Pork Soup Dumplings (6) 鲜肉小笼包 Recipe

Make hot-water dough

Place the flour and 0.25 tsp salt in a mixing bowl. Bring 90 ml water to a boil and pour it gradually into the flour while stirring with a fork or chopsticks until a shaggy dough forms.

When cool enough to handle, knead the dough on a lightly oiled surface for 6–8 minutes until smooth and elastic. Form into a ball, cover with plastic wrap or a damp towel and rest for 30 minutes at room temperature.

After resting, divide the dough into six equal pieces (about 25–28 g each). Keep pieces covered to prevent drying. Roll each piece into a small ball, then flatten and roll into thin round wrappers about 7–8 cm (2.5–3 in) diameter, slightly thicker at the center and thinner at the edges.

Slow (traditional) method

Place the pork bones/skin, 800 ml cold water, smashed ginger (20 g), green onion stalk, and 1 tbs Shaoxing wine in a pot. Bring to a simmer over medium heat, skimming any foam for the first 10–15 minutes. Reduce heat to low and simmer gently, uncovered or partially covered, for 2–3 hours until the liquid is richly flavored and slightly reduced.

Strain the stock through a fine-mesh sieve into a clean container. Season with 1 tsp salt to taste. Cool it to room temperature, then refrigerate until fully set into a firm jelly (4–6 hours or overnight). Once set, cut the aspic into small 5–7 mm dice and keep chilled.

Quick (gelatin) method

If short on time, use 250–300 ml good-quality pork or chicken stock (not listed above) warmed gently. Sprinkle 8 g powdered gelatin over 30 ml cold water and let bloom 5 minutes. Stir the bloomed gelatin into the warm stock until fully dissolved, season to 1 tsp salt total, cool to room temperature, then chill until set. Dice into 5–7 mm pieces. (This method uses the powdered gelatin ingredient listed earlier.)

Keep the chilled diced aspic in the refrigerator until just before assembly so it stays firm. In a bowl, combine the ground pork (200 g), 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, 0.25 tsp white pepper, 0.5 tsp salt, 15 g minced scallions and 10 g minced ginger.

Add 1 large egg white and 1 tbs cornstarch to the mixture. Mix vigorously in one direction (folding and pressing) for 1–2 minutes until the mixture becomes sticky and cohesive — this helps develop the filling’s texture.

Gently fold the chilled diced aspic (120 g) into the seasoned pork mixture. Keep the filling cold; store over ice if your kitchen is warm. The aspic pieces should remain distinct so they can melt into broth when steamed.

Prepare your steamer: line the bottom with lightly oiled napa cabbage leaves or 6 parchment squares to prevent sticking. Oil the work surface lightly.

Place one wrapper in your palm. Put about 1 heaping tablespoon (approximately 25–30 g) of filling in the center, making sure to include several small pieces of aspic in each dumpling. Do not overfill; leave room to pleat.

Fold and pleat the edges to seal the dumpling at the top, creating a small pleated pouch (xiao long bao style). Aim for 12–18 pleats if possible. Pinch the top to close tightly so no liquid can leak during steaming. Repeat for all 6 dumplings.

Place each dumpling seam-side up on the lined steamer, spaced so they don't touch. Lightly brush tops with a drop of sesame oil if desired to add shine and prevent sticking.

Bring water in the steamer pot to a rolling simmer. Steam the dumplings over high heat for 8–10 minutes with the lid on tightly (start timing once the steamer is placed over boiling water). Avoid lifting the lid while steaming to keep consistent steam.

When done, remove the steamer from heat. Let rest 1 minute to settle, then transfer dumplings carefully to plates (use a spatula or tongs).

Dipping sauce

Serve with 30 ml black vinegar and 10 g julienned ginger. Diners can add ginger to the vinegar as desired.