Xiaolongbao (Soup Dumplings)

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 lb ground pork
• 1 cup pork or chicken stock, chilled until jelled (with gelatin if needed)
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp minced ginger
• 2 scallions, minced
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp sugar
• Black vinegar and julienned ginger, for serving

Instructions

1. 1Knead flour and warm water into a smooth dough, cover, and rest 30 minutes.
2. 2Chop the jelled stock into small cubes and mix into the ground pork with soy sauce, wine, ginger, scallions, sesame oil, white pepper, and sugar until sticky and well combined.
3. 3Roll the dough into a long log, cut into small pieces, and roll each into a thin round wrapper, thicker in the center.
4. 4Place a spoonful of filling in each wrapper and pleat the edges closed at the top, twisting to seal.
5. 5Arrange dumplings in a lined bamboo steamer, leaving space between each.
6. 6Steam over boiling water for 8-10 minutes until the wrappers are translucent and the filling is cooked.
7. 7Serve immediately with black vinegar and julienned ginger, eating carefully to avoid the hot broth inside.

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