Gluten-Free Soup Dumplings (Xiao Long Bao)
Experience the delicate artistry of Gluten-Free Soup Dumplings (Xiao Long Bao), a mouthwatering twist on the classic Shanghai favorite, crafted to fit your dietary needs without sacrificing flavor. These luscious dumplings are filled with juicy ground pork, aromatic ginger, garlic, and finely chopped green onions, cleverly paired with gelatinized gluten-free chicken stock that melts into a savory soup as you steam them. Made with a tender, elastic dough from rice flour and tapioca starch, these bite-sized delights boast a perfect balance of chewiness and structure while remaining entirely free of gluten. Perfect for a cozy dinner or an indulgent appetizer, this recipe is a fusion of traditional comfort and modern dietary consciousness. Serve them straight from the bamboo steamer with a tangy dipping sauce for an unforgettable culinary experience that’s naturally gluten-free!
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Ingredients
- 250 grams Ground pork
- 150 grams Rice flour
- 75 grams Tapioca starch
- 125 ml Boiling water
- 500 ml Chicken stock (gluten-free)
- 2 tablespoons Gelatin powder
- 1 tablespoon Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (minced)
- 0.5 teaspoon Salt
- 1 stalk Green onions (finely chopped)
- 0.25 teaspoon White pepper
Directions
Step 1
Prepare the soup gelatin by heating the chicken stock in a small saucepan until warm, then stirring in the gelatin powder until dissolved. Pour the mixture into a shallow dish and refrigerate for at least 1 hour to set.
Step 2
Once the gelatin has set, cut it into small cubes (about 0.5 cm) and return it to the fridge until ready to use.
Step 3
In a large mixing bowl, combine the ground pork, gluten-free soy sauce, sesame oil, rice vinegar, minced garlic, minced ginger, salt, green onions, and white pepper. Mix until well combined.
Step 4
Add the chilled gelatin cubes into the pork mixture, gently folding them in. Cover and refrigerate the filling while you prepare the dough.
Step 5
To make the dough, mix the rice flour and tapioca starch in a large bowl. Gradually add the boiling water while stirring with a wooden spoon until the mixture comes together.
Step 6
Knead the dough on a clean surface for about 5 minutes until smooth. If the dough feels sticky, add a little more rice flour. Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 7
Divide the rested dough into equal portions (about 20 pieces). Roll each piece into a ball, then flatten into a thin circle (approximately 8 cm in diameter) using a rolling pin. Keep unused dough covered with a damp cloth to prevent drying.
Step 8
Place a small spoonful of the filling in the center of each dough wrapper. Carefully pleat the edges of the wrapper, gathering them at the top and pinching to seal, creating a small, closed pouch.
Step 9
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between them.
Step 10
Fill a wok or large pot with water (just below the steamer basket) and bring to a boil. Place the steamer over the boiling water, cover, and steam the dumplings for 10-12 minutes until the dough is translucent and the filling is cooked through.
Step 11
Serve the soup dumplings immediately with a side of gluten-free soy sauce and rice vinegar for dipping.
Nutrition Facts
| Serving size | (1184.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1800.4 |
| Total Fat 68.7g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 225mg | 0% |
| Sodium 4191.3mg | 0% |
| Total Carbohydrate 191.6g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 3.0g | |
| Protein 96.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.8mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 368.8mg | 0% |
Source of Calories