Low Sodium Soup Dumplings (Xiaolongbao)
Delight in the delicate flavors of Low Sodium Soup Dumplings (Xiaolongbao), a healthier twist on the classic Shanghainese steamed delicacy. These delightful parcels are filled with tender ground pork, aromatic scallions, ginger, and a flavorful low sodium gelatin-based broth that melts into a savory soup when steamed. Featuring a handmade dough with just the right balance of chewiness and a reduced-sodium filling, this recipe is perfect for those looking to enjoy authentic flavors without compromising on health. Each dumpling is meticulously hand-pleated for an elegant presentation, then steamed to perfection for a bite-sized experience that bursts with flavor. Serve with a tangy dipping sauce made from rice vinegar and sesame oil to complete this guilt-free culinary masterpiece. Perfect for family dinners or impressing guests, these dumplings redefine comfort food in a heart-healthy way.
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Ingredients
- 300 grams Ground pork (preferably 80/20 lean-to-fat ratio)
- 1 cup Low sodium chicken stock
- 1 tablespoon Unflavored gelatin powder
- 2 cups All-purpose flour
- 3 quarters Water (hot, but not boiling)
- 2 tablespoons Scallions (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 1 tablespoon Cornstarch
Directions
Step 1
Start by preparing the soup gelatin: Heat the low sodium chicken stock in a small saucepan until warm but not boiling. Sprinkle the gelatin powder over the stock and stir until dissolved. Pour the mixture into a shallow dish and refrigerate for about 2 hours, or until firm.
Step 2
Prepare the dough: In a large mixing bowl, combine the all-purpose flour with hot water. Mix with a wooden spoon or rubber spatula until it forms a shaggy dough. Knead the dough on a lightly floured surface for about 10 minutes until smooth. Cover it with a damp cloth and let it rest for 1 hour.
Step 3
Prepare the filling: In a mixing bowl, combine the ground pork, scallions, ginger, garlic, low sodium soy sauce, sesame oil, and rice vinegar. Mix until well combined and slightly sticky. Dice the chilled soup gelatin into small cubes and gently fold them into the pork mixture. Set the filling aside in the refrigerator.
Step 4
Roll out the dough: Divide the rested dough into four equal parts. Roll each portion into a log and cut into 10 equal pieces. Roll each piece into a small ball and flatten it into a 3- to 4-inch circle using a rolling pin, making the edges thinner than the center.
Step 5
Assemble the dumplings: Place a small spoonful of the filling in the center of each wrapper. Carefully pleat the edges of the wrapper, gathering them at the top and twisting to seal. Make sure the dumplings are tightly sealed to prevent leaks during steaming.
Step 6
Steam the dumplings: Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving at least 1 inch of space between each one. Steam over boiling water for 9-12 minutes, or until the filling is cooked through and the wrappers are tender.
Step 7
Serve: Carefully remove the dumplings from the steamer and serve immediately with a dipping sauce made from rice vinegar and a dash of sesame oil. Enjoy!
Nutrition Facts
| Serving size | (1078.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1955.4 |
| Total Fat 85.9g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 240mg | 0% |
| Sodium 565.8mg | 0% |
| Total Carbohydrate 193.9g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 1.0g | |
| Protein 94.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.2mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1209.5mg | 0% |
Source of Calories