Soup Dumplings Guide – Easy Way to Make Xiao Long Bao

Soup Dumplings are tied to some of my warmest memories, and one of them was the first time my neighbor, Mrs. Delgado, invited me over to try her homemade dumplings. Her kitchen smelled of ginger, garlic, and the warm, savory richness of broth.

It was my introduction to a dish that would later become one of my favorite comfort foods. Fast forward to a few years ago, when I discovered Trader Joe’s Soup Dumplings in the frozen aisle. I was skeptical at first how could a frozen version match the authentic experience?

But after trying them, I was hooked. Whether you’re a longtime fan of soup recipes or just curious, this guide will walk you through everything you need to know about Trader Joe’s soup dumplings, their preparation, taste, and why they’ve earned such a devoted following.

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What Are Trader Joe’s Soup Dumplings?

Trader Joe’s soup dumplings are a frozen take on the traditional xiao long bao, a Chinese dish filled with savory broth and tender meat. These dumplings are made with thin, delicate wrappers encasing a flavorful filling of either chicken or beef. What makes them special is the broth inside, which bursts in your mouth when you take a bite. Unlike regular dumplings, soup dumplings have a unique texture and a rich, steaming liquid that adds depth to every bite.

Trader Joe’s Beef Soup Dumplings

Trader Joe’s beef soup dumplings are their take on the traditional Chinese Xiao Long Bao, with delicate wrappers filled with savory beef, aromatic broth, and a burst of soup in every bite. Convenient, affordable, and packed with authentic flavor, they’ve become a comforting favorite for quick meals and snacks.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 13 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main Course

Cuisine Chinese

Servings 24 dumplings

Calories 75 kcal

Equipment

• Bamboo Steamer
• Wok or Large Pot
• Rolling Pin
• Round Cutter (4-inch)

Ingredients

  

Broth

• 1 1/4 cups chicken bone broth rich, flavorful
• 2 tbsp Chinese light soy sauce
• 1 piece fresh ginger 2-inch, sliced
• 5 cloves garlic smashed
• 1 packet unflavored gelatin 1/4-ounce

Wrappers

• 4 cups all-purpose flour plus extra for dusting
• 1 1/4 cups hot water

Beef Filling & Assembly

• 1 lb ground beef with some fat
• 3 scallions thinly sliced
• 2 tbsp Chinese light soy sauce
• 2 tbsp Shaoxing rice wine
• 2 tsp garlic grated
• 1 tsp ginger finely grated, peeled
• 1/4 tsp white pepper ground
• 1/2 tsp kosher salt optional
• 1 head Napa cabbage for lining steamer

For Serving

• Chinese black vinegar for dipping
• Chili oil optional, for spice

Instructions

 

• Combine chicken broth, soy sauce, ginger, and garlic in a pot. Simmer 10 minutes, reduce to 1 cup. Remove aromatics and whisk in gelatin. Chill until set.
• Mix flour and hot water to form dough. Knead until smooth. Rest 30–60 minutes covered.
• Roll dough thin and cut into 4-inch circles for wrappers. Keep covered with a damp towel.
• Mix beef, scallions, soy sauce, Shaoxing wine, garlic, ginger, pepper, and salt. Fold in chilled gelatin cubes.
• Place filling in center of wrapper. Pleat edges and pinch closed, leaving a small opening at the top.
• Line steamer with Napa cabbage. Place dumplings inside without touching. Steam 10–13 minutes until plump and translucent.
• Serve hot with black vinegar and optional chili oil.

Notes

For best results, use homemade broth for richer flavor. Keep wrappers moist under a damp towel to prevent drying. Always steam over Napa cabbage or parchment to avoid sticking.

Keyword Beef Dumplings, Soup Dumplings, Trader Joe’s, Xiao Long Bao

Why Are Trader Joe’s Soup Dumplings So Popular?

Trader Joe’s has built a reputation for offering high-quality, globally inspired dishes at affordable prices, and their soup Recipes are no exception. These dumplings have gained popularity because they’re:

• Convenient: Ready to heat and eat in minutes.
• Affordable: A fraction of the price of restaurant dumplings.
• Delicious: Packed with authentic flavors that rival homemade versions.

With their easy preparation and comforting taste, Trader Joe’s dumplings are perfect for a quick meal or snack.

