make the chicken stock
In a large, deep pot, combine the chicken, pork, ginger, scallions, carrot, broth and water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and, when it is cool enough to handle, pull the meat from the bones. Return the bones to the pot and simmer over moderately low heat until the broth is very flavorful and reduced to 6 cups, about 1 1/2 hours longer. Strain the stock and skim the fat from the surface. Reserve the chicken meat and pork for another use.
In a small bowl, combine the gelatin with 1/3 cup of cold water and let stand for 5 minutes. Whisk the softened gelatin into 3 cups of the hot stock until melted. (Reserve the remaining stock for another use.) Pour the gelatinized stock into a 2-quart glass or ceramic baking dish and refrigerate until firm, at least 3 hours or overnight.
meanwhile, make the dough
In a medium bowl, stir 1/2 cup of the the all-purpose flour with 1/2 cup of the bread flour and 1/2 cup of boiling water until thoroughly combined. Turn the hot-water dough out onto a work surface and knead until fairly smooth, about 5 minutes.
In a glass measuring cup, combine 2 cups of room-temperature water with the saffron and let stand for 5 minutes. In the bowl of a standing electric mixer fitted with the dough hook, blend the remaining 4 cups of all-purpose flour and 1 cup of bread flour with the salt. Add the saffron water and beat at medium speed until a smooth dough forms, about 5 minutes. Add the hot-water dough and beat at medium speed until incorporated, about 5 minutes. Turn the dough out onto a work surface and knead it into a smooth ball. Wrap the dough in plastic and let stand at room temperature for 30 minutes or refrigerate overnight.
make the filling
In a small bowl, cover the dried mushrooms with boiling water and soak until softened, about 20 minutes. Drain, squeezing out any excess liquid; discard the stems. Finely chop the caps and transfer them to the bowl of a standing electric mixer fitted with the paddle. Add the ground pork, crab paste, chives, potato starch, sesame oil, dark and mushroom soy sauces, sugar, ginger, salt and white pepper. Beat at medium speed until thoroughly combined, about 5 minutes.
In a food processor, pulse the jellied chicken stock until finely chopped; beat into the pork mixture at medium speed until the mixture is light and fluffy, about 5 minutes.
Form and Steam the Dumplings
Cut the dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope. Pinch or cut the rope into 3/4-inch pieces and roll them into balls. Then, using a small dowel, glass bottle or Chinese-style rolling pin, roll each piece of dough into a thin 3 1/2-inch round, dusting with flour as necessary. (For an alternative method, see Note.) Lightly dust the rounds with flour, transfer to a floured baking sheet and cover with a damp towel to keep them from drying out. Repeat with the remaining dough. You should have 4 dozen rounds.
Line 2 baking sheets with wax paper and dust lightly with flour. Working with 1 dough round at a time and keeping the rest covered, spoon a well-rounded tablespoon of the filling onto the center of the round. Using your fingers, pinch and pleat the dough around the filling, leaving a tiny steam vent at the top; transfer to the baking sheet and top with a goji berry, if using. Repeat with the remaining dough and filling.
Fill a pot with 2 inches of water and bring to a boil. Arrange the dumplings in a bamboo steamer basket in batches, leaving at least 1 inch between them. Cover and steam over the boiling water until the dough is shiny and the filling is soupy, about 5 minutes. Serve right away while you steam the remaining dumplings.
Make Ahead
The jellied stock can be refrigerated in an airtight container for up to 3 days.
The dough can be tightly wrapped in plastic and refrigerated overnight.
The uncooked dumplings can be frozen on a baking sheet until solid and then transferred to a resealable plastic bag for up to 2 weeks.
Freeze uncooked dumplings on a baking sheet; seal in a plastic bad and freeze for up to 2 weeks. Steam until cooked, 10 minutes.
Notes
Crab paste (a concentrated crabmeat condiment) and mushroom soy sauce are available at Asian markets and online at amazon.com.
Serve With
The vinegar dipping sauce alongside for dipping, or drizzle some of the sauce on top of each dumpling before eating.
