Soup Dumpling (Xiao Long Bao) Broth Bowl
The one that started it all. Rich pork, broth that bursts the second you bite in. This build turns the bag into a full bowl, no trip to Chinatown required.
Serves 4–6 · Ready in 15 min
You'll need
- 1 bag Dump'd Pork Soup Dumplings (50 ct)
- Black vinegar and julienned fresh ginger, for the classic dip
- Chili oil
- Soft-boiled egg, halved (optional, one per person)
- Sliced scallion
- Steamed bok choy, roughly chopped
How to cook them
Steam only — 11 minutes. Don't pan-fry soup dumplings or you'll blow the broth out. Fill a pan with 2–3 inches of water and bring to a boil. Line the basket with liners or cabbage leaves so they don't stick, add the dumplings without overcrowding, and steam 11 minutes.
Steps
- Steam the dumplings 11 minutes.
- Let them cool the full 2 minutes before touching — the broth is molten straight off the steamer.
- Mix black vinegar with the julienned ginger for dipping.
- Serve straight in the steamer basket or on a plate with bok choy underneath, egg halves tucked in, scallion and chili oil scattered on top. Dip, don't drown — bite a small hole first and sip the broth.
