Appetizer: China – 小笼包 ▶ Xiao Long Bao (Soup Dumplings)

Serving Size: 24

Approximate Time

Prep 1 hr 30 min

Cook 8 min

Additional 4 hrs

Total 5 hrs 40 min

Ingredients

2 cups (250 g) all-purpose flour
3 / 4 cup (180 ml) boiling water
Pinch of salt
3 cups (720 ml) rich pork or chicken stock
2 tbsp (30 ml) Shaoxing wine (or dry sherry)
1 tsp light soy sauce
2 tsp unflavored gelatin
1 lb (450 g) ground pork (20–25% fat)
2 tsp fine salt
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
1 / 2 to 1 tsp white pepper, to taste
1 tbsp toasted sesame oil
1 tbsp cornstarch
1 tbsp finely grated fresh ginger
2 scallions, finely minced
Black Chinese vinegar (chinkiang) for dipping
Fresh ginger, cut into very thin matchsticks

Instructions

Make the aspic: In a pot bring the stock, Shaoxing wine and soy sauce to a simmer. If using gelatin, sprinkle it over 2–3 tbsp cold water to bloom for a minute, then whisk into the hot stock until dissolved. Simmer gently 5 minutes. Cool to room temperature, then refrigerate until completely set (4 hours or overnight). If using concentrated pork-skin stock, reduce until very flavorful and chill until set.
Prepare the dough: Put the flour and a pinch of salt in a bowl. Pour the boiling water gradually into the flour while stirring with a chopstick or fork until it forms a shaggy mass. When cool enough to handle, knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover with plastic and rest 30–60 minutes.
Prepare the filling: Cut the set aspic into small 1/4-inch (6 mm) cubes. In a large bowl combine the ground pork, salt, soy sauce, Shaoxing, sugar, white pepper, sesame oil, cornstarch, grated ginger and minced scallion. Mix vigorously in one direction until the mixture becomes sticky and tacky (this helps trap air and creates a smoother filling). Fold the aspic cubes into the meat mixture gently but thoroughly. Keep chilled until ready to assemble.
Divide and roll wrappers: On a lightly floured surface, divide the rested dough into about 24 equal pieces (for 24 dumplings). Keep unused dough covered. Roll each piece into a small ball, then flatten and roll into a thin round wrapper about 3 inches (7–8 cm) across, slightly thicker at the center and thinner at the edges.
Fill and pleat: Place about 1 tablespoon of filling (including several aspic cubes) in the center of a wrapper. Using your fingers, pleat the edge of the wrapper around the filling with 12–18 small pleats, pinching to seal at the top into a neat twisted nub. Make sure the dumpling is well sealed so soup won't leak. Place each finished dumpling on a small square of parchment (or on a cabbage leaf) to prevent sticking.
Steam the dumplings: Prepare a steamer and bring water to a rolling boil. Arrange dumplings in the steamer basket leaving space between them. steam over high heat for 6–8 minutes (adjust to 8–10 minutes for larger dumplings or thicker wrappers) until the wrappers turn slightly translucent and the filling is cooked through. Avoid opening the steamer lid during cooking.
Finish and serve: As soon as the dumplings are done, brush lightly with a drop of sesame oil to keep them glossy and prevent sticking. Serve hot with black vinegar and julienned ginger for dipping.
Tips: Keep the aspic very cold when filling so it stays in cubes. Work quickly to prevent the filling from warming. Do not overfill wrappers and make sure the top is tightly sealed. If you prefer a more traditional approach, make a rich pork stock with pork skin and bones, reduce and chill it to form the aspic without gelatin.