Chicken Xiao Long Bao Recipe

The first time I successfully made Xiao Long Bao at home, even a pork-free version, it felt like unlocking a new level in my culinary journey. For years, these delicate, soup-filled morsels were a restaurant-only treat, and the idea of making them without their traditional pork base seemed like an even bigger challenge. My initial experiments with chicken were interesting; getting that rich, gelatinous soup and a perfectly seasoned filling took some dedicated tweaking. Some early attempts had a broth that was too light, or a filling that missed that quintessential XLB satisfaction. But with persistence, and many flour-dusted afternoons, came the breakthrough. The moment my family bit into a perfectly steamed chicken soup dumpling, their eyes widening as the hot, savory chicken broth enveloped their taste buds, followed by the tender chicken filling and chewy wrapper – that was pure joy. It wasn’t just a meal; it was an experience, a triumph. This recipe is the culmination of that journey, refined to bring the magic of authentic-tasting, yet entirely pork-free, Xiao Long Bao into your kitchen. They remain a labor of love, but the satisfaction of serving (and devouring) your own homemade soup dumplings is truly unparalleled.

Ingredients for Pork-Free (Chicken) Xiao Long Bao

This recipe aims to yield approximately 30-40 dumplings, depending on size.

For the Chicken Aspic (Soup Jelly):

• 1 kg (about 2.2 lbs) chicken parts rich in collagen (e.g., chicken feet, wings, necks, or a combination; feet are highly recommended)
• 1 large knob of ginger (about 2 inches), smashed
• 4-5 scallions, cut into 2-inch lengths
• 2 tablespoons Shaoxing rice wine (or dry sherry)
• 1 teaspoon salt
• 1.5 liters (about 6 cups) water

For the Dough Wrappers:

• 300g (about 2 cups) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 150-160ml (about 2/3 cup) warm water (around 100-110°F or 38-43°C) – start with 150ml and add more if needed

For the Chicken Filling:

• 450g (about 1 lb) ground chicken (preferably thigh meat for moisture and flavor)
• The chilled and diced chicken aspic (from above)
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper, ground
• 1 tablespoon finely minced fresh ginger
• 2 tablespoons finely minced scallions (white and light green parts)
• 1/2 teaspoon salt (or to taste, be mindful of soy sauce)

For the Dipping Sauce (per person):

• 2 tablespoons Chinkiang black rice vinegar (or other Chinese black vinegar)
• 1 teaspoon finely julienned fresh ginger

For Steaming:

• Napa cabbage leaves, thinly sliced carrots, or perforated parchment paper rounds to line the steamer

Instructions for Making Pork-Free (Chicken) Xiao Long Bao

Making authentic-tasting Xiao Long Bao without pork is a multi-step process that requires patience. It’s best to make the chicken aspic a day ahead.

Phase 1: Prepare the Chicken Aspic (Soup Jelly) – Best done a day ahead

1. Clean Chicken Parts: If using chicken feet, ensure nails are clipped. Thoroughly rinse all chicken parts under cold water.
2. Blanch Chicken Parts: Place the chicken parts in a large pot and cover with cold water. Bring to a boil and cook for 5-7 minutes to remove impurities. Skim off any scum that rises to the surface. Drain the chicken parts and rinse them thoroughly under cold water to remove any remaining scum. Clean the pot.
3. Simmer for Collagen: Return the blanched chicken parts to the clean pot. Add 1.5 liters of fresh water, the smashed ginger, scallion lengths, Shaoxing wine, and 1 teaspoon of salt.
4. Cook the Aspic: Bring the mixture to a boil, then reduce the heat to a very low simmer. Skim off any further scum that rises to the surface. Cover the pot partially and let it simmer very gently for at least 2.5-3.5 hours, or until the chicken parts are extremely tender and falling apart, and the liquid has reduced by about one-third to one-half. The liquid should feel slightly sticky between your fingers when a little is cooled. This indicates good collagen extraction.
5. Strain and Chill: Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean, shallow container (like a baking dish). If desired, you can pick any meat off the cooked chicken parts for other uses, then discard the bones and aromatics. Let the broth cool to room temperature.
6. Refrigerate: Cover the container with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the aspic is completely firm and jelly-like. If your aspic doesn’t set firmly, it might not have simmered long enough or had enough collagen-rich parts.

