Low Carb Soup Dumplings (Xiaolongbao)

Indulge in the rich, savory flavors of these Low Carb Soup Dumplings (Xiaolongbao), a keto-friendly twist on the beloved Chinese delicacy. These tender dumplings are crafted with a flavorful ground pork filling, enhanced by bursts of gelatinized chicken broth that melt into a warm, savory soup with every bite. The dough, made from a carefully balanced combination of almond flour and coconut flour, is gluten-free and perfect for those following a low-carb lifestyle. Delicately pleated and steamed to perfection, these dumplings are served with tangy rice vinegar and a hint of chili oil for a classic, aromatic finish. Perfect for a cozy appetizer or an impressive dinner, these low-carb xiaolongbao bring authentic Chinese flavors to your table without compromising your diet.

Nutriscore Rating: 72/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 cups Chicken broth
• 3 tablespoons Unflavored gelatin powder
• 1 pound Ground pork
• 2 tablespoons Green onion (finely chopped)
• 1 teaspoon Grated ginger
• 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
• 1 teaspoon Sesame oil
• 2 cups Almond flour
• 1 cup Coconut flour
• 2 large Eggs
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 0.25 cup Water
• 2 tablespoons Rice vinegar (for serving)
• 1 tablespoon Chili oil (for serving)

Directions

Step 1

1. Make the gelatinized soup base: Heat the chicken broth until warm but not boiling. Sprinkle in the gelatin powder, whisking until completely dissolved. Pour the mixture into a shallow dish and refrigerate for 2-3 hours or until firm.

Step 2

2. Once the gelatinized broth is set, cut it into small cubes (approximately 1/4-inch pieces). Set aside in the refrigerator while preparing the filling and wrappers.

Step 3

3. Prepare the pork filling: In a mixing bowl, combine ground pork, chopped green onion, grated ginger, soy sauce, and sesame oil. Mix until well incorporated.

Step 4

4. Add the gelatin cubes to the pork mixture, gently folding them in to avoid breaking the cubes. Chill this mixture in the refrigerator while making the low-carb dough.

Step 5

5. To make the dough: In a large bowl, combine almond flour, coconut flour, xanthan gum, and salt. Whisk together to evenly distribute the ingredients.

Step 6

6. Beat the eggs with the water and add them to the dry ingredients. Mix until the dough starts to come together.

Step 7

7. Knead the dough on a clean surface for about 2-3 minutes until it forms a smooth and slightly elastic texture. If the dough is sticky, add a teaspoon of almond flour at a time as needed.

Step 8

8. Divide the dough into 20 small balls. Roll each ball into a thin disc (about 3 inches in diameter) using a rolling pin. Keep unused dough covered with a damp towel to prevent drying out.

Step 9

9. Assemble the dumplings: Place a wrapper in your palm and add about 1 tablespoon of filling in the center. Carefully pleat the edges of the wrapper, pinching at the top to seal the dumpling completely.

Step 10

10. Prepare a bamboo steamer or a regular steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings inside, leaving some space between them.

Step 11

11. Steam the dumplings over medium-high heat for 8-10 minutes, or until the dough is cooked through and the filling is hot.

Step 12

12. Serve the soup dumplings immediately with a side of rice vinegar and chili oil for dipping.

Nutrition Facts

Serving size	(2021.7g)

Amount per serving	% Daily Value*
Calories	3526.0

Total Fat 244.0g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 780.2mg	0%
Sodium 7052.4mg	0%
Total Carbohydrate 127.1g	0%
Dietary Fiber 71.3g	0%
Total Sugars 19.9g
Protein 231.8g	0%

Vitamin D 82IU	0%
Calcium 699.5mg	0%
Iron 21.7mg	0%
Potassium 1818.3mg	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: 60.5%

Protein: 25.5%

Carbs: 14.0%