Xiao Long Bao

Ingredients

For the Dough:
2 cups all-purpose flour
3/4 cup warm water
For the Filling:
1 lb (450 g) ground pork
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine or Shaoxing wine
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon salt
2 green onions, finely chopped
1-inch piece ginger, grated
1/2 cup pork or chicken broth, chilled
For the Aspic:
1 cup pork or chicken broth
1 tablespoon unflavored gelatin
For Serving:
Chinese black vinegar
Fresh ginger, julienned

Instructions

Prepare the Aspic

In a small saucepan, bring the broth to a boil.

Sprinkle the unflavored gelatin over the broth and stir until dissolved.

Pour the mixture into a shallow dish and refrigerate until set, about 2-3 hours.

Once set, cut the aspic into small cubes.

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and warm water.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

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

Prepare the Filling

In a large bowl, combine the ground pork, soy sauce, sugar, rice wine, sesame oil, ground white pepper, salt, finely chopped green onions, and grated ginger.

Mix well until all ingredients are thoroughly combined.

Gently fold in the chilled aspic cubes into the pork mixture.

Form the Dumplings

Divide the rested dough into small, equal-sized pieces (about 1 inch in diameter).

Roll each piece into a thin circle about 3 inches in diameter.

Place about 1 tablespoon of the filling in the center of each dough circle.

Carefully pleat the edges of the dough circle to form a small purse, pinching the top to seal the dumpling.

Steam the Dumplings

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

Place the dumplings in the steamer basket, making sure they are not touching each other.

Steam the dumplings over boiling water for about 8-10 minutes, or until the dough is translucent and the filling is cooked through.