Xiaolongbao (soup dumplings)

Method

1. 1

   Step 1

   Warm the stock, sprinkle in the gelatine (opens in a new tab) and stir until dissolved. Pour into a shallow dish and chill until firmly set.

   • 5 min
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Mix the flour and warm water into a smooth, soft dough, knead for 5 minutes, cover and rest for 30 minutes.

   • 10 min

   

3. 3

   Step 3

   Beat the pork with the ginger, spring onion (opens in a new tab), wine, soy, sugar (opens in a new tab), salt, pepper and sesame oil (opens in a new tab), stirring in one direction until sticky. Dice the set stock finely and fold it in. Keep chilled.

   • 10 min

   Food safety: Keep raw pork filling cold and wash hands and boards after handling.

   

4. 4

   Step 4

   Divide the dough into 32 pieces and roll each into an 8 cm round, thinner at the edge than the centre.

   • 25 min
   • Rolling pin (opens in a new tab)
5. 5

   Step 5

   Place a heaped teaspoon of filling in the centre and pleat the edge around it, twisting closed at the top.

   • 25 min

   Work with a few wrappers at a time and keep the rest covered so they don't dry out.

6. 6

   Step 6

   Steam on a lined or oiled steamer (opens in a new tab) over high heat until the skins turn translucent and the dumplings puff.

   • 8 min
   • high heat
   • Steamer (opens in a new tab)

   Food safety: The soup inside is scalding — bite a small hole and sip first.

7. 7

   Step 7

   Serve at once with black vinegar and shredded ginger for dipping.