xiaolongbao

Soup dumplings filled with pork and set aspic.

Ingredients

• 3 cups Flour
• 1 cup Hot water
• 500 g Ground pork
• 300 g Pork skin
• 3 tbsp Ginger
• 5 Spring onions
• 3 tbsp Soy sauce
• 2 tbsp Rice wine
• 1 tbsp Sesame oil
• 1 tsp Sugar
• 2 tsp Salt
• 6 cups Water

Method

1. Make the aspic — Simmer the pork skin with ginger and spring onion for 3 hours, strain, and chill until solid — this jelly becomes the soup inside.
2. Dice the jelly — Cut the set aspic into small cubes.
3. Make the filling — Beat the pork with soy, wine, sugar, sesame oil and a little water until sticky, then fold in the aspic cubes.
4. Chill — Refrigerate the filling so the jelly stays firm while wrapping.
5. Make the wrappers — Knead flour with hot water, rest 30 minutes, then roll small discs thinner at the edges.
6. Pleat — Gather at least 18 pleats around each dumpling and twist the top closed.
7. Steam — Steam 8 minutes — the jelly melts into soup inside.
8. Xiaolongbao is ready — Serve with black vinegar and ginger; bite a small hole first and drink the soup.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein