4 Serves
97 Mins
8 g
60 g
1 g
Prepare the dipping sauce by combining Chinkiang vinegar and thinly sliced ginger in a small bowl.
Ingredients, vitamins, and health benefits
Ginger
Chinkiang Vinegar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
HonduranVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
114 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
555 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Line the bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Arrange the Xiao Long Bao in the steamer, ensuring they do not touch each other.
Bring a large pot of water to a boil on the stove.
Place the bamboo steamer over the boiling water and steam the dumplings for 10 minutes until the skins are translucent and the broth is hot.
Carefully remove the dumplings using tongs and serve immediately with the prepared dipping sauce.
Xiao Long Bao (Soup Dumplings)
Hot Water
Vitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
114 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g13
g11
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Persian
TunisianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g