SOUP DUMPLING MUKBANG 🥟🤤 (XIAO LONG BAO)

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

Mix all-purpose flour and water in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Combine pork, ginger, green onions, soy sauce, sesame oil, sugar, salt, and white pepper in a bowl.

Melt gelatin in warm chicken broth and add to the pork mixture, stirring until well combined.

Roll out the dough into thin circles, about 3 inches in diameter.

Place a spoonful of the pork mixture in the center of each circle.

Pinch the edges of the dough together to seal the dumplings, creating pleats.

Prepare a steamer lined with cabbage leaves to prevent sticking.

Steam the dumplings over boiling water for 8-10 minutes until cooked through.

Serve hot with vinegar and additional soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens