Soup Dumplings · Orange-Dot Variety · Pork-Free
The pork-free option. Six orange-dot xiaolongbao with seasoned chicken filling and chicken broth aspic. Lighter and leaner than pork, same precise pleating, same steamed-to-order preparation.
Chicken soup dumplings serve two purposes at Ugly Dumpling: they're the go-to for diners avoiding pork, and they're the proof that the XLB technique doesn't depend on pork's fat content to work. The orange dot on the wrapper identifies them instantly in a mixed steamer basket — useful when sharing the Sampler.
The aspic here is made from chicken broth rather than pork bones. Chicken collagen produces a lighter gel that still firms properly but releases a cleaner, more delicate soup when steamed. The flavor is brighter and less unctuous than pork — you taste the ginger and scallion more clearly because the fat doesn't coat the palate the same way.
The filling uses ground chicken thigh meat rather than breast, which keeps the texture moist inside the wrapper. Breast meat tends to dry out during the steam; thigh retains just enough fat to stay tender. Seasoning follows the same template as pork: ginger, scallion, soy, sesame oil, and Shaoxing wine.
Per full order (6 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Protein | 20 g |
| Carbohydrates | 40 g |
| Fat | 11 g |
| Sodium | 720 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Chicken | Yes |
| Pork | No |
| Shellfish | No |
| Dairy | No |
| Tree Nuts | No |
Ground chicken thigh, ginger, scallion, soy sauce, sesame oil, and Shaoxing wine — plus chicken-broth aspic cubes that melt during steaming. Thigh meat is used specifically because it stays moist under steam heat, while breast meat would turn dry and mealy. The chicken broth aspic is lighter than pork but still delivers a clean, satisfying soup burst.
Contains wheat, soy, and chicken. Free of pork, shellfish, dairy, and tree nuts — making it the broadest dietary fit on the XLB menu. Not suitable for vegans or gluten-free diners. Diners with halal requirements should note the Shaoxing wine in the seasoning; contact the restaurant to confirm current preparation.
The chicken variety is slightly more delicate than pork — handle gently.
Grip the top knot of the dumpling with chopsticks. The chicken wrapper is thin — avoid pinching the belly or you'll tear the skin before reaching the spoon.
Set the dumpling on a ceramic soup spoon. Nibble a small hole in the side to release steam and bring the internal temperature down from scalding.
The chicken broth is lighter and cleaner than pork — you'll notice ginger and scallion more clearly. Sip it slowly from the spoon before eating the wrapper and filling.
A light dip in black vinegar and ginger works beautifully here — the acidity brightens the delicate chicken flavor without overwhelming it.
