Xiao Long Bao

Ingredients

• 200 g all-purpose flour
• 100 ml boiling water
• 3 g sea salt
• 200 g pork stock, chilled (or 80 g pork skin, dissolved)
• 150 g ground pork, shoulder
• 80 g shrimp, minced
• 20 g fresh ginger, minced
• 2 scallions, finely chopped
• 8 ml soy sauce
• 5 ml sesame oil
• 2 g caster sugar

Method

1. 1
   Mix flour with salt; slowly add boiling water while stirring with chopsticks until shaggy; knead 3 minutes until smooth. Rest 20 minutes.
2. 2
   Chill pork stock until set to jelly; mix into ground pork with shrimp, ginger, scallions, soy sauce, sesame oil, and sugar.
3. 3
   Refrigerate filling 2 hours until cold and stock is fully set.
4. 4
   Roll dough into 12 mm rope; cut into 20 pieces and flatten each into 6 cm thin disc.
5. 5
   Place 8 g filling in center; gather edges above filling and pleat to create purse shape with open top.
6. 6
   Steam in bamboo baskets lined with parchment, 5 cm apart, for 8–10 minutes until dough is translucent and filling is cooked through.
7. 7
   Serve immediately in baskets with black vinegar and sliced ginger on the side.