Chicken Soup Dumplings: Halal Chicken Xiao Long Bao!
Ever want to make soup dumplings, but not a fan of the pork version? Try our chicken version, made with a delicious chicken mince and bone broth jelly!
The process of making soup dumplings from scratch definitely requires some effort, but the final results are well worth it. These chicken soup dumplings are halal, freezer friendly and perfect for a hearty meal!
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What are soup dumplings?
Xiao long bao, otherwise known as soup dumplings, are a popular type of Chinese dumpling that are usually steamed in a bamboo basket. Soup dumplings are unique as they are not only filled with a meat filling, but also a broth that spills out once the dumpling wrapper is pierced!
How do soup dumplings get their soup?
The soup inside soup dumplings typically comes from a savoury jelly, which is solid at room temperature. The jelly is chopped into small pieces and mixed in with the dumplings’ meat filling. Once steamed, the jelly liquifies and turns into the broth inside the soup dumpling.
How do you make halal soup dumplings?
The jelly for our chicken soup dumplings is made from slowly simmering chicken feet. Chicken feet are full of collagen and make a super rich bone broth which solidifies in the fridge overnight. Because there is no pork gelatine, this recipe is halal!
Is it hard to make halal chicken soup dumplings?
Chicken soup dumplings are easy to make! Although the process can be bit time consuming, the steps are easy to follow for a beginner cook.
Chicken Soup Dumplings
Ingredients
Chicken jelly:
1kg chicken feet
1 large knob of ginger, roughly broken
10 garlic gloves
3 bay leaves
3 whole spring onions
1 tbsp salt (may need less, add gradually to taste!)
1/2 tbsp pepper (whole peppercorns is best)
Dumplings:
500g chicken mince
1 tbsp minced garlic
1 tsp minced ginger
75g spring onion, finely minced
10g chives, finely minced
1 1/2 tbsp light soy sauce
2 tsp sesame oil
2 tsp Sugar
1/2 tsp Salt
500g Chicken jelly from above
3 x packets round dumpling wrappers (90 wrappers)
Method
Chicken jelly:
Put chickens feet, ginger, garlic gloves, whole spring onions, bay leaves salt and pepper in a pot.
Add in just enough water to cover everything and bring to the boil, scraping off the scum as it forms on top.
Turn down the heat and gently simmer for about 2 hours.
Strain into a container and leave to set overnight in the fridge to solidify.
Once solid, chop the jelly into small pieces and set aside.
Dumplings:
Mix chicken mince, finely chopped spring onion and chives, crushed garlic and crushed ginger, light soy sauce, 2 tsp sesame oil, sugar and salt in a bowl.
Add in chicken jelly and fold through with a spoon.
Pop a teaspoon of the filling in the middle of each dumpling wrapper, wet the edges with water and scrunch together to make a circular shape.
Arrange your dumplings in a lined steamer, cook for around 7 mins and your chicken soup dumplings are ready!
Notes
You can substitute chicken feet for chicken necks or other chicken bones, but the jelly might not turn out as gelatinous. The jelly needs to be quite firm in order to hold its shape when chopped up.
This recipe make around 80 dumplings - you can half the ingredients and make a smaller amount, but these dumplings freeze quite well so we definitely recommend making a full batch! Once you’ve shaped the dumplings, arrange them on a plate lined with baking paper and freeze for 1 hour or until the dumplings have a hard exterior. Then transfer into freezer bags to freeze completely. To cook, steamed straight from frozen for 10-15 mins!
