Xiaolongbao

Experience the delicate artistry of Xiaolongbao, these flavorful soup dumplings filled with savory ground pork and a hint of ginger. Perfect for a cozy weeknight dinner or a fun gathering with friends, they bring warmth and joy to any table.

• 2 cups all-purpose flour
• 1/2 cup water
• 1 cup ground pork
• 1 tablespoon soy sauce
• 1 teaspoon ginger, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 cup gelatin (optional, for soup filling)

Method

1. 1

   In a bowl, mix the flour and hot water until it forms a dough. Knead until smooth, then cover with a damp cloth and let rest for 30 minutes.

2. 2

   In another bowl, combine ground pork, soy sauce, minced ginger, sesame oil, and salt. Mix well, then refrigerate for 30 minutes to marinate.

3. 3

   After resting, divide the dough into small pieces (about the size of a golf ball). Roll each piece into a thin circle, about 3 inches in diameter.

4. 4

   Place a spoonful of the marinated pork mixture in the center of each circle. If using gelatin, add a small spoonful of the cooled gelatin to create a soup filling.

5. 5

   Gather the edges of the dough and pinch them together at the top, forming a small pleated bun. Ensure they are tightly sealed.

6. 6

   Prepare a steamer lined with parchment paper. Place the dumplings in the steamer, ensuring they are not touching, and steam over boiling water for 15-20 minutes.

7. 7

   Serve the Xiaolongbao hot with a side of soy sauce for dipping.