Whole30 Soup Dumplings (Xiao Long Bao)

Indulge in a healthier twist on a beloved classic with these Whole30 Soup Dumplings (Xiao Long Bao). Featuring tender, savory chicken filling infused with fresh ginger, garlic, and coconut aminos, these dumplings are wrapped in a paleo-friendly dough made from cassava flour and arrowroot starch. The magic lies in the homemade gelatin-rich broth jelly, which melts into a luscious soup when steamed to perfection. Perfectly compliant with the Whole30 diet, these dumplings are crafted entirely from wholesome, gluten-free, and grain-free ingredients. Whether you’re following a specific eating plan or simply looking for an innovative way to enjoy this traditional Chinese delicacy, these dumplings deliver big flavor with a side of wellness. Serve them fresh out of the steamer with a tangy ginger-coconut aminos dipping sauce for the ultimate comfort food experience.

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skin-free)
• 1 tsp Salt
• 2 tbsp Coconut aminos
• 1 tbsp Ginger (freshly grated)
• 2 tbsp Green onions (finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Gelatin powder (unflavored)
• 2 cups Chicken bone broth
• 1 cup Cassava flour
• 1 cup Arrowroot starch
• 1 large Egg (lightly beaten)
• 2 tbsp Avocado oil
• 0.5 cup Filtered water (warm)

Directions

Step 1

Prepare the broth jelly: Pour 1/2 cup of chicken bone broth into a small bowl, sprinkle 2 tablespoons of gelatin powder over it, and allow it to bloom for 5 minutes. Heat the remaining 1.5 cups of broth in a saucepan until warm, then add the bloomed gelatin and whisk until dissolved. Pour into a flat container and refrigerate for at least 1 hour or until fully set.

Step 2

Make the dough: In a mixing bowl, combine cassava flour and arrowroot starch. Add the lightly beaten egg, avocado oil, and warm water. Mix until a dough forms, then knead on a clean surface for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Step 3

Prepare the filling: In a food processor, blend chicken thighs with salt, coconut aminos, grated ginger, minced garlic, and chopped green onions until a smooth mixture forms. Transfer to a bowl.

Step 4

Cube the chilled broth jelly into small pieces (about 1/4 inch cubes) and gently fold into the chicken filling mixture. Keep refrigerated until ready to use.

Step 5

Roll the wrappers: Divide the dough into 16 equal pieces. Roll each piece into a ball, then flatten into a circle about 4 inches in diameter. Keep the edges thinner than the center to make folding easier.

Step 6

Assemble the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Pleat and pinch the edges together at the top to seal, ensuring the dumpling is fully enclosed.

Step 7

Steam the dumplings: Line a bamboo steamer or heatproof plate with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in a single layer, leaving space between them. Steam over simmering water for 8-10 minutes, until the wrappers are translucent and the filling is cooked through.

Step 8

Serve immediately, being cautious of the hot soup inside. Optionally, pair with a dipping sauce made from coconut aminos and fresh ginger.

Nutrition Facts

Serving size	(1805.7g)

Amount per serving	% Daily Value*
Calories	2832.1

Total Fat 90.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat g
Cholesterol 703.9mg	0%
Sodium 3668.8mg	0%
Total Carbohydrate 328.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 13.5g
Protein 165.0g	0%

Vitamin D 71.8IU	0%
Calcium 273.2mg	0%
Iron 15.7mg	0%
Potassium 1556.3mg	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: 29.1%

Protein: 23.7%

Carbs: 47.2%