step 1: the aspic
The jelly soup that is sealed inside the delicious XiaoLongBao!
- Put the pork skin or pork bone in a pot of cold water. Cook at high heat and bring to a running boil.
- Immediately drain and discard water. Rinse the pork skin, then cut and remove the fat layer of pork skin. If you're using pork bone, simply just drain and discard water.
- Place the pork skin or pork bone back into the pot. Add sliced ginger and 400g water. Bring to a boil, then simmer for 2 hours with lid covered.
- Strain the soup into a container. Let it cool, then refrigerate for at least 6 hours.
step 2: THE FILLING
- Take out the chilled aspic then cut into small pieces.
- Place ground pork, minced ginger, salt, sugar, soy sauce, and chicken broth powder into a mixing bowl. Mix well together in a one direction circular motion.
- Slowly add water divided into three intervals while still continuing to mix.
- Add 200g of chopped aspic into the filling mix. Add sesame oil.
- Mix well then refrigerate for 30 minutes or until ready to make.
step 3: THE DOUGH
- Mix salt and flour on a clean surface or in a large bowl.
- Slowly add water divided into three intervals while continuing to knead the dough for about 15 minutes until it’s very soft and smooth.
- Wrap dough with saran wrap and let it rest for 20 minutes.
- Lightly dust a clean surface with flour. Roll the dough into a long cylinder. Cut the dough into small equal pieces, weighing about 8 grams each.
step 4: MAKING THE XIAOLONGBAO
- Roll each dough piece into a round disc about 3 inches in diameter (make sure the center is thicker and the edge is thinner)
- Use a filling spoon and add approximately 20 - 22 grams of filling in the middle of dumpling skin. Press the filling with spoon to make it flat and compact.
- Pleat and lightly pull the edges with as many folds as you can. 15 - 20 folds will be good. Pinch and twist the top to seal the XiaoLongBao.
- Place XiaoLongBao into a bamboo steamer with silicone mat provided or parchment paper (with holes).
- Bring a pot of water to boil, then add the bamboo steamer. Steam for 7 minutes.
- Enjoy with dipping sauce!