High Protein Soup Dumplings (Xiao Long Bao)
Delight in the irresistible fusion of tradition and nutrition with these High Protein Soup Dumplings (Xiao Long Bao). This elevated take on the classic Chinese delicacy packs a protein punch with a mouthwatering blend of ground chicken and shrimp, while high-protein, low-sodium chicken broth gelatin creates that signature soupy center. The handmade dough is tender yet sturdy, perfectly encasing the savory filling and cubes of melt-in-your-mouth gelatin that transform into rich broth when steamed. Infused with aromatic ginger, scallions, sesame oil, and soy sauce, these dumplings are a flavor-packed treat. Serve them fresh out of the steamer with a tangy dipping sauce of soy, vinegar, and optional chili oil for an authentic and satisfying experience. Ideal for anyone seeking wholesome, high-protein meals with a gourmet twist, these dumplings are as nutritious as they are delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 300 grams ground chicken
- 200 grams ground shrimp
- 500 ml unsalted chicken broth (high protein, reduced sodium)
- 10 grams unflavored gelatin powder
- 300 grams all-purpose flour
- 150 ml water (for dough)
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon ginger (grated)
- 2 tablespoons scallions (finely chopped)
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 2 tablespoons vinegar (for dipping sauce)
- 1 tablespoon soy sauce (for dipping sauce)
- 1 teaspoon chili oil (optional, for dipping sauce)
Directions
Step 1
Prepare the high-protein soup jelly by heating the chicken broth in a small saucepan over low heat. Sprinkle in the gelatin and stir until fully dissolved. Pour into a shallow container and refrigerate for 2-3 hours until firm.
Step 2
Make the dough by combining the all-purpose flour and water in a mixing bowl. Knead the mixture until a smooth dough forms. Cover with a damp cloth and let rest for 30 minutes.
Step 3
Prepare the filling by mixing together the ground chicken, ground shrimp, sesame oil, soy sauce, grated ginger, scallions, white pepper, and salt in a large bowl. Dice the chilled soup jelly into small cubes and gently fold into the meat filling.
Step 4
Divide the dough into small portions and roll each into a thin circle (about 3 inches in diameter). Keep the unused dough covered to prevent it from drying out.
Step 5
Place a small spoonful of filling into the center of each dough circle, ensuring a few cubes of soup jelly are included. Fold and pleat the edges of the dough upwards to seal the dumpling.
Step 6
Lightly oil a steamer basket or line it with parchment paper to prevent sticking. Arrange the dumplings in the basket, leaving some space between them.
Step 7
Steam the dumplings over boiling water for 10-12 minutes or until the filling is cooked through and the gelatin has melted into a flavorful soup inside the dumplings.
Step 8
Prepare the dipping sauce by mixing the vinegar, soy sauce, and optional chili oil in a small bowl.
Step 9
Serve the soup dumplings hot with the dipping sauce on the side. Be cautious when biting into the dumplings as the soup inside will be piping hot.
Nutrition Facts
| Serving size | (1588.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1990.1 |
| Total Fat 49.5g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 632.5mg | 0% |
| Sodium 3809.8mg | 0% |
| Total Carbohydrate 237.3g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 1.4g | |
| Protein 149.8g | 0% |
| Vitamin D 304IU | 0% |
| Calcium 268.6mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2860.6mg | 0% |
Source of Calories