Chicken Xiao Long Bao

Instructions

1. 1

   Prepare the soup jelly by chilling concentrated chicken stock with gelatin until firm, then finely mince it.

2. 2

   In a large bowl, mix ground chicken, ginger, scallions, soy sauce, wine, sesame oil, sugar, and pepper until the mixture becomes tacky.

3. 3

   Gently fold the minced soup jelly into the chicken mixture and keep refrigerated until ready to use.

4. 4

   Make the dough by mixing flour and hot water, kneading until smooth, then let it rest for 30 minutes.

5. 5

   Roll the dough into a long log and cut into 40 small pieces, rolling each into a thin circular wrapper with edges thinner than the center.

6. 6

   Place a spoonful of filling in the center of a wrapper and pleat the edges tightly (aim for 18+ pleats) to seal the top.

7. 7

   Line a bamboo steamer with parchment paper or cabbage leaves and arrange dumplings without touching.

8. 8

   Steam over boiling water for 8-10 minutes until the wrappers are translucent and the soup has melted inside.