Irresistible Steamed Chicken Soup Dumplings You’ll Love

Steamed chicken soup dumplings also known as Xiao Long Bao are little bundles of pure joy. These juicy, bite-sized parcels are filled with a flavorful chicken mixture and a delicate broth that bursts in your mouth with each bite. They’ve made their way from the bustling dim sum houses of China to kitchens all over the world, winning hearts with their comforting warmth and savory delight. In this article, we’ll walk you through everything from their fascinating origins to hands-on preparation, dipping sauces, and more.

What Are Steamed Chicken Soup Dumplings?

Discovering Steamed Chicken Soup Dumplings

Steamed chicken soup dumplings are delicate, juicy dumplings filled with seasoned chicken and a hidden pocket of savory broth. Wrapped in a thin dough, these dumplings burst with warm soup after just one bite.

They’re steamed rather than fried, giving them a soft, silky texture and locking in all that delicious flavor. What makes them extra special is the use of aspic a gelatinized broth that melts during steaming, creating the signature soupy center.

Unlike regular dumplings, these are a full sensory experience in every bite.t their historical roots and cultural context.

The History of Xiao Long Bao (XLB)

Where Steamed Chicken Soup Dumplings Began

Steamed chicken soup dumplings are inspired by Xiao Long Bao, which originated in Nanxiang, Shanghai over 100 years ago. Traditionally made with pork, this iconic dumpling evolved as chicken versions gained popularity for being lighter and more versatile.

The secret behind their soup-filled magic? A clever technique using aspic a gelatinized broth tucked inside the filling. When steamed, it melts, creating the signature burst of hot soup.

Today, chicken soup dumplings are enjoyed worldwide, loved for their comforting flavor and melt-in-your-mouth texture.

Key Ingredients in Steamed Chicken Soup Dumplings

The Essential Ingredients That Make the Magic

At first glance, steamed chicken soup dumplings might seem like a culinary mystery. But once you break them down, you’ll see that they rely on humble, everyday ingredients just brought together in a thoughtful, flavorful way.

Here’s what you’ll need to recreate these dumplings at home:

• Ground chicken – the star of the show. Use thigh meat for a juicier result.
• Ginger and garlic – key aromatics that build depth and authentic Chinese flavor.
• Soy sauce & sesame oil – for savory notes and a touch of nuttiness.
• Scallions – for brightness and crunch.
• Aspic (chicken stock gelatin) – the game-changer that turns into soup.
• All-purpose flour & hot water – to form the delicate dumpling wrappers.

This combination delivers that iconic, savory bite of soup-filled dumplings that taste just like the ones you’d order at dim sum.

Choosing the Right Chicken

You might be tempted to go with chicken breast, but here’s the thing it’s way too lean. You’ll get better texture and flavor using ground chicken thigh, which offers just the right balance of fat and moisture. Plus, it holds up better during steaming without drying out.

Aspic: The Hidden Soup Inside

The secret sauce literally is aspic, a jelly made from concentrated chicken broth and gelatin. Once it’s cooled and set, it’s chopped into cubes and mixed into the filling. When the dumplings steam, the aspic melts, creating that burst of broth that steamed chicken soup dumplings are known for.

To make it:

1. Simmer chicken bones with aromatics for a few hours.
2. Strain and reduce the stock.
3. Add unflavored gelatin.
4. Chill until firm and slice into tiny cubes.

Dough: The Thin, Stretchy Wrapper

You’ll want a simple mix of flour and hot water to create wrappers that are tender, yet strong enough to hold the soup. Knead the dough until smooth, rest it, then roll it into paper-thin rounds. Each wrapper should be pliable but not sticky otherwise, folding gets tricky.

Once you have your filling, aspic, and wrappers ready, you’re all set for assembly!

Step-by-Step Preparation Guide

How to Make Steamed Chicken Soup Dumplings from Scratch

Making steamed chicken soup dumplings at home isn’t just rewarding it’s surprisingly doable. With a little prep and patience, you’ll be folding like a dim sum pro in no time.

Step 1 – Make the Chicken Aspic

This is the heart of the soup dumpling. You’ll want to do this part ahead of time.

• Simmer chicken bones with ginger, garlic, scallions, and a splash of soy sauce.
• Strain the broth and reduce it until it’s deeply flavorful.
• Stir in unflavored gelatin while the broth is hot.
• Pour into a shallow dish and refrigerate until firm.
• Dice into small cubes for mixing into the filling.

This chicken gelatin will melt into soup during steaming just like magic.

Step 2 – Prepare the Chicken Filling

Combine the following in a bowl:

• Ground chicken (preferably thigh)
• Grated ginger and minced garlic
• Light soy sauce and sesame oil
• A dash of sugar and white pepper
• Finely chopped scallions
• Cubed chicken aspic

Mix gently to keep the aspic intact. You want each dumpling to hold a little surprise inside.

Step 3 – Make the Dumpling Dough

Mix all-purpose flour with hot water to create a smooth, elastic dough. Let it rest under a damp cloth for at least 30 minutes.

Then:

• Divide and roll into small balls.
• Flatten each into a 3-inch circle using a rolling pin.
• Keep the edges thinner than the center.

Your wrappers should be soft but strong enough to hold soup.

Step 4 – Assemble the Dumplings

This is where it gets fun and a little technical.

