Xiaolongbao (Shanghai Soup Dumplings)

Xiaolongbao originated in Nanxiang, a suburb of Shanghai, in the 19th century, where they were perfected at the legendary Gulong Restaurant. Each delicate dumpling cradles a rich, gelatinous pork broth that melts into soup upon steaming, making them one of China's most celebrated culinary achievements.

Ingredients

2 cups (250g) all-purpose flour, plus extra for dusting

3/4 cup (180ml) just-boiled water

1/4 tsp salt

1 lb (450g) ground pork, 80% lean

2 tbsp soy sauce

1 tbsp Shaoxing rice wine

1 tsp sesame oil

1 tsp sugar

1/2 tsp white pepper

1 tbsp freshly grated ginger

2 scallions, finely minced

2 cups (480ml) pork stock

2 tsp powdered gelatin (or 1 packet, about 7g)

2 tbsp aged black rice vinegar, for serving

2 tbsp finely julienned fresh ginger, for serving

Instructions

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.

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.

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.

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.

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.

Steam the dumplings: Line a bamboo steamer basket with perforated parchment paper or cabbage leaves. Arrange dumplings about 1 inch apart so they do not touch. Bring a wok or large pot of water to a rolling boil. Place the steamer basket over the boiling water, cover tightly, and steam for 8 to 9 minutes until the wrappers are translucent and the filling is cooked through.

Serve immediately: Prepare dipping sauce by combining the black rice vinegar with the julienned ginger in a small bowl. Carefully transfer dumplings to a serving plate or serve directly in the steamer. To eat, gently lift a dumpling with chopsticks onto a soup spoon, bite a small hole in the side to allow steam to escape, sip the soup, then dip in the vinegar-ginger sauce before eating.