Xiao Long Bao

Cook it step by step

1. 1

   Make a firm aspic in advance by chilling well-seasoned, gelatin-rich pork stock until completely set, then dice it into 5 mm cubes and keep refrigerated.

2. 2

   Mix the ground pork, ginger, spring onion, soy sauce, Shaoxing wine, sesame oil and white pepper in one direction for 2–3 minutes until sticky. Fold in the cold aspic and refrigerate the filling for 30 minutes.

3. 3

   Add hot water gradually to the flour, mixing with chopsticks, then knead for 8 minutes until smooth. Cover and rest for 30 minutes so the gluten relaxes.

4. 4

   Roll the dough into a rope, divide into 24 equal pieces and keep them covered. Roll each piece into a 9 cm wrapper with a slightly thicker centre and thin edge.

5. 5

   Place about 1 tablespoon cold filling in the centre, pleat the edge 16–18 times and pinch the top firmly closed. Keep finished dumplings chilled and covered while shaping the rest.

6. 6

   Line a steamer with perforated paper or cabbage, leaving 3 cm between dumplings. Bring the water to a full boil, set the basket over it and steam for 8–10 minutes without lifting the lid.

7. 7

   Rest for 1 minute, then lift each dumpling by its pleated top. Serve immediately and warn diners to bite a small opening and sip the hot broth before eating.