Fusion Recipe: Bison Beef Noodle Soup Dumplings (Xiao Long Bao)

 

Bison Beef Noodle Soup Dumplings (Xiao Long Bao)

These fusion soup dumplings marry the rich, deeply spiced profile of Taiwanese Beef Noodle Soup (Niu Rou Mian) with the delicate, broth-filled craft of classic Xiao Long Bao. Lean ground bison provides a distinctively robust, earthy flavour that beautifully absorbs aromatic star anise, Sichuan pepper, cinnamon, and savoury doubanjiang. Encapsulated alongside a solidified rich gelatine stock, the filling melts into a steaming, soul-warming soup as the dumplings cook inside traditional bamboo baskets. Wrapping requires patience, but the payoff is a bite-sized burst of complex, comforting flavour—combining the iconic street-food comfort of Taipei with a modern, gamey twist. Serve them immediately while scaldingly hot, accompanied by thinly julienned fresh ginger and a splash of black vinegar to slice through the intense, spiced richness.

Ingredients


Aspic (Soup Gelatin):

  • 2 cups strong beef bone broth
  • 1 tbsp unflavoured gelatine powder
  • 1 tbsp soy sauce
  • 1 star anise, 1 slice ginger, 1 scallion

Dumpling Filling:

  • 1/2 lb ground bison
  • 1 tbsp spicy broad bean paste (doubanjiang)
  • 1 tbsp soy sauce & 1 tsp Shaoxing wine
  • 1/2 tsp five-spice powder
  • 1/4 tsp ground Sichuan pepper
  • 1 tsp minced ginger & 1 finely chopped scallion
  • Chilled, finely diced aspic

Wrapper & Serving:

  • 36 round dumpling wrappers (thin/XLB style)
  • Chinkiang black vinegar & fresh ginger matchsticks

Instructions

  1. Make Aspic: Simmer broth with star anise, ginger, scallion, and soy sauce for 10 minutes. Strain, stir in gelatine until dissolved, pour into a dish, and refrigerate for 3 hours until set. Dice into tiny cubes.
  2. Prepare Filling: Mix ground bison, doubanjiang, soy sauce, Shaoxing wine, five-spice, Sichuan pepper, ginger, and scallion until sticky. Gently fold in the chilled diced aspic.
  3. Assemble: Place a spoonful of filling in the centre of a wrapper. Pleat and twist the edges tightly at the top to seal completely.
  4. Steam: Line a bamboo steamer with parchment paper. Arrange dumplings 1 inch apart and steam over high heat for 8–10 minutes until translucent and plump.

Chef Tips

  • Keep Ingredients Cold: Keep the filling chilled while working so the gelatine aspic doesn't melt before wrapping.
  • Tight Seal: Ensure the top top-knot is fully pinched shut to prevent any broth from leaking out during steaming.




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