Xiaolongbao-Style Soup Dumpling Meatballs

Ingredients

• 1 lb Ground pork
• 8 oz Pork skin or pork trotter (for gelatin broth)
• 6 Dried shiitake mushrooms
• 3 cups Chicken stock (low sodium)
• 2 tsp Gelatin powder(optional)
• 1 tbsp Grated ginger
• 3 cloves Garlic, minced
• 3 Green onions, sliced
• 2 tbsp Coconut aminos
• 1 tbsp Rice vinegar
• 1 tbsp Shaoxing wine(optional)
• 1 Egg
• 1 tsp Salt
• 1/2 tsp White pepper
• 6 Baby bok choy(optional)

Instructions

1. 1

   Prep the gelatin broth (30 min active): Simmer pork skin or trotter with dried shiitake mushrooms and chicken stock in a pot for 30 minutes until the liquid is rich and slightly sticky. Strain, discarding solids, and stir in gelatin powder if needed to ensure it will set. Chill in the refrigerator until firm, about 30 minutes.

2. 2

   Make the meatball mixture (15 min): In a bowl, combine ground pork, grated ginger, minced garlic, half the green onions, coconut aminos, Shaoxing wine, egg, salt, and white pepper. Mix vigorously until sticky. Dice the chilled gelatin broth into small cubes and gently fold into the pork mixture.

3. 3

   Form the meatballs (10 min): With wet hands, roll the mixture into 12 large meatballs, keeping the gelatin cubes sealed inside. Chill in the freezer for 10 minutes to firm up.

4. 4

   Steam the meatballs (25 min): Line a steamer basket with cabbage leaves or parchment. Steam meatballs over simmering water for 20-25 minutes until cooked through and the gelatin inside has melted into soup. Add bok choy to the steamer for the last 5 minutes.

5. 5

   Make the dipping sauce and serve (5 min): Whisk rice vinegar with remaining green onions. Serve meatballs hot in shallow bowls with shiitake steaming broth ladled over, alongside bok choy and dipping sauce. Warn diners the centers are hot and soupy.