Low Sodium Xiao Long Bao (Soup Dumplings)

Delight in the delicate flavors of *Low Sodium Xiao Long Bao (Soup Dumplings)*, a lighter take on the beloved Chinese classic. Perfect for those seeking a health-conscious alternative without sacrificing taste, this recipe swaps traditional soy sauce for low-sodium varieties and uses unsalted chicken stock to craft a savory gelatin that transforms into a rich, flavorful soup inside each dumpling. Handmade dough wrappers encase a juicy filling of seasoned ground pork, scallions, ginger, and garlic, ensuring every bite is a burst of umami goodness. The intricate pleating process adds an artisanal touch, while steaming locks in freshness and tenderness. Serve these soup dumplings hot with a simple low-sodium soy sauce and rice vinegar dipping sauce for an authentic, guilt-free indulgence. Ideal for dinner gatherings or a weekend cooking project, these dumplings bring classic Chinese flavors to your table with a healthier twist.

Nutriscore Rating: 75/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 6

Ingredients

• 300 grams ground pork
• 1 tablespoon low sodium soy sauce
• 2 cups unsalted chicken stock
• 2 teaspoons unflavored gelatin
• 1.5 cups water
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon rice vinegar
• 2 tablespoons scallions, finely chopped
• 2 cups all-purpose flour
• 0.75 cups warm water
• 1 teaspoon unsalted sesame oil
• 1 serving optional vinegar dipping sauce (low-sodium soy sauce & rice vinegar mix)

Directions

Step 1

Prepare the soup gelatin by heating the unsalted chicken stock over medium heat until simmering. Dissolve the powdered unflavored gelatin into the stock, stir well, and pour the mixture into a shallow dish. Chill in the refrigerator for 2-3 hours until set.

Step 2

To make the dumpling skin, mix flour and warm water together in a large bowl until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Step 3

Prepare the filling by combining ground pork, low-sodium soy sauce, minced ginger, minced garlic, rice vinegar, scallions, and sesame oil in a mixing bowl. Mix thoroughly until all ingredients are evenly incorporated.

Step 4

Once the soup gelatin is set, cut it into small cubes and fold into the pork filling gently. This will create the 'soup' inside the dumplings.

Step 5

Divide the dough into small, even portions (about 20-24 pieces). Roll each piece into a thin round wrapper approximately 3 inches in diameter.

Step 6

To assemble, place a spoonful of filling (including a few gelatin cubes) in the center of each wrapper. Carefully pleat the edges of the wrapper to seal the dumpling, pinching the top to close tightly.

Step 7

Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings into the steamer, leaving space between each one.

Step 8

Steam the dumplings over boiling water for 10-12 minutes, ensuring the filling is fully cooked and the soup inside is hot.

Step 9

Serve immediately with an optional vinegar dipping sauce made from a mixture of low-sodium soy sauce and rice vinegar. Enjoy!

Nutrition Facts

Serving size	(1625.3g)

Amount per serving	% Daily Value*
Calories	1885.1

Total Fat 70.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 270mg	0%
Sodium 1075.8mg	0%
Total Carbohydrate 189.4g	0%
Dietary Fiber 7.1g	0%
Total Sugars 0.9g
Protein 111.8g	0%

Vitamin D 0IU	0%
Calcium 168.8mg	0%
Iron 14.4mg	0%
Potassium 488.9mg	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: 34.5%

Protein: 24.3%

Carbs: 41.2%