Xiao Long Bao with chicken and prawns
Steamed Xiao Long Bao—delicate Chinese soup dumplings—filled with chicken, prawns and hot broth. Served with two soy-based dipping sauces, they offer deep umami and a clean, savoury finish that's pure comfort.
Ingredients
Broth:
Dough:
Filling:
Dipping Sauce 1:
Dipping Sauce 2:
Nutritional facts (per portion):
2,170 kJ / 519 kcalPreparation
Step 1
250 ml vegetable broth – 1 tsp gelatine
Heat the broth in a shallow saucepan, stir in the gelatine until dissolved and leave to cool, then refrigerate for about 1 hour until set.
Step 2
150 g wheat flour – 80 ml hot water
Mix the flour and hot water in a bowl with chopsticks or a fork until an elastic dough forms. Knead until smooth, then wrap in cling film and leave to rest while you prepare the remaining ingredients.
Step 3
150 g minced chicken – 50 g finely chopped prawns – 1 spring onion – 1 cm piece of ginger, freshly grated – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Toasted Sesame Oil – ½ tsp sugar – ¼ tsp freshly ground black pepper
Mix the chicken, prawns, spring onion, ginger, Kikkoman Ponzu Lemon, Kikkoman Sesame Oil, sugar and pepper in a bowl. When the broth has set, cut it into small cubes and mix gently into the filling.
Step 4
Roll the dough into a log and cut it into equal pieces. Shape each one into a ball, flatten it and roll it into a circle about 6 cm in diameter. Roll around the outer edge more than the centre so the wrapper stays thicker in the middle and thinner at the edges.
Step 5
Place a spoonful of filling in the centre of each circle. Gather the edges, pleat them around the filling and pinch at the top to seal. Arrange the dumplings in a steamer basket lined with parchment paper and steam for 10 minutes.
Step 6
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Toasted Sesame Oil – ½ cm piece of ginger, freshly grated – ½ tbsp spring onion, finely chopped – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 cm piece of fresh ginger, cut into slices
In one bowl, mix the Kikkoman Lemon Ponzu, Kikkoman Sesame Oil, ginger and spring onion. In another, mix the Kikkoman Soy Sauce, Kikkoman Seasoning for Sushi Rice and the ginger slices. Serve the hot dumplings with the dipping sauces.
Tip:
Use hot but not boiling broth—boiling it destroys the gelatine’s gelling properties.
Serve the dumplings immediately after cooking.
Be careful when eating to avoid burning yourself with the hot broth inside.
You can replace the vegetable broth with chicken or beef broth.
Ready-made gyoza skins can also be used for the dumplings.
Recipe-ID: 1676
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250 ml vegetable broth – 1 tsp gelatine
Heat the broth in a shallow saucepan, stir in the gelatine until dissolved and leave to cool, then refrigerate for about 1 hour until set.
150 g wheat flour – 80 ml hot water
Mix the flour and hot water in a bowl with chopsticks or a fork until an elastic dough forms. Knead until smooth, then wrap in cling film and leave to rest while you prepare the remaining ingredients.
150 g minced chicken – 50 g finely chopped prawns – 1 spring onion – 1 cm piece of ginger, freshly grated – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Toasted Sesame Oil – ½ tsp sugar – ¼ tsp freshly ground black pepper
Mix the chicken, prawns, spring onion, ginger, Kikkoman Ponzu Lemon, Kikkoman Sesame Oil, sugar and pepper in a bowl. When the broth has set, cut it into small cubes and mix gently into the filling.
Roll the dough into a log and cut it into equal pieces. Shape each one into a ball, flatten it and roll it into a circle about 6 cm in diameter. Roll around the outer edge more than the centre so the wrapper stays thicker in the middle and thinner at the edges.
Place a spoonful of filling in the centre of each circle. Gather the edges, pleat them around the filling and pinch at the top to seal. Arrange the dumplings in a steamer basket lined with parchment paper and steam for 10 minutes.
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Toasted Sesame Oil – ½ cm piece of ginger, freshly grated – ½ tbsp spring onion, finely chopped – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Seasoning for Sushi Rice (125ml) – 1 cm piece of fresh ginger, cut into slices
In one bowl, mix the Kikkoman Lemon Ponzu, Kikkoman Sesame Oil, ginger and spring onion. In another, mix the Kikkoman Soy Sauce, Kikkoman Seasoning for Sushi Rice and the ginger slices. Serve the hot dumplings with the dipping sauces.
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