Xiaolongbao

小笼包 · Xiǎolóngbāo

Ingredients13

• all-purpose flour300 g
• warm water160 ml
• ground pork300 g
• pork aspic (chilled meat jelly)150 g
• light soy sauce1 tbsp
• Shaoxing wine1 tbsp
• sesame oil1 tsp
• fresh ginger10 g
• scallions2
• sugar1 tsp
• salt1/2 tsp
• black vinegar3 tbsp
• young ginger20 g

Method

1. Mix the flour with warm water and knead until smooth. Cover and rest the dough for 30 minutes.
2. Finely mince the ginger and scallions. Dice the chilled pork aspic into small cubes.
3. Combine the ground pork with soy sauce, Shaoxing wine, sesame oil, sugar, salt, minced ginger, scallions, and the aspic cubes. Stir in one direction until sticky.
4. Divide the dough into about 24 pieces and roll each into a thin round wrapper, slightly thicker in the center.
5. Place a spoonful of filling in the center of each wrapper. Pleat and gather the edges into a closed top, leaving a small swirl.
6. Line a bamboo steamer with cabbage leaves or perforated parchment. Arrange the buns with space between them and steam over boiling water for 8 to 10 minutes.
7. Slice the young ginger into fine matchsticks and mix with black vinegar for dipping.
8. Serve the xiaolongbao immediately, warning diners that the broth inside is very hot.