Xiao Long Bao
Hawker • Singapore
About Xiao Long Bao
Shanghai soup dumplings with pork filling — juicy and delicate
How to Make Xiao Long Bao (Traditional & Healthy Version)
Xiao Long Bao, also known as soup dumplings, has become a beloved snack in Singapore's vibrant food scene, especially within bustling hawker centres and kopitiams. While its roots trace back to Shanghainese cuisine, Singaporeans have embraced and adapted Xiao Long Bao with a unique fusion twist, using locally sourced ingredients and lighter preparation methods. The delicate, thin-skinned dumplings burst with savoury broth, offering a satisfying mouthful that balances flavour and nutrition. In Singapore, Xiao Long Bao is cherished as a snack or light meal, often enjoyed with friends and family during tea breaks or as a midday treat. Its popularity is evident in both high-end restaurants and casual eateries, reflecting the multicultural influences that define Singaporean cuisine. This healthy recipe version uses lean minced chicken, fresh vegetables, and a lighter broth, making it perfect for calorie-conscious food lovers. The dumplings are steamed, not fried, aligning with Singapore's health-forward hawker culture and fusion trends.
Ingredients(for 6 dumplings per serving)
- 150g Lean minced chicken (ayam cincang)
- 1 cup Low-sodium chicken stock (freshly made preferred)
- 1 cup Unbleached plain flour (tepung)
- 2 tbsp Spring onion (daun bawang, finely chopped)
- 1 tsp Ginger (halia, grated)
- 1 tbsp Light soy sauce (less salt, Singapore brand preferred)
- 1 tsp Sesame oil (minyak bijan)
- 1/2 tsp White pepper (lada putih)
- 1/4 tsp Salt (optional for taste) - optional
- 1/4 cup Water (for dough)
Instructions
- 1
Prepare the dough by mixing plain flour and water in a bowl. Knead until smooth, cover with a damp cloth and let rest.
5 minutes
Use unbleached flour for a healthier and lighter wrapper.
- 2
In a separate bowl, combine minced chicken, ginger, spring onion, light soy sauce, sesame oil, white pepper, and salt. Mix well.
5 minutes
Ensure the filling is well mixed to distribute flavours evenly.
- 3
Pour low-sodium chicken stock into a shallow tray and freeze until just firm. Cut into tiny cubes. Add to chicken mixture for the soup effect.
5 minutes
Freezing the stock helps the dumplings stay juicy.
- 4
Divide dough into small balls, roll each into a thin circle (about 8cm diameter).
3 minutes
Thin skins prevent overpowering the filling and reduce carbs.
Why This Dish is Healthy
Opting for steamed Xiao Long Bao instead of fried snacks reduces calorie content and fat, making it ideal for weight-conscious Singaporeans. Lean chicken boosts protein intake, supporting muscle repair and satiety, while fresh vegetables add dietary fibre. The reduced salt and oil usage aligns with Singapore’s healthy hawker initiatives, making it a smart choice for everyday snacking.
This healthy Xiao Long Bao recipe is low in saturated fat thanks to lean chicken and uses minimal oil. The dumplings provide a balanced mix of protein, carbohydrates from the flour, and micronutrients like iron, selenium, and vitamin B6 from the chicken and ginger. Using low-sodium broth helps reduce sodium intake, which is beneficial for heart health. Steaming further retains nutrients and avoids excess fat.
Pro Tips
- 💡Tip 1: Freeze broth cubes for easier handling and juicier dumplings.
- 💡Tip 2: Use a bamboo steamer lined with parchment for authentic texture.
- 💡Tip 3: Pleat wrappers tightly to prevent soup leakage.
Storage & Serving
Store leftover dumplings in an airtight container in the fridge for up to 2 days. Reheat by steaming to retain juiciness. Avoid microwaving as it dries out the wrappers.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 24.0 g |
| Total Fat | 9.0 g |
| Fiber | 1.0 g |
