High Protein Soup Dumplings (Xiaolongbao)
Elevate your comfort food game with these High Protein Soup Dumplings (Xiaolongbao), a protein-packed twist on the beloved Chinese classic. These delicately pleated dumplings feature a flavorful filling of minced chicken breast and shrimp, paired with rich, melt-in-your-mouth gelatinized chicken stock that transforms into a savory soup upon steaming. Made from scratch, the tender handmade wrappers effortlessly encase the juicy filling, ensuring a perfect bite every time. Infused with aromatic Shaoxing wine, sesame oil, and fresh green onions, this recipe combines authentic taste with a balanced nutritional boost. Perfectly steamed in a bamboo steamer and served piping hot with a tangy soy-vinegar dipping sauce, these high-protein delights are a show-stopping addition to your dinner table, ready to impress family and guests alike. Whether you’re a xiaolongbao enthusiast or looking for a unique culinary challenge, this recipe strikes the perfect balance between indulgence and health-conscious eating.
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 Chicken breast
- 100 grams Shrimp (peeled and deveined)
- 500 ml Unsalted chicken stock
- 15 grams Gelatin powder
- 200 grams All-purpose flour
- 100 ml Water (for dough)
- 1 teaspoon Salt
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 1 teaspoon Ground ginger
- 2 stalks Green onions (finely chopped)
- 1 teaspoon White pepper
Directions
Step 1
In a small saucepan, heat the chicken stock until warm but not boiling. Stir in the gelatin powder until fully dissolved. Pour the mixture into a shallow dish and refrigerate for at least 1 hour, or until set.
Step 2
While the stock gelatin sets, prepare the dumpling dough. In a mixing bowl, combine the all-purpose flour, salt, and water. Mix until it comes together, then knead on a clean surface for 8-10 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
Step 3
For the filling, finely mince the chicken breast and shrimp (or use a food processor for a smoother texture). Combine the minced meats in a large bowl and add light soy sauce, Shaoxing wine, ground ginger, sesame oil, green onions, and white pepper. Mix well until a slightly sticky texture is achieved.
Step 4
Once the gelatin has set, cut it into small cubes (about 1 cm). Add the gelatin cubes to the meat filling mixture and gently stir to evenly distribute. The gelatin will melt during steaming to create the coveted soup inside the dumplings.
Step 5
Divide the rested dough into 16 equal pieces. Roll each piece into a small ball, then use a rolling pin to flatten them into thin, round wrappers about 3 inches in diameter, ensuring the edges are thinner than the center.
Step 6
Place about 1 tablespoon of filling in the center of each wrapper. Carefully pleat the edges to seal the dumpling, ensuring it is tightly closed at the top.
Step 7
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 8
Bring water to a boil in a large pot or wok. Place the steamer over the boiling water, cover, and steam the dumplings for 10-12 minutes, or until the filling is fully cooked.
Step 9
Serve the soup dumplings immediately with a dipping sauce made from light soy sauce, black vinegar, and julienned ginger. Enjoy!
Nutrition Facts
| Serving size | (1322.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.3 |
| Total Fat 29.0g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 453.3mg | 0% |
| Sodium 5494.8mg | 0% |
| Total Carbohydrate 162.4g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 1.2g | |
| Protein 146.5g | 0% |
| Vitamin D 178.8IU | 0% |
| Calcium 154.9mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1626.1mg | 0% |
Source of Calories