Phase 2: Prepare the Dough Wrappers

1. Combine Dry Ingredients: In a large bowl, whisk together the 300g of all-purpose flour and 1/2 teaspoon of salt.
2. Add Water: Gradually add the 150ml of warm water to the flour mixture while stirring with chopsticks or a fork. If the dough seems too dry and isn’t coming together, add a little more water, one teaspoon at a time. The goal is a shaggy dough.
3. Knead: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until it becomes smooth and elastic. The dough should be medium-firm – not too soft, not too stiff.
4. Rest the Dough: Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making it easier to roll.

Phase 3: Prepare the Chicken Filling

1. Dice the Aspic: Once the chicken aspic is fully set and chilled, remove it from the refrigerator. It should be firm enough to cut. Invert the aspic onto a cutting board and dice it into small cubes (about 1/4 to 1/2 inch).
2. Combine Filling Ingredients: In a large bowl, combine the ground chicken, light soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, minced ginger, minced scallions, and 1/2 teaspoon salt.
3. Mix Gently: Using chopsticks or your hands, mix the ingredients in one direction (e.g., clockwise) until just combined and slightly sticky. Be careful not to overmix, as this can make the chicken tough.
4. Incorporate Aspic: Gently fold the diced chicken aspic into the meat mixture. Try to distribute it evenly without mashing the aspic too much.
5. Chill Filling (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This helps it firm up slightly, making it easier to wrap.

Phase 4: Assemble the Xiao Long Bao

This is the most intricate part and requires practice. Don’t be discouraged if your first few aren’t perfect!

1. Prepare Work Surface: Lightly flour your work surface.
2. Divide the Dough: Take the rested dough and roll it into a long, even log, about 1-1.5 inches in diameter. Cut the log into small, equal pieces, each weighing about 10-12 grams (or about the size of a small cherry tomato). Keep the pieces covered with a damp cloth or plastic wrap to prevent them from drying out.
3. Roll the Wrappers:
   • Take one piece of dough and flatten it into a small disc with your palm.
   • Using a small rolling pin (a traditional Chinese dumpling rolling pin is ideal, but any small pin will do), roll the disc into a thin circle, about 3-3.5 inches in diameter.
   • The key is to roll the edges thinner than the center. To do this, place the rolling pin on the edge of the dough and roll towards the center, but not all the way. Rotate the dough slightly and repeat, working your way around the circle. The thicker center will provide support for the filling, while the thin edges will make pleating easier and create a delicate texture.
   • Keep the rolled wrappers covered as you work.
4. Fill the Wrappers:
   • Place a wrapper in the palm of your non-dominant hand.
   • Spoon about 1 to 1.5 tablespoons of the chilled chicken and aspic filling into the center of the wrapper. The amount will depend on the size of your wrapper; don’t overfill, or it will be difficult to seal.
5. Pleat the Dumplings: This is the signature of Xiao Long Bao.
   • Hold the wrapper with the filling in your cupped non-dominant hand.
   • With your dominant hand, use your thumb and index finger to create small, consistent pleats around the edge of the wrapper, bringing the dough up and over the filling.
   • As you pleat, rotate the dumpling in your non-dominant hand. Each pleat should slightly overlap the previous one.
   • Continue pleating all the way around until you reach the starting point.
   • Gently pinch and twist the top of the pleats together to seal the dumpling, leaving a small swirl or opening at the very top (some prefer a fully closed top). Aim for at least 16-18 pleats for a traditional look, but functionality (a good seal) is more important than the number of pleats when starting out.
6. Place on Lined Surface: As you form each dumpling, place it on a lightly floured tray or a tray lined with parchment paper, ensuring they don’t touch each other to prevent sticking. Keep them covered with a damp cloth.

