Low Carb Soup Dumplings (Xiao Long Bao)

Delight in the rich, savory flavors of **Low Carb Soup Dumplings (Xiao Long Bao)**—a keto-friendly twist on the beloved Chinese classic. These tender dumplings feature a silky almond and coconut flour-based dough, delicately encasing a juicy pork filling infused with ginger, garlic, and a touch of sesame. The magic lies in the gelled broth cubes, made with bone broth and gelatin, which melt during steaming to create a luscious soup within each bite. Perfect for those maintaining a low-carb or gluten-free lifestyle, this recipe ensures you can savor the authentic dumpling experience guilt-free. Serve them hot, fresh from the steamer, with a tangy low-carb dipping sauce for an irresistible appetizer or light main course.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 teaspoons Xanthan gum
• 1 large Egg
• 4 tablespoons Boiling water
• 1 pound Boneless pork shoulder
• 1 tablespoon Minced ginger
• 1 tablespoon Minced garlic
• 2 tablespoons Soy sauce or coconut aminos
• 1 teaspoon Sesame oil
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 2 tablespoons Gelatin
• 1.5 cups Bone broth
• 2 cups Water (for steaming)

Directions

Step 1

Prepare the gelled broth: Heat the bone broth until hot but not boiling. Stir in the gelatin until fully dissolved. Pour the mixture into a shallow container and refrigerate until set, about 3-4 hours or overnight.

Step 2

Once set, cut the gelled broth into small cubes (about 1/4 inch). Set aside in the refrigerator until ready to use.

Step 3

Make the dough: In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and a pinch of salt.

Step 4

Add the egg to the dry ingredients and mix until crumbly. Gradually add boiling water, one tablespoon at a time, mixing until the dough comes together.

Step 5

Knead the dough for 2-3 minutes until smooth. Wrap in plastic wrap and let it rest for 15 minutes.

Step 6

Prepare the filling: In a food processor or with a knife, finely chop the pork shoulder. Transfer to a bowl and mix with minced ginger, garlic, soy sauce (or coconut aminos), sesame oil, salt, and white pepper. Mix thoroughly until combined.

Step 7

Add the gelled broth cubes to the pork mixture and gently combine. Do not overmix to avoid melting the cubes.

Step 8

Assemble the dumplings: Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a thin, circular wrapper using a rolling pin. Keep unused portions of dough covered with a damp towel to prevent drying.

Step 9

Place a tablespoon of filling in the center of each wrapper. Carefully pleat the edges of the dough, pinching it together at the top to seal. Repeat with remaining wrappers and filling.

Step 10

Steam the dumplings: Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, keeping them slightly apart to avoid sticking together.

Step 11

Bring 2 cups of water to a boil in a pot. Place the steamer basket over the boiling water and steam the dumplings on medium-high heat for 12-15 minutes, or until the pork is fully cooked.

Step 12

Serve immediately with your favorite low-carb dipping sauce, like a mix of soy sauce, vinegar, and chili oil.

Nutrition Facts

Serving size	(1625.1g)

Amount per serving	% Daily Value*
Calories	2087.3

Total Fat 163.5g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 7.8g
Cholesterol 582.4mg	0%
Sodium 4717.2mg	0%
Total Carbohydrate 41.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 5.2g
Protein 128.4g	0%

Vitamin D 53.8IU	0%
Calcium 299.5mg	0%
Iron 10.9mg	0%
Potassium 1967.1mg	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: 68.4%

Protein: 23.9%

Carbs: 7.8%