MìLà Soup Dumplings (Xiaolongbao): A Flavor Explosion
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MìLà Soup Dumplings (Xiaolongbao): A Flavor Explosion
Description
MìLà Soup Dumplings (Xiaolongbao): Pure Bliss in Every Bite
mila soup dumplings
MìLà Soup Dumplings, or Xiaolongbao (小笼包), are delicate Chinese dumplings filled with a savory pork mixture and rich, flavorful broth that bursts in your mouth with every bite. These soup-filled dumplings originated in China’s Jiangnan region, particularly Shanghai and Jiangsu province, during the late 19th century. The name “Xiaolongbao” translates to "small basket buns," referring to the bamboo steamers used to cook them.
The signature feature of Xiaolongbao is the hidden soup inside. This is achieved by preparing a gelatinous broth (aspic), which solidifies when chilled and melts into a flavorful liquid when steamed. Traditional fillings include pork, crab roe, or a combination of both, wrapped in a thin, delicate wheat-based dough.
MìLà, a well-known brand specializing in authentic Chinese dumplings, has modernized and popularized frozen versions of Xiaolongbao(mila soup dumplings), making it accessible for home cooking. However, the traditional method remains a staple in Chinese cuisine, commonly enjoyed in dim sum restaurants, tea houses, and street vendors across China and globally.
Today, soup dumplings have gained worldwide popularity, with variations found in Taiwan, the United States, and beyond, offering different flavors and innovative fillings while preserving their classic, delicate craftsmanship.
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Ingredients
For the Soup Gelatin (Aspic)
For the Dumpling Dough
For the Filling
Instructions
Step 1: Make the Soup Gelatin (Aspic)
- Heat the chicken broth in a small saucepan over medium heat.
- Sprinkle gelatin over the warm broth, whisking until fully dissolved.
- Add soy sauce, rice vinegar, and sugar, then mix well.
- Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until solid.
- Once set, cut into small cubes (about ¼ inch) and keep chilled.
Step 2: Make the Dumpling Dough
- In a bowl, mix flour and salt.
- Slowly pour in warm water, stirring continuously, until the mixture comes together into a dough.
- Knead the dough for 10 minutes until smooth.
- Cover with a damp towel and let it rest for 30-60 minutes.
Step 3: Make the Filling
- In a large bowl, combine ground pork, soy sauce, Shaoxing wine, ginger, garlic, salt, white pepper, sugar, sesame oil, green onions, and cornstarch.
- Mix thoroughly until the mixture is smooth.
- Gently fold in the chilled soup gelatin cubes.
- Cover and refrigerate while rolling the dough.
Step 4: Assemble the Dumplings
- Roll out the dough into a long log and divide it into 24 equal pieces.
- Roll each piece into a thin, 3-inch diameter circle, keeping the center slightly thicker than the edges.
- Spoon 1 tablespoon of filling onto the middle of each wrapper.
- Carefully pleat the edges, pinching to seal at the top.
- Place the dumplings on a parchment-lined tray and cover with a towel.
Step 5: Steam the Dumplings
- Prepare a steamer with parchment or cabbage leaves to prevent sticking.
- Arrange dumplings 1 inch apart.
- Steam over boiling water for 10-12 minutes.
- Carefully remove and let sit for 2 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1.2g6%
- Cholesterol 10mg4%
- Sodium 120mg5%
- Total Carbohydrate 7g3%
- Dietary Fiber 0.5g2%
- Sugars 0.5g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use high-quality broth for the best gelatin texture.
- Keep the dough and filling chilled to make handling easier.
- Do not overfill to prevent leaks.
- Handle the wrappers swiftly to keep them from drying out.
- Serve with a dipping sauce (soy sauce, vinegar, and ginger).
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