Phase 5: Steam the Xiao Long Bao

1. Prepare Steamer: Line your bamboo or metal steamer baskets with napa cabbage leaves, thinly sliced carrots, or perforated parchment paper rounds. This prevents the delicate dumplings from sticking to the steamer.
2. Arrange Dumplings: Carefully place the Xiao Long Bao into the prepared steamer baskets, leaving about 1 inch of space between each dumpling, as they will expand slightly during steaming. Do not overcrowd the steamer. Work in batches if necessary.
3. Steam:
   • Fill a wok or a pot (that your steamer can sit securely on) with about 1-2 inches of water. Bring the water to a rolling boil over high heat.
   • Carefully place the steamer basket(s) over the boiling water. Ensure the bottom of the steamer doesn’t touch the water.
   • Cover the steamer with its lid.
   • Steam the dumplings for 8-10 minutes for fresh dumplings (10-12 minutes if steaming from frozen). The wrappers should become translucent, and the dumplings should be plump. You might see some soup bubbling gently at the top if you left a small opening.
4. Serve Immediately: Once cooked, carefully remove the steamer basket from the pot. Serve the Xiao Long Bao immediately, right in the steamer basket, with the dipping sauce on the side.

Nutrition Facts

• Servings: Approximately 4-6 servings (assuming 6-8 dumplings per serving)
• Calories per serving (estimated for chicken version): Around 320-400 kcal.

Disclaimer: Nutritional information is an estimate and can vary significantly based on exact ingredient proportions (especially the type of chicken parts used for aspic and whether chicken thigh or breast is used for filling), brands, and the final size of the dumplings.

Preparation Time

• For the Chicken Aspic:
  • Active time: 30-45 minutes
  • Simmering time: 2.5-3.5 hours
  • Chilling time: At least 6 hours, preferably overnight
• For the Dough:
  • Active time: 20-25 minutes
  • Resting time: 30-60 minutes
• For the Filling:
  • Active time: 15-20 minutes (includes dicing aspic)
  • Chilling time (optional): 30 minutes
• For Assembling the Dumplings:
  • Active time: 60-90 minutes (highly dependent on skill and speed)
• Cooking Time (per batch):
  • 8-10 minutes
• Total Estimated Time (excluding aspic chilling): Approximately 3 – 4.5 hours of mostly active work, spread out. If making aspic the same day, add its simmer and chill time. It’s best approached as a weekend project or spread over two days.

How to Serve Xiao Long Bao

Serving these pork-free Xiao Long Bao follows the same delightful ritual, focusing on enjoying the delicate wrapper, savory chicken filling, and especially the hot soup.

• Serve Hot and Fresh: Xiao Long Bao are best enjoyed immediately after steaming, directly from the steamer basket placed on the table. This keeps them warm and prevents the wrappers from getting sticky or tough.
• Provide Dipping Sauce:
  • Prepare individual small saucers for each person.
  • Fill each saucer with Chinkiang black rice vinegar.
  • Add a small pile of finely julienned fresh ginger to the vinegar. The ginger adds a lovely sharp counterpoint to the savory chicken.
• The Eating Ritual (Crucial!):
  1. Carefully Lift: Use chopsticks to gently lift a dumpling from the steamer. Be careful not to puncture the delicate skin. It can be helpful to grasp the pleated top.
  2. Place on Spoon: Place the dumpling onto a Chinese soup spoon.
  3. Nibble a Hole: Take a small bite from the side of the dumpling wrapper (or use your chopsticks to poke a tiny hole near the top) to release some steam and create an opening.
  4. Sip the Soup: Carefully sip the hot, savory chicken broth directly from the dumpling or from the spoon. This is the highlight! Be cautious as the soup will be very hot.
  5. Dip (Optional): Dip the now slightly deflated dumpling into the vinegar-ginger sauce.
  6. Eat the Rest: Enjoy the rest of the dumpling in one or two bites.
• Accompaniments:
  • Chinese Tea: A pot of hot Chinese tea, like Oolong, Jasmine, or Pu-erh, pairs wonderfully and helps cut through any richness.
  • Light Vegetable Dishes: Consider serving with simple steamed or stir-fried greens like bok choy or gai lan to balance the meal.
• Sharing is Caring: Traditionally, multiple steamer baskets are shared amongst the table, allowing everyone to enjoy them fresh.

