Xiao Long Bao (Soup Dumplings)

Ingredients

Dough:

• 300g all-purpose flour

• 150ml warm water

• A pinch of salt

Filling:

• 250g ground pork (preferably with some fat)

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp sesame oil

• 1 tsp sugar

• 1/2 tsp ground white pepper

• 1/2 tsp salt

• 1 tsp ginger, finely minced

• 1 tbsp green onions, finely chopped

Soup Jelly (Aspic):

• 500ml chicken stock (unsalted)

• 15g gelatin powder (or agar-agar powder)

• 1 tbsp Shaoxing wine

• 1 tbsp soy sauce

• 1/2 tsp sugar

• 1/2 tsp salt

Instructions

Prepare the Soup Jelly:

1. Heat the chicken stock, Shaoxing wine, soy sauce, sugar, and salt in a saucepan until it simmers.

2. Stir in the gelatin until completely dissolved.

3. Pour the mixture into a shallow dish and let it cool to room temperature.

4. Once cooled, refrigerate for a few hours (or overnight) until it solidifies into a firm jelly.

5. Cut the soup jelly into small cubes, about 1 cm in size. These cubes will melt inside the dumpling while cooking to create the soup.

Make the Dough:

1. In a mixing bowl, combine the flour, salt, and warm water. Stir until a dough forms.

2. Knead the dough for 10-15 minutes until it becomes smooth and elastic.

3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling:

1. In a bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, ginger, and green onions.

2. Mix the ingredients thoroughly until the filling becomes sticky and well-blended.

3. Gently fold in the soup jelly cubes into the pork mixture. Be careful not to break them.

Assemble the Dumplings:

1. Divide the dough into small portions (about 15-20g each) and roll them into balls.

2. Roll out each ball into a thin, round wrapper, approximately 3 inches (7-8 cm) in diameter. The edges should be slightly thinner than the center.

3. Place about 1 tablespoon of the pork filling with jelly cubes in the center of the wrapper.

4. Pleat the edges of the wrapper and pinch together at the top to seal. Make sure the dumpling is sealed properly to keep the soup inside during steaming.

Steam the Dumplings:

1. Prepare your steamer by lining it with parchment paper or cabbage leaves to prevent the dumplings from sticking.

2. Place the dumplings in the steamer, leaving a bit of space between each one.

3. Steam the dumplings over boiling water for about 8-10 minutes, depending on their size.

Serving:

• Serve hot with a side of black vinegar and julienned ginger for dipping.

Tips for Success:

• Work quickly when wrapping the dumplings to avoid the dough drying out.

• Be gentle when handling the dumplings to avoid puncturing them before steaming.

• Eat carefully, as the soup inside will be hot. It’s often recommended to bite off the top, sip the soup, and then enjoy the rest of the dumpling.onings until it becomes sticky. This will improve the texture and taste when wrapped.