Ingredients
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Meat Gelatine
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250 g Pork Skin; 1-inch strips
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450 g Pork Bone Marrow
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Water
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2 slices Ginger
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1 stalk Scallion; cut to 3 pcs
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1 Tbsp. Shaoxing Wine
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Dough
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1 Cup Flour
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6 Tbsp. Warm Water
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Filling
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450 g Ground pork belly
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2 Tbsp. Shaoxing Wine
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3/4 Tsp. Salt
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1/2 Tsp. Sesame Oil
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3/4 Tsp. Sugar
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3 Tsp. Light Soy Sauce
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3 Tbsp. Water
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Pinch of Ground white pepper
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1 Tbsp. Garlic; minced
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1 Cup Meat Gelatine
Directions
Steps
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1
Done
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Meat Gelatin (made a day earlier)In a small pot, add the pork skin and pork bones and cover with enough water. Bring to a rolling boil. Immediately drain and rinse off the bones and the skin to get rid of any impurities. Rinse the pot and put everything back in. Add 4 cups of water, ginger, scallion and shaoxing wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hrs. After 2 hours, allow the soup to cool and strain into a bowl. Once the soup is completely cooled, cover and refrigerate overnight. It will be jello like the next day. |
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2
Done
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Make DoughTo prepare the dough, add the flour and the warm water 1 tablespoon at a time into a mixing bowl. Work and knead the dough for 15-20 mins. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 mins. |
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3
Done
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Make FillingTake your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. Or use the back of a chinese cleaver to further mince the pork till it becomes paste. Take the meat gelatine out from freezer. Dice them into ½ inch pieces. In a big bowl, add pork and all the rest of the ingredients except meat gelatine. Mix well with a pair of chopsticks. The pork mixture will be light and airy looking. Add in the meat gelatine. Gently fold in gelatine to the pork paste. Do not over-mix. Cover and refrigerate till ready to assemble. Chilled pork paste are much easier to to handle when wrapping. |
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4
Done
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Wrapping Xiao Long BaoTo assemble, roll out the dough into a long cylinder on a flour dusted pastry board. Cut them into equal pieces of about 11 grams each. Roll out each piece into a round piece of bout 3 inches diameter. Always cover dough with a damp cloth to prevent them from drying out. Take fillings out from the refrigerator. Place 1 tablespoon of filling in the middle of the dumpling skin rolled out earlier. Pleat the edge of the skin together in about 15 to 20 folds. Meanwhile making a bag shape in the center where they hold the meat together. Make sure to seal the top nicely so the juicy goodness will stay in. |
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5
Done
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Steam prepared Xiao Long BaoLine bamboo steamers with cheese cloths or napa cabbage leaves. Place the dumpling in the prepared bamboo steamer. Space the dumplings about 2 inches apart from each other. Cover with a bamboo steamer lid. Once water in the steamer is boiling, place bamboo steamer inside and steam on high heat for 8 mins. Serve immediately with slivers of ginger or chili oil. Best enjoyed piping hot! |
