Soy-Free Xiao Long Bao (Soup Dumplings)
Delight in the delicate artistry of homemade *Soy-Free Xiao Long Bao*, a unique twist on the classic soup dumpling that’s perfect for those avoiding soy without compromising on rich, savory flavors. These tender dumplings feature a luscious chicken-based aspic, made from scratch with bone-in chicken thighs and pork belly, which melts into a comforting broth inside the dumpling as it steams. The filling combines finely minced chicken, garlic, and a hint of white pepper for a subtle, aromatic kick, while the optional sesame oil adds an extra layer of nutty depth. Handmade dough wrappers create the perfect canvas for intricate pleats and a satisfying chew, making these soup dumplings as beautiful as they are delicious. Whether served with a tangy vinegar dipping sauce or spicy chili oil, these soy-free dumplings are a showstopping treat, ideal for sharing with family and friends. Perfect your culinary skills while embracing allergy-friendly cooking with this irresistible recipe!
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Ingredients
- 500 grams Chicken thighs (bone-in, skin-on)
- 300 grams Pork belly
- 20 grams Ginger (sliced)
- 3 stalks Green onions (cut into large pieces)
- 1 teaspoon Salt
- 2 tablespoons Unflavored gelatin powder
- 300 grams All-purpose flour
- 150 milliliters Water (warm)
- 200 grams Chicken thighs (boneless, skinless, finely minced or ground)
- 1 clove Garlic (minced)
- 1 teaspoon Sesame oil (optional for soy-free flavor booster)
- 0.5 teaspoon White pepper powder
Directions
Step 1
Prepare the soup gelatin: In a large pot, combine chicken thighs (bone-in), pork belly, ginger slices, green onions, and salt with 1.5 liters of water. Bring to a boil, then reduce to a simmer and cook for 1.5 hours. Skim any impurities that rise to the surface.
Step 2
After 1.5 hours, strain the broth into a bowl and discard the solids. While the broth is still hot, sprinkle the unflavored gelatin powder into the broth and stir until fully dissolved.
Step 3
Pour the gelatin-infused broth into a shallow container and refrigerate for at least 4 hours or until completely set. Once set, cut the solidified broth (aspic) into small cubes.
Step 4
Make the dumpling dough: In a mixing bowl, combine the all-purpose flour with warm water. Mix with a fork or chopsticks until a shaggy dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Cover with plastic wrap or a damp towel and let it rest for 1 hour.
Step 5
Prepare the filling: In a bowl, combine the minced chicken thighs (boneless, skinless), minced garlic, white pepper powder, and sesame oil (optional). Mix until well incorporated. Fold in the aspic cubes gently, ensuring they are evenly distributed.
Step 6
Divide the dough into 16 equal portions. Roll each portion into a small ball, then use a rolling pin to flatten it into a thin, 3-inch diameter circle.
Step 7
Place a small spoonful of filling with aspic onto the center of each wrapper. Carefully pleat the edges of the wrapper while gathering it around the filling, pinching and twisting at the top to seal.
Step 8
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the prepared dumplings in the steamer, ensuring they do not touch each other.
Step 9
Steam the dumplings over boiling water for 8-10 minutes until the filling is cooked through and the dumplings are translucent. Serve immediately with vinegar dipping sauce or chili oil (soy-free optional).
Nutrition Facts
| Serving size | (1549.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4113.0 |
| Total Fat 259.1g | 0% |
| Saturated Fat 85.1g | 0% |
| Cholesterol 793mg | 0% |
| Sodium 3197.6mg | 0% |
| Total Carbohydrate 237.5g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 2.1g | |
| Protein 200.9g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 188.2mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 2293.4mg | 0% |
Source of Calories