Xiaolongbao (Pork Soup Dumplings)

Easy · 26 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 2 tablespoons spicy chili crisp
• 1/3 cup black vinegar
• 2 inch knob ginger julienned
• 1 1/4 cup all purpose flour
• 3 1/2 teaspoon hot water
• 3 tablespoons room temp water
• 1 lb high fat pork (70% lean)
• 1.5 tablespoons shaoxing wine
• 2 tablespoons soy sauce
• Pinch ground white pepper
• 1 2 teaspoon sugar
• 1/2 salt
• 3 green onions finely minced
• 1/2 teaspoon sesame oil
• 1 cup broth gel, diced into 1/2 inch pieces
• 2 green onions, 1 inch sliced
• 1/2 lb pork Boston butt (browned)
• 1.5 pork neck bones
• 3/4 lb pork skin
• 1 inch knob ginger, sliced
• 5 cups water
• Salt to taste

Instructions

Broth Gel (aspic)

1. In a medium-sized pot, add oil to cover the bottom of the pan, and heat to medium-high; add green onion, occasionally tossing for 2-3 minutes, or until lightly charred. Remove from pan.
2. Add pork (cut into two to three chunks), and sear for 2-3 minutes per side. Remove from pan.
3. Add neck bones (rinsed under cold water), pork butt, pork skin, green onion, and ginger; cover with water and set it over medium-high heat. Bring to a boil then lower down to a simmer (skin off any scum that has risen), and reduce for 2-3 hours or until you have 2-3 cups of broth.
4. Remove all bones. Strain everything and put it into a flat container; season generously with salt, and let it cool to room temperature. Wrap with plastic wrap for at least 4 hours (but overnight is ideal).
5. Once chilled, scrape off the fat from the top then, using a spatula, separate sides from the container. Cut into 1” cubes.

Pork Filling

6. Combine ground pork meat (70% lean), green onion, white pepper, sugar, salt, soy sauce, Shaoxing wine, and sesame oil in a medium-sized bowl. Start kneading until thoroughly combined and homogenous.
7. Add aspic and gently fold it until evenly incorporated.

Dumpling Dough

8. Place flour in a mixing bowl. Stir with a fork while stirring in hot water slowly; stir until the flour has absorbed all the water then stir in room temperature water.
9. Once it is a dough knead for 5-8 mins then wrap it with plastic wrap and have it sit at room temperature for 45 mins.
10. Separate your dough into 2 pieces, and roll those into long rods, about 1" thick. Cut off in segments that weigh 10-15 grams each.
11. Take one of the balls, dust it with flour, and roll it into a round disc about 2.5'' in diameter; then grab a tablespoon of filling, and add it to the center of the disc. Fold it over to create a pleat, stick that folds onto itself, and then repeat each little pleat next to the other as close to the previous pleat until you have made a whole dumpling; gently twist and pinch the hole. Repeat with the rest of the dough.
12. Cut up parchment paper squares (4"x4"), and place your dumplings on each piece of parchment individually. Add water about 1.5" depth to a pot, bring that to a boil over medium-high, and then reduce the temperature to medium-low.
13. Load a bamboo steamer with as many dumplings as possible, leaving .5" of space between. Put the lid on, place your basket on your steaming pot, and let it steam for 8 minutes.

Dipping Sauce

14. Combine chili crisp and black vinegar, serve that in a small ramekin, and mix to combine. Finally, add fresh julienned ginger before serving.

Tags: pepperplate-import

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