautéed spinach or a cucumber salad to provide a fresh contrast. Plate them on a slate tray with a drizzle of sesame oil and sliced scallions. Serve with a small bowl of rice vinegar and chili oil for a pungent dipping experience.
Storing and reheating
Freeze uncooked dumplings in a single layer on parchment before transferring them to a bag for up to 30 days. This prevents them from sticking. To reheat, steam them fresh. Never store uncooked dumplings at room temperature for longer than 1 hour to prevent the growth of bacteria.
Nutrition per serving
- Calories
- 135
- Protein
- 11.2 g
- Carbs
- 9.4 g
- Fat
- 5.8 g
- Fiber
- 0.6 g
- Sugar
- 1.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Are soup dumplings the same as Xiao Long Bao?
Yes. Xiao Long Bao is the Chinese name for these soup dumplings. The name literally describes the small bags or pouches that contain a rich broth and meat filling, which melts into a soup during the steaming process.
How to make Xiao Long Bao dumplings?
Create a chilled gelatin-based stock and cut it into small cubes. Place these cubes on top of a seasoned ground chicken filling inside a wrapper. Steam for 5 to 7 minutes until the gelatin melts into a hot liquid.
What is the secret to flavorful chicken dumplings?
The secret is infusing the stock with fresh ginger and scallions before setting it with gelatin. This ensures the soup inside the dumpling carries a deep, aromatic flavour that complements the seasoned halal ground chicken filling.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
