Crab and Pork Soup Dumplings (Xiao Long Bao)

Ingredients

• 250 grams Ground pork (70% lean)
• 100 grams Lump crab meat
• 200 grams Pork skin gelatin (aspic), finely minced
• 200 grams All-purpose flour
• 110 ml Hot water
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon Grated ginger
• 1 teaspoon Sesame oil
• 0.5 teaspoon Sugar
• 0.25 teaspoon White pepper
• 4 large Cabbage leaves (for lining steamer)(optional)

Instructions

1. 1

   Prepare the dough by mixing flour and hot water until a smooth ball forms; let it rest covered for 30 minutes.

2. 2

   In a large bowl, combine ground pork, soy sauce, rice wine, ginger, sesame oil, sugar, and white pepper, stirring in one direction until the meat becomes tacky.

3. 3

   Gently fold the fresh crab meat and the minced chilled soup aspic into the pork mixture until evenly distributed.

4. 4

   Divide the rested dough into small 10-gram pieces and roll each into a thin circular wrapper with edges thinner than the center.

5. 5

   Place a tablespoon of filling in the center of a wrapper and pleat the edges tightly (aiming for 18+ folds) to seal the top completely.

6. 6

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

7. 7

   Arrange dumplings in the steamer, leaving space between them, and steam over boiling water for 8 to 10 minutes.

8. 8

   Serve immediately with a dipping sauce of Chinkiang black vinegar and julienned ginger.