Xiao Long Bao (Shanghai Soup Dumplings)

Ingredients

• 250g all-purpose flour
• 150ml boiling water
• 5g sea salt
• 150g ground pork shoulder
• 100g Shanghai bok choy, finely chopped
• 30g unsalted gelatin, bloomed and melted
• 15g ginger, minced
• 8g garlic, minced
• 20ml soy sauce
• 10ml sesame oil
• 5ml rice vinegar
• 3g Tellicherry black pepper
• 600ml chicken stock, for dipping broth

Method

1. 1
   Pour boiling water over flour and sea salt; stir until shaggy dough forms; knead 5 minutes until smooth; rest 20 minutes under damp cloth.
2. 2
   Combine ground pork, bok choy, melted gelatin, ginger, garlic, soy sauce, sesame oil, rice vinegar, and black pepper in bowl; refrigerate 10 minutes.
3. 3
   Roll dough into 24 balls; flatten into 8cm thin rounds using wooden dowel.
4. 4
   Fill each wrapper with 1 tbsp pork mixture; gather edges, pinching at top to form pleated purse; twist gently to seal.
5. 5
   Line bamboo steamer basket with parchment; arrange dumplings seam-side up, not touching.
6. 6
   Steam over boiling water 8 minutes until wrappers are translucent and filling is cooked through.
7. 7
   Serve immediately in steamer baskets with warm chicken stock for dipping and black vinegar sauce.