• Place a wrapper in your palm.
• Spoon a small amount of filling with aspic into the center.
• Carefully pleat and pinch the edges to seal, forming a small pouch.

Try to make 12–15 folds for the traditional look. Don’t worry it gets easier with practice!

Step 5 – Steam to Perfection

• Line a bamboo steamer with parchment or cabbage leaves to prevent sticking.
• Arrange dumplings 1 inch apart so they don’t touch.
• Steam over boiling water for 8 to 10 minutes until the wrappers turn translucent and slightly glossy.

Nutritional Profile of Steamed Chicken Soup Dumplings

A Lighter Way to Enjoy Dumplings

Steamed chicken soup dumplings are a wholesome choice compared to their fried counterparts. A serving of six offers around 250 calories, 16g of protein, and just 7g of fat, making them filling but not heavy.

They’re steamed, not fried, so they’re lower in oil and retain more natural flavor. Plus, using chicken instead of red meat keeps things light while still packing a rich, savory taste.

With a balance of lean protein, minimal sugar, and satisfying broth, these dumplings are comfort food you can feel good about.

Popular Variations and Dipping Sauces

Creative Variations of Steamed Chicken Soup Dumplings

Classic steamed chicken soup dumplings are fantastic, no doubt. But once you’ve mastered the basics, why not get a little adventurous?

Here are a few tasty twists that’ll keep things interesting:

Add a Veggie Boost

Mix finely chopped vegetables into the chicken filling for extra nutrition and texture. Popular additions include:

• Napa cabbage – adds moisture and a mild crunch
• Shiitake mushrooms – deepen the umami flavor
• Carrot or spinach – for a subtle sweetness and color pop

Just make sure you squeeze out excess water from any veggies so they don’t dilute the broth inside.

Spice It Up with Global Flavors

Looking for a little kick? Spice blends and sauces can take your dumplings to the next level:

• Add a splash of chili oil or white pepper to the filling
• Infuse the aspic with star anise or five spice for depth
• Stir in chopped lemongrass or coriander for Southeast Asian flair

These tweaks don’t change the steaming process but give your chicken dumplings a unique taste identity.

Try Gluten-Free or Low-Carb Wrappers

For those on special diets:

• Swap regular flour with a rice flour blend for gluten-free wrappers
• Experiment with thin-sliced zucchini or cabbage leaves for a low-carb option (though soup retention may vary)

Dipping Sauces That Pair Perfectly

No steamed chicken soup dumpling is complete without a killer dipping sauce. Here are some tried-and-true combinations:

Classic Black Vinegar with Ginger

This is the OG dumpling dip. Its tangy profile cuts through the richness of the filling, while the ginger adds warmth.

To make:

• 2 tbsp Chinese black vinegar
• 1 tsp finely julienned fresh ginger
• Optional: a drop of sesame oil

Soy-Based Variants

For something slightly saltier:

• 1 part soy sauce
• 1 part rice vinegar
• Chili oil or minced garlic for heat

Modern Additions

Feeling bold? Try:

• Garlic-infused sesame oil
• Scallion-ginger relish
• A mix of ponzu and lime juice for citrus brightness

All these options bring balance to the rich, savory broth within the dumplings, making every bite pop.

Frequently Asked Questions (FAQs)

Everything You’ve Been Wondering About Steamed Chicken Soup Dumplings

We get it steamed chicken soup dumplings seem like culinary magic. And naturally, you’ve got questions. Let’s clear up the most common ones, based on real search data and the “People Also Ask” section.

What’s the Difference Between Chicken Soup Dumplings and Regular Dumplings?

Regular dumplings (like gyoza or potstickers) usually contain a solid filling—think ground meat or vegetables. They’re delicious, but not nearly as surprising.

In contrast, steamed chicken soup dumplings are built around a secret weapon: aspic. That’s chicken broth turned into jelly, folded inside the filling. When steamed, it melts into a savory soup, creating that signature “burst” when you bite in.

It’s the broth-on-the-inside effect that sets these dumplings apart.

Can You Freeze Steamed Chicken Soup Dumplings?

Absolutely you can and should! After assembling them (but before steaming), place them on a tray in a single layer and freeze until solid. Then transfer to an airtight freezer bag.

To cook: Steam straight from frozen for about 12–14 minutes. No need to thaw. Just be gentle placing them into the steamer to avoid tearing the wrappers.

Freezing also helps retain the broth inside by keeping the aspic firm until it hits the steam.

Why Is the Soup Leaking Out of My Dumplings?

Oof this one’s common. If your soup dumplings are leaking, here’s what might be going wrong:

• Wrapper is too thin or torn
• Seams not sealed tightly
• Overfilling the wrapper
• Aspic wasn’t cold enough and melted during folding

Quick fix? Chill your dumplings before steaming and line your bamboo steamer with parchment or cabbage leaves to reduce sticking and tearing.

Embracing the Art of Steamed Chicken Soup Dumplings

Why You’ll Love Making Them

Steamed chicken soup dumplings aren’t just delicious they’re fun to make and even more rewarding to eat. Each one is a tiny package of comfort, bursting with savory broth and tender chicken.

Once you master the basics, you can get creative with fillings, wrappers, and sauces. Whether you’re cooking for yourself or impressing guests, these dumplings always steal the show.

Give them a try you might just start a new kitchen tradition.