Broth in a Bite: the Complete Guide to Soup Dumplings, Wrappers, and Fillings Culinary Adventures Book

BROTH IN A BITEThe Complete Guide to Soup Dumplings, Wrappers, and Fillingsby Daniel XuSteam, pleats, and a burst of hot broth in one perfect bite—learn how to master soup dumplings at home, step by step.If you’ve ever lifted a bamboo steamer lid in a dim sum restaurant and thought, “I wish I could make these,” this is your playbook. In Broth in a Bite, former dim sum prep cook Daniel Xu breaks down the entire soup dumpling system so you can reliably make xiao long bao–style dumplings in a regular home kitchen.Instead of chasing “secret recipes,” this book teaches you what actually matters: broth structure, dough feel, filling ratios, and steam control. Once you understand those pieces, you can repeat your success any night of the week—and start inventing your own flavors.Inside you’ll find:A clear, story-driven introduction that explains how soup dumplings work (and why they sometimes fail)Broth gel and aspic formulas that show you exactly how to make “soup you can cut,” ready to melt inside your dumplingsMultiple dough profiles: basic hot-water dough, extra-thin restaurant-style dough, whole wheat, colorful spinach and turmeric doughs, and a gluten-free rice & tapioca optionClassic Shanghai-style pork and pork-and-crab soup dumplings, tuned for home kitchensRegional and restaurant-inspired variations (Sichuan-chili pork, Korean kimchi and pork, shoyu chicken, pho-spiced beef, and more)Modern and fusion flavors: French onion with Gruyère, cheeseburger, creamy tomato basil, ramen-broth pork belly, buffalo chicken, and even Thanksgiving turkey & gravy soup dumplingsA full vegetarian and vegan chapter, including mushroom miso, sweet corn & scallion, spinach & feta “spanakopita,” smoky tomato & lentil, coconut curry vegetable, and a deep mushroom-umami vegan dumplingYou’ll also learn how to:Set up and season a bamboo steamer so it works like the ones in dim sum kitchensCook soup dumplings “potsticker-style” in a nonstick skillet or hack a steamer from a cast-iron pan and a rackMake dumplings ahead, chill them overnight, or freeze them and steam straight from frozen without losing the soupPlan an entire “soup dumpling night” with sauces, sides, and staggered steaming so everything reaches the table hotA full troubleshooting chapter gives you safety nets for:Dough that’s too dry, sticky, tough, or fragileDumplings that leak or collapse in the steamerFillings that are too rich, too light, too dry, or not soupy enoughThen, once you’re confident, you’ll use ratio-based templates to design your own fillings—like char siu, miso cod, sausage and fennel, turkey and herb, shrimp and garlic chive, and beyond—without guessing.Broth in a Bite is:Perfect for curious home cooks who love dim sum and want to finally master xiao long bao at homeTechnique-forward but friendly, with clear instructions and no restaurant jargonFlexible enough for small-batch cooking for two, family dinners, or big dumpling partiesIf you’re ready to go beyond frozen bags and make real soup dumplings from scratch—broth, wrappers, fillings, steam and all—this book will walk you through every step, from the first pleat to that first burst of hot, fragrant broth.Open the steamer. Let’s see what’s inside.