How to Make Chinese Chicken and Ginger Steamed Soup Dumplings - A Step-by-Step Guide

Chinese Chicken and Ginger Steamed Soup Dumplings, also known as xiao long bao, is a popular and delicious dish in Chinese cuisine. These delicate, pouch-like dumplings are filled with a flavorful chicken and ginger broth that bursts in your mouth with each bite. The combination of the tender, steamed dough and savory soup filling makes for a truly irresistible treat.

Originating from the Jiangnan region of China, these soup dumplings have gained international popularity for their uni...

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Ingredients

  • ¾ cup chicken stock, or more if needed
  • 1 teaspoon agar-agar flakes
  • 1 piece fresh ginger root, peeled
  • 1 spring onion, sliced
  • ¾ cup warm water
  • 9 ounces ground chicken
  • 2 tablespoons soy sauce
  • 2 teaspoons cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon white sugar
  • ½ teaspoon freshly ground black pepper
  • 1 ¾ cups all-purpose flour
  • ⅔ cup warm water
  • 1 tablespoon vegetable oil

Information

  • Prep Time: 1 hr
  • Cook Time: 11 mins
  • Additional Time: 4 hrs 25 mins
  • Total Time: 5 hrs 36 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
  • Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
  • Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
  • Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
  • Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
  • Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
  • Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.
  • Nutrition

    221 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 26mg
    • Sodium: 422mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 14g
    • Vitamin C: 1mg
    • Calcium: 17mg
    • Iron: 2mg
    • Potassium: 142mg