How to Make Soup Dumplings (小笼包, Xiaolongbao)

thewoksoflife.com

Henry

subheading: FOR THE ASPIC:

½ pound pork skin (225g, cut into 1-inch strips)

1 pound pork neck bones (450g, you want neck bones that still have meat on them!)

water

2 slices ginger

1 scallion (cut into 3 pieces)

1 tablespoon shaoxing wine

subheading: FOR THE DOUGH:

1 cup all-purpose flour (130g)

6 tablespoons warm water (90 ml)

subheading: FOR THE FILLING:

1 pound ground pork (450g, 70% lean 30% fat)

2 tablespoons shaoxing wine

¾ teaspoon salt

½ teaspoon sesame oil

¾ teaspoon sugar

3 teaspoons light soy sauce

3 tablespoons water

⅛ teaspoon ground white-pepper

1 tablespoon ginger (minced)

1 heaping cup aspic (diced into ½-inch pieces)

subheading: TO SERVE:

Chinese black vinegar

fresh ginger (julienned)

Directions at thewoksoflife.com

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