Low Fat Xiao Long Bao (Soup Dumplings)
Savor the delicate charm of Low Fat Xiao Long Bao, a healthier take on the classic Chinese soup dumpling! Crafted with lean ground chicken or turkey, these dumplings feature a flavorful filling studded with cubes of rich, gelatin-infused broth that melts into a luscious soup when steamed. The silky homemade dough provides the perfect wrapper for the juicy interior, all while keeping fat content to a minimum. Infused with ginger, garlic, and a splash of sesame oil, each dumpling bursts with authentic flavors. Perfect for a guilt-free indulgence, this recipe is ideal for anyone seeking a lower-fat version of a beloved dim sum favorite. Serve them fresh from the steamer with a tangy vinegar dipping sauce for an unforgettable culinary experience!
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Ingredients
- 250 grams Lean ground chicken or turkey
- 350 ml Low-sodium chicken broth
- 7 grams Unflavored gelatin
- 200 grams All-purpose flour
- 100 ml Warm water
- 15 ml Soy sauce
- 5 ml Rice vinegar
- 5 grams Ginger, finely grated
- 1 clove Garlic, finely minced
- 2 stalks Green onions, finely chopped
- 5 ml Sesame oil
- 1 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
1. Prepare the broth gel: Heat the low-sodium chicken broth in a small saucepan until it begins to simmer. Sprinkle in the unflavored gelatin and whisk until fully dissolved. Pour the mixture into a shallow, flat container and refrigerate until solidified, approximately 1 hour.
Step 2
2. Make the dumpling dough: In a large mixing bowl, combine the all-purpose flour and warm water. Stir until a rough dough forms, then knead for 8–10 minutes until smooth and elastic. Cover the dough with a damp cloth and allow it to rest for 30 minutes.
Step 3
3. Create the filling: In a medium bowl, mix the lean ground chicken or turkey with soy sauce, rice vinegar, ginger, garlic, green onions, sesame oil, salt, and white pepper until well combined.
Step 4
4. Chop the gel into small cubes: Once the broth gel has solidified, cut it into small cubes (around 1 cm each) and gently fold them into the meat filling mixture. Be careful not to overmix as this may break the gel cubes.
Step 5
5. Roll out the dough: Divide the dough into 20 equal portions. Roll each piece into a small ball and flatten into a thin, circular wrapper about 8–10 cm in diameter using a rolling pin.
Step 6
6. Assemble the dumplings: Place a tablespoon of filling into the center of each wrapper. Carefully pleat the edges and seal the top to enclose the filling, ensuring no gaps remain where the soup could leak.
Step 7
7. Prepare the steamer: Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between them to prevent overcrowding.
Step 8
8. Steam the dumplings: Bring a pot of water to a boil and place the steamer on top. Steam over high heat for 8–10 minutes, until the dumpling skins are translucent and the filling is fully cooked.
Step 9
9. Serve: Carefully remove the dumplings from the steamer using tongs or a spatula to avoid tearing. Serve immediately with a vinegar-based dipping sauce or your preferred condiment.
Nutrition Facts
| Serving size | (984.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1255.9 |
| Total Fat 30.1g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 212.5mg | 0% |
| Sodium 3258.4mg | 0% |
| Total Carbohydrate 159.3g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 2.8g | |
| Protein 87.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.5mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1006.6mg | 0% |
Source of Calories