Pork Soup Dumplings (Xiao Long Bao) Recipe

Ingredients:

For the Dough:

For the Filling:

For the Gelatin:

Instructions:

Prepare the Dough:

In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Gradually add the warm water while stirring with chopsticks or a spoon until a rough dough forms.
Knead the dough on a clean surface for about 10 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.

Prepare the Gelatin:

In a small saucepan, heat the chicken stock until it begins to simmer.
Add the agar-agar (or gelatin) and stir until fully dissolved. Remove from heat and let it cool slightly.
Once the gelatin mixture is cooled but still liquid, pour it into a shallow dish or pan. Refrigerate for about 2 hours, or until firm.
Once set, cut the gelatin into small cubes or dice it into fine pieces.

Prepare the Filling:

In a mixing bowl, combine the ground pork with the grated ginger, minced garlic, soy sauce, sesame oil, rice wine, sugar, salt, and black pepper.
Gradually add the cold chicken stock to the mixture in small amounts, stirring constantly to create a smooth, almost paste-like texture.
Add the chopped scallions and the prepared gelatin cubes, then mix until everything is evenly distributed. The gelatin will create the signature soup when steamed.

Form the Dumplings:

Roll out the rested dough into a long log and divide it into 12-15 even pieces.
Roll each piece into a small ball, then flatten into a small round disc (about 3 inches in diameter) using a rolling pin.
Place a spoonful of the pork filling in the center of each dough disc. Be sure to leave enough space around the edges to pleat the dumpling.
Gently pleat the edges of the dough to encase the filling, twisting and pinching the top to seal. Be careful not to overstuff the dumplings, as they need to hold the soup inside.

Steam the Dumplings:

Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent the dumplings from sticking.
Arrange the dumplings in the steamer, leaving some space between each one. You may need to steam the dumplings in batches depending on the size of your steamer.
Bring a pot of water to a boil, then place the steamer over the pot, covering it with a lid. Steam the dumplings for about 10-12 minutes, or until the dough is soft and fully cooked.
Ensure the dumplings are cooked through by gently lifting one out with chopsticks and checking if the dough is fully translucent and the filling has turned slightly opaque.

Serve and Enjoy:

Serve the Pork Soup Dumplings (Xiao Long Bao) hot with a dipping sauce made from soy sauce, black vinegar, and a dash of chili oil (optional).
To enjoy these dumplings, gently pick them up with chopsticks, ensuring not to puncture the delicate skin. Take a small bite at the top to release the flavorful broth inside before eating the rest.

Optional Tips:

For extra soup: If you want more broth inside your dumplings, make sure your gelatin is properly dissolved and mixed into the pork filling, so it melts into soup when steamed.
For a healthier version: You can substitute the pork with ground chicken or turkey, though the texture and flavor may differ slightly.
Make ahead: These dumplings can be assembled in advance and frozen. To steam frozen dumplings, add an extra 2-3 minutes to the cooking time.
Enjoy the delicious, soupy goodness of Pork Soup Dumplings, an iconic dish that brings together the rich flavor of pork, fragrant ginger, and the joy of steaming, all wrapped in a delicate dough. Perfect for a comforting meal or special occasion!