Soup Dumplings with Kimchi and Onion Cups

Pro tips

• Steam soup dumplings just before serving to maintain the soup interior's heat and the wrapper's tender texture.
• Layer flavors by tasting dumplings with each sauce combination separately first, then together in the onion cup for full impact.
• Slice the white onion vertically from root to tip to create natural cup-shaped layers that hold fillings.
• Chill kimchi slightly before serving to keep its crisp texture and bright flavor contrast against warm dumplings.

Substitutions

• Kimchi → Pickled vegetables or fermented daikon (maintains acidity and crunch)
• White onion → Red onion (milder, slightly sweet flavor; same texture)
• Dumpling dipping sauce → Soy sauce + rice vinegar + minced garlic (1:1:1 ratio)

Storage & make-ahead

Leftover soup dumplings and kimchi keep separately in airtight containers for up to 3 days; reheat dumplings gently by steaming for 2-3 minutes.

Can I prepare the onion cups ahead of time?

Yes, slice and separate the onion layers 1-2 hours before serving and store in cold water in the refrigerator to keep them crisp.

What type of soup dumplings work best?

Frozen soup dumplings (xiaolongbao) from Asian markets work well; steam according to package directions, typically 5-7 minutes.

Can I use different types of kimchi?

Yes, any kimchi variety works—napa cabbage is traditional, but use what you prefer; chop coarsely if the pieces are too large.

How do I prevent the onion cups from breaking?

Gently peel apart the onion layers and use the innermost tender layers; they're less likely to tear than outer, thicker layers.

Can I make this vegetarian?

Yes, use vegetable or mushroom soup dumplings instead of pork or shrimp varieties.