Keto Xiao Long Bao (Soup Dumplings)
Indulge in the ultimate keto-friendly twist on a beloved classic with this Keto Xiao Long Bao recipe, featuring tender, juicy soup dumplings that perfectly balance flavor and low-carb innovation. These dumplings are crafted with a delicate almond and coconut flour dough, a low-carb alternative that still pleats beautifully, encasing a savory pork filling infused with aromatic ginger, garlic, sesame oil, and scallions. The secret to their signature soupy center lies in the homemade pork gelatin, enriched with keto chicken stock and unflavored gelatin for a burst of umami goodness in every bite. Gently steamed to perfection, these dumplings are a guilt-free, mouthwatering treat perfect for ketogenic diets or anyone looking to enjoy a lighter take on traditional Xiao Long Bao. Pair them with black vinegar or soy-ginger dipping sauce for an authentic, restaurant-quality experience at home.
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Ingredients
- 250 grams Pork shoulder (or ground pork)
- 100 grams Pork skin (for pork gelatin)
- 250 ml Keto chicken stock
- 1 tablespoon Unflavored gelatin powder
- 3 tablespoons Coconut flour
- 1 cup Almond flour
- 1 teaspoon Psyllium husk powder
- 1 teaspoon Xanthan gum
- 100 ml Hot water
- 2 tablespoons Soy sauce (or coconut aminos for stricter keto)
- 1 teaspoon Sesame oil
- 1 teaspoon Minced ginger
- 1 teaspoon Minced garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Chopped scallions
Directions
Step 1
Prepare the pork gelatin: Boil the pork skin in water for 30-40 minutes until soft. Remove and finely dice the pork skin. In a saucepan, combine the diced pork skin with keto chicken stock. Simmer on low heat for 15 minutes. Blend the mixture until smooth and then stir in the unflavored gelatin powder until dissolved. Pour into a shallow dish and refrigerate until firm (about 2 hours). Once set, dice into small cubes.
Step 2
Prepare the filling: In a mixing bowl, combine the ground pork, soy sauce (or coconut aminos), sesame oil, minced ginger, minced garlic, salt, white pepper, and chopped scallions. Add in the diced pork gelatin cubes and mix thoroughly. Refrigerate the filling while you prepare the wrappers.
Step 3
Prepare the keto dough: In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and xanthan gum. Slowly add the hot water, mixing with a spoon until the dough starts to form. Knead the dough with your hands for about 5 minutes until smooth. If the dough is sticky, dust with a little more coconut flour. Cover and let rest for 10 minutes.
Step 4
Shape the wrappers: Divide the dough into small balls (about 12-15). Roll each ball into a thin circle, about 3-4 inches in diameter, using a rolling pin. Keep the edges thinner than the center to allow for easier folding.
Step 5
Assemble the dumplings: Place a spoonful of the filling in the center of each wrapper. Carefully pleat the edges, pinching to seal the top, forming small purse-like shapes.
Step 6
Steam the dumplings: Line a bamboo steamer or steaming basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving some space between each one. Steam over boiling water for 8-10 minutes, or until the wrappers are tender and the filling is fully cooked.
Step 7
Serve: Carefully remove the dumplings from the steamer. Serve hot with a side of black vinegar or a mixture of soy sauce and ginger for dipping.
Nutrition Facts
| Serving size | (903.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2035.6 |
| Total Fat 147.2g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 270mg | 0% |
| Sodium 4305.9mg | 0% |
| Total Carbohydrate 45.1g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 5.6g | |
| Protein 141.1g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 296.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1167.1mg | 0% |
Source of Calories