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
Step-by-step instructions
Step 1 · Prepare the dough by mixing plain flour and water in a bowl
Prepare the dough by mixing plain flour and water in a bowl. Knead until smooth, cover with a damp cloth and let rest.
Step 2 · In a separate bowl
In a separate bowl, combine minced chicken, ginger, spring onion, light soy sauce, sesame oil, white pepper, and salt. Mix well.
Step 3 · Pour low-sodium chicken stock into a shallow tray and freeze until ...
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.
Step 4 · Divide dough into small balls
Divide dough into small balls, roll each into a thin circle (about 8cm diameter).
Step 5 · Place a spoonful of filling in the centre of each wrapper
Place a spoonful of filling in the centre of each wrapper. Pleat and seal the edges to form a Xiao Long Bao.
Step 6 · Arrange dumplings on parchment paper in a steamer
Arrange dumplings on parchment paper in a steamer. Steam for 7-8 minutes until wrappers are translucent and filling is cooked.
Step 7 · Serve hot with a dipping sauce of light soy and sliced ginger
Serve hot with a dipping sauce of light soy and sliced ginger.
Why this recipe 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.
A note on tradition
In Singapore, Xiao Long Bao is commonly found in hawker centres, kopitiams, and food courts, reflecting the city’s love for fusion snacks. While traditionally a Shanghainese delicacy, it’s been embraced by locals for its comfort and convenience. It’s often enjoyed during midday breaks or shared over gatherings. Its popularity has grown alongside Singapore’s food diversity, especially in regions like Chinatown and Tiong Bahru.