Shrimp XLB
- 1h 0mPrep Time
- 10m Cook Time
- 1h 10mReady In
Shrimp soup dumplings (XLB) with a sweet, juicy filling and translucent skin. Served with black vinegar and ginger.
Ingredients
- 1 1/2 lb All-Purpose Eggless Dough or All-Purpose Egg Dough
- 2 1/2 cup agar-agar broth
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine, sake, or dry sherry
- 1 1/2 tbsp toasted sesame oil
- 2 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 lb small (51/60 count) to medium (41/50 count) shrimp peeled and finely chopped
- 4 scallions thinly sliced
- 1 tbsp fresh ginger minced or finely grated
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 313 mg
- Iron: 7.27 mg
- Magnesium: 106 mg
- Phosphorus: 230 mg
- Potassium: 1264 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lb All-Purpose Eggless Dough or All-Purpose Egg Dough
- 2 1/2 cup agar-agar broth
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine, sake, or dry sherry
- 1 1/2 tbsp toasted sesame oil
- 2 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Prepare
- 1 1/4 lb small (51/60 count) to medium (41/50 count) shrimp, peeled and finely chopped
- 4 scallions, thinly sliced
- 1 tbsp fresh ginger, minced or finely grated
Let's Cook
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Step 1.
Prepare the dough according to the instructions on the referenced page. Do not use store-bought dumpling skins. Let the dough rest as directed.
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Step 2.
Prepare the agar-agar broth according to the instructions on the referenced page. Cut the set broth into small cubes and refrigerate until needed.
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Step 3.
In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine (or sake/dry sherry), 1½ tablespoons toasted sesame oil, 2 to 3 teaspoons sugar, 1 to 3 teaspoons kosher salt, and ½ to 1 teaspoon freshly ground black pepper. Stir until the salt and sugar have fully dissolved.
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Step 4.
Add 1¼ pounds finely chopped shrimp (small to medium, peeled), 4 to 5 thinly sliced scallions, and 1 tablespoon minced fresh ginger to the bowl. Mix by hand or with a wooden spoon until fully incorporated. Cover and refrigerate for at least 30 minutes to chill the filling.
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Step 5.
While the filling chills, check the broth cubes: if any liquid has sweated out, transfer the cubes to a fine-mesh sieve and let drain for 30 seconds. After the filling has chilled, add the drained broth cubes to the shrimp mixture and stir with a wooden spoon until evenly distributed.
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Step 6.
Form the dumplings according to the instructions on the referenced page, placing each finished dumpling on a parchment-lined tray. Keep them covered with a damp cloth to prevent drying.
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Step 7.
Steam the dumplings according to the instructions on the referenced page, typically in a bamboo steamer over boiling water for about 8–10 minutes until the skins are translucent and the filling is cooked through. Serve immediately with black vinegar and julienned ginger or your preferred dipping sauce.