Pork Xiao Long Bao
Cook Time 45 minutes
Servings makes 20 dumplings
Ingredients
20 - 25 Store-bought dumpling wrappers (Large Korean Mandu Wrappers are best)
Stock Jelly
400ml chicken stock (reduced to 200ml)
2 spring onions, cut into 3 pieces
4cm piece ginger, sliced
2.4g gelatine powder (about ¾ - 1 tsp)
Filling
250g fatty pork mince
3 spring onions, finely minced
12g grated ginger
2 ½ tsp light soy sauce
2 ½ tsp Shaoxing wine
1/4 tsp salt
Pinch of white pepper
Dipping Sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
20g Julienned Ginger
Method
To make the Stock Jelly (1 day ahead), place the chicken stock, spring onion and ginger into a saucepan. Bring to the boil over high heat, then reduce to medium and simmer for 20 minutes, or until reduced by half. Strain the stock into a shallow bowl and allow it to cool slightly. In a small bowl, add 1 tablespoon (15ml) of water and sprinkle over the gelatine. Let it sit for 3 minutes to bloom. Whisk the gelatine into the warm stock until dissolved. Refrigerate for 2 hours or until set.
On the day you cook, in a medium bowl, combine the pork mince, chopped spring onion, ginger, light soy sauce, shaoxing wine, salt and pepper. Take the set stock jelly out of the fridge and cut into rough cubes. Add this into the pork mixture and mix thoroughly to combine. Cover the bowl with plastic wrap and refrigerate until ready to use.
Place one level tablespoon of filling in the centre of a wrapper. If using smaller wrappers, place one level teaspoon of the filling in the centre of the wrapper. Carefully shape it into a soup dumpling and place straight into a steamer basket lined with baking paper to prevent it from sticking. Repeat until all dumplings are assembled.
Line the steamer basket with parchment paper. Place the dumplings in the steamer, leaving at least 3 cm of space between them. Bring water to a full boil in a wok or pot. Place the steamer basket on top. Turn the heat to medium-low and steam for 5-10 minutes. If using smaller wrappers then reduce the steaming time.
To Serve, mix the soy, vinegar and julienned ginger to make the dipping sauce.
