Soup gets into soup dumplings by adding jelled broth (solidified soup) to the dumpling filling before steaming. As the dumpling steams, the jelled broth melts back into liquid soup, creating the characteristic burst of flavor.
The Secret Behind the Soup
The magic of a soup dumpling, or xiao long bao, lies in its delicate balance of savory filling and hot, flavorful soup encased within a thin wrapper. The "soup" isn't poured in after the dumpling is made; instead, it's incorporated into the uncooked dumpling as a solid.
The Jelling Process
Typically, a rich broth, often made from pork or chicken, is prepared and then allowed to set into a jelly-like consistency. This is usually achieved by including ingredients with high natural collagen content (like pork trotters or skins) or by adding a gelling agent like gelatin or agar-agar. Once cooled, this solidified broth is ready to be added to the dumpling.
Incorporating the Solid Broth
According to traditional methods, the set broth is prepared for mixing with the meat filling. A crucial step is preparing this solid broth for even distribution. As referenced: Slice the set-up broth into cubes, then fold the cubes into the mixture. You want to distribute it equally, but avoid breaking up the cubes too much—we want to ensure there is soup in every bite.
These small cubes of solid broth are mixed gently with the seasoned ground meat filling.
How it Works
- Preparation: Broth is cooked and cooled until it solidifies into a jelly.
- Incorporation: The solid broth is cubed and mixed with the meat filling.
- Wrapping: The combined filling (meat + broth cubes) is wrapped in thin dumpling wrappers.
- Cooking: The dumplings are steamed.
- Transformation: The heat from steaming melts the jelled broth back into liquid soup, filling the space inside the dumpling alongside the cooked meat.
Why Use Solid Broth?
Adding the soup in solid form is essential for several reasons:
- Ease of Wrapping: It's impossible to wrap liquid soup effectively within a thin dough wrapper without leaks.
- Even Distribution: Mixing solid cubes ensures that the soup is evenly distributed throughout the filling, so each dumpling has the right amount.
- Controlled Melting: The solid form prevents the soup from soaking into the wrapper before cooking, which would make it soggy or cause it to break.
This clever technique allows for the creation of a handheld parcel that delivers a satisfying bite of filling followed by a warm, flavorful sip of soup.
Summary Table: Soup Dumpling Stages
| Stage | Description | Soup State |
|---|---|---|
| Broth Making | Cooking flavorful broth with collagen/gelatin | Liquid |
| Cooling/Setting | Broth cools and solidifies | Solid |
| Preparation | Solid broth is sliced into cubes | Solid |
| Filling | Cubed broth mixed with meat filling | Solid |
| Steaming | Dumplings are cooked by steam | Melts to Liquid |
| Enjoying | Dumpling is bitten, releasing liquid soup | Liquid |
Understanding this process reveals the culinary ingenuity behind these popular dumplings.
