What nationality are soup dumplings?

Soup dumplings, or xiaolongbao (小笼包), come from China’s Jiangnan region, home to cities like Shanghai and Suzhou. They have since become a staple in Chinese cuisine and are enjoyed worldwide.

Who invented soup dumplings?

Soup dumplings are believed to have been invented in the late 19th century by Huang Mingxian, a restaurant owner in Nanxiang, China. He created them by incorporating a gelatinized broth into the filling, which melts into soup when steamed.

What is the difference between soup dumplings and bao?

Soup dumplings (xiaolongbao) are smaller, delicate dumplings with a thin, pleated wrapper that holds a hot broth and meat or vegetable filling. Baozi, or bao, are larger, fluffier steamed buns with a thicker dough, often filled with meat, vegetables, or sweet pastes. Unlike soup dumplings, baozi do not contain a liquid broth inside.

Are soup dumplings healthy?

Soup dumplings can be part of a balanced diet, as they contain lean protein, vegetables, and broth. However, they may be high in carbohydrates and sodium, especially when store-bought. Making homemade vegetarian soup dumplings allows for more control over ingredients, making them a lighter, nutrient-packed option.

Vegetarian soup dumplings made easy with simple steps

Name: Vegetarian soup dumplings
Prep time: 1 h 40 min
Cook time: 10 min
Total time: 1 h 50 min
Ingredients: 1 ½ cups vegetable broth; 1 tbsp soy sauce; ½ tsp sesame oil; 2 tsp agar-agar powder; 1 cup mushrooms, finely chopped; ½ cup napa cabbage, finely chopped; ½ cup firm tofu, crumbled; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, grated; 2 scallions, finely chopped; ½ tsp white pepper; 1 tbsp soy sauce; 2 cups all-purpose flour; ¾ cup hot water; Cornstarch (for dusting)

Ingredients

Scale

For the soup gel

1 ½ cups vegetable broth
1 tbsp soy sauce
½ tsp sesame oil
2 tsp agar-agar powder

For the filling

1 cup mushrooms, finely chopped
½ cup napa cabbage, finely chopped
½ cup firm tofu, crumbled
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
2 scallions, finely chopped
½ tsp white pepper
1 tbsp soy sauce

For the dumpling dough

2 cups all-purpose flour
¾ cup hot water
Cornstarch (for dusting)

Instructions

1️⃣ Prepare the soup gel
Simmer broth, soy sauce, and sesame oil. Stir in agar-agar and cook for 2–3 minutes. Pour into a dish and chill for 1 hour until firm. Cut into small cubes.

2️⃣ Make the filling
Sauté mushrooms, cabbage, and tofu with sesame oil, garlic, and ginger until soft. Stir in scallions, white pepper, and soy sauce. Let cool, then fold in soup gel cubes.

3️⃣ Prepare the dough
Mix flour and hot water until a dough forms. Knead until smooth, then cover and rest for 30 minutes.

4️⃣ Assemble the dumplings
Roll dough into thin circles, dusting with cornstarch to prevent sticking. Add filling, pleat the edges, and seal tightly.

5️⃣ Steam and serve
Place dumplings in a lined steamer and steam for 8–10 minutes until translucent. Serve hot with black vinegar, chili oil, and crispy shallots.

Notes

Pro oh là là tip: for extra flavor, drizzle the dumplings with homemade garlic chili crisp before serving—it adds a delicious spicy crunch!

Prep Time: 40 minutes
Chill Time: 1 hour
Cook Time: 10 minutes