• wearegoodatthis

Can I Make Normal-Sized Soup Dumplings?

As you may have read I tried to make a Giant Soup Dumpling (link). So I thought since I made a giant one, how hard can it be to make a normal-sized soup dumpling?


If you didn't catch the other post,

Soup dumplings (Xiaolongbao) are Chinese dumplings that are filled with hot liquid or soup.

The way that they get the soup into the dumpling is that the soup is made into gelatin (it's solid) and then as the dumpling cooks the gelatin becomes liquid again or soup. How cool is that?

You might think they could just put liquid into the dumpling, but if they just put liquid soup into the dumpling wrapper, then the dumpling wrapper would just absorb it. Then, when you ate it, there would be no soup.

I made a giant one before, probably about 6-8" in diameter. This time I was attempting to make normal-sized ones with a dumpling wrapper.

What I used:

- Soy gelatin (same recipe as in giant soup dumpling post)

- Ground pork filling (same recipe as in giant soup dumpling post, except I used ground pork this time)

- Wing Hing Won Ton wraps


Tuesday, December 3, 2019, Attempt #1:

When i re-watched the Tastemade YouTube video to make the normal-sized soup dumplings, I noticed that the gelatin : filling ratio was about 1 : 1.

I took 1 wonton wrap and added some filling and gelatin as you can see here. Then I tried to shape them into baos. Haha. :)

I used my hacked together "bamboo" steamer (colander over pot of boiling water covered with a pot lid) to cook them.

RESULT: Fail. :)

We are good at this? I steamed them for too long. They started to leak before I took them out. Then they stuck to the colander and broke apart when I tried to take them off. So no soup. :(

I learned that the won ton wraps were very thin and these dumplings cook fast. I was worried about the meat not cooking through, so I had left them on too long.

Tuesday, December 3, 2019, Attempt #2:

I had thought I might fail. Haha. So I had planned to cook the dumplings I made in 2 batches. I took some of the dumplings I made, but had not cooked yet and steamed them. I also sprayed cooking spray on the plastic colander to try to make sure they wouldn't stick. I'm not sure if that matters.

This time I watched them more closely and took them out when the wonton wrapper look translucent -- probably closer to 5 min.

RESULT: Success! :)

We are good at this! You can see the intact dumplings and then I cut them open and...Soup!

What I learned was that you have to watch soup dumplings closely as they cook fast -- and the soup will start to leak and they may stick to the pan if you overcook them.

It's a fun thing to cook and a fun to eat. :)

Give it a try! We are good at this!

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