This shortcut version of xiao long bao uses store-bought dumpling wrappers and a gelatinised chicken bone broth to create juicy, flavourful soup dumplings with minimal effort. The broth is set with gelatin, cut into small cubes and folded into the chicken mince filling, mimicking the traditional labour-intensive process of making soup dumplings from scratch
Ingredients
Cooking Instructions
Download PDFHeat the chicken bone broth in a small saucepan over a low heat. Sprinkle the gelatine over the warm broth and stir until completely dissolved. Pour the mixture into a shallow 15cm x 10cm dish and refrigerate for at least 1 hour or until set. Once firm, cut the broth into tiny cubes (approx. ½cm each) and set aside.
In a mixing bowl, combine the chicken mince, mirin, sesame oil, soya sauce, sugar, salt, onion powder, grated ginger and white pepper. Stir the mixture in one direction until it is sticky and well combined. Gently fold in the gelatinised broth cubes, ensuring they are evenly distributed without breaking them.
Lightly dust a tray with corn starch to prevent the dumplings from sticking.
Place one dumpling wrapper on a clean surface and add 1 teaspoon of the filling to the centre. Moisten the edges of the wrapper with a bit of water. Pleat the edges upwards, pinching as you go, to create a small pouch with a sealed top. Repeat with the remaining wrappers and filling.
Grease a bamboo steamer with the sesame oil or line with baking paper. Arrange the dumplings in the steamer with enough space between them to prevent sticking. Bring a pot of water to a gentle simmer (not a rolling boil) and place the steamer on top. Cover and steam for 8-10 minutes until the wrappers turn translucent and the filling is fully cooked.
Serve the xiao long bao immediately.
