Low Sodium Soup Dumplings (Xiao Long Bao)
Delight in the delicate pleasures of *Low Sodium Soup Dumplings (Xiao Long Bao)*, a healthier twist on the beloved Chinese classic. These exquisite dumplings feature tender, homemade wrappers cradling a savory filling of ground pork (or ground chicken for a leaner option) infused with aromatic ginger, sesame oil, and green onions. A key highlight is the low sodium broth gelatin, which melts into a flavorful soup as the dumplings steam to perfection. Crafted with reduced sodium ingredients, this recipe is perfect for those seeking a heart-healthy yet indulgent dining experience. Serve these translucent, pillowy dumplings straight from the bamboo steamer with a zesty dipping sauce of rice vinegar and a splash of low sodium soy sauce for a meal that’s as satisfying as it is nourishing.
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Ingredients
- 2 cups low sodium chicken stock
- 2 tablespoons unflavored gelatin
- 1 pound ground pork (or substitute ground chicken for a leaner option)
- 1.5 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 2 tablespoons green onions, finely chopped
- 2 cups all-purpose flour
- 0.75 cup boiling water
- 0.25 cup cold water
- 1 teaspoon vegetable oil
Directions
Step 1
Start by making the soup gelatin: Heat the low sodium chicken stock in a saucepan until it simmers. Sprinkle in the unflavored gelatin and whisk until completely dissolved. Pour the mixture into a shallow dish and refrigerate until set, about 1 hour.
Step 2
While the gelatin sets, prepare the dough: In a large bowl, mix the flour with boiling water using a wooden spoon until crumbly. Gradually add cold water and knead until the dough forms a smooth ball, about 8-10 minutes. Cover with a damp towel and let it rest for 30 minutes.
Step 3
Make the filling: In a large bowl, combine the ground pork, low sodium soy sauce, sesame oil, rice vinegar, minced ginger, and chopped green onions. Mix until thoroughly combined. Once the broth gelatin is set, chop it into small cubes and gently fold into the filling mixture. Refrigerate until ready to use.
Step 4
Roll out the dough: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1 inch in diameter, and cut into 12 equal pieces. Roll each piece into a thin disc, about 3 inches in diameter.
Step 5
Assemble the dumplings: Place a small spoonful of the filling in the center of a dough disc. Carefully pleat the edges together to seal the dumpling, ensuring no gaps for steam to escape. Repeat with the remaining dough and filling.
Step 6
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between them.
Step 7
Steam the dumplings: Bring a pot of water to a boil. Place the bamboo steamer over the pot, cover, and steam for 12-15 minutes, or until the dumpling wrappers are translucent.
Step 8
Serve immediately with a simple dipping sauce made with a mixture of rice vinegar and a small splash of low sodium soy sauce. Enjoy!
Nutrition Facts
| Serving size | (1522.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2370.5 |
| Total Fat 116.1g | 0% |
| Saturated Fat 33.1g | 0% |
| Polyunsaturated Fat 14.5g | |
| Cholesterol 353.8mg | 0% |
| Sodium 1469.9mg | 0% |
| Total Carbohydrate 189.1g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 1.4g | |
| Protein 141.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.3mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1831.8mg | 0% |
Source of Calories