Low Sodium Xiaolongbao (Soup Dumplings)
Delight in the savory comfort of **Low Sodium Xiaolongbao (Soup Dumplings)**, a healthier twist on the beloved dim sum classic. These handmade dumplings boast a delicate, translucent wrapper encasing tender pork filling and a burst of rich, low-sodium chicken broth. The secret lies in the gelatin-enriched broth jelly that melts during steaming, creating the signature soup-filled center. Crafted with ingredients like low-sodium soy sauce, grated ginger, and sesame oil, these dumplings deliver authentic flavor while keeping sodium levels in check. Perfectly steamed to juicy perfection, they’re served piping hot and pair wonderfully with a simple rice vinegar and garlic dipping sauce. Whether you're a dumpling connoisseur or seeking a fresh, wholesome take on comfort food, these lower sodium xiaolongbao are sure to satisfy without compromise.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 300 grams Pork shoulder (ground)
- 500 ml Low-sodium chicken broth
- 10 grams Unflavored gelatin powder
- 300 grams All-purpose flour
- 150 ml Warm water
- 1 teaspoon Ginger (grated)
- 1 teaspoon Sesame oil
- 1 teaspoon Low-sodium soy sauce
- 2 tablespoons Green onions (finely chopped)
- 2 tablespoons Rice vinegar (optional, for dipping)
- 1 clove Fresh garlic (minced, optional for dipping)
Directions
Step 1
Prepare the broth jelly: Heat the low-sodium chicken broth in a saucepan until warm but not boiling. Sprinkle in the gelatin powder gradually while stirring until fully dissolved. Pour the mixture into a shallow dish and refrigerate for at least 1 hour, or until fully set.
Step 2
While the broth jelly sets, make the dough: In a large mixing bowl, combine the all-purpose flour and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 3
Prepare the filling: In a mixing bowl, combine the ground pork, grated ginger, sesame oil, low-sodium soy sauce, and green onions. Mix thoroughly until the filling becomes sticky and well combined.
Step 4
Cut the chilled broth jelly into small cubes, about 1 cm in size, and gently fold the cubes into the pork mixture, ensuring even distribution. Set aside in the refrigerator.
Step 5
Divide the dough into four equal parts, and roll each into a log. Cut each log into 10 small pieces, for a total of 40 pieces. Roll each piece into a small ball.
Step 6
Flatten each dough ball with a rolling pin to form a thin, round wrapper about 3-4 inches in diameter. Keep the wrappers slightly thicker in the center to prevent breakage when folding.
Step 7
Place a spoonful of the filling (with the broth jelly) in the center of each wrapper. Carefully pleat and seal the edges to form a pouch, ensuring no holes to keep the soup inside.
Step 8
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving space between each to avoid sticking.
Step 9
Steam the Xiaolongbao over boiling water for 10-12 minutes, or until the pork filling is fully cooked and the wrappers are translucent.
Step 10
Serve immediately, optionally with a dipping sauce made from rice vinegar and minced garlic.
Nutrition Facts
| Serving size | (1335.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.0 |
| Total Fat 78.0g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 210mg | 0% |
| Sodium 552.2mg | 0% |
| Total Carbohydrate 234.9g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 3.3g | |
| Protein 95.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.8mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1190.5mg | 0% |
Source of Calories