Gluten-Free Xiao Long Bao (Soup Dumplings)

Delight in the comforting flavors of these Gluten-Free Xiao Long Bao, a classic Chinese soup dumpling reimagined for gluten-free eaters! This recipe retains the iconic burst of flavorful broth housed within tender dumpling wrappers, made from a unique blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum. Infused with ground pork (or tofu for a plant-based twist), ginger, scallions, and sesame oil, the filling is elevated by delicate cubes of homemade broth gelatin that melt into a luscious soup as you steam. Perfectly pliable yet sturdy, the gluten-free dough ensures these dumplings are as satisfying to assemble as they are to devour. Serve these savory treasures straight from the steamer with a side of gluten-free soy sauce and tangy vinegar for dipping. Ideal for anyone craving authentic xiao long bao without the gluten, this recipe transforms a dim sum favorite into an inclusive culinary experience!

Nutriscore Rating: 66/100

Prep Time:90 mins

Cook Time:10 mins

Total Time:100 mins

Servings: 4

Ingredients

• 3 cups Chicken or Vegetable Stock
• 2 tablespoons Unflavored Gelatin Powder
• 250 grams Ground Pork (or tofu for a vegetarian option)
• 2 tablespoons Gluten-Free Soy Sauce
• 1 tablespoon Sesame Oil
• 1 teaspoon Grated Fresh Ginger
• 2 tablespoons Chopped Scallions
• 0.5 teaspoon Salt
• 0.25 teaspoon White Pepper
• 2 cups Gluten-Free All-Purpose Flour
• 0.5 cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 0.75 cup Boiling Water
• 1 tablespoon Neutral Oil (e.g., vegetable or sunflower)

Directions

Step 1

Start by making the soup gelatin: Pour 2 cups of stock into a small saucepan and sprinkle the gelatin powder evenly over the surface. Let it bloom for 5 minutes.

Step 2

Heat the saucepan over low heat until the gelatin dissolves completely, but do not boil. Pour the mixture into a shallow container, let it cool, then refrigerate for at least 1 hour or until fully set.

Step 3

While the gelatin sets, prepare the filling: In a bowl, mix the ground pork (or tofu), 1 tablespoon of gluten-free soy sauce, sesame oil, ginger, scallions, salt, and white pepper. Cover and refrigerate.

Step 4

Make the dough: In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and xanthan gum. Gradually pour in the boiling water while mixing with chopsticks or a spatula until a shaggy dough forms.

Step 5

Add the neutral oil and knead the dough until smooth and pliable (about 8–10 minutes). Cover with a damp towel and let rest for 30 minutes.

Step 6

Once the soup gelatin has set, cut it into small cubes (about ½-inch pieces) and gently fold them into the pork filling.

Step 7

Divide the dough into small, equal balls (about 1 tablespoon each) and roll each one out into a thin, circular wrapper about 3 inches in diameter. Keep the unused dough covered to prevent drying.

Step 8

Place a small amount of filling, including a piece of soup gelatin, in the center of each wrapper. Carefully pleat and seal the edges to form a small pouch.

Step 9

Prepare your steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Place the dumplings into the steamer, leaving space between them.

Step 10

Steam the dumplings over boiling water for 8–10 minutes, or until the wrappers are translucent and the filling is cooked through.

Step 11

Serve hot with gluten-free soy sauce and vinegar on the side for dipping!

Nutrition Facts

Serving size	(1609.8g)

Amount per serving	% Daily Value*
Calories	2452.1

Total Fat 90.9g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 180mg	0%
Sodium 5826.5mg	0%
Total Carbohydrate 331.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 6.7g
Protein 80.6g	0%

Vitamin D 0IU	0%
Calcium 137.3mg	0%
Iron 6.4mg	0%
Potassium 1008.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 13.1%

Carbs: 53.7%