Xiaolongbao Soup Dumplings

Ingredients

• 250 g Ground pork
• 500 ml Pork skin or chicken stock
• 10 g Gelatin
• 300 g All-purpose flour
• 150 ml Hot water
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine
• 15 g Ginger
• 2 stalks Scallions
• 1 tsp Sesame oil
• 1 tsp Salt
• 2 tbsp Black vinegar(optional)
• 1 tbsp Julienned ginger(optional)

Instructions

1. 1

   Make the aspic: simmer stock with ginger and scallions, stir in gelatin, pour into a shallow dish, and refrigerate until set (about 45 minutes), then dice finely.

2. 2

   Make the dough: mix flour with hot water, knead 8-10 minutes until smooth, cover and rest 30 minutes.

3. 3

   Mix filling: combine ground pork, soy sauce, Shaoxing wine, sesame oil, salt, and minced ginger; fold in diced aspic; chill 15 minutes.

4. 4

   Roll dough into 24 balls, flatten each into thin 8 cm wrappers with thicker centers.

5. 5

   Fill each wrapper with about 1 tbsp filling, pleat and pinch closed at the top.

6. 6

   Line a steamer with parchment, steam over boiling water for 12-15 minutes until wrappers are translucent.

7. 7

   Serve hot with black vinegar and julienned ginger for dipping.