SWEET & SOUR DUMPLING (hot & sour xiao long bao)

Steamed dumpling filled with sweet and sour soup full of pineapple, firm tofu, bamboo shoots, shiitake mushroom and green onion. Served with a side of pineapple and ginger black vinegar.


Sweet & Sour Dumpling:

40 each Dumpling wrappers, sub-recipe
2 cups Sweet & sour soup filling, sub-recipe
2½ cups Pineapple & Ginger Black Vinegar Dipping Sauce, sub-recipe
1¼ cups Scallions, slivered
½ cup Black sesame seeds

Pineapple & Ginger Black Vinegar:

½ cup Canned DOLE® Crushed Pineapple in 100% Pineapple Juice
1 tablespoon Ginger, peeled, grated
1 cup Black vinegar
1 cup Soy sauce
1 tablespoon Toasted sesame oil

Sweet & Sour Soup Filling:

4 cups Vegetable broth
6 each Whole garlic, peeled, smashed
2 tablespoons Ginger, peeled, julienned
1 ½ cups Onion, large dice
½ cup Light soy sauce
2 tablespoons Toasted sesame oil
1 teaspoon Chili pepper, dried, small dice
½ cup Canned DOLE Pineapple Tidbits in 100% Pineapple Juice
¼ cup Bamboo shoots, small dice
½ cup Dried wood ear mushroom, hydrated, small dice
½ cup Dried shiitake mushroom, hydrated, small dice
½ cup Dried day lily, hydrated, small dice
¼ cup Extra firm tofu, small dice
¼ cup Scallions, small dice
1 each Egg, beaten
2 teaspoons White pepper
½ cup Black vinegar
2 cups DOLE 100% Pineapple
1 ½ tablespoons Agar agar powder

Dumpling Wrapper:

2 cups All-purpose flour
⅔ cup Water, hot (115°F)
½ teaspoon Kosher salt
2 cups Sweet & Sour Soup Filling, prepared


Sweet & Sour Soup Filling:

  1. Add vegetable broth, garlic, ginger, onion, light soy sauce, toasted sesame oil, and chili pepper to a large stock pot over high heat.
  2. Bring to a boil, then reduce to a simmer. Cover pot and simmer for 1 hour.
  3. Using a chinois and a large bowl, strain and discard solids, then return the liquid to stock pot and bring to a simmer.
  4. Add DOLE Pineapple Tidbits, bamboo shoots, wood ear mushrooms, shiitake mushrooms and day lily and cook for 15 minutes.
  5. After 15 minutes, reduce heat to low and with a wooden spoon, stir in extra firm tofu, scallions and the beaten egg and cook for 3 additional minutes.
  6. Remove from heat and add in DOLE 100% Pineapple Juice, white pepper and black vinegar and allow soup to cool for at least 30 minutes.
  7. Once cooled, use a chinois and a large bowl to strain and reserve solids. Return 2 cups of soup to a saucepan over medium heat and bring to a boil. Reserve the remaining soup for later use.
  8. As soup begins to simmer, use a whisk to slowly mix in agar agar powder. Once mixed, bring mixture to a full boil, then remove from heat.
  9. Place soup in a container and place in the refrigerator to cool and gelatinize.
  10. Once mixture has cooled and gelatinized, remove from the container and finely dice the mixture. In a large bowl combine the diced agar mixture and the strained solids and mix well. Reserve filling for dumplings.

Dumpling Wrappers:

  1. Using a wooden spoon, mix all-purpose flour, hot water and kosher salt in a mixing bowl until it forms a shaggy ball.
  2. Turn the ball onto a lightly floured surface and knead for 10-15 minutes, until the dough is soft and silky.
  3. Place into a lightly oiled bowl and cover with a damp towel for 30 minutes.
  4. After 30 minutes, divide the dough ball into 4 equal pieces and use your hands to roll each piece into 10-inch long cylinder shapes.
  5. Working in batches, cut each cylinder into 1-inch rounds and cover with a damp towel to prevent them from drying out while you work.
  6. Once all the dough has been cut, use a rolling pin to roll each piece to 2½ inches wide and 1/16-inch thick.
  7. Keep prepared dumpling wrappers and dough balls covered to prevent them from drying out.

Pineapple & Ginger Black Vinegar:

  1. Add DOLE Crushed Pineapple, grated ginger, black vinegar, soy sauce and toasted sesame oil to a bowl and mix until well blended.

Sweet & Sour Dumpling:

  1. To fill one dumpling, hold a single wrapper in your slightly cupped hand. Add 1 Tablespoon of filling in the center and press down gently. Use both sets of index fingers and thumbs to pleat and pinch the edge of the dough together to form a closed pouch. Be sure to pinch and twist the dough at the end to completely seal the dumpling. Cover dumplings with a damp towel to prevent them from drying out as you work. Repeat for all dumpling wrappers.
  2. Once all the dumpling wrappers have been filled, place them into a 12-inch bamboo steamer basket and steam for 8-10 minutes. Remove from heat and serve.


  1. Top 4 fully steamed Sweet & Sour Dumplings with 2 Tablespoons of scallions and 2 teaspoons of black sesame seeds.
  2. Serve with ¼ cup of pineapple and ginger black vinegar on the side.
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Yield: 10 portions
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