Nut-Free Soup Dumplings (Xiaolongbao)
Dive into the irresistible world of nut-free soup dumplings (xiaolongbao), a delightful take on the beloved Chinese classic, crafted to suit those with nut allergies. These tender, steamed dumplings feature a luscious pork filling infused with savory soy sauce, fragrant Shaoxing wine, and the delicate heat of white pepper. What truly sets them apart is the addition of silky, gelled chicken stock that melts into a rich, flavorful soup upon steaming. Made entirely from scratch, including the pillowy dough wrappers, this recipe ensures an authentic dim sum experience while remaining allergy-friendly. Perfect for sharing, these dumplings are best enjoyed piping hot with a side of tangy black vinegar and julienned ginger. Whether you're a seasoned cook or new to soup dumplings, this step-by-step guide promises a satisfying and safe culinary adventure in your own kitchen.
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Ingredients
- 300 grams Pork shoulder (minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (finely chopped)
- 0.5 teaspoon White pepper powder
- 1 teaspoon Salt
- 200 grams Chicken stock (gelled, see below)
- 300 grams All-purpose flour
- 160 milliliters Hot water
- 1 teaspoon Neutral oil (like vegetable oil)
- 10 grams Unflavored gelatin
Directions
Step 1
Prepare the gelled chicken stock (soup) for the filling. Heat 200 milliliters of chicken stock in a saucepan until hot but not boiling. Stir in unflavored gelatin until dissolved. Pour the mixture into a shallow dish and chill in the refrigerator for 1-2 hours until firm. Once set, dice the gelatin into small cubes and set aside.
Step 2
Make the dumpling dough. In a mixing bowl, combine the all-purpose flour and hot water, then mix with chopsticks or a spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 3
Prepare the filling. In a large bowl, mix the minced pork, soy sauce, Shaoxing wine, grated ginger, green onions, white pepper powder, and salt. Add the diced gelatin cubes (gelled stock) to the pork mixture and gently fold them in. Be careful not to mash the gelatin cubes as they need to stay intact. Cover and refrigerate the filling until ready to use.
Step 4
Form the dumpling wrappers. Divide the rested dough into 2 portions and roll each into a log. Cut each log into 12 equal pieces to make about 24 pieces total. Roll each piece into a ball and then flatten it into a small disc. Using a rolling pin, roll each disc into a thin wrapper about 8-10 cm in diameter.
Step 5
Assemble the dumplings. Place a small spoonful (approximately 1 tablespoon) of filling in the center of each wrapper. Carefully pleat and pinch the edges of the wrapper together at the top to seal the dumpling, making sure the filling is fully enclosed.
Step 6
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving enough space between each dumpling so they don’t touch.
Step 7
Bring water to a boil in the steamer base or pot. Steam the dumplings over high heat for 8-10 minutes until the wrappers are translucent, and the filling is cooked through.
Step 8
Serve the dumplings hot with black vinegar and julienned ginger as a dipping sauce.
Nutrition Facts
| Serving size | (1061.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2028.1 |
| Total Fat 70.3g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 210mg | 0% |
| Sodium 4045.1mg | 0% |
| Total Carbohydrate 235.1g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 1.7g | |
| Protein 105.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 144.9mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1502.3mg | 0% |
Source of Calories