Low Carb Xiao Long Bao (Soup Dumplings)

Delight in the cozy comfort of traditional soup dumplings without the carbs with this Low Carb Xiao Long Bao recipe! These delicate, steamy treasures feature an innovative almond and coconut flour-based dough that mimics the soft, paper-thin wrappers of classic dumplings. Inside, a rich filling of seasoned ground pork and gelatin-infused chicken broth cubes creates an irresistible burst of flavorful soup with every bite. Perfect for those on keto or low-carb diets, this recipe balances authentic taste with clever substitutions, like xanthan gum for elasticity and low-sodium soy sauce or coconut aminos for flavor. Impress your family or dinner guests by serving these handmade soup dumplings fresh from the steamer alongside a tangy black vinegar dipping sauce. With just an hour of preparation time, you’ll turn your kitchen into a dim sum haven!

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 3 teaspoons Unflavored gelatin
• 1 cup Chicken broth (low sodium, unsweetened)
• 1 pound Ground pork
• 2 tablespoons Soy sauce (low sodium or coconut aminos)
• 1 teaspoon Sesame oil
• 1 teaspoon Ground ginger
• 1 teaspoon Minced garlic
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 large Eggs
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 4 tablespoons Warm water

Directions

Step 1

Prepare the gelatin-based broth cubes by sprinkling the unflavored gelatin over 1 cup of cold chicken broth. Let it bloom for 5 minutes.

Step 2

Heat the mixture over low heat until the gelatin dissolves completely. Pour the mixture into a shallow dish and refrigerate for at least 1 hour until firmly set.

Step 3

Once set, cut the gelatin into small cubes (about 1/4 inch) and set aside in the refrigerator.

Step 4

In a mixing bowl, combine ground pork, soy sauce, sesame oil, ground ginger, and minced garlic. Mix well to create the filling. Fold in the gelatin cubes gently, ensuring even distribution. Refrigerate the filling while you prepare the wrappers.

Step 5

To prepare the low-carb dough, combine almond flour, coconut flour, xanthan gum, and salt in a bowl. Whisk together to avoid lumps.

Step 6

In a separate bowl, whisk the eggs and add 4 tablespoons of warm water. Gradually combine the liquid mixture with the dry ingredients to form a dough.

Step 7

Knead the dough for about 2 minutes to ensure it comes together. Wrap it in plastic wrap and let it rest for 15 minutes.

Step 8

Divide the dough into 16 equal pieces. Roll each piece into a small ball and flatten it into a thin circle using a rolling pin. Keep the edges slightly thinner than the center.

Step 9

Place about 1 tablespoon of the meat filling into the center of each wrapper. Carefully pleat the edges of the wrapper, pinching to seal the top. Repeat with the remaining dough and filling.

Step 10

Arrange the dumplings in a parchment-lined bamboo or metal steamer, ensuring they are not touching.

Step 11

Steam the dumplings over boiling water for 12–15 minutes, until the wrappers are cooked through and the filling is hot.

Step 12

Serve the dumplings immediately with a side of black vinegar dipping sauce or your favorite low-carb condiment.

Nutrition Facts

Serving size	(1028.7g)

Amount per serving	% Daily Value*
Calories	2310.2

Total Fat 168.7g	0%
Saturated Fat 45.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 780.2mg	0%
Sodium 2462.8mg	0%
Total Carbohydrate 37.8g	0%
Dietary Fiber 18.5g	0%
Total Sugars 5.2g
Protein 163.6g	0%

Vitamin D 82IU	0%
Calcium 399.2mg	0%
Iron 10.3mg	0%
Potassium 400.5mg	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: 65.3%

Protein: 28.2%

Carbs: 6.5%