Starters
Xiaolongbao soup dumplings
Homemade soup dumplings have a pork filling with chilled stock jelly that melts into broth as they steam.
Servings in this printout: 4
Ingredients
- 300 g wheat flour
- 170 ml water
- 300 g ground pork
- 145 g stock
- 5 g gelatin
- 2 piece spring onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 0.5 tsp salt
- 2 tbsp black rice vinegarfor serving
- 1 tbsp ginger
Method
Dissolve the gelatin in the stock and chill for at least 30 minutes until set, then cut into small cubes.
Mix pork, spring onion, soy sauce, sesame oil, ginger and salt. Gently fold in the stock jelly.
Divide the dough into 24 pieces, roll thin and place a small spoonful of filling in each. Pleat and pinch closed.
Set dumplings on baking paper or cabbage leaves in the steamer, without touching.
Steam over boiling water for 8–10 minutes until the filling is cooked.
Serve immediately with black rice vinegar and ginger. Take care with the hot broth inside.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 59.5 g
- Total carbohydrates (incl. fibre and polyols)
- 63.16 g
- Protein
- 25.09 g
- Fat
- 14.41 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- Suitable nutrition data was unavailable for this ingredient or product.
- Suitable nutrition data was unavailable for this ingredient or product.
- black rice vinegar · A suitable GI value was unavailable for this ingredient.
- Suitable nutrition data was unavailable for this ingredient or product.
Notes
- Keep the filling cold while assembling the dumplings.