Xiao Long Bao

Step 1

Bring pork bones, water, ginger slices, and scallion to boil in a saucepan. Reduce heat and simmer 30 minutes until broth is flavorful.

Step 2

Strain broth through fine mesh, discarding solids. Measure 0.75 cup broth.

Step 3

Soften gelatin sheet in cold water 2 minutes, then squeeze out excess water.

Step 4

Heat broth to 140°F, stir in gelatin until completely dissolved. Pour into shallow dish and refrigerate 4 hours until set.

Step 5

Cut chilled aspic into small dice.

Step 6

Mix flour and salt in a bowl. Create a well in the center.

Step 7

Pour boiling water into well while stirring with chopsticks until dough forms.

Step 8

Add cold water 1 tbsp at a time, kneading until smooth and supple (3-4 minutes). Cover with damp cloth and rest 20 minutes.

Step 9

In a bowl, combine ground pork, diced aspic, soy sauce, sesame oil, Shaoxing wine, minced ginger, scallion, white pepper, and salt.

Step 10

Mix gently until just combined; avoid overworking.

Step 11

Divide dough into 12 equal pieces. Roll each into a ball.

Step 12

Roll out each ball into a 3-inch circle on lightly floured surface, thinner at edges than center.

Step 13

Place 1 tbsp filling in center of each wrapper. Gather edges up and pleat 6-8 times to seal, twisting at top.

Step 14

Line bamboo steamer with parchment paper. Arrange dumplings pleated-side up, not touching.

Step 15

Bring water to rolling boil in a wok or pot. Place steamer over boiling water and steam 8 minutes until dough is translucent.

Step 16

Transfer to serving plate. Serve immediately with black vinegar, soy sauce, and julienned ginger on the side.