Low Fat Soup Dumplings (Xiao Long Bao)

Indulge in the delicate flavors of Low Fat Soup Dumplings (Xiao Long Bao), a lighter spin on the classic Chinese delicacy that's perfect for guilt-free dining. These dumplings combine tender, protein-rich minced chicken with aromatic ginger, green onion, and sesame oil for a flavorful filling, while gelatinized low-sodium chicken broth provides the signature "soupy" surprise inside. Wrapped in handmade thin dough and steamed to perfection, this recipe merges traditional techniques with health-conscious ingredients, cutting fat without compromising taste. Ready in just over an hour and ideal for small gatherings or meal prep, these dumplings pair beautifully with a tangy soy-vinegar-ginger dipping sauce. Discover a healthier way to savor this dim sum favorite straight from your kitchen!

Nutriscore Rating: 75/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 4

Ingredients

• 300 grams chicken breast
• 500 ml low-sodium chicken broth
• 10 grams unflavored gelatin powder
• 200 grams all-purpose flour
• 100 ml hot water
• 15 ml soy sauce
• 5 grams grated ginger
• 10 grams chopped green onion
• 5 ml sesame oil
• 2 grams salt
• 1 gram white pepper

Directions

Step 1

Start by preparing the broth gelatin. In a small bowl, sprinkle the gelatin powder over 50 ml of cold chicken broth and let it bloom for 5 minutes.

Step 2

Heat the remaining chicken broth (450 ml) in a saucepan over medium heat until just simmering. Stir in the bloomed gelatin until completely dissolved.

Step 3

Pour the gelatinized broth into a shallow dish and refrigerate for 1-2 hours, or until set firm.

Step 4

While the gelatin sets, make the dough. In a mixing bowl, combine all-purpose flour with hot water. Stir with a spoon until a shaggy dough forms.

Step 5

Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.

Step 6

Prepare the filling by finely mincing the chicken breast or using a food processor. Mix the minced chicken with soy sauce, grated ginger, green onion, sesame oil, salt, and white pepper until well combined.

Step 7

Once the gelatin has set, cut it into small cubes and gently fold it into the prepared chicken filling. This will be the soup component of the dumplings.

Step 8

Divide the rested dough into small, even pieces (about 12-14). Roll each piece into a thin, round wrapper, about 3 inches in diameter.

Step 9

Place a tablespoon of the filling with gelatin cubes in the center of each wrapper. Pleat the edges of the wrapper around the filling, pinching them together at the top to seal.

Step 10

Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between them.

Step 11

Steam the dumplings over boiling water for 12-15 minutes, or until the dough is tender and the filling is cooked through.

Step 12

Serve hot with a side of soy sauce, vinegar, and ginger dipping sauce, if desired. Enjoy your low-fat soup dumplings!

Nutrition Facts

Serving size	(1156.3g)

Amount per serving	% Daily Value*
Calories	1286.6

Total Fat 18.6g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 258mg	0%
Sodium 2531.8mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 6.2g	0%
Total Sugars 3.0g
Protein 119.3g	0%

Vitamin D 0IU	0%
Calcium 93.6mg	0%
Iron 11.2mg	0%
Potassium 1173.2mg	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: 13.1%

Protein: 37.4%

Carbs: 49.5%