Xiaolongbao (Shanghai Soup Dumplings)

Instructions

1. 1

   Make the aspic: Pour 2 cups of pork stock into a small saucepan and sprinkle the gelatin over the surface. Let it bloom for 5 minutes, then heat over medium-low heat, stirring until the gelatin is fully dissolved. Pour into a shallow dish and refrigerate for at least 2 hours or until firmly set.

2. 2

   Make the dough: Combine the flour and salt in a large bowl. Pour in the just-boiled water while stirring with chopsticks or a fork. Once cool enough to handle, knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

3. 3

   Make the filling: Once the aspic is fully set, cut it into very small cubes, approximately 1/4 inch each. In a large bowl, combine the ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, grated ginger, and minced scallions. Stir vigorously in one direction for 2 minutes until the mixture is cohesive and slightly sticky. Fold in the aspic cubes gently, then refrigerate the filling while you roll the wrappers.

4. 4

   Make the wrappers: Divide the rested dough into 4 equal portions. Roll one portion into a long rope about 3/4 inch in diameter. Cut the rope into 10 equal pieces. Flatten each piece with your palm, then use a small rolling pin to roll each piece into a thin circle about 3 inches in diameter, rotating the dough as you roll and keeping the edges slightly thinner than the center. Keep finished wrappers covered with a damp towel.

5. 5

   Pleat and fill the dumplings: Place a wrapper in your non-dominant hand. Add 1 heaping teaspoon of the cold filling to the center, being careful not to overfill. Pinch one edge of the wrapper between your thumb and index finger to start. Use your other hand to create a small pleat, then fold it over and pinch to the base pleat. Continue pleating and pinching all the way around the dumpling, making 16 to 18 pleats, and twist the final pleat to seal the top completely. Place finished dumplings on a parchment-lined tray dusted with flour.