Here at The Gluten Free Bao Test Kitchens, we’re constantly trying to find ways to make our favorite foods gluten free.
Besides the traditional gua baos that we sell, another Asian delicacy I sorely missed since going gluten free was Xiao Long Bao, also known as soup dumplings.
If you're not familiar with soup dumplings, they're pretty much exactly as they sound: A steamed dumpling which, in addition to the usual filling, has a rich broth that bursts forth when eaten in one bite. Legend has it that these dumplings were created by accident when a chef in Shanghai mistakenly added gelatin to his dumpling filling, which melted when cooked and created a tasty soup encased in the dough.
As with most dumplings, the dough in Xiao Long Bao is traditionally made with wheat flour, which provides the elasticity and strength required to contain the cooked soup without leakage.
Never one to shy away from a challenge, Krisanna took it upon herself to create a gluten free version of Xiao Long Bao. Her version uses tapioca, millet and rice flour. The trickiest part was sealing the dumplings without tearing the dough, and it took several tries for us to get it right, but I would say the results were well worth the effort!
