Soy-Free Soup Dumplings (Xiaolongbao)

Delight in the delicate flavors of these Soy-Free Soup Dumplings (Xiaolongbao), a reimagined version of the classic Chinese favorite designed for soy-free diets. Each tender dumpling features a silky handmade wrapper encasing a juicy filling of seasoned ground pork, aromatic ginger, garlic, and vibrant green onions, with bursts of savory soup gelée crafted from unsalted chicken broth and gelatin. These little pockets of steamy comfort are steamed to perfection, offering a rich, broth-filled bite without the use of soy-based ingredients or sauces. Perfect for those with dietary restrictions, this recipe allows you to enjoy the authentic essence of xiaolongbao while customizing flavors with soy-free dipping sauces. Whether you're hosting a dim sum-inspired gathering or treating yourself to an at-home culinary adventure, these dumplings are sure to impress.

Nutriscore Rating: 72/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 16

Ingredients

• 2 cups Chicken broth (unsalted)
• 2 tablespoons Gelatin powder
• 2 cups All-purpose flour
• 0.75 cup Warm water
• 0.5 pound Ground pork
• 1 teaspoon Minced garlic
• 2 teaspoons Minced ginger
• 1 teaspoon Sesame oil (optional, check for soy-free certification)
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 2 tablespoons Chopped green onions

Directions

Step 1

Prepare the soup gelée: Heat chicken broth in a saucepan until warm but not boiling. Whisk in the gelatin powder until completely dissolved. Pour the mixture into a shallow dish and refrigerate for 1-2 hours, or until fully set.

Step 2

Make the dough: In a large mixing bowl, combine all-purpose flour and warm water. Mix until a shaggy dough forms, then transfer to a floured work surface and knead for 8-10 minutes, or until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

Step 3

Prepare the filling: In a medium bowl, combine ground pork, minced garlic, minced ginger, sesame oil (if using), salt, white pepper, and chopped green onions. Mix until well incorporated.

Step 4

Dice the soup gelée: Once the gelée is fully set, cut it into small 1/4-inch cubes. Fold the cubes into the pork filling, evenly distributing them.

Step 5

Roll out the dough: Divide the rested dough into 16 equal portions. Roll each piece into a small ball. Using a rolling pin, flatten each ball into a thin, round wrapper (about 3 inches in diameter). Keep the wrappers covered with a damp towel to prevent them from drying out.

Step 6

Assemble the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Carefully pleat the edges to seal the dumpling, pinching at the top to enclose the filling and gelée completely.

Step 7

Steam the dumplings: Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between them. Steam over boiling water for 8-10 minutes, or until the dough is translucent and the filling is cooked through.

Step 8

Serve: Carefully remove the dumplings from the steamer and serve immediately. Enjoy with a dipping sauce of your choice, such as soy-free vinegar with ginger.

Nutrition Facts

Serving size	(1167.5g)

Amount per serving	% Daily Value*
Calories	1695.4

Total Fat 55.2g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat g
Cholesterol 204.1mg	0%
Sodium 2776.0mg	0%
Total Carbohydrate 187.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 0.6g
Protein 101.3g	0%

Vitamin D 0IU	0%
Calcium 119.9mg	0%
Iron 13.5mg	0%
Potassium 374.2mg	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: 30.1%

Protein: 24.5%

Carbs: 45.4%