Suggested Pairing
Fruit-forward, full-bodied white from Oregon.
FAQs
What makes xiao long bao different from other types of dumplings is its super delicate skin that's thin and elastic, yet soft and almost transparent. They are both filled with that delicious gelatin that turns into soup when cooked. The main difference is that xiao long bao are steamed instead of pan-fried.
How do you keep dumplings from falling apart in soup? ›
Here are some additional tips for preventing dumplings from falling apart:
- Use cold water. Cold water will help to keep the gluten from developing too much.
- Add a little bit of oil to the dough. ...
- Dust the dumplings with flour or cornstarch before cooking. ...
- Cook the dumplings in a well-seasoned pot or pan.
Watch Yan and a dumpling chef mix the dough for the wrappers, blend the filling so that it's "very, very smooth, and very light," fill the dumplings, pinch them closed, and finally stack them high in steamer baskets. The secret to getting that liquid center? Jellied soup.
Are potstickers the same as soup dumplings? ›
Potstickers at a Glance
Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.
Are soup dumplings unhealthy? ›
The consensus is that dumplings carry a whole lot of micronutrients and are typically healthy options.
What is the secret to perfect dumplings? ›
Don't Overwork the Dumpling Dough
First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.
Should dumplings float or sink? ›
The dumplings will be completely cooked and ready when they float on the surface of the boiling water.
Why are my soup dumplings gummy? ›
If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.
What kind of vinegar for soup dumplings? ›
Black Vinegar for Soup Dumplings
They're also the most traditional way of enjoying soup dumplings, alongside thin slices of fresh ginger. Zhenjiang black vinegar (鎭江香醋) originated in the eastern Chinese city of the same name and is made with black sticky rice and other grains.
Can you use store-bought wrappers for soup dumplings? ›
"With soup dumplings in particular, shape is important." This is one case where you must use homemade dough—store-bought dumpling wrappers are not stretchy enough, and you will not be able to fold them into the right shape.
The secret behind Din Tai Fung's iconic dumplings lies in the use of Kurobuta pork and the expertise of the highly skilled chefs who meticulously prepare each xiaolongbao. They craft thin dough wrappers holding a delightful mix of hot, sizzling broth, and savory pork fillings.
Why are my soup dumplings dry? ›
There are a few possible culprits here. Overcooking dumplings can cause the soup inside to evaporate. But if they're left to cool for too long, the gelatin in the soup will solidify. Or, there may be a hole or leak in the dumplings, though we try to avoid these!
Are soup dumplings steamed or boiled? ›
Like the guo tie, these dumplings are placed in large cast-iron pans, allowed to steam to cook the filling (usually pork or shrimp based, with a healthy dash of Shoaxing wine), before being pan-fried. The result is a soup dumpling that is crunchy on the bottom, and also filled with delicious broth.
Why do my soup dumplings have no soup? ›
Do not try to open up the lid before they're done because you will lose some steam. I've made the mistake of opening the lid too soon to check on my dumplings and found I had no soup because the gelatin hadn't melted yet.
What is a soup dumpling? ›
A soup dumpling is made from three main parts: a supple, delicately thin dumpling skin; rich, juicy meat; and a seasoned broth. At room temperature, the broth has a gelatin texture, but when it's steamed, the dumpling becomes a little packet of hot soup and meat.
Why is it called soup dumpling? ›
The Origin and Story of the Xiao Long Bao
A small restaurant owner Huang Mingxian accidentally created these soup dumplings when he added aspic (gelatin) to his pork filling and steamed it. He quickly realized that the dumpling had filled up with soup.
Is there a difference between bao and dumplings? ›
Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling. It is a type of filled bun or bread-like dumpling that originates from Chinese cuisines. Renowned for being light and fluffy, the perfect bao should be light, round and soft.
Is xiao long bao a soup dumpling? ›
In China, you will find there are many versions of soup dumplings that come in different flavors and sizes, but the most popular one is Xiao Long Bao. It features a paper thin wrapper filled with a very mild pork filling and a pocket of fragrant soup, served with a gingery vinegar dipping sauce.