Ingredients for Soup Dumplings

Broth

• 1 1/4 cups chicken bone broth – Use a rich, flavorful broth as the base. Homemade broth works best, but a high-quality store-bought option is also fine.
• 2 tablespoons Chinese light soy sauce – Adds depth and a slightly salty umami taste.
• One 2-inch piece of fresh ginger, sliced – Infuses the broth with a subtle warmth and spice.
• 5 cloves garlic, smashed – Releases their natural oils to enhance the flavor.
• 1 (1/4-ounce) packet of unflavored gelatin – Essential for creating the “soup” inside the dumplings, as it sets into a gel that melts when steamed.

Wrappers

• 4 cups (480 g) all-purpose flour, plus extra for dusting – This forms the base of the dumpling skin; use fresh flour for best elasticity.
• 1 1/4 cups hot water – Hot water makes the dough more pliable, ensuring tender yet sturdy wrappers.

Beef Filling & Assembly

• pound ground beef – Choose beef with a little fat for juicy, flavorful dumpling
• 3 scallions, thinly sliced – Add freshness and a mild onion flavor.
• 2 tablespoons Chinese light soy sauce – Enhances the beef with savory umami.
• 2 tablespoons Shaoxing rice wine – A traditional Chinese cooking wine that balances the richness of the meat.
• 2 teaspoons grated garlic – Intensifies flavor and aroma.
• 1 teaspoon finely grated peeled ginger – Fresh ginger keeps the filling fragrant and slightly spicy.
• 1/4 teaspoon ground white pepper – Provides a gentle heat without overpowering.
• 1/2 teaspoon kosher salt (optional) – Adjust to taste, depending on the saltiness of your broth and soy sauce.
• 1 head of Napa cabbage – Used to line the steamer basket to prevent sticking and add extra aroma.

For Serving

• Chinese black vinegar – A classic dipping sauce that pairs perfectly with soup dumplings.
• Chili oil – Optional, for those who enjoy a spicy kick.

Preparation – How to Make Soup Dumplings Step by Step

Broth

1. In a medium-sized pot, combine the chicken bone broth, light soy sauce, ginger slices, and smashed garlic cloves. Place over medium-high heat and bring to a gentle simmer. Allow the mixture to cook for about 10 minutes, stirring occasionally, until the liquid reduces to around 1 cup and becomes slightly concentrated.
2. Remove and discard the ginger and garlic pieces. Immediately whisk in the gelatin until fully dissolved and smooth.
3. Pour the mixture into a shallow dish, spreading it evenly so it cools quickly. Refrigerate for 30 minutes to 1 hour, or until the broth firms into a jelly-like texture.

Wrappers

1. In the bowl of a stand mixer fitted with a dough hook (or by hand in a large mixing bowl), combine the all-purpose flour with hot water. Knead or mix on medium speed until the dough becomes smooth, elastic, and soft—this should take 5 to 10 minutes.
2. Cover the dough with a damp kitchen towel or plastic wrap and allow it to rest at room temperature for 30 minutes to 1 hour. This resting period helps the gluten relax, making the dough more pliable and easier to roll into thin, delicate wrappers.
3. Once the dough has rested, divide it into 4 equal portions for easier rolling and shaping of the dumpling wrappers. On a lightly floured surface, roll each portion out into a thin sheet, about 1/16 inch thick. Using a 4-inch round cutter, cut out circles to form the wrappers.
4. Arrange the wrappers on a parchment-lined baking sheet lightly dusted with flour. Keep the wrappers covered with a damp towel to stop them from drying out as you work.

Beef Filling & Assembly

1. In a food processor, combine the ground beef, sliced scallions, light soy sauce, Shaoxing wine, garlic, ginger, white pepper, and salt (if using). Pulse until the mixture is well-blended and smooth but not overly processed.
2. Take the chilled gelatin broth and cut it into small cubes. Gently fold these cubes into the beef filling mixture with a spatula. This creates the signature “soup” effect once the dumplings are steamed.
3. To assemble, place one wrapper in the palm of your hand and add a little over 1 tablespoon of filling to the center. Carefully pleat the edges of the wrapper, pinching them together while leaving a small opening at the very top. Repeat this process with the remaining wrappers and filling. Keep the dumplings covered with a damp towel until ready to steam.

Steaming

1. Line a bamboo steamer with large Napa cabbage leaves to prevent sticking. Fill a wok or large pot with about one-third water and bring it to a steady simmer over medium-high heat.
2. Arrange about 12 dumplings in the steamer basket, making sure they don’t touch each other. Cover with the steamer lid and steam for 10 to 13 minutes, until the dumplings appear plump, slightly translucent, and firm.
3. Carefully transfer the dumplings to a serving platter. Serve immediately with Chinese black vinegar and chili oil on the side for dipping.

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Frequently Asked Questions about Soup Dumplings

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