Crab and Pork Soup Dumplings (Xiao Long Bao)

Ingredients

• 250 grams Ground pork (70% lean)
• 100 grams Lump crab meat, finely chopped
• 200 grams Pork skin gelatin (aspic), chilled and minced
• 40 pieces Dumpling wrappers (thin)
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon Ginger, finely grated
• 2 stalks Green onions, minced
• 1 teaspoon Sesame oil
• 0.5 teaspoon Sugar
• 0.25 teaspoon White pepper
• 4 large leaves Napa cabbage leaves (for lining steamer)

Instructions

1. 1

   In a large mixing bowl, combine the ground pork, chopped crab meat, ginger, green onions, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper.

2. 2

   Stir the meat mixture vigorously in one direction for 5 minutes until it becomes a sticky paste.

3. 3

   Gently fold the minced pork skin gelatin (aspic) into the meat mixture until evenly distributed.

4. 4

   Place a small spoonful of the filling in the center of a dumpling wrapper.

5. 5

   Wet the edges of the wrapper and pleat the edges together tightly at the top to seal the dumpling completely.

6. 6

   Line a bamboo steamer with napa cabbage leaves or parchment paper to prevent sticking.

7. 7

   Arrange dumplings in the steamer, ensuring they do not touch each other.

8. 8

   Steam over boiling water for 8 to 10 minutes until the wrappers are translucent and the filling is cooked through.