Soup Dumplings (Xiaolongbao)

Takes 180 minutes | Serves 6 |

Ingredients

1 l chicken broth
2 slices ginger
1 whole scallion
6 leaves Gelantine
130 g all-purpose flour
90 ml warm water
1 tablespoon olive oil
450 g ground pork
0.5 teaspoons sesame oil
1 teaspoons sugar
3 teaspoons light soy sauce
3 tablespoons water
0.125 teaspoons ground white pepper
1 tablespoons minced ginger
some to serve Chinese black vinegar
some to serve julienned ginger
1 tbs Rice wine vinegar
1 tbs Oyster Saus
3 dl aspic

Steps

The Aspic

• Combine chicken borth, ginger and scallion. Boil and simmer for 2 hours. Add the 6 gelatine leaves.
• Cool, strain, and refrigerate the liquid overnight to form aspic.

The Dough

• Mix flou, water and olive oil gradually. Knead for 15-20 minutes, rest covered for 30 minutes.

The Filling

• Mix pork with salt, sesame oil, sugar, soy sauce, oyster saus, vinegar, water, white pepper, and minced ginger until airy. Fold in diced aspic gently.

Assembly

• Roll dough, cut into pieces (cherry tomato size), and form into discs. Roll from the middle and out. Fill with pork mixture, pleat, and seal.

Steaming

• Steam dumplings in a bamboo steamer over boiling water for 7-8 minutes. Serve immediately.