High Protein Xiaolongbao (Soup Dumplings)
Elevate your dumpling game with these High Protein Xiaolongbao, a nutritious twist on the classic soup dumplings. Packed with a delicious blend of ground chicken breast, shrimp, and gelled chicken broth infused with collagen powder, these savory bites are a protein powerhouse designed to fuel your day. The tender, handmade dumpling wrappers include a boost of whey protein isolate, creating a balanced and wholesome meal while maintaining the iconic soup-filled burst that xiaolongbao are known for. Seasoned with soy sauce, Shaoxing wine, and aromatic ginger, these steamed dumplings are bursting with authentic flavor. Perfect for meal prep or sharing at your next dinner gathering, serve them fresh out of the bamboo steamer with black vinegar and ginger dipping sauce for a nourishing and satisfying treat.
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Ingredients
- 300 grams Ground chicken breast
- 200 grams Ground shrimp
- 20 grams Unsweetened collagen powder
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Scallions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 250 milliliters Low-sodium chicken stock (gelled, see Step 1)
- 300 grams All-purpose flour
- 25 grams Whey protein isolate (unflavored)
- 150 milliliters Hot water
- 10 grams Cornstarch (for dusting)
Directions
Step 1
1. MAKE THE GELLED BROTH: Bring 250 milliliters of chicken stock to a boil. Stir in 20 grams of unsweetened collagen powder until dissolved completely. Pour the mixture into a flat, shallow dish and refrigerate for at least 2 hours, or until the broth is set into a gel. Once set, dice the gel into 1-centimeter cubes and set aside.
Step 2
2. PREPARE THE DOUGH: In a mixing bowl, combine the all-purpose flour and whey protein isolate. Gradually add the hot water while stirring with chopsticks or a fork until a shaggy dough forms. Knead the dough on a clean surface for 8-10 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
Step 3
3. MAKE THE FILLING: In a separate bowl, combine the ground chicken, ground shrimp, soy sauce, Shaoxing wine, sesame oil, grated ginger, chopped scallions, salt, and white pepper. Mix the ingredients thoroughly until sticky and well combined. Gently fold in the diced gelled broth, being careful not to break it apart too much.
Step 4
4. FORM THE DUMPLINGS: Divide the dough into 16 equal portions. Roll each portion into a ball, then use a rolling pin to flatten it into a thin circle, about 8-10 centimeters in diameter. Place a heaping teaspoon of filling in the center of each wrapper. Carefully pleat and pinch the edges together to seal the dumpling securely at the top.
Step 5
5. STEAM THE DUMPLINGS: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between them so they don't touch. Place the steamer over a pot of boiling water and steam for 8-10 minutes, or until the dumplings are cooked through.
Step 6
6. SERVE: Allow the dumplings to cool for 2-3 minutes before serving, as the soup inside will be very hot. Serve with a side of black vinegar and ginger slices for dipping.
Nutrition Facts
| Serving size | (1337.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2158.5 |
| Total Fat 31.9g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 637.2mg | 0% |
| Sodium 3020.0mg | 0% |
| Total Carbohydrate 244.5g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 1.2g | |
| Protein 208.8g | 0% |
| Vitamin D 343IU | 0% |
| Calcium 360.7mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1966.7mg | 0% |
Source of Calories