Shanghai Soup Dumplings (Xiao Long Bao)

Instructions

1. Start by preparing the dough. In a bowl, mix the flour with the hot water. Gradually add cold water and knead the dough until smooth. Cover and let it rest for 30 minutes.
2. Prepare the soup base by heating the chicken stock in a small saucepan until hot. Sprinkle the gelatin over the stock and stir until fully dissolved. Pour into a shallow dish and refrigerate until set, about 30 minutes.
3. While the gelatin sets, make the filling. In a mixing bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, white pepper, ginger, garlic, green onions, sugar, and salt. Mix thoroughly until well combined.
4. Once the soup gelatin is set, take it out of the fridge and cut it into small cubes. Add the cubes to the meat mixture and stir until evenly distributed.
5. Divide the rested dough into 24 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten into a thin, round wrapper about 3 inches in diameter. Ensure the edges are thinner than the center.
6. Place a tablespoon of filling into the center of each wrapper. Carefully pleat the edges, gathering at the top and pinching to seal. Make sure the dumplings are airtight so the soup is contained.
7. Line a bamboo steamer with parchment paper or cabbage leaves and arrange the dumplings in the steamer, leaving some space in between each.
8. Bring a pot of water to a boil, then place the steamer over it. Steam the dumplings for 8 minutes, ensuring that the water stays at a simmer (around 212°F).
9. Serve hot, and enjoy! Tip: To eat, gently pick up a dumpling with chopsticks and place it on a soup spoon. Bite off a small piece of the wrapper to release the broth, allowing it to cool before fully enjoying.