Additional Tips for Perfect Pork-Free (Chicken) Xiao Long Bao

1. Use Chicken Thighs for Flavor and Moisture: For the filling, opt for ground chicken thigh meat instead of breast. Chicken thighs have more fat and connective tissue, which translates to a more flavorful and moist filling, preventing it from becoming dry during steaming.
2. The Chicken Aspic is Key: The quality and set of your chicken aspic are crucial for that soupy interior. Using collagen-rich parts like chicken feet is highly recommended. Ensure it’s well-seasoned and sets to a firm jelly. If it’s too watery, your dumplings won’t be soupy.
3. Wrapper Wisdom – Thin Edges, Thicker Center: Practice your rolling technique. The center of the wrapper needs to be slightly thicker to hold the weight of the filling and prevent tearing, while the edges should be paper-thin to allow for delicate pleating and avoid a doughy top after steaming.
4. Pleating Perfection Takes Practice: Don’t be discouraged if your first attempts at pleating look a bit rustic. The goal is a good seal to keep the soup in. Consistent, small pleats (16-18 is the classic target) come with practice. Watch videos online to get a visual guide. Focus on a secure seal first, beauty later.
5. Don’t Overcrowd the Steamer: Give your Xiao Long Bao space to breathe and expand in the steamer basket. If they are too close, they might stick together and tear when you try to separate them, causing all that precious chicken soup to leak out. Steam in batches for the best results.

FAQ Section (Frequently Asked Questions)

Q1: Why didn’t my Chicken Xiao Long Bao have any soup inside?
A1: This can happen for several reasons, even with chicken:
* Aspic Problems: The chicken aspic might not have set firmly enough (insufficient collagen from the chicken parts, not simmered long enough, or not chilled adequately), or you might not have used enough aspic in the filling.
* Wrapper Tears: The most common issue. If the wrapper tears during assembly or steaming, the soup will leak out. This can be due to wrappers being too thin, overfilled, dough being too dry, or dumplings sticking.
* Steaming Issues: Over-steaming can sometimes cause wrappers to burst.
* Filling too Warm: If the filling (especially the aspic) gets warm during assembly, it can start to melt and make the wrappers soggy and prone to tearing. Keep your filling chilled.

Q2: Can I make these Chicken Xiao Long Bao ahead of time?
A2: Yes, absolutely!
* Aspic: Chicken aspic can be made 2-3 days in advance and kept refrigerated.
* Filling: The chicken filling (with diced aspic) can be mixed a day ahead and kept well-covered in the fridge.
* Uncooked Dumplings (for freezing): Assemble the dumplings. Place them on a parchment-lined baking sheet, not touching. Freeze until solid (1-2 hours). Transfer to a freezer bag or airtight container for up to 1-2 months. Steam directly from frozen, adding 2-3 extra minutes to steaming time. Do NOT thaw.

Q3: My wrappers are tearing easily. What am I doing wrong?
A3: Wrapper integrity is crucial:
* Too Thin: Especially the base. Remember: thinner edges, slightly thicker center.
* Dough Too Dry: Ensure enough moisture in your dough; it should be pliable.
* Overfilling: Stretches the wrapper excessively.
* Rough Handling: Be gentle during filling and pleating.
* Sticking: Use a light dusting of flour or line your steamer properly.

Q4: What’s the best kind of chicken to use for the filling?
A4: For the best flavor and moisture in a chicken filling, ground chicken thigh meat is highly recommended. Chicken breast meat can be too lean and result in a drier, less flavorful filling. If you can only find ground chicken breast, consider grinding some chicken skin with it or adding a little extra chicken fat (if available) or a neutral oil to the filling, though thigh meat is ideal.

Q5: Can I use other pork-free meats, like shrimp or beef, for the filling?
A5: Yes, you can adapt the filling.
* Shrimp: Finely chopped or ground shrimp can make a delicious filling. You might want to combine it with a bit of minced water chestnut for texture. Seasoning would be similar, perhaps with a touch more white pepper. The chicken aspic would still work well.
* Beef: Finely ground beef could be used, seasoned with similar aromatics. Beef broth aspic (made from beef bones rich in collagen) would be more traditional for a beef version, but chicken aspic could still provide the soupiness. Beef fillings tend to be richer, so adjust seasonings accordingly.
* Lamb: Ground lamb is another option, known for its distinct flavor. Again, lamb or chicken aspic could work.
* Remember to adjust seasonings to complement the chosen protein. The core technique of incorporating chilled aspic remains the same.

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