Xiaolongbao

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Recipe

Ingredients

1 cup	all-purpose flour
0.5 cup	hot water
200 grams	ground pork
2 tablespoons	soy sauce
1 tablespoon	rice wine
1 teaspoon	sugar
1 teaspoon	sesame oil
0.5 teaspoon	salt
0.25 teaspoon	white pepper
1 teaspoon	grated ginger
2 tablespoons	chicken stock
1 tablespoon	gelatin powder
1 cup	cold water

Instructions

1. 1 Mix the gelatin powder with cold water and let it bloom for 5 minutes.
2. 2 Heat the chicken stock until warm, then stir in the bloomed gelatin until dissolved. Pour into a shallow dish and refrigerate until set.
3. 3 In a bowl, combine ground pork, soy sauce, rice wine, sugar, sesame oil, salt, white pepper, and grated ginger. Mix well.
4. 4 Once the gelatin stock is set, cut it into small cubes and mix with the pork filling.
5. 5 To make the dough, place the flour in a bowl and gradually add hot water, mixing with a fork or chopsticks until a rough dough forms.
6. 6 Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover and let it rest for 20 minutes.
7. 7 Divide the dough into small balls (about 12-15). Roll each ball into a thin circle, about 3 inches in diameter.
8. 8 Place a spoonful of filling in the center of each dough circle. Pleat the edges to seal the dumpling, ensuring there are no gaps.
9. 9 Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking.
10. 10 Place the dumplings in the steamer, ensuring they are not touching each other.
11. 11 Steam over boiling water for about 8-10 minutes until the dumplings are cooked through.
12. 12 Serve hot with a side of vinegar and ginger dipping sauce.