Gluten-Free Xiaolongbao (Soup Dumplings)

Delight in the comforting charm of homemade **Gluten-Free Xiaolongbao (Soup Dumplings)**, a reimagined take on the traditional Shanghai favorite that’s perfect for those avoiding gluten. These delicate dumplings feature a tender gluten-free wrapper crafted from a mix of tapioca starch and xanthan gum for just the right elasticity, paired with a savory filling of seasoned pork and aromatic ginger, complete with pockets of velvety gelatinized chicken stock that melt into rich soup when steamed. With step-by-step instructions to master pleating and steaming, this recipe guarantees a rewarding culinary adventure. Serve these handcrafted gems straight from the steamer alongside gluten-free soy sauce or chili oil for a crowd-pleasing appetizer or entrée.

Nutriscore Rating: 66/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 24

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 cup Tapioca starch
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 0.75 cups Boiling water
• 2 teaspoons Sesame oil
• 1 pound Pork shoulder (ground)
• 1 tablespoon Fresh ginger (minced)
• 2 tablespoons Green onion (finely chopped)
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon Sugar
• 1.5 cups Chicken stock (gelled or chilled into cubes using gelatin)

Directions

Step 1

In a mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.

Step 2

Gradually pour in the boiling water while stirring with a wooden spoon to form a dough.

Step 3

Add the sesame oil and knead the dough on a clean surface for about 5 minutes until smooth and pliable. Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 4

For the filling, mix the ground pork, minced ginger, chopped green onion, gluten-free soy sauce, Shaoxing wine, and sugar in a bowl until well combined.

Step 5

Dice the gelled chicken stock into small cubes and delicately fold them into the pork filling. Refrigerate the filling while preparing the wrappers.

Step 6

Divide the dough into four portions. Roll out one portion at a time into a thin log and cut it into 6 equal pieces. Cover the remaining dough to prevent drying out.

Step 7

Roll each piece of dough into a thin circle, approximately 3 inches in diameter.

Step 8

Place a spoonful of filling in the center of each circle. Pleat the edges of the dough, pinching at the top to seal, forming a pouch.

Step 9

Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking.

Step 10

Place the dumplings in the steamer, ensuring they do not touch each other. Cover the steamer with a lid.

Step 11

Bring a pot of water to a boil. Place the steamer over the pot and steam for 12-15 minutes until the dumplings are fully cooked.

Step 12

Remove the dumplings carefully and serve hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(1574.5g)

Amount per serving	% Daily Value*
Calories	3239.3

Total Fat 122.5g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 317.5mg	0%
Sodium 4666.7mg	0%
Total Carbohydrate 444.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 13.5g
Protein 88.8g	0%

Vitamin D 0IU	0%
Calcium 138.1mg	0%
Iron 9.5mg	0%
Potassium 1427.6mg	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: 34.1%

Protein: 11.0%

Carbs: 55.0%