Gluten-Free Chicken Soup Dumplings
Delight in the comforting flavors of these Gluten-Free Chicken Soup Dumplings, a delicious spin on the classic xiao long bao tailored for those with gluten sensitivities. Tender chicken thighs are combined with fragrant ginger, garlic, and green onions, enhanced by gluten-free soy sauce and sesame oil for a savory and aromatic filling. The unique addition of a gelatinous chicken broth ensures each dumpling bursts with rich, flavorful soup in every bite. A gluten-free dough made with all-purpose flour, tapioca starch, and xanthan gum creates the perfect wrapper, steamed to tender perfection. These dumplings are an impressive yet approachable dish, ideal for gatherings or as a comforting treat on a chilly evening. Serve them hot and savor the piping-hot broth and juicy filling for an unforgettable culinary experience.
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Ingredients
- 500 grams Chicken thighs
- 10 grams Ginger
- 3 pieces Garlic cloves
- 4 stalks Green onions
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 500 milliliters Chicken stock
- 10 grams Gelatin powder
- 400 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 240 milliliters Water
Directions
Step 1
Prepare the gelatinous broth: Heat chicken stock in a medium saucepan over medium heat. Once it comes to a simmer, stir in gelatin until dissolved. Remove from heat and pour into a shallow dish. Refrigerate until it solidifies, about 1 hour.
Step 2
Make the filling: Mince chicken thighs and transfer to a large bowl. Finely mince ginger, garlic, and green onions. Add them to the chicken along with gluten-free soy sauce, rice vinegar, sesame oil, salt, and ground white pepper. Mix until well combined.
Step 3
Add chilled gelatin stock as small cubes to the chicken filling and mix gently to incorporate.
Step 4
Prepare the dough: In a large bowl, combine gluten-free all-purpose flour, tapioca starch, and xanthan gum. Gradually add warm water while stirring to form a dough. Knead until smooth, adding extra flour if necessary to reduce stickiness.
Step 5
Divide the dough into small balls, about 30 grams each. Roll each ball into a thin circle about 3 inches in diameter.
Step 6
Place a tablespoon of filling in the center of each dough circle. Gently pleat the edges and seal the tops, encasing the filling completely.
Step 7
Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings in a single layer, giving them space to expand.
Step 8
Bring water to a boil in a pot that fits your steamer. Place the steamer over the boiling water and steam the dumplings for 15-20 minutes until fully cooked.
Step 9
Serve hot, being careful with the hot broth inside each dumpling.
Nutrition Facts
| Serving size | (1851.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3045.0 |
| Total Fat 79.1g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 500mg | 0% |
| Sodium 4861.8mg | 0% |
| Total Carbohydrate 411.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 5.8g | |
| Protein 170.7g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 223.2mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1537.4mg | 0% |
Source of Calories