Xiao Long Bao Soup Dumplings - A New Creative Way of Making Soup Dumpling : The Agar-Agar Solution!

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often less expensive and still provides a rich flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil can provide a healthier fat option.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth can be a lighter option, while water with seasoning is cost-effective.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper for dumpling wrappers.

Prepare the soup jelly by combining 1L water, 1 tsp salt, 1 onion, 3 garlic cloves, 2 ginger slices, 300g pork loin, and 7g agar-agar in a pot. Bring to a boil and simmer to infuse flavors.

Once cooked, strain the mixture to remove solids and let it cool until it sets into a jelly.

For the filling, mix 300g pork loin, 2 leek whites, 2 spring onions, 2 garlic cloves, ½ tsp grated ginger, ½ tsp salt, ¼ tsp ground pepper, 1 tsp cornstarch, 2 tbsp light soy sauce, and 1 tbsp sesame oil in a bowl.

Prepare the dumpling wrappers by mixing 500g wheat flour, 300g boiling water, and ½ tsp salt until a dough forms. Knead until smooth and let it rest.

Roll out the dough and cut into circles to form dumpling wrappers.

Place a spoonful of filling and a small piece of the soup jelly in the center of each wrapper, then fold and pleat to seal the dumplings.

Steam the dumplings until cooked through, ensuring the soup inside is hot and liquid again.

Cooking Techniques

Spice Level:

Allergens