From British Comfort to Chinese Delicacy: Exploring the World of Dumplings One Bite at a Time!

When it comes to comfort food, nothing beats a hearty dumpling, and one of the world’s most beloved varieties is the soup dumpling. But what exactly is a soup dumpling? How do they compare to British dumplings? Are they filled with soup, and how do they fit into Asian cuisine? Let’s dive into these questions and even include a recipe so you can try your hand at making soup dumplings at home!

What is a Soup Dumpling Called?

Soup dumplings are typically called Xiaolongbao, a Chinese delicacy from the Jiangnan region near Shanghai. These little pockets of joy are famous for their unique filling—delicious, savoury broth encased in a delicate dumpling wrapper.

What Are British Dumplings Called?

In Britain, dumplings are quite different. They are usually referred to simply as dumplings and are more commonly found in stews. They are made from a mixture of flour, suet, and water, resulting in a fluffy, soft texture. These British dumplings soak up the broth’s flavours, making them a comforting and hearty addition to winter meals.

Is Bao the Same as Soup Dumplings?

While both bao and soup dumplings are part of the dumpling family, they differ. Baozi (or just bao) is a steamed bun often filled with pork, though many varieties exist. Bao buns are larger and have a more bread-like texture, whereas soup dumplings like Xiaolongbao have a thin, delicate wrapper and are much smaller. While bao is more like a bun, soup dumplings are made to hold broth inside.

What is Dumpling Soup Made Of?

Dumpling soup can vary depending on the cuisine, but at its core, it consists of a flavorful broth and dumplings filled with meat, vegetables, or even seafood. In the case of soup dumplings like Xiaolongbao, the soup is inside the dumpling, while in other types, the dumplings swim in the soup.

Are Soup Dumplings Full of Soup?

Yes! The magic of soup dumplings is that the broth and filling are sealed inside the dumpling. How does the soup get in there? It’s made using a gelatinous broth that melts when the dumpling is steamed, filling the inside with a burst of soup that you sip out before eating it.

Is Bao Always Pork?

While pork is the most traditional filling for baozi, it is not the only option. You can find bao filled with chicken, beef, vegetables, and even sweet fillings like red bean paste or custard, depending on where you are and what you fancy!

Are Bao Buns Healthy?

Bao buns can be a healthy option depending on how they are prepared and what they’re filled with. Steamed bao buns are lower in fat compared to fried dumplings, and fillings like vegetables or lean meats can make them a lighter, more nutritious choice. However, like most foods, moderation is key!

Bao Around Asia: A Chinese Classic with Global Influence

Bao is originally Chinese, though similar steamed buns are enjoyed across Asia, including in Korea, where they have their variations. Baozi has been made in China for centuries and remains an iconic part of Chinese cuisine. While bao is distinctly Chinese, Japan has its own version of steamed buns called Nikuman, which is inspired by Chinese bao.

Steaming hot soup dumplings with delicate wrappers, filled with savory broth and pork, served in a traditional bamboo steamer.

Recipe: How to Make Soup Dumplings

Ingredients:

For the dough:

  • 300g plain flour
  • 150ml warm water

For the filling:

  • 300g ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 100g chicken stock (set into a gel, using gelatin)

Method:

  1. Make the Dough: Mix the flour and water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the Filling: Mix the pork, soy sauce, rice wine, sugar, ginger, and sesame oil. Dice the gelatin stock and fold it into the pork mixture.
  3. Roll the Dough: Roll out the dough into a long cylinder and cut it into small pieces. Flatten each piece into a thin circle.
  4. Fill the Dumplings: Place a spoonful of the filling in the centre of each dough circle. Carefully fold the edges together, pinching to seal at the top.
  5. Steam the Dumplings: Place the dumplings in a steamer lined with parchment paper. Steam over medium heat for about 8-10 minutes until the dough is translucent and the broth has melted.
  6. Serve: Carefully transfer the dumplings to a plate. To eat, place the dumpling in a spoon, bite a small hole in the skin, sip the broth, and enjoy!

Whether you’re a fan of British dumplings or looking to explore the world of Asian cuisine, soup dumplings offer a unique and delicious experience. They might take a bit of practice, but the reward is worth every bite!